Gordon Ramsay Christmas Beef Wellington with Muxhroom Duxelle
The best beef wellington I've found. So succulent and definitely a crowd pleaser!
Ingredients
- 700 g Beef Fillet
- 1 pinch Salt
- 1 pinch Pepper
- 1 tbsp Mustard
- 700 g Chestnut mushrooms
- 1 clove Garlic
- 1 handfull chestnuts
- 8 slices Parma Ham
- 1 Sprig Thyme
- 500 g Puff Pastry
- 2 Egg Yolks
Instructions
Make the mushroom duxelle
- Coat the beef in salt and pepper
- Heat generous amount of olive oil in a frying pan
- Sear the 700g beef in a very hot pan. Use the back of the pan to get the back seared quickly
- Sear each side too
- Lightly baste the beef with 1 tbsp of english mustard
- Leave the beef to rest
- Add 700g chestnut mushrooms in to a blender
- Add a chopped clove of garlic to the blender and season with salt & pepper
- Mix in a handful of chestnuts to the blender
- Blitz to a paste
- Cook the mushroom paste in a hot dry pan to remove the water
- Leave the mushroom paste on one side to cool
Wrap the beef
- Lay out 8 slices of parma ham, Making sure it's overlapped, on a piece of clingfilm (don't cut the clingfilm off the roll).
- Sprinkle black pepper over the parma ham
- Use the back of a spoon to spread the mushroom paste thinly onto the parma ham. Leave 1/2 inch from the end
- Lay the beef on top of the mushroom paste
- Fold over the cut-end of the cling film and wrap the beef as tight as possible. Twist the ends of the clingfilm to get the shape
- leave to set chill for 15 minutes
- Place the 500g pastry on top of clingfilm
- Put the beef fillet on top of the pastry
- Roll the puff pastry over the beef until the 2 edges meet. Cut off excess pastry
- Twist the ends together to ensure the beef is completely sealed
- Wrap tightly in the clingfilm
- Chill in the fridge for 5 minutes to firm up. (or until you're ready to cook it)
Cook the beef
- Brush the pastry with egg yolk.
- Lightly mark the pastry with the back of a knife for wow factor (optional)
- Add a generous sprinkle of salt on top of the pastry
- Bake in the oven at 200 degrees for around 35 minutes.
- Let the beef rest for around 10 mins so it can relax and reabsorb the juices
