Beef Wellington
By Gordon Ramsay · bbcgoodfood.com
2 hrs 45 min + chillingServes 6–8
A beef fillet wrapped in mushroom duxelles and prosciutto, then encased in golden puff pastry.
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| prepPreheat oven to 220°C / 425°F (fan 200°C / 390°F). | |||||||||||||
| 1 kg 4 oz beef fillet (preferably Aberdeen Angus) | Sear beef 220°C / 425°F, 15–20 min | Cool & chill beef 20 min | Spread duxelles, wrap fillet, chill | Place fillet on smaller pastry strip | Brush pastry edges & fillet with egg wash | Drape larger pastry over, press & seal | Trim rim to 4 cm, seal with fork | Glaze with egg yolk, mark diagonal lines | Chill 30 min to 24 hrs | Bake 200°C / 390°F, 20–30 min until golden | Rest 10 min, slice & serve | ||
| 45 ml olive oil, divided | |||||||||||||
| 250 g chestnut mushrooms (including wild if available) | Pulse-chop mushrooms to breadcrumb texture | Fry mushrooms with butter & thyme 10 min | Pour in wine, cook 10 min until absorbed | Cool duxelles, discard thyme | |||||||||
| 50 g butter | |||||||||||||
| 1 large sprig fresh thyme | |||||||||||||
| 100 ml dry white wine | |||||||||||||
| 12 slices prosciutto | Lay prosciutto on cling film in double row | ||||||||||||
| flour for dusting | Roll out pastry: 1/3 to 18×30 cm, rest to 28×36 cm | ||||||||||||
| 500 g 2 oz puff pastry, thawed if frozen | |||||||||||||
| 2 egg yolks beaten with 1 tsp water | |||||||||||||
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