Beef Wellington

Information

A beef wellington recipe, but it has not been perfected yet.

Serving Size: 4

Source:

This recipe was based off the same recipe from Gorden Ramsey’s website, archived here.

Ingredients

Main:

• 800 grams: Beef fillets
• 500 grams: Mushrooms, diced.
• 1 leaf: Thyme
• 500 grams: Puff pastry
• 8 slices: Parma ham
• 2: egg yolks
• 1 tablespoon: water
• Salt
• Pepper
  Red Wine Sauce:
• 200 grams: Beef trimmings
• 4: Shallots, peeled and sliced.
• 12: Black peppercorns
• 1 leaf: Thyme
• 1 splash: Red wine vinegar
• 750 milliliters: Red wine
• 750 milliliters: Beef stock

Ingredient Considerations:

• Parma ham may be optionally replaced with normal ham.
• A standard bottle of red wine is 750 milliliters. Cheaper wine is usable because it will be reduced.
• Beef fillets are to be cut and shaped appropriately; recipe suggestion is to have two 400-gram pieces.

Instructions

1. Cut beef fillets into appropriately shaped pieces (taking into consideration the size of your puff pastry). Wrap each piece of beef tightly in cling film (thrice) to set its shape. Chill in refrigerator overnight.
2. Remove from refrigerator then remove cling film. Quickly sear beef fillets in a hot pan with olive oil; 30-60 seconds or until browned all over. Then, remove from the beef fillets from the pan to rest and cool.
3. Fry diced mushrooms in a hot pan with olive oil. Add thyme, salt, and pepper as desired. When the mushrooms release their juices, continue cooking over a high heat for an additional 10 minutes or until excess moisture has evaporated. It should have the consistency of a paste (known as a dexelle). Remove the dexelle from the pan to cool.
4. Cut and form the puff pastry into segments that are large enough to envelop (and then some) the beef fillet pieces. Chill the puff pastry in the refrigerator.
5. Execute the following procedure for the red wine sauce in parallel with the procedures outlined in Step 6.
   1. Heat oil in a large pan. Fry beef trimmings for a few minutes until browned on all sides. Add shallots, peppercorn, bay leaf, and thyme; stir and cook for 5 minutes. Shallots should be golden brown.
   2. In the pan, add red wine vinegar and let it bubble until dry. Then add red wine and boil it until it is reduced. Then add beef stock and bring it to a boil. Lower the heat and simmer for 1 hour until the desired consistency is reached. Remove any scum on the surface.
   3. Empty the pan and strain the liquid through a fine sieve lined with muslin. Check for seasoning and add any if desired. Set it aside.
6. Execute the following procedure for wellington preparation in parallel with the procedures outlined in Step 5.
   1. Repeat this process for all beef fillet pieces:
      • Lay a sheet of cling film on a work surface.
      • Place 4 slices of Parma ham on it, overlapping slightly to make a square.
      • Wrap a beef fillet in the dexelle-ham using the cling film. Tightly tie the cling film to have the wrap hold its shape.
      • Chill for 30 minutes.
   2. Combine the egg yolks with the water and a pinch of salt to create an egg wash. Brush the puff pastry with the egg wash.
   3. Remove the cling film from the dexelle-ham wrapped beef fillets. Wrap the puff pastry around each of the beef fillets; trim the pastry as needed. Brush the puff pastry in more egg wash.
   4. Place them in a baking pan and cover with cling film. Chill for at least 30 minutes.
7. Remove the beef wellingtons from the refrigerator. Score the pastry and brush with more egg wash. Bake at 200°C (400°F) for 15-20 minutes or until the pastry is golden brown. Rest for 10 minutes then carve/slice the wellingtons.
8. Reheat the red wine sauce. Serve the beef wellingtons sliced, with the sauce as an accompaniment.

Instruction Considerations:

• The beef wellingtons will cook themselves on their own if not sliced open to cool. Slice a little early for a rarer interior.

Notes

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A cooking recipe from Sparrow.