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Beef Wellington
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Beef Wellington

3 hServes 6Nutri-Score D€€€
from @gordonramsayacademy1 import0 cooked
Adapt this recipe

what you need

Ingredients

6 people
  • beef fillet (centre cut, trimmed and tied)Meat1 kg
  • olive oilPantry30 ml
  • saltSpices10 g
  • black pepper (freshly ground)Spices5 g
  • chestnut mushrooms (finely chopped)Produce400 g
  • shallots (finely chopped)Produce2 pieces
  • garlic (cloves, crushed)Produce2 pieces
  • thyme (sprigs, leaves picked)Produce4 pieces
  • butterDairy60 g
  • Parma ham (slices)Meat12 pieces
  • English mustardPantry30 g
  • puff pastry (chilled)Bakery500 g
  • eggs (beaten, for egg wash)Dairy2 pieces
  • plain flour (for dusting)Pantry20 g

per serving

Nutrition

671kcal

Carbs
37 g
Proteins
39 g
Fat
41 g
Adapt tools

what you’ll use

Tools

  • Frying pan
  • Food processor
  • cling film
  • Baking tray
  • Pastry brush
  • Kitchen thermometer

step by step

Method

  1. Sear the beef fillet

    • Season the beef fillet generously with salt and black pepper.
    • Heat the olive oil in a frying pan over high heat and sear the fillet on all sides until browned.
    • Remove from the pan and brush all over with English mustard, then set aside to cool.
    Step 1

  2. Make the mushroom duxelles

    • Blitz the chestnut mushrooms in a food processor until finely chopped.
    • Melt the butter in a pan and soften the shallots, garlic and thyme.
    • Add the mushrooms and cook until all the moisture has evaporated, then season and cool.
    Step 2

  3. Wrap the fillet

    • Lay the Parma ham slices overlapping on a sheet of cling film.
    • Spread the cooled duxelles over the ham in an even layer.
    • Place the beef fillet on top and roll tightly using the cling film to enclose it, then chill to firm up.
    Step 3

  4. Encase in puff pastry

    • Roll the puff pastry out on a lightly floured surface into a rectangle.
    • Brush the edges with egg wash, unwrap the beef and place it in the centre.
    • Fold the pastry over to seal, trim any excess and brush the top with egg wash.
    Step 4

  5. Bake the Wellington

    • Heat the oven to 200 °C.
    • Place the Wellington on a baking tray and bake until the pastry is golden and the beef reaches 55 °C in the centre.
    • Rest before slicing and serving.
    Step 5
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