Ep. 27 | A.I. vs Gordon Ramsay The Beef Wellington

@aitestkitchen A.I. Vs Gordon Ramsay Beef Wellington Recipe | #Aitestkitchen Ep. 27 | Watch the new season of Kitchen Nightmares Mondays this fall on FOX! #Beefwellington #gordonramsay #ChatGPT #artificialintelligence #Recipe #kitchennightmares #ad @Gordon Ramsay @FOXTV @Food Club FOX ♬ original sound - AI Recipes

Ep. 27 | A.I. vs Gordon Ramsay The Beef Wellington

A.I. vs Gordon Ramsay The Beef Wellington

Ingredients

Beef Fillet

  • 500g (approx. 1.1 lbs) whole beef fillet
  • 10g (approx. 2 tsp) Dijon mustard
  • 1 tsp wasabi paste
  • Salt and pepper to taste

Puff Pastry

  • 150g (approx. 1 cup) puff pastry
  • 1 egg yolk for brushing
  • 1 tsp sesame oil

Duxelle Mixture

  • 125g (approx. 1 cup) button mushrooms
  • 125g (approx. 1 cup) shiitake mushrooms
  • 2 cloves garlic, minced
  • 1 shallot, finely diced
  • 10g (approx. 2 tsp) picked and chopped thyme
  • 100ml (approx. 1/2 cup) sake
  • 100ml (approx. 1/2 cup) chicken stock
  • 20ml (approx. 1 1/3 tbsp) ponzu sauce
  • 200g (approx. 7 oz) chicken breast
  • 20ml (approx. 1 1/3 tbsp) double cream
  • 40g (approx. 1/4 cup) chopped parsley
  • Salt and pepper to taste
  • 20g (approx. 1/4 cup) grated Parmesan

Prosciutto and Miso Glaze

  • 6 slices of prosciutto
  • 2 tbsp white miso paste
  • 1 tbsp mirin
  • 1 tbsp honey
  • 1 tsp grated ginger

Sesame-Scallion Crepes

  • 1 egg
  • 125ml (approx. 1/2 cup) milk
  • 50g (approx. 1/3 cup) all-purpose flour
  • 1 tsp sesame oil
  • 2 tbsp finely chopped scallions
  • Salt to taste

COOKING INSTRUCTIONS SERVES 2

Season and Sear the Beef: Rub the beef fillet with Dijon mustard, wasabi paste, salt, and pepper. Sear until golden, then chill in the refrigerator for 20-30 minutes.

Mushroom Duxelle: Sauté both kinds of mushrooms with garlic and shallot. Add thyme, sake, and chicken stock. Reduce until liquid is almost gone. Add ponzu and chill. Puree chicken breast with double cream to make a mousse and mix with the mushroom mixture. Add salt, pepper, parsley, and grated Parmesan.

Miso Glaze: Combine white miso paste, mirin, honey, and grated ginger. Brush onto prosciutto slices.

Sesame-Scallion Crepes: Whisk together egg, milk, flour, sesame oil, and scallions. Cook crepes in a non-stick skillet until lightly golden.

Assembly:

  1. Brush the chilled beef with a mixture of Dijon mustard and wasabi.
  2. Lay prosciutto slices brushed with miso glaze on a flat surface.
  3. Spread the mushroom duxelle over the prosciutto.
  4. Place the beef on top of the duxelle.
  5. Wrap the prosciutto around the beef.
  6. Place the beef on the Sesame-Scallion Crepes and roll them up.
  7. Roll out the puff pastry, brush with a mixture of egg yolk and sesame oil, and wrap the beef in it.
  8. Score and egg-wash the pastry.
  9. Bake: Place in a preheated oven at 210°C (410°F) for 35-45 minutes.
  10. Rest and Serve: Allow to rest for 10 minutes before carving.
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