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Ingredients: Beef W Ellington

This recipe has 3 main steps: [1] Searing beef fillets and making a mushroom duxelle to stuff them, [2] Wrapping the stuffed beef in Parma ham and puff pastry, and [3] Baking the beef wellingtons while making a red wine sauce. The beef fillets are seared and wrapped tightly, then a mushroom paste is made by cooking mushrooms until dry. The beef is stuffed between layers of ham and pastry, baked until golden brown, and served with a red wine sauce made from simmered beef trimmings, shallots, wine and stock.

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Andres van Bochove
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74 views3 pages

Ingredients: Beef W Ellington

This recipe has 3 main steps: [1] Searing beef fillets and making a mushroom duxelle to stuff them, [2] Wrapping the stuffed beef in Parma ham and puff pastry, and [3] Baking the beef wellingtons while making a red wine sauce. The beef fillets are seared and wrapped tightly, then a mushroom paste is made by cooking mushrooms until dry. The beef is stuffed between layers of ham and pastry, baked until golden brown, and served with a red wine sauce made from simmered beef trimmings, shallots, wine and stock.

Uploaded by

Andres van Bochove
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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BEEF W ELLINGTON

INGREDIENTS
1.- 2 x 400g beef fillets

2.- Olive oil, for frying

3.- 500g mixture of wild mushrooms, cleaned

4.- 1 thyme sprig, leaves only

5.- 500g puff pastry

6.- 8 slices of Parma ham

7.- 2 egg yolks, beaten with 1 tbsp water and a pinch of salt

8.- Sea salt and freshly ground black pepper

For the red wine sauce

10 .- 2 tbsp olive oil

11.- 200g beef trimmings (ask the butcher to reserve these when trimming the fillet)

12.- 4 large shallots, peeled and sliced

13.- 12 black peppercorns

14.- 1 bay leaf

15.- 1 thyme sprig

16 .- Splash of red wine vinegar

17.- 1 x 750ml bottle red wine

18.- 750ml beef stock


METHOD
Wrap each piece of beef tightly in a triple layer of cling film to set its shape, then chill overnight.

Remove the cling film, then quickly sear the beef fillets in a hot pan with a little olive oil for 30-60
seconds until browned all over and rare in the middle. Remove from the pan and leave to cool.

Finely chop the mushrooms and fry in a hot pan with a little olive oil, the thyme leaves and some
seasoning. When the mushrooms begin to release their juices, continue to cook over a high heat
for about 10 minutes until all the excess moisture has evaporated and you are left with a
mushroom paste (known as a duxelle). Remove the duxelle from the pan and leave to cool.

Cut the pastry in half, place on a lightly floured surface and roll each piece into a rectangle large
enough to envelop one of the beef fillets. Chill in the refrigerator.

Lay a large sheet of cling film on a work surface and place 4 slices of Parma ham in the middle,
overlapping them slightly, to create a square. Spread half the duxelle evenly over the ham.

Season the beef fillets, then place them on top of the mushroom-covered ham. Using the cling
film, roll the Parma ham over the beef, then roll and tie the cling film to get a nice, evenly thick
log. Repeat this step with the other beef fillet, then chill for at least 30 minutes.

Brush the pastry with the egg wash. Remove the cling film from the beef, then wrap the pastry
around each ham-wrapped fillet. Trim the pastry and brush all over with the egg wash. Cover with
cling film and chill for at least 30 minutes.

Meanwhile, make the red wine sauce. Heat the oil in a large pan, then fry the beef trimmings for a
few minutes until browned on all sides. Stir in the shallots with the peppercorns, bay and thyme
and continue to cook for about 5 minutes, stirring frequently, until the shallots turn golden brown.

Pour in the vinegar and let it bubble for a few minutes until almost dry. Now add the wine and boil
until almost completely reduced. Add the stock and bring to the boil again. Lower the heat and
simmer gently for 1 hour, removing any scum from the surface of the sauce, until you have the
desired consistency. Strain the liquid through a fine sieve lined with muslin. Check for seasoning
and set aside.

When you are ready to cook the beef wellingtons, score the pastry lightly and brush with the egg
wash again, then bake at 200°C/Gas 6 for 15-20 minutes until the pastry is golden brown and
cooked. Rest for 10 minutes before carving.

Meanwhile, reheat the sauce. Serve the beef wellingtons sliced, with the sauce as an
accompaniment.

-Gordon Ramsay

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