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    You are in: Home / Recipes / Gordon Ramsay's Fillet of Beef Wellington With Roasted Carrots A Recipe
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    Gordon Ramsay's Fillet of Beef Wellington With Roasted Carrots A

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs

    1 hr

    1 hr

    Valerie Dalton's Note:

    This came from the Hell's Kitchen Game.

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    Ingredients:

    Serves: 4

    Yield:

    Units: US | Metric

    Directions:

    1. 1
      In a hot pan, sear the filet of beef on each side then brush with mustard and allow to cool.
    2. 2
      Rough chop and sauté the mushrooms. Season with thyme, salt and pepper.
    3. 3
      Place plastic wrap on a cutting board or flat surface. Place the beef on plastic wrap and cover with mushrooms.
    4. 4
      Use the plastic wrap to wrap the mushrooms around the beef and twist to secure firmly. Set in fridge for 10 minutes. Remove plastic wrap.
    5. 5
      Roll out pastry and wrap around the beef, pressing the pastry edges to seal at the base and trimming away any excess.
    6. 6
      Brush once with the egg wash and bake in a 375ºF oven for 25-30 minutes. Check halfway with a thermometer – internal temperature should be approximately 115ºF for medium rare. Pastry should be golden brown.
    7. 7
      Red Wine Sauce made with Brown Chicken stock.
    8. 8
      -1 pint Brown Chicken stock (or veal stock) Found in frozen section ,1/2 bottle (375 ml) of Red Wine
    9. 9
      In a small sauce pan, reduce the red wine until almost dry. Add stock and bring to a boil. Reduce heat and simmer for 10 minutes. Season with salt and pepper.
    10. 10
      Roasted Carrots, 8 baby Carrots, whole & peeled, 2 tbsp whole butter, room temperature,1 cup heavy cream, salt & white pepper.
    11. 11
      Boil the potatoes in salted water for 20-30 minutes, until soft. Strain and let sit for 5-10 minutes until dry. Crush potatoes with a potato masher or fork and add butter and cream. Season with salt and white pepper.
    12. 12
      To serve, with a serrated knife slice the Wellington into equal portions. Arrange 2 slices of beef with the potatoes and carrots. Finish with the sauce before serving.

    Ratings & Reviews:

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    Nutritional Facts for Gordon Ramsay's Fillet of Beef Wellington With Roasted Carrots A

    Serving Size: 1 (561 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 1100.4
     
    Calories from Fat 733
    66%
    Total Fat 81.5 g
    125%
    Saturated Fat 34.9 g
    174%
    Cholesterol 321.3 mg
    107%
    Sodium 820.3 mg
    34%
    Total Carbohydrate 41.9 g
    13%
    Dietary Fiber 2.7 g
    10%
    Sugars 5.6 g
    22%
    Protein 34.0 g
    68%

    The following items or measurements are not included:

    thyme

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