Beef Wellington

This is my way of making this wonderful Christmas Dinner.  I follow a mixed recipe from Jamie Oliver and Gordon Ramsay. Each has a unique way they prepare this dish. I chose to combine the best of both versions to create my own. Enjoy

Gordon Ramsay – Video

Jamie Oliver – Video

Beef Wellington is a preparation of fillet steak coated with pâté (often pâté de foie gras) and duxelles, which is then wrapped in parma ham and puff pastry, then baked. Some recipes include wrapping the coated meat in a crêpe to retain the moisture and prevent it from making the pastry soggy.

Finished Wellington
Frying the Beef for the Wellington
Preparing the mushroom and chestnut mix.
First layer prosciutto, mushroom and Beef. Wrapped up and placed in the fridge for 30 minutes.
Puff Pastry to pack the Wellington in.
Can be made the day before and then put in the refrigerator.
Bake at 200 degrees celsius for about 30 – 35 minutes
Served with a Balsamico black sauce and Hasselback potatoes. Enjoy

One thought on “Beef Wellington

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s