Prep 1 hr
Cook 1 hr 30 mins
This is Gordon Ramsey's version of Beef Wellington....It is an amazing dish...perfect for an elegant dinner party, or perhaps a sophisticated holiday feast! I had to fiddle around with the measurements and temps b/c they were in grams, mils, celsius...etc. This version also is without the pate....I think that's why I decided to give it a whirl!!! Enjoy! :-) Tips: Trim carefully. Lower the chances of the edges separating by giving yourself lots of room - and don't trim the pastry too close to the meat. Keep it air-free. Drape over the top layer of pastry very carefully, smoothing it down with your hands as you go. You don't want any air trapped between the pastry and the meat. Use up leftover pastry. Any leftover pastry is fine to use for something else, even if covered in egg. Simply roll it into a ball and refrigerate until needed. Brush the meat as well as the pastry with egg wash. This will make the top layer of pastry stick to the meat and stop it from rising and leaving a gap. Sealing the pastry. Use the rounded end of a fork or spoon handle to seal the edges rather than the prongs of a fork - using the prongs will only pierce the pastry rather than joining it.
- 2 -3 lbs filet of beef
- 3 tablespoons olive oil
- 1 cup chestnut mushrooms, include some wild ones if you like
- 3 1⁄2 tablespoons butter
- 1 large sprigs fresh thyme
- 3 1⁄2 ounces dry white wine
- 12 slices prosciutto or 12 slices bacon
- 1 lb puff pastry, thawed
- 1 handful flour, to dust
- 2 egg yolks beaten with 1 tsp water
- 1. Heat oven to 392°F Place the beef on a roasting tray, brush with 1 tbsp olive oil and season with pepper, then roast for 15 mins for medium-rare or 20 mins for medium. When the beef is cooked to your liking, remove from the oven to cool, then chill in the fridge for about 20 minutes.
- 2. While the beef is cooling, chop the mushrooms as finely as possible so they have the texture of coarse breadcrumbs. You can use a food processor to do this, but make sure you pulse-chop the mushrooms so they don't turn into mush.
- 3. Heat 2 tbsp of the oil and all the butter in a large pan and fry the mushrooms on a medium heat, with the thyme sprig, for about 10 mins stirring often, until you have a softened mixture. Season the mushroom mixture, pour over the wine and cook for about 10 mins until all the wine has been absorbed. The mixture should hold its shape when stirred. Remove the mushroom mixture from the pan to cool and discard the thyme.
- 4. Overlap two pieces of plastic wrap over a large chopping board. Lay the prosciutto on the plastic wrap, slightly overlapping, in a double row. Spread half the mushroom mixture over the prosciutto, then sit the fillet on it and spread the remaining mushroom mixture over it. Use the plastic wrap edges to draw the prosciutto around the fillet, then roll it into a sausage shape, twisting the ends of plastic wrap to tighten it as you go. Chill the fillet while you roll out the pastry.
- 5. Roll out a third of the pastry to a 7 x 12in strip and place on a non-stick baking sheet. Roll out the remaining pastry to about 11 x 14in. Unravel the fillet from the plastic wrap and place it in the center of the smaller strip of pastry and brush the pastry's edges, and the top and sides of the wrapped fillet, with beaten egg yolk. Using a rolling pin, carefully lift and drape the larger piece of pastry over the fillet, pressing well into the sides. Trim the edges to about a 1.5in rim. Seal the rim with the edge of a fork or spoon handle. 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. Chill for at least 30 mins and up to 24 hours.
- 6. Heat oven to 392°F Brush the Wellington with a little more egg yolk and cook until golden and crisp - 20-25 mins for medium-rare beef, 30 mins for medium. Allow to stand for 10 mins before serving in thick slices.
Ramsey has the mushrooms blended, with salt and pepper. to just shy of a paste and doesn't put anything in the pan when cooking them.<br/><br/>Also, he sears the meat just so it gets colored on the outside. The actual cooking comes from when it is baked after wrapping.<br/><br/>I'm not sure how this recipe would come out but its a bit different from what Ramsey does.
This recipe is missing a key step and ingredient. Gordon?s instructions are you brown the meat and then you baste it with mustard and refrigerate for 20 minutes.
This is *not* Gordon Ramsay's Beef Wellington. Gordon Ramsay's take only an hour from start to finish, is coated in a thin layer of mustard, has a thin crepe before the puff pastry, is evenly (and tightly) wrapped, and is medium rare. The image provided with this recipe make my stomach turn... not at all like Gordon Ramsay's Beef Wellington. If you need a short tutorial on the way he does it, watch Season 6 Episode 9 of Masterchef.