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Gordon Ramsay’s Beef Wellington
Mar 2nd, 2009 by Foodie

Gordon Ramsay’s Beef Wellington

This recipe was featured on The F Word and was a huge hit with the customers. It’s probably a little advanced for a beginner, but it’s a meal fit for a King (or a Queen). I’ve had to convert the measurements from grams, so they may seem a little weird. As always, use the freshest ingredients you can, and support your local butcher by getting your meat from them (added benefit is they’ll actually cut you .88 lbs, even though they may think you’re a little strange for asking).

Ingredients

  • .88 lbs Beef fillet
  • .88 lbs Flat mushrooms
  • 4 slices Parma ham (can substitute with Prosciutto)
  • English mustard for brushing meat
  • .44 lbs puff pastry
  • 2 Egg yolks
  • Approx 8 Charlotte/New potatoes
  • 1 Clove garlic, crushed
  • 1 Sprig thyme (fresh)
  • 2 large baby gem lettuce
  • Salt and pepper
  • Olive oil
  • Mustard vinaigrette, optional

1. Pre-heat the oven to 400 degrees Fahrenheit.

2. Heat oil in a large pan and sear the meat on all sides. Don’t cook the meat, just brown each side. Let it cool and then brush it with the mustard.

3. Chop the mushrooms in a food processor to make a puree. Throw the puree in a hot pan with no oil and sweat out all of the liquid. Let the water evaporate and then set it aside to cool.

4. Lay four slices of parma ham down on a large piece of cling film, slightly overlapping, then brush with mushroom mixture.

5. Put the beef in the middle of the ham and roll the ham around the beef using the cling film. Twist the ends of the cling film to tighten the roll, then refrigerate it for 15 minutes to let it set.

6. Roll your puff pastry and then brush the edges with Egg Wash. Roll the pastry over the beef completely covering it. Cut off any excess pieces. Egg Wash the top. Put your roll back in the fridge for 5 minutes. Egg Wash again and bake for 35-40 minutes. Let it cool for 10 minutes before slicing.

7. Par boil the potatoes in salted water. Quarter them and leave the skin on. Sauté in olive oil and butter with the garlic and thyme, until browned and cooked through. Season. Remove the thyme and garlic before serving.

8. Separate the outside leaves of the baby gem (leaving the smaller inner ones for salads) and very quickly sauté them in a pan of olive oil with a little salt and pepper – just enough to wilt them.

9. Serve hearty slices of the Wellington alongside the sautéed potatoes and wilted baby gems. A classic mustard vinaigrette makes a great dressing.

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