This recipe is from Gordon Ramsay and one my son has been doing for years. He has absolutely perfected it, although the one in this picture is from my daughter as he lives 2,000 miles away and was not around to create it for us. He was on speed-dial, though and helped throughout.
The one challenge with the Wellington is that you may not know if it’s done perfectly until you cut it open. You can use a meat thermometer inserted into one of your steam cuts to surreptitiously check it, though, without ruining the presentation. It also rests about 10 minutes in which it will cook a little more.
One crucial step not to skip is cooking all the moisture out of the mushrooms. You can see that the pastry is not soggy and that the mushroom and prosciutto layer is effectively protecting the pastry from the beef juices.
For a full dinner menu featuring Beef Wellington, consider the following:
- Crab Stuffed Mushrooms
- Vichyssoise
- Pilaf with Pine Nuts and Currants
- Asparagus with Hollandaise Sauce
- Chocolate Mousse Cake
Beef Wellington
Ingredients
- 2 Tbsp olive oil extra virgin
- 3 lbs filet mignon
- 2 Tbsp English, stone, or dijon mustard enough to brush on the filet
- 1 1b chestnut mushrooms
- ½ cup chestnuts
- 2 sprigs fresh thyme chopped
- salt and pepper
- 8 slices prosciutto
- 1 egg yolk
- 1 puff pastry
Instructions
- Place the olive oil in a sauté pan on medium high heat until it is very hot. Place the filet in the pan and cook on one side. Turn until it is cooked on all sides and use tongs to sear the beef on both ends. Remove it from the pan and immediately brush on the mustard while the filet is still hot.
- Place the mushrooms and garlic in a food processor and roughly chop. Then add the chestnuts and some salt and pepper and process until the mixture is finely chopped.
- Place the mushroom mixture in a dry sauté pan and heat to remove the moisture. It is critical to remove all the moisture so that you don't have a soggy wellington. Add the fresh thyme at this point. Once all the moisture has evaporated, remove from heat and let cool.
- Place two layers of plastic wrap on a counter or cutting board. Lay out the prosciutto in a rectangle large enough to accommodate the filet. Be sure to overlap the prosciutto so it contains all the juices from the filet. Place the filet on one end of the prosciutto/mushroom layer and, using the plastic wrap, carefully roll up the filet inside the mushrooms and prosciutto. Make sure they completely encircle the filet. Twist the ends of the plastic wrap tightly to make a nice firm package. Place in the refrigerator for 15 minutes or overnight.
- When ready, place another layer of plastic wrap on a counter or cutting board. Unroll the puff pastry and lay it on top of the plastic. Unwrap the filet roll and place it on the pastry. Use the plastic wrap to roll the pastry completely around the filet. Cut off any excess pastry and seal the joint. Pinch the ends of the roll together to make a tight seal, then use the plastic wrap to make it nice and tight by twisting the ends. Place it in the refrigerator for 5 minutes to firm up.
- Preheat the oven to 400℉. Beat the egg yolk. Unwrap the pastry and brush all over with the yolk. Make a design in the pastry for esthetics but also to allow the steam to escape. Sprinkle lightly with flake salt. Bake in the oven for about 35 minutes, depending on how rare you like it. Remove the filet and let rest for 10 minutes. Serve to amazed guests!