Saucepan@saucepan · Shared this recipeFollowBritish · mainGordon Ramsay Christmas Beef Wellington With Mushroom DuxelleA classic beef wellington with a mushroom duxelle, Parma ham, and puff pastry, seared and baked to perfection.total1 hr 35 minprep1 hrcook35 minservings4Original recipe on recipesmadesimple.co.ukKeep this recipeAdd a copy of Gordon Ramsay Christmas Beef Wellington With Mushroom Duxelle to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients4 servingsBack to 4 servings700 g Beef Fillet1 pinch Salt1 pinch Pepper1 tbsp Mustard700 g Chestnut mushrooms1 clove Garlic1 handfull chestnuts8 slice Parma Ham1 Sprig Thyme500 g Puff Pastry2 Egg YolksStepsClear checksTap an ingredient or step to check it off.1Step 1: Coat the beef in salt and pepper.2Step 2: Heat a generous amount of olive oil in a frying pan.3Step 3: Sear the 700g beef in a very hot pan. Use the back of the pan to get the back seared quickly.4Step 4: Sear each side too.5Step 5: Lightly baste the beef with 1 tbsp of English mustard.6Step 6: Leave the beef to rest.7Step 7: Add 700g chestnut mushrooms into a blender.8Step 8: Add a chopped clove of garlic to the blender and season with salt and pepper.9Step 9: Mix in a handful of chestnuts to the blender.10Step 10: Blitz to a paste.11Step 11: Cook the mushroom paste in a hot dry pan to remove the water.12Step 12: Leave the mushroom paste on one side to cool.13Step 13: Lay out 8 slices of Parma ham, making sure it's overlapped, on a piece of clingfilm (don't cut the clingfilm off the roll).14Step 14: Sprinkle black pepper over the Parma ham.15Step 15: Use the back of a spoon to spread the mushroom paste thinly onto the Parma ham. Leave 1/2 inch from the end.16Step 16: Lay the beef on top of the mushroom paste.17Step 17: Fold over the cut-end of the clingfilm and wrap the beef as tight as possible. Twist the ends of the clingfilm to get the shape.18Step 18: Leave to set chill for 15 minutes.19Step 19: Place the 500g pastry on top of clingfilm.20Step 20: Put the beef fillet on top of the pastry.21Step 21: Roll the puff pastry over the beef until the 2 edges meet. Cut off excess pastry.22Step 22: Twist the ends together to ensure the beef is completely sealed.23Step 23: Wrap tightly in the clingfilm.24Step 24: Chill in the fridge for 5 minutes to firm up. (or until you're ready to cook it)25Step 25: Brush the pastry with egg yolk.26Step 26: Lightly mark the pastry with the back of a knife for wow factor (optional).27Step 27: Add a generous sprinkle of salt on top of the pastry.28Step 28: Bake in the oven at 200 degrees for around 35 minutes.29Step 29: Let the beef rest for around 10 mins so it can relax and reabsorb the juices.getsaucepan.com/r/b04e7663-4e16-440b-bdc8-1628b55540af · Original: https://recipesmadesimple.co.uk/2023/12/04/gordon-ramsay-christmas-beef-wellington-with-muxhroom-duxelle/
