Gordon Ramsay's Christmas Beef Wellington

Beef Wellington has to be Gordon's ultimate ............
1. indulgence
2. favourite main course
3. "last supper" menu
For Christmas, Gordon gives the recipe an added what?
1. trick
2. twist
3. ingredient
What is the first and most important part of the preparation?
1. spear the beef
2. swear the beef
3. sear the beef
Which part of the pan should you use in this phase?
1. middle
2. bottom
3. side
How do you apply the English mustard?
1. brush
2. smear
3. coat
Gordon says Christmas wouldn't be Christmas without which ingredient?
1. peanuts
2. chestnuts
3. nuts
What does he do to the mushrooms that is so essential?
1. dry them
2. cook them
3. heat them
What does he use the clingfilm for?
1. to wrap the beef
2. to warm the beef
3. to preserve the beef
What type of pastry does he use for the final wrap?
1. puff
2. choux
3. filo
4. flaky
5. shortcrust
Gordon says the big secret behind the preparation is what?
1. It only takes one night in the fridge
2. Your Mum can prepare it
3. It can be done the night before
What does Gordon brush the beef with?
1. egg white
2. egg yolk
3. egg shell
What are the baking instructions?
1. 200° for around 35 minutes
2. 205° for around 30 minutes
3. 195° for around 45 minutes
Why must you let the beef stand for 10 minutes?
1. to ensure it's cooked
2. to make sure it is tender and succulent
3. to allow it to relax
4. so it can reabsorb its juices
At the end Gordon says he's ready to do what?
1. die and go to heaven
2. cook the next course
3. have a drink

Gordon Ramsay'sChristmas Beef Wellington