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- 2 x 400g beef fillets
- Olive oil, for frying
- 500g mixture of wild mushrooms, cleaned
- 1 thyme sprig, leaves only
- 500g puff pastry
- 8 slices of Parma ham
- 2 egg yolks, beaten with 1 tbsp water and a pinch of salt
- Sea salt and freshly ground black pepper
For the red wine sauce
- 2 tbsp olive oil
- 200g beef trimmings (ask the butcher to reserve these when trimming the fillet)
- 4 large shallots, peeled and sliced
- 12 black peppercorns
- 1 bay leaf
- 1 thyme sprig
- Splash of red wine vinegar
- 1 x 750ml bottle red wine
- 750ml beef stock
- Wrap each piece of beef tightly in a triple layer of cling film to set its shape, then chill overnight.
- Remove the cling film, then quickly sear the beef fillets in a hot pan with a little olive oil for 30-60 seconds until browned all over and rare in the middle. Remove from the pan and leave to cool.
- Finely chop the mushrooms and fry in a hot pan with a little olive oil, the thyme leaves and some seasoning. 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 leave to cool.
- Cut the pastry in half, place on a lightly floured surface and roll each piece into a rectangle large enough to envelop one of the beef fillets. Chill in the refrigerator.
- Lay a large sheet of cling film on a work surface and place 4 slices of Parma ham in the middle, overlapping them slightly, to create a square. Spread half the duxelle evenly over the ham.
- Season the beef fillets, then place them 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. Repeat this step with the other beef fillet, then chill for at least 30 minutes.
- Brush the pastry with the egg wash. Remove the cling film from the beef, then wrap the pastry around each ham-wrapped fillet. Trim the pastry and brush all over with the egg wash. Cover with cling film and chill for at least 30 minutes.
- Meanwhile, make the red wine sauce. Heat the oil in a large pan, then fry the beef trimmings for a few minutes until browned on all sides. Stir in the shallots with the peppercorns, bay and thyme and continue to cook for about 5 minutes, stirring frequently, until the shallots turn golden brown.
- Pour in the vinegar and let it bubble for a few minutes until almost dry. Now add the wine and boil until almost completely reduced. Add the stock and bring to the boil again. Lower the heat and simmer gently for 1 hour, removing any scum from the surface of the sauce, until you have the desired consistency. Strain the liquid through a fine sieve lined with muslin. Check for seasoning and set aside.
- When you are ready to cook the beef wellingtons, score the pastry lightly and brush with the egg wash again, then bake at 200°C/Gas 6 for 15-20 minutes until the pastry is golden brown and cooked. Rest for 10 minutes before carving.
- Meanwhile, reheat the sauce. Serve the beef wellingtons sliced, with the sauce as an accompaniment.
Gordon Ramsay Ultimate Cookery Course By Hodder & Stoughton Text © Gordon Ramsay 2013 Photography © Anders Schønnemann 2012
How to tell when your beef Wellington is done: While you can use visual cues to see when your beef Wellington is done (the pastry should be golden and flaky), the best way to tell when it is fully done is to use a meat thermometer. For medium-rare, the center of your beef Wellington should reach 120°F. This should take around 40-45 minutes in the oven, but rely on your thermometer.
What is beef Wellington? Beef Wellington is a traditional British dish; it’s said to have originated in the 1800s after the Duke of Wellington won a victory in Waterloo. The celebratory dish became a classic that rose to popularity as a fancy centerpiece served at dinner parties and holidays in the mid 1900s. Traditionally, the dish centers around beef surrounded by pâté, mushrooms and some form of ham that is then wrapped in puff pastry and baked in the oven.
The roast turkey is a Thanksgiving classic, but if you’re really looking to impress your holiday guests this year, beef Wellington is the centerpiece you should present. Beef Wellington is a classic on holiday spreads for very good reason. With four components—tender beef tenderloin, a savory duxelle, prosciutto, and flaky puff pastry—this is the centerpiece that will wow from the very first slice. While this dish may seem daunting, weve broken it down step-by-step so you can serve up this holiday staple with all of the flavor and none of the stress. Keep reading on for all of our top tips:
The prosciutto: Speaking of soggy bottoms (or more specifically, how to avoid them) meet your new bestie: prosciutto! Wrapping your tenderloin in prosciutto is a little extra insurance. It provides a barrier for moisture, and on top of that it adds even more delicious meaty flavor. By putting a layer of prosciutto onto a layer of plastic wrap, you can easily spread your duxelle in an even layer and wrap your tenderloin evenly.
The best cut of beef for beef Wellington: Were starting with one of the most tender cuts of beef ever—the tenderloin! Beef tenderloin is super delicious, but without bones or much marbling, its not the most flavorful cut of beef in the world. Thats why we season liberally (about 1 teaspoon kosher salt per pound) and sear the meat before anything else. Browning the meat on all sides, including the ends, does tons for the flavor of the Wellington as a whole.
Rating 4.5 (12) · 2 hr 30 minNov 1, 2023 · Ingredients · 1. (2 lb.) center-cut beef tenderloin, trimmed · Kosher salt · Freshly ground black pepper · extra-virgin olive oil, for greasing.
How is Beef Wellington traditionally made?
What is the best cut of meat for Beef Wellington?
Is Beef Wellington hard to make?