I’m gonna get straight to the point, with little to no preamble.
I had the Gordon Ramsey version of Beef Wellington from Bread Street Kitchen and it was amazing…..
Right, back to normal programming….
One of my foodie buddies recently and somewhat sheepishly admitted that he’d never had a beef wellington before; then almost embarrassingly, I had to admit the same. So what were two food heads to do?
As it turns out, we’re one of the lucky cities to have a couple of Gordon Ramsey restaurants with the famed and classic dish on the menu. So we picked the time and date, then waited impatiently for the day to arrive.
It was a Friday lunch and while we were the first to arrive at Bread Street Kitchen, it was bare moments before every seat in the stylish but casual eatery were filled with excited diners.
Such is the pull and allure of one of the world’s most popular and polarising chefs – Gordon Ramsey…
I’d had to pre-order the beef wellington; and while it’s possible to just rock up and order on the day, you’ll be waiting a long time, so it’s best to order ahead. So the only decision we really had to make while we waited for the dish to arrive was which sides to accompany the dish. We settled on portobello mushrooms sauteed in garlic butter and a healthy green salad.
The moment arrived when our waitress carefully made her way from the open style kitchen to our table with a huge bread board, literally covered with a beautifully presented Beef Wellington…..
It’s probably timely to explain just what a beef wellington is and to do so, I’m just going to quote Wikipedia 🙂
Beef Wellington is a preparation of filet steak coated with pâté (often pâté de foie gras) and duxelles, which is then wrapped in puff pastry and baked. Some recipes include wrapping the coated meat in a crêpe to retain the moisture and prevent it from making the pastry soggy.
Gordon Ramsey is recognised as the master of the beef wellington, which I guess led us to that magical moment when it was presented to us. A thing of beauty, dining buddy Steve and I were speechless to begin with; we almost didn’t know where to begin; but eventually the spell was broken and we eagerly lifted the pastry wrapped rare beef and added to our plates.
Oh-my-God, the beautifully tender beef was expertly cooked and when devoured with the earthy mushroom and crispy pastry ensured that we shared something special – and never to be repeated…
That first time I had beef wellington….
The rest of the meal was a food coma induced haze, there were desserts, yes, I’m sure (mainly because I have photographic evidence!)
Steve went for the Strawberry Tart with pastry cream and basil, which was very pretty on the plate and wonderful to eat; the crumbly base cooked to perfection; the curd, creamy and sharp was perfect against the sweet cream; most impressive were the fresh strawberries which brought the tart together.
I couldn’t look past the Mixed Berry Eton Mess with whipped cream, chunks of meringue and a whole heap of berry coulis. One of my favourite desserts of all time, I loved the crunchy texture of the sweet meringue in contrast with the even sweeter cream; ensuring it wasn’t sweet on sweet, the sharp berries brought the dessert back to earth.
I’m not gonna lie, the desserts were great but pretty much faded into the background of my memory. All I can really think about was that beef wellington and the utter perfection that the dish represented.
I’m definitely gonna need to take the girl real soon; once she reads this, she is going to be a little annoyed I think….
Do yourself a favour and get into Bread Street Kitchen and order that dish!