Beef Wellington a la Gordon Ramsay

Beef Wellington is considered one of the best holiday dishes. And how could it not be the best when its made from all the good stuff - beef tenderloin, sautéed mushrooms, slices of prosciutto, and puff pastry. Although the preparation is a bit more complex, your effort will be richly rewarded, as the dish is truly something exceptional.

Details

  • Preparation Time: 45 minutes
  • Cooking Time: 45 minutes
  • Difficulty: 3
  • Spiciness: 0
  • Number of Servings: 6

Ingredients

  • 900 g Meat, beef, fillet - lung roast

  • pieces Salt, table

  • 2 spoons Oil, olive

  • 1 spoon Mustard

  • 700 g Mushrooms, mushrooms, fresh

  • 1 pod Garlic, fresh

  • 1 handful Nuts, chestnut, cooked

  • 2 twigs Thyme, fresh

  • 8 slice Meat, pork, smoked bacon

  • 500 g Dough, puff

  • 2 piece Egg, egg yolk, fresh

Steps

  1. Season a piece of beef tenderloin with salt and freshly ground pepper. Place a large pan on the stove and heat it well. Pour one tablespoon of olive oil into the heated pan and quickly sear the seasoned piece of meat on all sides. Transfer the seared meat to a plate and while it's still hot, brush it with mustard (using a brush).

  2. While the meat rests, prepare the mushroom filling, also known as duxelles. Carefully clean the mushrooms and wipe them with a damp cloth, then peel the garlic. Place the mushrooms, garlic, and a pinch of salt in a food processor and finely chop. Add crumbled chestnuts and mix everything well to form an almost smooth mixture. Transfer the mixture to a heated pan and sauté on high heat, stirring occasionally, until the excess liquid evaporates and the mixture is almost completely dry. Add fresh thyme leaves while sautéing. Transfer the sautéed mixture to a plate and let it cool.

  3. Place a large piece of plastic wrap on a clean work surface. Arrange the slices of prosciutto on the wrap in two rows, slightly overlapping. Season the slices with a little ground pepper, then spread half of the mushroom mixture evenly over them. Place the seared beef in the center of the prosciutto slices and spread the remaining mushroom mixture over the top and sides. Using the plastic wrap, neatly wrap the beef in the prosciutto slices. Tightly wrap the ends of the plastic wrap to form an evenly thick "package" and place it in the refrigerator for 15 minutes.

  4. Roll out the thawed puff pastry on a lightly floured work surface into a suitably sized rectangle. Take the meat out of the refrigerator and carefully remove the plastic wrap. Wrap it in the rolled-out pastry, trim any excess pastry, and press the edges together firmly to ensure the meat is completely enclosed. Brush the pastry with beaten egg yolk, place it on a baking tray lined with parchment paper, and bake in a preheated oven at 200°C (392°F) for about 35 minutes.

  5. Remove the Beef Wellington from the oven and let it rest for 10 minutes. Then slice it into thick pieces, serve on plates, and accompany with your chosen side dish.

Nutrition Information (Per 100g)

  • Calories: 107.67 kcal
  • Fat: 5.08 g
    • Saturated Fat: 1.21 g
  • Carbohydrates: 1.45 g
    • Sugars: 0.42 g
  • Protein: 13.29 g
  • Fiber: 0.42 g

Advice

The recipe is adapted from Gordon Ramsay.