Beef Wellington

Beef Wellington

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(120 ratings)

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Cooking time

Cook: 1 hr - 2 hrs

Skill level

For the keen cook

Servings

Serves 6

Gordon Ramsay's version of the classic steak dish - a show-stopping centrepiece on a special occasion

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition

kcalories
763
protein
50g
carbs
32g
fat
48g
saturates
20g
fibre
0g
sugar
0g
salt
2.46g

Ingredients

  • a good beef fillet (preferably Aberdeen Angus) of around 1kg/2lb 4oz
  • 3 tbsp olive oil
  • 250g/ 9oz chestnut mushroom, include some wild ones if you like
  • 50g/ 2oz butter
  • 1 large sprig fresh thyme
  • 100ml/ 3½ fl oz 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

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Method

  1. Heat oven to 220C/fan 200C/gas 7. Sit the 1kg beef fillet 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.
  2. While the beef is cooling, chop 250g chestnut (and wild, if you like) 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.
  3. Heat 2 tbsp of the olive oil and 50g butter in a large pan and fry the mushrooms on a medium heat, with 1 large sprig fresh thyme, for about 10 mins stirring often, until you have a softened mixture. Season the mushroom mixture, pour over 100ml dry white 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.
  4. Overlap two pieces of cling film over a large chopping board. Lay 12 slices 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.
  5. Dust your work surface with a little flour. Roll out a third of the 500g pack of puff pastry to a 18 x 30cm strip and place on a non-stick baking sheet. Roll out the remainder of the 500g pack of puff 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. Beat the 2 egg yolks with 1 tsp water and brush the pastry’s edges, and the top and sides of the wrapped fillet. 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.
  6. 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.

Recipe from Good Food magazine, December 2004

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Comments

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annavrylandt's picture

Has anyone made this as individual beef wellingtons. I would be interested to hear your cooking times?

dianebantten's picture
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I decided to cook this yesterday as a treat for my hard working Husband Bob. I added a small amount of pate to the mushroom mixture and as suggested by another keen cook wrapped the fillet in bacon. I cut down on the cooking times as we both like our beef rare. It was cooked to perfection and very tasty. When I next feel like showing off I will cook this for friends!!

emilyhcollins's picture
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Amazing. I will definitely make this again.

clippy's picture
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Really awesome recipe. Made it for Christmas dinner and it went down really well. It's full of flavour and looks great! It is definitely for the keener cook due to its time consumption, but on the whole it wasn't difficult to prepare or to cook.

tubycat's picture
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This was one of the best things I have ever made in my whole life.
It was a little hard as I am in the USA and had to convert everything.
once I had it all converted it came out great and was very easy to make. I am not a trained cook, so if I found it easy I think anyone can make this. My Kids (1,10,6) all loved it.

lauramckeon's picture

This receipe is my show stopper for dinner party - it is quite time consuming but worth it. I always make it the day or even 2 days before (I just let the meat rest really well so it doesn't make the pastry go soggy) and its been perfect. The mushrooms are much nicer than using pate and I used pancetta instead of prosciutto which I found difficult to find. Some red cabbage or spinach goes with it really well.

eugene261's picture
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hmm... wont the bacon wet the pastry??

mikewales1's picture
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Try stretched out streaky bacon instead of Prosciutto.

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