Beef Wellington

By Gordon Ramsay · share.google

Seared-and-roasted beef fillet wrapped in prosciutto and mushroom duxelles, then baked in golden puff pastry.

prepPreheat oven to 220°C (fan 200°C) / 425°F / gas 7
1 kg 4 oz beef fillet, preferably Aberdeen Angus	Brush beef with oil, pepper; roast 15-20 min	Chill beef 20 min		Layer duxelles & beef; roll tight	Chill wrapped fillet	Unwrap fillet onto pastry; glaze, drape	Trim, seal, glaze; chill 30 min	Bake 200°C / 400°F, 20-30 min; rest 10 min
1 tbsp olive oil (for the beef)
250 g chestnut mushrooms, some wild if you like	Chop mushrooms finely	Fry mushrooms with thyme 10 min	Add wine, cook 10 min; cool, discard thyme
2 tbsp olive oil (for the mushrooms)
50 g butter
1 large sprig fresh thyme
100 ml dry white wine
12 slices prosciutto	Lay prosciutto on cling film
500 g 2 oz puff pastry, thawed if frozen	Roll out pastry on floured surface
a little flour, for dusting
2 egg yolks, beaten with 1 tsp water

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