Login here! 
Written by Beef Wellington is one of Gordon Ramsay’s favourite dishes and he say’s that it would definitely feature on his last dinner table.
With this recipe Ramsay brings a little variation to his other Beef Wellington Recipe with chestnuts adding some Christmas cheer.
A term used below, duxelles, is a finely chopped mixture of mushrooms, onions, shallots and herbs, sautéed in butter and reduced to a paste. The decadent French Chefs are known to add cream too. It is this duxelles that makes the Beef Wellington so desirable to most taste buds and the reason it is on Gordon Ramsay’s “last dinner” menu.
More: Christmas Recipes | Gordon Ramsay Recipes | Gordon Ramsay Christmas Recipes
Christmas Beef Wellington Recipe with Chestnuts | Gordon Ramsay
Serving: 4-6 | Prep: 20 min | Cooking: 60 min
Ingredients:
| Beef Fillet | 1 | kg | |
| Olive Oil | 3 | tablespoons | |
| Chestnut Mushrooms | 250 | g | |
| Butter | 50 | g | |
| Chestnuts | 100 | g | |
| Fresh Thyme | 1 | sprig | |
| Parma Ham Slices | 12 | ||
| Dry White Wine | 100 | ml | |
| Puff Pastry | 500 | g | |
| Flour | 1 | tablespoon | |
| Egg Yolks | 2 | ||
| Water | 1 | tablespoon | |
| Hot English Mustard | 1 | tablespoon | |
| Garlic | 1 | clove | |
| Salt & Pepper | 1 | pinch | |
| Flaked Salt | 1 | teaspoon |
Method:
1 . Sear the fillet of beef in a frying pan with hot oil.
2 . Once seared, remove and brush on some English mustard
For the duxelles
1 . Into the blender, 700g chestnut mushrooms, a garlic clove, salt & pepper then blitz.
2 . Crumble in the chestnuts and blitz some more
3 . Transfer to a hot dry pan and cook for a few minutes to remove the moisture
4 . Add a few leaves of fresh thyme
Assemble your Beef Wellington
1 . Overlap two pieces of cling film over a large chopping board.
2 . Lay the Parma Ham on the cling film, slightly overlapping, in a double row.
3 . Spread half the duxelles over the Parma then sit the fillet on it and spread the remaining duxelles over.
4 . Use the cling film’s edges to draw the Parma Ham around the Fillet, then roll it into a sausage shape, twisting the ends of cling film to tighten it as you go.
5 . Chill the fillet in the fridge for 15 minutes
6 . Roll out the Puff Pastry on a lightly floured surface.
7 . Place the Fillet in the centre of pastry (remove the cling wrap first!)
8 . Carefully lift and roll the fillet with pastry over the fillet.
9 . Trim any excess pastry so that there is no double layer of Pastry.
10 . Pinch and seal the edges.
11 . Roll in cling film and shape well.
12 . Glaze all over with more egg yolk and, using the back of a knife, mark the beef Wellington with long diagonal lines taking care not to cut into the pastry.
13 . Score & salt the top of the pastry well and follow the cooking instructions below.
Cooking you Beef Wellington
1 . Pre heat oven to 200°C
2 . Cook until golden and crisp – 20-25 mins for medium-rare beef, 30 mins for medium.
3 . Allow to stand for 10 mins before serving in thick slices.
1 . Sear the fillet of beef in a frying pan with hot oil.
2 . Once seared, remove and brush on some English mustard
For the duxelles
1 . Into the blender, 700g chestnut mushrooms, a garlic clove, salt & pepper then blitz.
2 . Crumble in the chestnuts and blitz some more
3 . Transfer to a hot dry pan and cook for a few minutes to remove the moisture
4 . Add a few leaves of fresh thyme
Assemble your Beef Wellington
1 . Overlap two pieces of cling film over a large chopping board.
2 . Lay the Parma Ham on the cling film, slightly overlapping, in a double row.
3 . Spread half the duxelles over the Parma then sit the fillet on it and spread the remaining duxelles over.
4 . Use the cling film’s edges to draw the Parma Ham around the Fillet, then roll it into a sausage shape, twisting the ends of cling film to tighten it as you go.
5 . Chill the fillet in the fridge for 15 minutes
6 . Roll out the Puff Pastry on a lightly floured surface.
7 . Place the Fillet in the centre of pastry (remove the cling wrap first!)
8 . Carefully lift and roll the fillet with pastry over the fillet.
9 . Trim any excess pastry so that there is no double layer of Pastry.
10 . Pinch and seal the edges.
11 . Roll in cling film and shape well.
12 . Glaze all over with more egg yolk and, using the back of a knife, mark the beef Wellington with long diagonal lines taking care not to cut into the pastry.
13 . Score & salt the top of the pastry well and follow the cooking instructions below.
Cooking you Beef Wellington
1 . Pre heat oven to 200°C
2 . Cook until golden and crisp – 20-25 mins for medium-rare beef, 30 mins for medium.
3 . Allow to stand for 10 mins before serving in thick slices.
