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Beef Wellington (Made Easy)

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Level: Intermediate

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Description

This is a variation of Gordon Ramsay’s recipe for Beef Wellington and makes for a great change of pace for dinner.

Ingredients

  • 12 ounces, weight Filet Mignon (Beef Tenderloin)
  • 1 teaspoon Salt
  • 1 teaspoon Pepper
  • 1 Tablespoon Olive Oil
  • 1 clove Garlic
  • 2 sprigs Fresh Thyme
  • 1 Tablespoon Grey Poupon Mustard
  • 1 pound Portabella Mushrooms
  • 4 slices Parma Ham
  • 1 whole Frozen Puff Pastry Sheet
  • 1 whole Egg Yolk, Beaten

Preparation

1. Preheat the oven to 400ºF.
2. Season the filet of beef with salt and pepper lightly. Heat oil in a large pan with garlic and fresh thyme in it and sear the meat on all sides. Don’t cook the meat, just brown each side. Let it cool and then brush it with the mustard. Let it sit on a cutting board to cool.
3. Chop the mushrooms in a food processor to make a puree.
4. Throw the puree in a hot pan with no oil and sweat out all of the liquid. Let the water evaporate and then set it aside to cool.
5. Lay slices of parma ham down on a large piece of cling film, slightly overlapping, then brush with mushroom mixture.
6. Put the beef in the middle of the ham and roll the ham around the beef using the cling film. Twist the ends of the cling film to tighten the roll, then refrigerate it for 15 minutes to let it set.
7. Roll your puff pastry and then brush the edges with egg wash. Roll the pastry over the beef completely covering it. Cut off any excess pieces. Brush the top with egg wash.
8. Put your roll back in the fridge for 5 minutes. Brush with egg wash again and bake for 35-40 minutes. Let it cool for 10 minutes before slicing.

Beef Wellington must be served in slices after cooking and served with any side dish you desire. Make sure you don’t make small thin slices as that could dry out the meat before eating.

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