i've been wanting to make beef wellington ever since i started watching hell's kitchen...i love chef ramsay!! well i finally made it last night for valentines dinner and i have to say it came out wonderful! here's the recipe he uses on the show along with two additions i made (the shallots & garlic). this isnt a difficult recipe its just time consuming with the wait times, but remember that most of the steps can be done in advance.
- 1 lb filet mignon
- 1 lb mushroom
- 6 -8 slices procuitto ham
- 1 large shallot
- 2 garlic cloves
- 2 tablespoons olive oil
- 2 tablespoons Grey Poupon
- 1 (10 ounce) package puff pastry
- flour, to dust
- 2 egg yolks, beaten
- 1 tablespoon garlic powder
- 2 teaspoons basil
- 2 teaspoons thyme
- 1 dash sea salt, to taste
- 1 dash pepper, to taste
- heat olive oil in a frying pan.
- season fillet with garlic powder, basil, salt & pepper.
- sear on all sides for 25 seconds. (you dont want to cook it at this stage, just color it.).
- remove fillet from the pan and leave to cool.
- put the mushrooms, shallots & garlic in a food processor with thyme, salt & pepper -- pulse to a rough paste.
- scrape the mixture into the same pan and cook over high heat for 10-15 minutes, tossing frequently, to cook out all of the moisture from the mushrooms. spread out on a plate to cool.
- brush the fillet with mustard.
- preheat the oven to 400.
- lay a sheet of cling wrap on a work surface and arrange the procuitto slices on it, in slightly overlapping rows.
- spread the mushroom paste over the ham, then place the seared fillet in the middle.
- spread more mushroom paste on top of the fillet and top with the remaining procuitto.
- using the cling wrap, neatly roll the procuitto and mushrooms around the fillet and twist the ends to secure. chill for 15 minutes to allow the fillet to set and keep its shape.
- roll out puff pastry on a floured surface til the thickness of a penny and brush with egg yolk.
- remove the plastic wrap from the beef and lay in the center.
- fold the ends over and then wrap the fillet in pastry, cutting off any excess. turn over so the seam is on the bottom and place on a baking sheet.
- brush all over with egg yolk and chill for 15 minutes to let the pastry rest.
- lightly score the pastry in 3 places and glaze again with egg yolk.
- bake for 20 minutes, then lower the oven setting to 350 and cook another 10 minutes.
- allow to rest for 10 minutes before slicing and serving.
- the beef should still be slightly pink in the center.
This was an easy recipe to make. It is definitely important to follow the hold times in order to keep the thing together. Delicious! The mushroom paste and prosciutto were a great addition! I've uploaded a before and after picture. This was a practice run, but eveyone loved it. Including myself! Thanks!
Absolutely loved this recipe. Thank you Mr. Ramsey! I had all my prep work done in advanced and was quite shocked at how easy this was to prepare. It came out text book perfect. My family loved it. This was my first attempt at Wellington. Now that I tried and succeeded this will definitely be on the menu for Christmas Eve dinner.
The original Ramsay recipe is simpler and uses English Mustard. Tried this one anyway to see whether the flavour can be beaten, but when i followed the recipe exactly, felt that the taste was too strong and detracted from the pastry. The original recipe can be found at: http://www.bbcgoodfood.com/recipes/2538/beef-wellington