Beef Wellington Slides
- 1. Preparation: Main Ingredients Part 1 of 2 - 2 beef filets (400g) - Olive oil - Wild mushrooms, cleaned (500g) - Puff pastry dough (500g) - 8 slices of Parma ham
- 2. Preparation: Main Ingredients Part 2 of 2 - 2 egg yolks, beaten with a tsp of water and a dash of salt - English mustard - Sea salt - Fresh ground black pepper
- 3. Preparation: Equipment Part 1 of 2 - Cling film - Refrigerator - Frying pan - Stove - Oven
- 4. Preparation: Equipment Part 2 of 2 - Brush - Rolling Pin - Bowl - Baking sheet - Knife + cutting board
- 5. Apply sea salt and black pepper. 1: Season the beef filets
- 6. The goal here is a good searing 2: Turn stove to high Low Here Hi
- 7. Use only enough to barely cover the bottom. 3: Apply olive oil to the pan
- 8. Your goal is to cook just the outside, not the inside. 4: Sear the beef filets on all sides
- 9. Rinse the pan to remove residue for future steps. 5: Remove beef filets from pan
- 10. Clean brush afterwards for future steps. 6: Brush beef filets with mustard
- 11. 7: Finely chop the mushrooms Add a touch of salt and pepper.
- 12. Do NOT put any oil in the pan this time. 8: Turn stove to medium-high Low Here Hi
- 13. Cook them until their moisture releases and evaporates. 9: Cook the mushrooms
- 14. 10: Lay out the cling wrap One sheet per wellington.
- 15. 11: Lay Parma ham over the wrap Four pieces each, slightly overlapping each other.
- 16. 12: Add the mushroom next Try to spread them thinly and evenly across.
- 17. 13: Place the beef filet on top Put it in the direct center.
- 18. Wrap it nice and tight, and twist the ends to seal it. 14: Roll the layers/beef together
- 19. 15: Chill the rolls for 20 minutes The cooling helps make them cohesive.
- 20. 16: Preheat oven to 390 F Technically, Ramsay does 200 C which converts to 392 F.
- 21. 17: Flatten out the puff pastry Divide it into two rectangles
- 22. 18: Brush pastry with egg Don’t skimp on the egg or the pastry won’t hold.
- 23. Don’t forget to gently remove the cling wrap. 19: Center the rolled beef on top
- 24. Tuck in the ends to properly seal the pastry. 20: Roll it all together
- 25. 21: Chill in fridge for 5 minutes This helps make it cling together.
- 26. 22: Glaze pastry with egg Apply salt and score the top of the pastry.
- 27. 23: Bake for 15-20 minutes Remove when the outer pastry appears golden.
- 28. 24: Remove from oven Let rest for at least five minutes.
- 29. 25: Slice the wellingtons Either straight in half, or one inch thick pieces.
- 30. 26: Serve the wellingtons You’ve earned it.