Beef Wellington

Serves 4. Adapted from Gordan Ramsey's version. This is an easy dish that just looks complicated. However, I strongly suggest using an oven safe thermometer probe when baking to ensure it gets to the right temp. Serve with simple sides, such as asparagus and couscous.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

1. Season beef with salt and pepper. Wrap beef tightly in layers of cling wrap and refrigerate overnight to set the shape.

Step 2

2. Remove the cling wrap and sear beef in a hot pan with olive oil until browned on all sides and rare in the middle. Remove from pan and leave to cool.

Step 3

3. While the beef is cooling, finely chop the mushrooms (or use a food processor on a pulse setting). Fry in a hot pan with olive oil and thyme leaves until mixture has softened. Add wine and cook until absorbed (skip if making wine sauce). It is done when the duxelles mixture holds its shape when stirred, about 10-15 minutes. Remove from pan to cool.

Step 4

4. Overlap cling wrap on a large cutting board. Lay prosciutto on the cling film, slightly overlapping. Spread half the duxelles over the prosciutto. Add the beef, season with salt and pepper, and top with the remaining duxelles.

Step 5

5. Using the cling wrap edges, draw the prosciutto around the beef and roll into a sausage-like shape, twisting the ends to tighten. Chill the beef for at least 30 minutes.

Step 6

6. Dust the work surface with flour. Roll out half of the puff pastry into a rectangular shape large enough to roughly envelope the bottom half of the beef. Roll out the other half to be slightly larger, enough to lay on the top of the beef and reach the bottom pastry.

Step 7

7. Unravel the beef from the cling wrap and place in the center of the smaller pastry. Season with salt and pepper.

Step 8

8. Beat the two egg yolks, teaspoon of water, and pinch of salt. Brush the pastry edges, top, and sides of the beef. Using a rolling pin or other technique, lift and drape the larger pastry over the beef, pressing into the sides.

Step 9

9. Trim the joins to 1-1.5 inches and seal the rim. Brush all over with more egg wash. Cover with cling film and chill for another 30 minutes.

Step 10

10. Heat conventional oven to 425°F, or 400°F for a convection setting.

Step 11

11. Start the wine sauce, if making. Heat oil in a large pan and add the beef trimmings, cooking until browned on all sides. Stir in shallots, peppercorns, bay leaf, thyme sprig and cook for five minutes until shallots are golden brown. Add a splash of the vinegar and let it cook down to nearly dry. Add wine and boil until almost completely reduced. Add the stock and boil to desired consistency. Strain, salt to taste, and set aside for serving.

Step 12

12. Unwrap beef and score the pastry lightly with a knife. Brush with a little more egg wash. Bake 15-20 minutes until golden brown for rare, 20-25 minutes for medium rare, 30 minutes for medium. Let stand for 10 minutes before serving. Cook time may vary widely based on cut and chilling. Use a temperature probe if available. (Rare using thick cut tenderloins have taken 30-40 minutes in past)

Step 13

13. Reheat the sauce, if needed, and serve as an accompaniment with the sliced beef wellington.