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Beef Wellington
From gordonramsay.com
Serves 4
| prepWrap each beef fillet tightly in triple layer of cling film, chill overnight | ||||||
| prepLightly flour work surface for pastry rolling | ||||||
| 4 beef fillets, 150 g / 5 oz each | Sear beef fillets 30–60 sec, cool | Score pastry, brush with egg wash, bake 200°C / 400°F, 15–20 min until golden | Rest 10 min, slice, serve with sauce | |||
| olive oil | Fry mushrooms, thyme & seasoning, cook 10 min until duxelle, cool | |||||
| 300 g / 10 oz mushrooms, finely chopped | ||||||
| thyme leaves | ||||||
| salt and pepper | ||||||
| 500 g / 1 lb 2 oz pastry | Roll pastry into rectangles, chill | Brush pastry with egg wash, wrap beef, trim, brush again, chill 30 min | ||||
| 16 slices Parma ham | Layer ham, duxelle & beef, wrap & chill 30 min | |||||
| 2 eggs, beaten (egg wash) | ||||||
| 2 tbsp / 30 ml oil | ||||||
| beef trimmings | Fry beef trimmings & shallots, cook 5 min until golden | Add peppercorns, bay & thyme, stir 5 min | Deglaze with vinegar, reduce until nearly dry | Add wine, reduce almost completely | Add stock, simmer 1 hr, strain, season | |
| 2 shallots, sliced | ||||||
| 1 tsp peppercorns | ||||||
| 1 bay leaf | ||||||
| 1 sprig thyme | ||||||
| 2 tbsp / 30 ml red wine vinegar | ||||||
| 300 ml / 10 fl oz red wine | ||||||
| 500 ml / 17 fl oz beef stock | ||||||
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