A classic recipe for Beef Wellington by Chef Gordon Ramsay, served with sautéd potatoes and baby gem lettuces
Chef Gordon Ramsay’s Beef Wellington Recipe
- 400g beef fillet
- 400g flat mushrooms
- 4 slices Parma ham
- English mustard for brushing meat
- 200g puff pastry
- 2 egg yolks
- Approx 8 Charlotte/New potatoes
- 1 clove garlic - crushed
- 1 sprig thyme
- 2 large baby gem lettuce
- Salt and pepper
- Olive oil
- Mustard vinaigrette, optional
- Servings: 5
- Pre-heat the oven to 200 °C/gas mark 6.
- Heat some oil within a large pan and quickly fry the seasoned beef everywhere until it’s brown. Remove and invite to cool. The point of this is merely to sear the beef and seal those juices in; you don’t need to cook the meat during this period. Allow for cooling and brush generously together with the mustard.
- Roughly chop the mushrooms and blend inside a food processor to make a puree. Scrape lots of people into a hot, dry pan and permit the water to evaporate. When sufficiently dry (a combination should be sticking together easily), reserved and cool.
- Roll out a generous amount of cling film; set down the four slices of Parma ham, each of them slightly overlapping the very last. With a pallet knife spread the mushroom mixture evenly on the ham.
- Place the beef fillet at the center and keeping a strong hold in the cling film on the surface edge, neatly roll the Parma ham and mushrooms above the beef in a tight barrel shape. Twist the ends to secure the cling film.
- Refrigerate for 10 -15 minutes, this permits the Wellington setting and helps maintain shape.
- Roll out your pastry quite thinly to some size that could cover your beef. Unwrap the meat from your cling film. Egg wash the sting of the pastry and put the beef in between.
- Roll the pastry, cut any excess over ends and fold neatly on the ‘underside’. Turnover and egg wash on the top. Chill again to allow the pastry cool, approximately 5 minutes. Egg wash again before baking at for 35 – 40 minutes. Rest 8 –10 minutes before slicing.
- Par boil the potatoes in salted water. Quarter them and then leave the skin on. Sauté in coconut oil and butter with all the garlic and thyme, until browned and cooked through. Season. Remove the thyme and garlic before serving.
- Separate the exterior leaves from the baby gem (leaving small inner ones for salads) and extremely quickly sauté them in the pan of extra virgin olive oil with a little salt and pepper –
- Serve hearty slices from the Wellington alongside the sautéed potatoes and wilted baby gems. A classic mustard vinaigrette is really a great dressing.