Beef Wellington
Dinner @ "Bread Street Kitchen".
"Beef Wellington for two, creamy mashed potato, red wine jus"
Gordon Ramsay has always showcased his Beef Wellington on his cooking shows and he is not thin-skinned to showcase how proud he is of his recipe. Beef Wellington is of course, a steak dish of English origin, supposedly named after Arthur Wellesley, 1st Duke of Wellington, made out of fillet steak coated with pâté and duxelles, wrapped in puff pastry, then baked. The dish is then sliced into individual portions for serving.
I think Gordon is so plenty proud of his version that I think this dish is a centre piece in many of the restaurants he owns.
My group had tried for the "Savoy Grill" but to no avail and thus we switched tactics and decided on "Bread Street Kitchen" instead.
It was a triumphant dish. Everyone at the table enjoyed it.
Tender juicy beef baked till medium rare....browned and caramelic on the outside but still pinkish and juicy in the middle. Kinda like a Beef Tataki (sorta). Wrapped in buttery puff pastry and made flavourful with mushroom duxelles and some red wine jus...Gordon (or his recipe) delivered a very memorable edition.
Beef Wellington
Dinner @ "Bread Street Kitchen".
"Beef Wellington for two, creamy mashed potato, red wine jus"
Gordon Ramsay has always showcased his Beef Wellington on his cooking shows and he is not thin-skinned to showcase how proud he is of his recipe. Beef Wellington is of course, a steak dish of English origin, supposedly named after Arthur Wellesley, 1st Duke of Wellington, made out of fillet steak coated with pâté and duxelles, wrapped in puff pastry, then baked. The dish is then sliced into individual portions for serving.
I think Gordon is so plenty proud of his version that I think this dish is a centre piece in many of the restaurants he owns.
My group had tried for the "Savoy Grill" but to no avail and thus we switched tactics and decided on "Bread Street Kitchen" instead.
It was a triumphant dish. Everyone at the table enjoyed it.
Tender juicy beef baked till medium rare....browned and caramelic on the outside but still pinkish and juicy in the middle. Kinda like a Beef Tataki (sorta). Wrapped in buttery puff pastry and made flavourful with mushroom duxelles and some red wine jus...Gordon (or his recipe) delivered a very memorable edition.