Beef Wellington is a beef tenderloin encased in a pastry crust and baked. The recipe is generally agreed to be British, and I actually followed the steps of Gordon Ramsey’s method.
It is a dish you can make and serve for Christmas to delight your guests with this very tasteful and mouthwatering meat recipe. I hope you will enjoy it 🙂
Ingredients
- 800 glarge center cut portion of fillet tenderloin
- 500 gpuff pastry
- 500 gPortobello mushrooms (about 3)
- 200 gchestnuts (or walnuts)
- 8 slicesSan Daniele Parma Ham
- 1 jardijon mustard
- 2egg yolks
- q.s.salt
- q.s.ground black pepper
- q.s.fresh thyme
- q.s.extra virgin olive oil
Preparation
– wrap the beef very tightly in a double layer of cling film in order to set its shape, and keep it in the fridge overnight;
– remove the cling film, then quickly sear the beef fillet in a hot pan with a little olive oil for 30-60 seconds until browned all over and rare in the middle;
– remove the meat from the pan and immediately spread the mustard all over the hot fillet;
– while the meat cools down, finely chop together the mushrooms and the chestnuts into a blander;
– transfer them onto a hot fry pan with a little extra virgin olive oil, the thyme leaves and some ground pepper;
– when the mushrooms begin to release their juices, continue to cook over a high heat for about 10 minutes until all the excess moisture has evaporated and you are left with a mushroom paste (known as a duxelle);
– remove the duxelle from the pan and allow to cool;
– lay a large sheet of cling film on a work surface and place 4 slices of Parma ham in the middle, and the other 4 on top of the first row, overlapping them slightly, to create a rectangle;
– spread the duxelle evenly over the ham;
– season the beef fillet with some salt and ground pepper, then place it on top of the mushroom-covered ham;
– using the cling film, roll the Parma ham over the beef, then roll and tie the cling film to get a nice, evenly thick log;
– put it to chill in the fridge for at least 1 hour;
– take the pastry and place it on a lightly floured surface and roll it into a rectangle large enough to envelop the beef fillet;
– remove the cling film from the beef, then wrap the pastry around the ham-wrapped fillet;
– trim the pastry, tight cover it with cling film and chill for at least 60 minutes;
– remove the cling film and brush the pastry with the egg yolks wash;
– bake at 200°C about 20 minutes until the pastry is golden brown and cooked;
– allow to rest for 10 minutes before carving
