Beef Wellington-Gordon Ramsay Recipe!

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Ingredients:

Serving

2 -3 lbs filet of beef
3 tbsp olive oil
1 cup chestnut mushrooms , include some wild ones if you like
3 1/2 tbsp butter
1 large sprigs fresh thyme
3 1/2 oz dry white wine
12 slices prosciutto or 12 slices bacon
1 lb puff pastry, thawed
1 handful flour , to dust
2 egg yolks beaten with 1 tsp water

Directions:

1. Heat oven to 392°F Place the beef on a roasting tray, brush with 1 tbsp olive oil and season with pepper, then roast for 15 mins for medium-rare or 20 mins for medium. When the beef is cooked to your liking, remove from the oven to cool, then chill in the fridge for about 20 minutes.
2. While the beef is cooling, chop the mushrooms as finely as possible so they have the texture of coarse breadcrumbs. You can use a food processor to do this, but make sure you pulse-chop the mushrooms so they don't turn into mush.
3. Heat 2 tbsp of the oil and all the butter in a large pan and fry the mushrooms on a medium heat, with the thyme sprig, for about 10 mins stirring often, until you have a softened mixture. Season the mushroom mixture, pour over the wine and cook for about 10 mins until all the wine has been absorbed. The mixture should hold its shape when stirred. Remove the mushroom mixture from the pan to cool and discard the thyme.
4. Overlap two pieces of plastic wrap over a large chopping board. Lay the prosciutto on the plastic wrap, slightly overlapping, in a double row. Spread half the mushroom mixture over the prosciutto, then sit the fillet on it and spread the remaining mushroom mixture over it. Use the plastic wrap edges to draw the prosciutto around the fillet, then roll it into a sausage shape, twisting the ends of plastic wrap to tighten it as you go. Chill the fillet while you roll out the pastry.
5. Roll out a third of the pastry to a 7 x 12in strip and place on a non-stick baking sheet. Roll out the remaining pastry to about 11 x 14in. Unravel the fillet from the plastic wrap and place it in the center of the smaller strip of pastry and brush the pastry's edges, and the top and sides of the wrapped fillet, with beaten egg yolk. Using a rolling pin, carefully lift and drape the larger piece of pastry over the fillet, pressing well into the sides. Trim the edges to about a 1.5in rim. Seal the rim with the edge of a fork or spoon handle. Glaze all over with more egg yolk and, using the back of a knife, mark the beef Wellington with long diagonal lines taking care not to cut into the pastry. Chill for at least 30 mins and up to 24 hours.
6. Heat oven to 392°F Brush the Wellington with a little more egg yolk and cook until golden and crisp - 20-25 mins for medium-rare beef, 30 mins for medium. Allow to stand for 10 mins before serving in thick slices.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1555.91 Kcal (6514 kJ)
Calories from fat	982.11 Kcal
		% Daily Value*
Total Fat	109.12g	168%
Cholesterol	272.34mg	91%
Sodium	544.64mg	23%
Potassium	1134.55mg	24%
Total Carbs	54.61g	18%
Sugars	1.38g	6%
Dietary Fiber	2.27g	9%
Protein	84.75g	170%
Vitamin A	0.1mg	4%
Iron	11.9mg	66%
Calcium	37.1mg	4%

Amount Per 100 g
Calories	308.13 Kcal (1290 kJ)
Calories from fat	194.49 Kcal
		% Daily Value*
Total Fat	21.61g	168%
Cholesterol	53.93mg	91%
Sodium	107.86mg	23%
Potassium	224.68mg	24%
Total Carbs	10.81g	18%
Sugars	0.27g	6%
Dietary Fiber	0.45g	9%
Protein	16.78g	170%
Iron	2.4mg	66%
Calcium	7.3mg	4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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