Beef Wellington Recipe
This recipe is all about the wow factor and the fact that it's delicious. It actually does call for mostly fresh ingredients but I won't be fooling anyone to call this one health food. It's a sometimes food for special occasions when you want to impress family, guests, and your own taste buds.
2 1/2 lbs beef tenderloin (get the good stuff) 3 tbsp olive oil 9 oz chestnut mushrooms, include some wild ones if you like 2 oz butter 1 large sprig fresh thyme 3 1/2 fl oz dry white wine 12 slices prosciutto 1 lb 2oz pack puff pastry, thawed if frozen a little flour, for dusting 2 egg yolks beaten with 1 tsp water
Heat oven to 425 F. Place the beef on a roasting tray, brush with 1 tbsp olive oil and season with pepper, then roast for 15 mins for medium-rare or 20 mins for medium. When the beef is cooked to your liking, remove from the oven to cool, then chill in the fridge for about 20 mins.
While the beef is cooling, chop the mushrooms as finely as possible so they have the texture of coarse breadcrumbs. You can use a food processor to do this, but make sure you pulse-chop the mushrooms so they don’t become a slurry.
Heat 2 tbsp of the olive oil and 2 oz butter in a large pan and fry the mushrooms on a medium heat, with 1 large sprig fresh thyme, for about 10 mins stirring often, until you have a softened mixture. Season the mushroom mixture with salt and pepper, pour over 100ml dry white wine and cook for about 10 mins until all the wine has been absorbed. The mixture should hold its shape when stirred. Remove the mushroom duxelles from the pan to cool and discard the thyme. Brag to your friends how great your duxelles turned out so they will have to Google it to find out what it is.
Overlap two pieces of cling film over a large chopping board. Lay 12 slices prosciutto on the cling film, slightly overlapping, in a double row. Spread half the duxelles over the prosciutto, then put the beef on it and spread the remaining duxelles over. Use the cling film’s edges to draw the prosciutto around the beef, then roll it into a sausage shape, twisting the ends of cling film to tighten it as you go. Chill the wrapped beef while you roll out the pastry.
Dust your work surface with a little flour. Roll out a third of the pack of puff pastry to a 7 x 12 inch strip and place on a non-stick baking sheet. Roll out the remainder of the pack of puff pastry to about 11 x 12 inches. Unravel the beef from the cling film and place it in the center of the smaller strip of pastry. Beat the 2 egg yolks with 1 tsp water and brush the pastry’s edges, and the top and sides of the wrapped fillet. Using a rolling pin, carefully lift and drape the larger piece of pastry over the beef, pressing well into the sides. Trim the joins to about a 1 inch rim. Seal the rim with the edge of a fork or spoon handle. Glaze all over with more egg yolk and, using the back of a knife, mark the beef Wellington with long diagonal lines taking care not to cut into the pastry. Chill for at least 30 mins and up to 24 hrs.
Heat oven to 400 F. Brush the Wellington with a little more egg yolk and cook until golden and crisp – 20-25 mins for medium-rare beef, 30 mins for medium. Allow to stand for 10 mins before serving in thick slices.
Adapted from a Gordon Ramsay recipe