Ramsay’s go-to Beef Wellington
1.5kg beef fillet, whole (cleaned) 2tbsp English mustard 1.5kg puff pastry – rolled out or in a sheet 2 eggs (for egg wash)
2 eggs 100g flour 100ml milk Salt Herbs – basil, parsley, tarragon, chives (all chopped) Cook in a pan, with a little oil.
3 chicken breasts 400g double cream Blend chicken with a little salt in a machine until a purée. Add 100g cream and blend. Take out of the machine and fold the rest of the cream in. Use the mousse to bind the mushrooms.
1 onion, finely chopped 2kg button mushrooms Few sprigs thyme – picked 100ml red wine sauce Cook the onions in a pan, then add the mushrooms, thyme and red wine sauce in this order. Cool down before adding to chicken mousse, and then add freshly chopped tarragon and a splash of truffle oil (if handy).
Pre-heat the oven 220°C. First, season the beef with salt and pepper, then sear the fillet quickly, in a hot pan. Leave to cool, and brush English mustard all over the outside. Lay the pancakes and spread a thin layer of chicken mousse on top, place the fillet inside the pancake, and roll. Wrap the whole thing in cling film and set in the fridge for a few hours. Lay out a sheet of puff pastry, brush with egg wash, and place the fillet of beef (wrapped in pancakes) inside that. Wrap the puff pastry around and tuck underneath. Egg wash on the outside and set in the fridge for at least 30 minutes and up to 24 hours. Egg wash one more time, then cook for 23 minutes for golden, crispy pastry. Probe temperature of the meat should be 50°C. Once cooked, leave to rest for 20 minutes – then serve medium rare. Enjoy with friends, and beer.