BEEF WELLINGTON
My version of Gordon Ramsay’s famous Beef wellington, Ideal for special occasion. Product recommendations at end of recipe.
PREP 1.5-2h
COOK 30-40m
TOTAL 2-2.5h
SERVES 5-6
Beef Wellington (Serves 5-6)
Ingredients
For the Beef:
1.4kg beef fillet
Salt and pepper, to taste
2 tbsp olive oil/ 2 tbsp butter
thyme
3 garlic cloves
2 tbsp Dijon mustard
For the Crepes:
2 eggs
140g plain flour
220ml milk
Chopped chives (to taste)
Pinch of salt
For the Mushroom Duxelles:
1 tbsp oil
2 tbsp butter
3 portobello mushrooms (250g), finely chopped
1/2 banana shallot, finely diced
3 garlic cloves, finely diced
Good pinch of salt and pepper
For Assembly:
6 slices of prosciutto
Puff pastry (enough to wrap the beef)
1 egg (beaten, for egg wash)
Instructions
1. Sear the Beef
Season the beef with salt and pepper.
Heat olive oil in a large frying pan over high heat. Sear the beef on all sides until browned (about 2-3 minutes) optional once second side is browned, add in the butter, thyme and garlic and baste the beef to add extra flavour. Remove from heat and brush with Dijon mustard. Allow to cool.
2. Prepare the Mushroom Duxelles
Heat the oil and butter in a pan over medium heat.
Add the shallot and garlic; sauté until soft.
Add the mushrooms, season with salt and pepper, and cook until the moisture evaporates and the mixture is dry. Let it cool.
3. Make the Crepes
In a bowl, whisk together the eggs, flour, milk, chopped chives, and a pinch of salt until smooth.
Heat a non-stick frying pan over medium heat. Add a little oil, use a pastry brush to evenly brush around the pan, then pour in a ladle of batter. Cook for about 1-2 minutes until lightly golden, then flip and cook for another minute. Repeat until all batter is used. Set aside to cool- remember your first is always a tester, this makes enough for 4, allow you to discard your first one and make 3 for the recipe.
4. Assemble the Wellington
Lay out the crepes, two next to each other and one in half side by side above these- leaving no spaces. Lay out the prosciutto slices on a sheet of cling film, slightly overlapping.
Spread the cooled mushroom duxelles over the prosciutto.
Place the beef in the centre and roll tightly using the cling film. Chill for 15 minutes.
Unwrap the beef and place it on top.
Roll the prosciutto and mushroom-covered beef tightly in the crepes, then wrap in puff pastry which has been brushed with beaten egg. score the pastry lightly to create a pattern or add a lattice- you will need a lattice cutter.
5. Bake
Preheat the oven to 200°C (400°F).
Place the wrapped Wellington on a baking tray and bake for 25-30 minutes, or until the pastry is golden brown. Use a meat thermometer for desired doneness (medium-rare is about 50-52°C - I take out at 45°C as the resting time allows it to come to temperature).
6. Rest and Serve
Let the Wellington rest for 10 minutes before slicing.
Serve with your choice of sides.
Product Recommendations-
Find products useful for this cook here or click the product recommendation tab in the menu above to scroll through my amazon storefront.
Lattice pastry cutter click HERE
Baking trays with racks HERE
Teflon Mats for baking trays (cut to size) HERE
Thermapro (meat thermometer) HERE