Beef Wellington

By Gordon Ramsay · bbcgoodfood.com

2 hrs 15 min + chilling

A beef fillet wrapped in mushroom duxelles and prosciutto, then encased in golden puff pastry.

prepPreheat oven to 220°C / fan 200°C / gas 7

1 kg 4 oz beef fillet (preferably Aberdeen Angus)

Brush beef with oil, season with pepper

Roast 220°C / fan 200°C / gas 7, 15–20 min for medium-rare to medium

Cool, then chill 20 min

Spread half duxelles, lay fillet, spread remaining duxelles

Wrap prosciutto around fillet using cling film, roll into sausage

Chill wrapped fillet

Unwrap fillet, sit on smaller pastry strip

Brush pastry edges & fillet with egg wash

Drape larger pastry over fillet, press into sides

Trim joins to 4 cm rim, seal with fork or spoon handle

Glaze all over with egg yolk, mark diagonal lines with knife back

Chill at least 30 min, up to 24 hrs

Preheat oven to 200°C / fan 180°C / gas 6

Brush with egg yolk, bake 200°C / fan 180°C / gas 6, 20–25 min for medium-rare or 30 min for medium until golden

Rest 10 min, slice & serve

45 ml olive oil

250 g chestnut mushrooms (including some wild if you like)

Pulse-chop mushrooms to coarse breadcrumb texture

Fry mushrooms with butter & thyme, 10 min until softened

Season, 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 overlapping double row

a little flour for dusting

Dust surface with flour, roll pastry into two sheets (18×30cm & 28×36cm)

500 g 2 oz pack puff pastry, thawed if frozen

2 egg yolks beaten with 1 tsp water

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