This recipe is seriously old school and very cool...I made it a few days ago and it is really impressive with very little work. Puff pastry can be purchased at most supermarkets...

Gordon Ramsay's Beef Wellington.


750g prime beef fillet
1-2 tbsp English mustard
400g flat mushrooms
6-8 Proscuitto (whole slices, as large as the deli people can slice them)
500g puff pastry
2 egg yolks
salt and pepper
olive oil

Method
Preheat oven (or WSM) to 350/Gas 4.

Heat some oil in a large pan and quickly fry the seasoned beef all over until it’s brown. Remove and 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 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 cling film. 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. If possible chill again at this stage and allow the pastry to cool. Season over the top of the pastry and bake in the oven for 25-30 minutes.

After removing from the oven allow the meat to rest for 10-15 minutes before carving.

This message has been edited. Last edited by: Phil R.,