We had friends over for lunch last Sunday and I decided it was time to set a challenge
and try make a Beef Wellington for the first time – Julz’ suggestion. We were going to
make roast beef but tried this instead. Sheldon’s friend, Ross, was in London for a few
weeks, so him and his fiancé, Jess, came over. As well as Wendy and Julz. We spent
all afternoon around the kitchen table eating, drinking, talking and laughing. It was a
by Gordon Ramsay
a good beef fillet (preferably Aberdeen Angus) of around 1kg/2lb 4oz
3 tbsp olive oil
250g chestnut mushrooms , include some wild ones if you like
1 large sprig fresh thyme
100ml dry white wine
12 slices prosciutto
500g/1lb 2oz pack puff pastry , thawed if frozen
a little flour, for dusting
2 egg yolks beaten with 1 tsp water
Heat oven to 220C/fan 200C/gas 7. Sit 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 mins.
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 become a slurry.
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 duxelle from the pan to cool
and discard the thyme.
Overlap two pieces of cling film over a large chopping board. Lay the prosciutto on
the cling film, slightly overlapping, in a double row. Spread half the duxelles over the prosciutto, then sit the fillet on it and spread the remaining duxelles over. 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. Chill the fillet while you
roll out the pastry.
Roll out a third of the pastry to a 18 x 30cm strip and place on a non-stick baking
sheet. Roll out the remaining pastry to about 28 x 36cm. Unravel the fillet from the
cling film and sit it in the centre 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 joins to about a 4cm 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 hrs.
Heat oven to 200C/fan 180C/gas 6. 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.