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Probably the most widely-utilised oil in cooking, olive oil is pressed from fresh olives. It’s…
Butter is manufactured when lactic-acid generating bacteria are additional to cream and churned to make an…
This well-liked herb grows in Europe, especially the Mediterranean, and is a member of the mint…
Prosciutto is sweet, delicate ham intended to be eaten raw. The word ‘prosciutto’ is the…
Flour is a powdery ingredient typically created from grinding wheat, maize, rye, barley or rice. As…
Heat oven to 220C/fan 200C/fuel seven.
Sit the 1kg beef fillet on a roasting tray, brush with one tbsp olive oil and season with pepper, then roast for 15 mins for medium-uncommon or 20 mins for medium. When the beef is cooked to your liking, remove from the oven to great, then chill in the fridge for about twenty mins.
Whilst the beef is cooling, chop 250g chestnut (and wild, if you like) mushrooms as finely as possible so they have the texture of coarse breadcrumbs. You can use a meals processor to do this, but make confident you pulse-chop the mushrooms so they don’t grow to be a slurry.
Heat 2 tbsp of the olive oil and 50g butter in a large pan and fry the mushrooms on a medium heat, with 1 large sprig fresh thyme, for about ten mins stirring frequently, until you have a softened mixture.
Season the mushroom mixture, pour in excess of 100ml dry white wine and cook for about 10 mins right up until all the wine has been absorbed. The mixture must hold its shape when stirred.
Remove the mushroom duxelle from the pan to amazing and discard the thyme.
Overlap two pieces of cling film in excess of a big chopping board. Lay 12 slices prosciutto on the cling movie, slightly overlapping, in a double row.
Spread half the duxelles above the prosciutto, then sit the fillet on it and spread the remaining duxelles over.
Use the cling film’s edges to draw the prosciutto all around the fillet, then roll it into a sausage form, twisting the ends of cling film to tighten it as you go.
Chill the fillet even though you roll out the pastry.
Dust your function surface with a little flour. Roll out a third of the 500g pack of puff pastry to a 18 x 30cm strip and place on a non-stick baking sheet.
Roll out the remainder of the 500g pack of puff pastry to about 28 x 36cm.
Unravel the fillet from the cling film and sit it in the centre of the smaller strip of pastry.
Beat the 2 egg yolks with one tsp water and brush the pastry’s edges, and the best and sides of the wrapped fillet.
Utilizing a rolling pin, carefully lift and drape the bigger piece of pastry in excess of the fillet, pressing nicely into the sides.
Trim the joins to about a 4cm rim. Seal the rim with the edge of a fork or spoon deal with.
Glaze all in excess of with far more egg yolk and, utilizing the back of a knife, mark the beef Wellington with extended diagonal lines taking care not to reduce into the pastry.
Chill for at least 30 mins and up to 24 hrs. Heat oven to 200C/fan 180C/fuel 6.
Brush the Wellington with a minor far more egg yolk and cook until golden and crisp – twenty-25 mins for medium-unusual beef, thirty mins for medium. Enable to stand for 10 mins prior to serving in thick slices.