Go Back

Gordon Ramsay Christmas Beef Wellington with Muxhroom Duxelle

The best beef wellington I've found. So succulent and definitely a crowd pleaser!
Print Recipe
Prep Time 1 hr
Cook Time 35 mins
Course Main Course
Servings 4 People

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