#chefrecipe

The famous Beef Wellington from Gordon Ramsay is a show-stopping dish with flaky puff pastry, tender beef, and savory mushrooms. This recipe is a work of art in the kitchen that will wow your guests!

Ingredients: 1 3-pound beef tenderloin, trimmed. Salt and freshly ground black pepper. 2 tablespoons olive oil. 3 tablespoons Dijon mustard. 8 ounces cremini mushrooms, finely chopped. 2 shallots, minced. 2 cloves garlic, minced. 2 tablespoons butter. 1/4 cup dry white wine. 1/2 cup heavy cream. 1 tablespoon chopped fresh thyme leaves. 8 slices prosciutto. 1 pound puff pastry, thawed if frozen. 1 large egg, beaten.

Instructions: Add a lot of salt and pepper to the beef tenderloin. Warm up the olive oil in a big pan over high heat. For about two minutes on each side, sear the beef until it's browned all over. Take it out of the pan and let it cool down. Put Dijon mustard on the beef after it has cooled down. Over medium heat, melt the butter in the same pan. Put in garlic, shallots, and mushrooms. It will take about 10 minutes of cooking until the mushrooms' liquid runs out. Use white wine to clean out the pan and scrape up any browned bits on the bottom. Add heavy cream and thyme and mix well. Simmer for about 5 minutes, or until it gets thicker. Add pepper and salt to taste. Place slices of prosciutto on a piece of plastic wrap, making sure they overlap a bit. Cover the prosciutto with the mushroom mixture. Put the beef on top of the mushroom mixture, and then use plastic wrap to roll it up tightly. Put it in the fridge for 30 minutes. Warm the oven up to 425F 220C. On a lightly floured surface, roll out the puff pastry into a rectangle that's big enough to hold the beef. Take the beef out of its packaging and put it in the middle of the pastry. Fold the pastry over the beef and cut off any extra. Use egg wash to seal the edges. Place the beef Wellington, seam side down, on a baking sheet that has been lined with parchment paper. Use egg wash to cover the dough. For medium-rare, bake for 35 to 40 minutes, or until the pastry is golden brown and the beef is done the way you like it. Let it sit for 10 minutes before cutting it. Serve and have fun!

Prep Time: 45 minutes

Cook Time: 40 minutes

This Tiramisu Tart combines the classic flavors of tiramisu in a delightful tart form, perfect for any occasion. It's creamy, rich, and infused with the bold flavors of espresso and cocoa.

Ingredients: 1 1/2 cups of heavy cream. 1 cup of mascarpone cheese. 1/2 cup of granulated sugar. 2 teaspoons of vanilla extract. 1 tablespoon of instant espresso powder. 2 tablespoons of hot water. 1 package of ladyfinger cookies. 1/4 cup of coffee liqueur. 1/4 cup of cocoa powder.

Instructions: In a mixing bowl, whip the heavy cream until stiff peaks form. In another bowl, combine mascarpone cheese, sugar, and vanilla extract until smooth. In a small bowl, dissolve espresso powder in hot water, then add it to the mascarpone mixture. Fold whipped cream into the mascarpone mixture until well combined. Arrange ladyfinger cookies at the bottom of a tart pan, covering the entire surface. Brush ladyfingers with coffee liqueur. Spread half of the mascarpone mixture over the ladyfingers. Repeat layers with remaining ladyfingers and mascarpone mixture. Dust the top with cocoa powder. Refrigerate for at least 4 hours or until set. Serve chilled and enjoy!

Prep Time: 30 minutes

Cook Time: 0 minutes