Beef Wellington à la Gordon Ramsey

This is simply gorgeous and really not that much work 😉

For mushroom duxelles

–          3 tbsp olive oil

–          4 cups finely diced mushrooms (portobellos, mini bella or button mushrooms, the plain white ones)

–          salt and freshly ground pepper

–          1 tsp fresh thyme leaves

For chive crèpes

–          2 eggs

–          1 cup flour

–          1 cup milk

–          1 tsp chopped chives

–          1 tsp fresh thyme leaves

–          Pinch of salt

–          Non stick cooking spray

Beef Wellington

–          1 package beef tenderloin center cut (0.9-1 lb)

–          Salt

–          Fresh ground pepper

–          1 tbsp vegetable oil

–          1 tbsp Dijon mustard

–          1 package prosciutto

–          1 sheet of puff pastry homemade or store bought

–          2 egg yolks

Step 1, making duxelles.

In a frying pan over medium high heat, add oil and when hot, mushrooms. Season with salt and pepper and add thyme. Stir often to avoid mushrooms sticking and cook until all moisture has evaporated, 10 minutes. Allow to cool.

Step 2, chive crèpes.

In large bowl combine eggs, flour, milk, herbs and salt. Whisk until incorporated and let rest in fridge for 30 minutes.

Spray your pan and place over low heat. Add ½ cup of batter and swirl pan to spread batter evenly, making a very thin pancake. Cook for 30 seconds so it sets and flip to cook opposite sides for a few seconds. Avoid browning. Continue until all crèpes are cooked. To avoid them sticking to each other, place parchment paper between each.

Step 3, sear tenderloin.

Season beef with salt and pepper, rubbing them into meat. Place cast iron skillet over medium high heat and add oil. Once it is hot, sear the beef one minute per side. Remove to a tray and pour any pan juices over it. Brush Dijon mustard all over hot tenderloin and let rest.

Step 4, assembling the Wellington.

Lay three pieces of plastic wrap on your counter. Using two or three crèpes, trim them into squares the length of your tenderloin and line them up vertically on plastic wrap. Layer prosciutto slices on top of crèpes and spread mushroom duxelles over prosciutto. Season with salt and pepper. Pour resting juices of tenderloin over duxelles and place beef at bottom of crèpe, rolling it up with the help of the plastic wrap twist ends to form a tight package, refrigerate for 20 minutes.

Step 5, cooking the Wellington.

Preheat oven to 450F, if convection over, 425F. Layer three pieces of plastic wrap on counter. Place puff pastry in center and roll out to 1/8 inches thick, trimming to fit tenderloin (so you can completely cover it on all sides). Unwrap beef and place on pastry 1/3 of the way up. Brush pastry with egg wash and season with salt and pepper. Lift plastic wrap up and roll pastry over the beef until the edges meet then massage pastry until seam is sealed. Twist plastic like a candy wrapper and pinch off excess pastry on each end while twisting. Make sure beef is sealed in. Discard plastic wrap, smooth ends and apply egg wash. With he back of a knife, gently score the top of Wellington to make a design. Place on a parchment lined tray and place in fridge for 5 minutes.

Place in centre of oven and bake for 20-25 minutes until golden brown – I also check internal temperature, I aim for 110F). Remove and let rest for 5 minutes. Slice and serve with some nice potatoes, crispy seasonal vegetables and a creamy red wine sauce.

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