Heat oven to 220C/fan 200C/gas 7. Sit the beef on a roasting
tray, brush with 1 tbsp olive oil and season with pepper, then
roast for 15 mins for medium-rare or 20 mins for medium. When
the beef is cooked to your liking, remove from the oven to cool,
then chill in the fridge for about 20 mins.
While the beef is cooling, chop the mushrooms as finely as possible
so they have the texture of coarse breadcrumbs. You can use a food
processor to do this, but make sure you pulse-chop the mushrooms
so they don't become a slurry.
Heat 2 tbsp of the oil and all the butter in a large pan and fry
the mushrooms on a medium heat, with the thyme sprig, for about
10 mins stirring often, until you have a softened mixture. Season
the mushroom mixture, pour over the wine and cook for about 10
mins until all the wine has been absorbed. The mixture should hold
its shape when stirred. Remove the mushroom duxelle from the pan
to cool and discard the thyme.
Overlap two pieces of cling film over a large chopping board. Lay
the prosciutto on the cling film, slightly overlapping, in a double
row. Spread half the duxelles over the prosciutto, then sit the
fillet on it and spread the remaining duxelles over. 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. Chill the fillet while you roll out the pastry.
Roll out a third of the pastry to a 18 x 30cm strip and place on
a non-stick baking sheet. Roll out the remaining pastry to about
28 x 36cm. Unravel the fillet from the cling film and sit it in
the centre of the smaller strip of pastry and brush the pastry's
edges, and the top and sides of the wrapped fillet, with beaten
egg yolk. Using a rolling pin, carefully lift and drape the larger
piece of pastry over the fillet, pressing well into the sides.
Trim the joins to about a 4cm rim. Seal the rim with the edge of
a fork or spoon handle. 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. Chill for at least
30 mins and up to 24 hrs.
Heat oven to 200C/fan 180C/gas 6. Brush the Wellington with a little
more egg yolk and cook until golden and crisp - 20-25 mins for
medium-rare beef, 30 mins for medium. Allow to stand for 10 mins
before serving in thick slices.
Gordon's
tips Brush the meat as well as the pastry with egg wash. This will
make the top layer of pastry stick to the meat and stop it from
rising and leaving a gap. Use up leftover pastry Any leftover pastry
is fine to use for something else, even if covered in egg. Simply
roll it into a ball and refrigerate until needed.
Recipe from Good Food magazine, December 2004 .
Gordon Ramsay: Cookalong. LIVE is on 18 January at 9pm on Channel
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Ingredients
a good beef fillet (preferably Aberdeen Angus) of around 1kg
3 tbsp olive oil
250g chestnut mushrooms , include some wild ones if you like
50g butter
1 large sprig fresh thyme
100ml dry white wine
12 slices prosciutto
500g pack puff pastry , thawed if frozen
a little flour , for dusting
2 egg yolks beaten with 1 tsp water
Serves 6
Preperation and cooking times
Cook 1 hr 50 mins to 2 hrs
Everyone would make this again
Recipe by Gordon Ramsay
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