Beef Wellington – A Gordan Ramsay’s classic is a show-stopping dish that encases beef fillet in mushroom stuffing, parma ham and puff pastry.
Cuisine: European Course : Mains Skill Level : Novice
Prep : 9hrs Cook : 27-32 mins Ready in : 9 hrs 27-32 mins Serves : 1 Serving
- 1 Beef Fillet
- Olive Oil, for frying
- 150g Mixture of Mushrooms
- 1 Sheet Puff Pastry
- 2-3 Slices Parma Ham
- 1 Egg Yolk, beaten
- A pinch of Salt
- Sea Salt and Freshly Ground Black Pepper
- Wrap each piece of beef tightly in a triple layer of cling film to set its shape, then chill overnight.
- Remove the cling film, then quickly sear the beef fillets in a hot pan with a little olive oil for 30-60 seconds until browned all over and rare in the middle. Remove from the pan and leave to cool.
- Finely chop to release their juices, continue to cook over a high heat for about 10 minutes until all the excess moisture has evaporated and you are left with a mushroom paste. Remove from the pan and leave to the mushrooms and fry in a hot pan with a little olive oil, the thyme leaves and some seasoning. When the mushrooms begin cool.
- Lay a large sheet of cling film on a work surface and place 4 slices of Parma ham in the middle, overlapping them slightly, to create a square. Spread half the duxelle evenly over the ham.
- Season the beef fillets, then place onto the mushroom-covered ham then on top of a precooked puff pastry. Using the cling film, roll the Parma ham over the beef, then roll and tie the cling film to get a nice, evenly thick log. Then chill for at least 20 minutes.
- Brush the pastry with the egg wash. Remove the cling film from the beef, then wrap the pastry around each ham-wrapped fillet. Trim the pastry and brush all over with the egg wash. Cover with cling film and chill for at least 20 minutes.
- When you are ready to cook the beef wellingtons, score the pastry lightly and brush with the egg wash again, then bake at 200°C for 15-20 minutes until the pastry is golden brown and cooked. Rest for at least 10 minutes before carving.