Wednesday, March 18, 2009

Beef Wellington

I made beef wellington for my family last summer when I was inspired while watching Gordon Ramsey's show the F-Word. There's just something about a big slab of beef wrapped in pastry that's intriguing . Making it was pretty complicated, but it was fun and the only thing that can go wrong is if you overcook the beef. Even if everything falls apart it'll still taste delicious. It was also quite difficult finding a big piece of beef fillet; I ended up going to Costco and buying a giant piece of beef tenderloin that I used 1/3 of.

  • 400g Beef fillet
  • 400g Flat mushrooms
  • 4 slices Parma ham (your deli may not have it, so ask for alternatives)
  • English mustard
  • 200g puff pastry
  • 2 Egg yolks
  • 1 Clove garlic, crushed
  • Salt and pepper
  • Olive oil

Pre-heat the oven to 400F. Then heat some olive oil in a large pan and brown the beef on all sides. Searing the beef will keep the juices in while in the oven. When the beef is cooled brush it with the mustard. Puree the mushrooms in a food processor then heat it on a pan to evaporate the water. Roll out some cling film (enough to roll the beef in) and lay out the ham slightly overlapping each other. Spread the mushroom over the ham. Now put the beef in the middle and roll the ham and mushrooms over the beef tightly. Twist the ends and put it in the fridge for 10-15 minutes so it will set and keep the shape. Now roll out the pastry thinly and put egg wash on the edges.Put the beef in the middle and roll up the pastry and fold/cut the excess (it should make more sense in the video). Brush egg wash over the pastry and bake for 35-40 minutes. Let it cool and slice thickly to serve.

Here's Ramsey's video for reference:


Pam said...

I've always wanted to try making beef wellington - thanks for the inspiration and great recipe.

Andrew said...

It's one of the more difficult things I've made, but I had a great time making it (especially the eating part). I would love to see your version of it.

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