Credit: Gordon Ramsey
Link: https://www.gordonramsay.com/gr/recipes/beef-wellington/
Ingredients
- 2 beef fillets (400g each)
- Olive oil
- 500g wild mushrooms, cleaned
- 1 thyme sprig, leaves only
- 500g puff pastry
- 8 slices of Parma ham
- 2 egg yolks, beaten with 1 tbsp water and a pinch of salt
- 1 pinch sea salt and freshly ground black pepper
- 2 tbsp olive oil (for sauce)
- 200g beef trimmings
- 4 large shallots, peeled and sliced
- 12 black peppercorns
- 1 bay leaf
- 1 thyme sprig (for sauce)
- 1 tbsp red wine vinegar
- 750 mL red wine (750mL bottle)
- 750 mL beef stock
0. Wrap the 2 beef fillets (400g each) tightly in a triple layer of cling film to set its shape. Chill overnight.
1. Remove cling film and sear the beef fillets in a hot pan with 2 tbsp olive oil, frying for 30 seconds to a minute until browned all over but still rare in the middle. Remove and leave to cool.
2. Finely chop 500g wild mushrooms. Fry in a hot pan with 2 tbsp olive oil, 1 thyme sprig, and your choice of seasoning. Cook over high heat until all moisture has evaporated (around 10 minutes) and you have a dry mushroom paste called a duxelle. Leave to cool.
3. Cut the puff pastry in half, place on a lightly floured surface and roll each piece into a rectangle large enough to envelop one of the beef fillets. Chill in the refrigerator.
4. Lay cling wrap on a surface. Place 4 slices of Parma ham overlapping to form a square. Spread half the duxelles over the ham. Season the beef and place on top. Roll the ham tightly around the beef using the cling wrap and twist the cling wrap at the ends to form an evenly thick log. Repeat for the second fillet. Chill for 30 minutes.
5. Brush the puff pastry with the egg wash (the egg yolk beaten with water and salt). Remove the cling wrap from the beef and wrap them in the puff pastry, trimming the edges and sealing. Brush all over with egg wash. Chill for at least 30 minutes.
6. Make the red wine sauce: Heat 2 tbsp olive oil in a large pan and fry the beef trimmings until browned on all sides. Add the shallots, peppercorns, bay leaf, and 1 thyme sprig and cook until the shallots turn golden (around 5 minutes), stirring frequently. Add 1 tbsp red wine vinegar and reduce until almost dry. Pour in the red wine and boil until almost completely reduced. Add the beef stock, bring to a boil, then let it simmer for 1 hour, skimming the surface. Strain through a fine sieve, season and set aside.
7. Score the pastry lightly and brush again with the egg wash. Bake at 400°F (200°C) for 15–20 minutes until the pastry is golden brown. Rest for 10 minutes before carving.
8. While the wellingtons are resting, reheat the red wine sauce. Slice the wellingtons and serve with the sauce on the side. Enjoy!