Beef Wellington

I have to admit there are times I enjoy a challenge.  As I’ve mentioned before we watch some of Gordon Ramsey’s shows over here like Hell’s Kitchen.  In this show if you can’t do a proper beef wellington he starts yelling.  So I’ve wondered how difficult it was really.  Turns out it isn’t too bad.  And as I’ve never had one before it was a great treat.  I took inspiration from his recipe here.  And as usual I did it my way.  🙂  I changed a couple of things as I geared it to our tastes plus I took more pictures.  I didn’t like that there weren’t more pictures to show us what should be happening.  All went well except a slight hiccup at the end which I’ll get to.

There are a lot of steps but nothing overly difficult.  But it is important to set aside time to get this right.

First the mushroom mixture needs to be prepared.  I chopped up a bunch of mushrooms we had on hand.  It doesn’t have to be finely chopped.

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I melted some butter and added a bit of olive oil to a small skillet.  I started browning the mushrooms.  I then sliced a few cloves of garlic and added them to the mushrooms.

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To deglaze the pan I added a splash of white wine.  Not too much as you don’t want a sauce.  Once this is cooked transfer it to a food processor and pulse until it is a finely chopped paste.  Set aside and let cool.  Next salt and pepper the filets.

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In the same pan I did the mushrooms I add a bit of olive oil and heat.  Once hot I seared all sides of the meat.  It only takes a few seconds per side.  The meat shouldn’t be cooked at this stage but you want the juices sealed in.

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Set aside and cool.  Once cooled take some cling film and lay out about 4 slices of proscuitto.  Try to get the real thing.  My shop doesn’t carry it anymore despite the fact they went through one a week!  Sigh.  What I had was not half as good.  Spread the mushroom mixture over the proscuitto.  Next time I will make more mushrooms as I had to spread this quite thinly.

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I then spread stone ground mustard over the meat and placed it in the middle of the mushrooms.

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Fold up the proscuitto around the meet and wrap the cling film tightly around the meat.  Place in the fridge for about 10 minutes to chill.

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Roll out the puff pastry very thinly and place the meat in the centre.  Use a beaten egg on the edges.

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Fold the pastry around the meat and tuck the ends underneath.  Cut off the excess.  Then egg wash the pastry and chill for about 5 minutes.

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I baked it in a convection oven at 395 F/ 200C/ Gas mark 6.  Gordon’s recipe said to bake 35-40 minutes.  So I figured 30-35 minutes for convection.  Here was my hiccup.  Should have done it 25-30 minutes.

While it was baking I decanted the wine.  🙂  This wine worked well with the mustard.

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Here is the beef wellington while resting.  You want to rest it 8 to 10 minutes before slicing it open.

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If I had taken it out sooner it would have been more of the pink that we like.

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However the flavours were amazing and I’m not sure why I haven’t had this before!  And this was served with an asparagus dish my husband made with ham and cheese.  Delicious.  🙂