Gordon's Wellington

Recipe uploaded by

Gordon Ramsay

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Recipe by Gordon Ramsay

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1. Video tutorial: Making pancakes

1. To make the crêpes, whizz the flour, egg and milk with a pinch of salt in a blender or processor until smooth. Pour into a jug and stir in the herbs and some seasoning. Leave to rest.
2. Fry the mushrooms in a little oil until they give up all their moisture and it has evaporated, leaving you with a thick paste. Add the thyme leaves and some seasoning and keep cooking for a few minutes. Cool.
3. Stir the melted butter into the crêpe batter, heat a 15cm crêpe pan and oil it lightly. Pour in enough batter to make a thin layer on the base of the pan, cook until the top surface sets and then turn over and cook briefly. Remove and repeat with the rest of the batter. This will make a couple more than you need so choose the thinnest ones for the recipe.
4. Sear the beef all over in a little oil in a very hot pan. Brush with the mustard, season and allow to cool.
5. Lay a large sheet of clingfilm on a kitchen surface and put two crêpes down on it, overlapping a little. Lay over the parma ham. Spread the mushroom mixture over the ham and put the beef in the centre. Roll the clingfilm up, taking the crêpe with it, to wrap the beef completely into a nice neat log. Chill for 1 hour.
6. Heat the oven to 200C/fan 180C/gas 4. Roll out the pastry, remove the clingfilm and wrap the beef in the pastry like a parcel, with the ends tucked under. Trim to keep it nice and neat. Brush with egg, score with shallow lines across the top and chill for 20 minutes.
7. Cook for 20 minutes. The best way to test if the meat is done to your liking is to neatly and carefully stick a skewer into the beef, count to three and then test it against your inner wrist. If it is cold the beef will be raw, if it is warm then the beef will be rare and if it's hot, it'll be cooked through. Leave to rest for 20 minutes before carving.

Per serving

880 kcalories, protein 48.1g, carbohydrate 54.4g, fat 53.7 g, saturated fat 30g, fibre 4.5g, salt 1.45 g

Latest comments and suggestions

• Kelly

  21 August 2009

  Kelly commented on this recipe

  This was wonderfull, I used mushroom pate instead of making the mushroom paste myself (to save time).... If the fillet of beef wasn't so expensive, I'd have it once a week!

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• Kelly

  21 August 2009

  Kelly rated this recipe

  

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Ingredients

• 500g button mushrooms , stalks removed and finely chopped
• olive oil
• 1 sprig thyme , leaves stripped off
• 600g beef fillet , choose a centre cut piece
• 1 tbsp English mustard
• 500g pack all-butter puff pastry
• 3 slices Parma ham
• 1 egg yolk , beaten

HERB CRÊPES

• 50g plain flour
• ½ egg
• 125ml milk
• 1 tbsp chopped mixed herbs , such as chervil, chives and tarragon
• ½ tbsp melted butter

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Serves 4

Preparation and cooking times

Ingredients

• 500g button mushrooms , stalks removed and finely chopped
• olive oil
• 1 sprig thyme , leaves stripped off
• 600g beef fillet , choose a centre cut piece
• 1 tbsp English mustard
• 500g pack all-butter puff pastry
• 3 slices Parma ham
• 1 egg yolk , beaten

HERB CRÊPES

• 50g plain flour
• ½ egg
• 125ml milk
• 1 tbsp chopped mixed herbs , such as chervil, chives and tarragon
• ½ tbsp melted butter

Per serving

880 kcalories, protein 48.1g, carbohydrate 54.4g, fat 53.7 g, saturated fat 30g, fibre 4.5g, salt 1.45 g

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