Beef Wellington
Gordon Ramsay's version of the classic steak dish – a showstopping centrepiece on a special occasion | bbcgoodfood.com/recipes/beef-wellington
Beef Wellington
Gordon Ramsay's version of the classic steak dish – a showstopping centrepiece on a special occasion | bbcgoodfood.com/recipes/beef-wellington
Cooking Instructions
- 1
Heat oven to 220C. Sit out puff pastry to thaw.
- 2
Sit the 1kg beef fillet on a roasting tray, brush with 1 tbsp olive oil and season with pepper. Roast for 15 mins for medium-rare. Turn off oven. Chill in the fridge for at least 20 mins.
- 3
Pulse-chop mushrooms in food processor so they have the texture of coarse breadcrumbs. Make sure not to over mix so they don’t become slurry.
- 4
Heat olive oil and butter in a large pan, add thyme, and fry the mushrooms on medium heat for about 10 mins stirring often until softened
- 5
Season the mushroom mixture, pour over wine and cook for about 10 mins until all the wine has been absorbed. The mixture should hold its shape when stirred.
- 6
Remove the mushroom duxelle from the pan to cool and discard the thyme.
- 7
Overlap two pieces of cling film over a large chopping board. Lay 12 slices prosciutto on the cling film, slightly overlapping, in a double row.
- 8
Spread half the duxelles over the prosciutto, then sit the fillet on it and spread the remaining duxelles over.
- 9
Use the cling film’s edges to draw the prosciutto around the fillet, then roll it into a sausage shape, twisting the ends of cling film to tighten it as you go.
- 10
Chill the fillet while you roll out the pastry.
- 11
Dust your work surface with a little flour. Roll out a third of the pack of puff pastry to a 18 x 30cm strip and place on a non-stick baking sheet.
- 12
Roll out the remainder of the 500g pack of puff pastry to about 28 x 36cm.
- 13
Unravel the fillet from the cling film and sit it in the centre of the smaller strip of pastry.
- 14
Beat the egg wash and brush the pastry’s edges, and the top and sides of the wrapped fillet.
- 15
Using a rolling pin, carefully lift and drape the larger piece of pastry over the fillet, pressing well into the sides.
- 16
Trim the joins to about a 4cm rim. Seal the rim with the edge of a fork or spoon handle.
- 17
Glaze all over with more egg yolk and, using the back of a knife, mark the beef Wellington with long diagonal lines taking care not to cut into the pastry.
- 18
Chill for at least 30 mins and up to 24 hrs. Heat oven to 200C
- 19
Brush the Wellington with a little more egg yolk and cook until golden and crisp. 20-25 mins for medium-rare.
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