Beef wellington gordon ramsey version

Name: Beef wellington gordon ramsey version
Prep time: 18 min
Cook time: 40 min
Total time: 58 min
Yield: 3
Cuisine: En
Ingredients: 400 g Beef Fillet; 400 g Flat mushrooms; 4 slices Parma ham; English mustard for brushing meat. (Yellow mustard); 200 g Puff Pastry; 2 each egg yolks

vote now

Main Dish

Very Easy

58 min

Ingredients

400 g Beef Fillet
400 g Flat mushrooms
4 slices Parma ham
English mustard for brushing meat. (Yellow mustard)
200 g Puff Pastry
2 each egg yolks

Preparation

Preparation18 min

Cook time40 min

Pre-heat the oven to 200 c. Heat some oil in a large pan and quickly fry the seasoned beef all over until it's brown. Remove and allow to cool. The point of this is simply to sear the beef you don't want to cook the meat at this stage. Allow to cool and brush generously with the mustard.
Roughly chop the mushrooms and blend in a food processor to form a puree. Scrape the mixture into a hot, dry pan and allow the water to evaporate. When sufficiently dry (the mixture should be sticking together easily), set aside and cool.
Roll out a generous length of cling film, lay out the four slices of Parma ham, each one slightly overlapping the last. With a pallet knife spread the mushroom mixture evenly over the ham.
Place the beef fillet in the middle and keeping a tight hold of the cling film from the outside edge, neatly roll the parma ham and mushrooms over the beef into a tight barrel shape. Twist the ends to secure the clingfilm. Refrigerate for 10 -15 minutes, this allows the Wellington to set and helps keep the shape.
Roll out the pastry quite thinly to a size which will cover your beef. Unwrap the meat from the cling film. Egg wash the edge of the pastry and place the beef in the middle.
Roll up the pastry, cut any excess off the ends and fold neatly to the 'underside'. Turnover and egg wash over the top. Chill again to let the pastry cool, approximately 5 minutes. Egg wash again before baking at 200c for 35 - 40 minutes. Rest 8 -10 minutes before slicing.