Home

Ingredient Top 5 Meal / Dish Types Holidays/Special Occasions Ethnic / Global Cuisines Diets/Eating Plans Main Ingredient Flavors Equipment Difficulty / Experience Level

Home Chestnut Beef Wellington

Beef Wellington

Name: How to cook Beef Wellington - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 people
Cuisine: Us

Introduce

Chef :

Tyler

Beef Wellington

Gordon Ramsay's version of the classic steak dish – a showstopping centrepiece on a special occasion | bbcgoodfood.com/recipes/beef-wellington

Ingredient

Food ration :

6 people

Cooking time :

2 hrs 30 mins

1 kg

beef fillet

3 tbsp

olive oil

250 g

chestnut mushroom

50 g

butter

large sprig fresh thyme

100 ml

dry white wine

12 slices

prosciutto

500 g

puff pastry

egg yolks beaten with 1tsp water

Cooking instructions

* Step 1

Heat oven to 220C. Sit out puff pastry to thaw.

* Step 2

Sit the 1kg beef fillet on a roasting tray, brush with 1 tbsp olive oil and season with pepper. Roast for 15 mins for medium-rare. Turn off oven. Chill in the fridge for at least 20 mins.

* Step 3

Pulse-chop mushrooms in food processor so they have the texture of coarse breadcrumbs. Make sure not to over mix so they don’t become slurry.

* Step 4

Heat olive oil and butter in a large pan, add thyme, and fry the mushrooms on medium heat for about 10 mins stirring often until softened

* Step 5

Season the mushroom mixture, pour over wine and cook for about 10 mins until all the wine has been absorbed. The mixture should hold its shape when stirred.

* Step 6

Remove the mushroom duxelle from the pan to cool and discard the thyme.

* Step 7

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.

* Step 8

Spread half the duxelles over the prosciutto, then sit the fillet on it and spread the remaining duxelles over.

* Step 9

Use the cling film’s edges to draw the prosciutto around the fillet, then roll it into a sausage shape, twisting the ends of cling film to tighten it as you go.

* Step 10

Chill the fillet while you roll out the pastry.

* Step 11

Dust your work surface with a little flour. Roll out a third of the pack of puff pastry to a 18 x 30cm strip and place on a non-stick baking sheet.

* Step 12

Roll out the remainder of the 500g pack of puff pastry to about 28 x 36cm.

* Step 13

Unravel the fillet from the cling film and sit it in the centre of the smaller strip of pastry.

* Step 14

Beat the egg wash and brush the pastry’s edges, and the top and sides of the wrapped fillet.

* Step 15

Using a rolling pin, carefully lift and drape the larger piece of pastry over the fillet, pressing well into the sides.

* Step 16

Trim the joins to about a 4cm rim. Seal the rim with the edge of a fork or spoon handle.

* Step 17

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.