Beef wellington is a classic dish. It is beef tenderloin combined with a mushroom puree and mustard coating, wrapped in ham and puff pastry. When properly prepared, this recipe is incredibly delicious and aesthetically appealing. Paraphrasing Gordon Ramsay: “This is an impressive dish and is easier than it appears.” This recipe offers a great variation of the dish. You can also go to the original Gordon Ramsay recipe if you wish. Beef Wellington makes a great Sunday roast, or try it out for a romantic meal.” Serve this dish up with your favorite potatoes, dinner rolls, vegetables or salad. Whatever the occasion, this dish will certainly impress your dinner.
- 1 lb. beef tenderloin
- 4 parma ham, thinly sliced
- 2 cups button mushrooms, diced
- 2-3 tbsp. yellow mustard or English mustard
- salt and pepper
- 3 tbsp. olive oil
- 2 egg yolks, beaten for egg wash
- 7 oz. puff pastry
- Place beef on a flat surface. Sprinkle salt and pepper on all sides
- Add olive oil in a preheated pan. Sear the meat over medium-high heat until all sides are brown. Tip: Do not flip to the other side until if one part is not yet browned. Set aside and let it cool for a minute. After a minute, brush mustard evenly on all sides
- Chop the mushrooms into tiny bits or use a blender until it’s pureed. While pulsing add a small amount of salt. Pour mushrooms into a large pan and allow to extract all the juices over medium-high heat. When mushrooms are almost dry, remove from the heat and allow them to cool
- Cut off a large rectangle of plastic wrap. Lay out sliced ham over the plastic wrapper and spread mushrooms evenly 1 inch away from the edges of the ham. Place the beef in the middle and roll out by pulling the edges of plastic wrapper. Secure tightly by twisting the ends of the plastic. Allow to sit in the fridge for at least 20 minutes
- Place the puff pastry on a flat surface and roll out using a rolling pin. Make sure there is enough puff pastry to cover the whole fillet. Unwrap the fillet, and place it on the middle of pastry. Brush the remaining edges with an egg wash. Fold the pastry around the fillet cut some remaining edges and pinch to secure. Put in the fridge for 10 minutes
- Remove from the fridge and place in a baking tray seam-side down. Brush egg wash glazing over the exposed parts. Score the top of the pastry using a sharp knife. Sprinkle salt completely over the top and bake in a preheated oven at 400 degrees F for at least 30 – 35 minutes or until meat is register at 130 degrees F. for medium rare. Remove from oven and allow to cool for 10 minutes. Slice into 1 inch thick portions and serve.