Ever since we watched the Gordon Ramsay Holiday Special back near Christmas, my boyfriend has been obsessed with the Beef Wellington. When we went to Vegas I tried to get us a reservation at Gordon Ramsay’s restaurant so that we could have some Beef Wellington without having to go through the work of making it ourselves, but sadly that is a restaurant that takes reservations weeks in advance. I’ve been talking about making one for my boyfriend for a while now, and this past weekend we finally decided to get off the couch, and get down to a butcher for some good meat, and we were going to make this Wellington come hell or high water! I have to say, it turned out really well. I recommend making it for a group, as the leftovers don’t really keep well (the meat keeps just fine and makes a great breakfast a la steak & eggs, but the pastry and mushroom filling doesn’t hold over that well), or getting a small enough piece of beef for just two people. We hope you enjoy this meal as much as we did!
Prep time: 30-45 minutes
Cook time: 45-60 minutes
Cook temperature: 400F
Serves: 4 to 6
750g beef tenderloin*
1-2 tsp Grey Poupon mustard
Salt and pepper to taste
1 cup brown or white mushrooms, chopped**
1/2 cup unsalted cashews, chopped**
1 pkg (approx 10-12 slices) Proscuitto or Parma Ham
1 recipe puff pastry (see below)
2 egg yolks, beaten
Flour to dust
You will also need:
Saran or cling wrap
Let meat sit on counter to come to room temperature, approx. 1 hour, before cooking. Season meat with salt (minimal amount) and pepper (generous amount). Heat oil in a pan over medium-high heat, and sear outside of beef (30 seconds each side). Remove from pan, let cool, and smear with mustard on all sides.
Meanwhile, saute mushrooms and cashews until mushrooms are dry and cashews are soft (about 10 minutes). Set aside to cool.
Lay out enough saran wrap to wrap your tenderloin. Arrange proscuitto (or Parma ham) on wrap in slightly overlapping rows the same width as your beef. Spread the mushroom mixture overtop, and place seared beef on top near the middle. Keeping a tight hold of the saran wrap, neatly roll the proscuitto and mushrooms around the beef, and roll into a tigh tube. Twist the ends of the saran wrap to secure (or clip or tape closed if your beef is almost as wide as your saran wrap, like ours was). Chill in fridge for 15-20 minutes.
Roll out puff pastry (see recipe below) on a floured surface into a large rectangle, about as thick as a $1 loonie, or a coin (if you’re not Canadian and don’t know what a loonie is). Remove saran wrap from beef, and place in centre of puff pastry. Brush surrounding pastry with egg yolk, and wrap around beef. Fold ends over each other so that the beef is completely surrounded. With the seam side down, place on baking sheet. Brush with more egg yolk, and chill for 15 minutes in fridge to let pastry rest.
Preheat oven to 400F. Lightly score pastry at 1cm intervals with a knife, and brush again with remaining egg yolk. Bake beef wellington for 45-60 minutes (45 minutes was rare to mid-rare for us). Allow beef to rest for 10-15 minutes before slicing and serving.
*We went to a butcher, told them we were making Beef Wellington for two, and they gave us the appropriate cut and amount of meat. I highly recommend using a butcher for recipes like this and buying your meat the same day – it really makes a meal that much more delicious!
**We used a food processor to chop both mushrooms and cashews roughly. If you don’t have a food processor, put the cashews in a ziploc and smash to pieces with the back of a wooden spoon or smooth side of meat mallet.
Puff Pastry Recipe
Prep time: 20-30 minutes
2 1/2 cups flour
1 1/4 tsp salt
1 cup water
1 cup unsalted butter, room temperature (or margarine)
Sift together flour and salt. Break butter (or margarine) into chunks, and cut into dough until dough is crumbly. In a stand mixer with a dough hook (or by hand is best if you don’t have such a lovely kitchen appliance), gradually add 1 cup water until dough holds together. Turn out onto floured surface and knead until smooth and pliable.
Roll into rectangle for beef wellington recipe, and continue with recipe above.