Recipe: Delicious Beef wellington

Beef wellington. Beef Wellington is an English pie made of fillet steak coated with pâté (often pâté de foie gras) and duxelles, which is then wrapped in parma ham and puff pastry, then baked. Beef Wellington is actually not hard to make, even though it seems like it might be. You just have to give yourself time to go through the steps, which we'll go over below.

Based on Gordon Ramsay Beef Wellington recipe. So, you've decided to make Beef Wellington. You are about to make your dinner guests extremely happy. You can have Beef wellington using 10 ingredients and 11 steps. Here is how you cook it.

Ingredients of Beef wellington

1. Prepare 500 g of beef fillet.
2. You need 300 g of mushrooms.
3. Prepare 1 of onion.
4. You need 1 clove of garlic.
5. Prepare 100 ml of white wine.
6. Prepare 10 slices of Prosciutto.
7. Prepare 1 packet of Puff pastry.
8. Prepare of Thyme (sprig or dried).
9. You need 10 g of butter.
10. Prepare 1 tbsp of olive oil.

While the origins of this famous dish are unknown, we do know it's a holiday. There's nothing better than a Beef Wellington dish. Our menus, recipes & gifts are never short of a Known to many as Gordon Ramsay's greatest dish, the classic Beef Wellington starts with the finest. Gordon cooks one of his signature dishes: Beef Wellington.

Beef wellington instructions

1. Salt and pepper beef.
2. Heat oil and butter in frying pan and seal the meat. 1 min on each four sides and 30sec for each end.
3. Place sealed meat in roasting tin and cook for 15min.
4. Finely chop mushrooms, onion and garlic.
5. In the same frying pan used for the meat, cook the onions and garlic. When browned add the mushrooms and thyme, and cook until the water has come out of the mushrooms and evaporated..
6. Add the wine to the mushrooms and heat until that also has evaporated. Remove to frying pan and put in dish to cool..
7. When meat has finished in oven, transfer to a plate and put in fridge for 20min.
8. Lay double strip of prosciutto on cling film. Spread half the mushroom mix on the prosciutto (leaving few cm from edge). Put meat in the middle and put remaining mushroom mix on top. Pull the prosciutto round the beef, making a parcel and keep wrapped in cling film. Put back in fridge for 5min..
9. Put a sheet of grease proof paper on a baking tray. Cut a piece of pastry slightly bigger than the meat for the base and put in the centre of the baking tray. Take the cling film off and put the beef on the pastry. Lay the remaining pastry over the top. Trim and crimp. Cover with egg wash, then chill in fridge for 30min.
10. Pre-heat the oven to 200oc/180oC fan.
11. Cook for 30min until golden and crisp. Leave to stand for 10min before serving.

Beef fillet flavoured with English mustard, mushroom duxelles and Parma ham. Note that Beef Wellington should always be served with the center slightly pink. It is often served at sophisticated restaurants and in upscale dining rooms where, based on its size. Beef Wellington traditionally has pâté spread over the top of the fillet, which makes it very rich. This recipe is lighter, but with a lovely taste from the tarragon.