Gordon Ramsay'S Fillet Of Beef Wellington With Roasted Carrots A

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 saute 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 375u00b0F oven for 25-30 minutes. Check halfway with a thermometer - internal temperature should be approximately 115u00b0F 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.

* Per serving · 4 servings · Values may vary.