Recipe

Chef Gordon Ramsays Beef Wellington Recipe

	Chefelaine / All my dishes 1 year, 2 months ago Lovely tender, well-grained beef with Portobello mushrooms, rolled in puff pastry and baked to perfection...... sure to be a hit. Hey-- it's Chef Gordon Ramsay's recipe, so it HAS to be good! :+D Prep:35m Cook:40m Servings:4	Chefelaine
	delicious

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Ingredients

lean, finely-grained beef 'fillets'

salt and pepper

olive oil

English mustard

Portobello mushrooms

plastic food wrap.

Prosciutto (parma Ham)

Puff Pastry

Egg wash

rock or coarse salt.

Directions

Take lean, finely-grained beef 'fillets'

Season with salt and pepper

Place olive oil in a frying pan, and sear the meat to hold juiced in.

Remove from heat.

Coat the meat well with English mustard

The mushrooms:

Coarsely chop Portobello mushrooms, then place into food processor

Add salt to season and help remove excess water.... chop finely in processor

Drain off the excess water.

Place mushrooms into the frying pan, ADDING NO OIL OR BUTTER.

Fry until tender and darkened

To assemble:

Lay out a piece of plastic food wrap.

Place several slices of Prosciutto (parma Ham) flatly on the plastic.

Coat generously with the mushroom mixture.

Place the fillet of beef on top, in the center.

Roll this with the plastic to form a neat package.

Refrigerate 20 minutes, then remove from refrigerator.

The Puff Pastry:

roll it out to form a square

Unwrap the beef fillet

Place the beef onto the pastry, in the center.

Egg wash ---- whisk whole egg and liberally brush the over edges of the pastry around the beef

Roll the pastry up like a package, sealing with the egg wash.

Trim off loose overlap, and tuck ends under to seal the package

Chill for five minutes, then remove from refrigerator.

GLAZE the package with more egg wash

SCORE the package with a sharp knife to create a pleasant 'design' on the pastry

Season with rock or coarse salt.

Place into the oven at 350*F, and bake until golden brown.

Slice thickly, about 1 inch thick for each piece.

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Comments

markeverett 1 year, 2 months ago said:
Perfect!! Thanks for this one!

mrtnzangel8 1 year, 2 months ago said:
We did these for Father's Day, exact recipe. Well except for the English mustard. What is that? We couldn't find it in the store so we just used Grey Poupon. Still, very yummy. :)

There is even a video on youtube, I believe, of him making these. If anyone is a little nervous about the prep, I would recommend watching it. I did, over and over. lol