Beef Wellington

Ingredients:

• 1.5 kg beef fillet (center-cut)
• Olive oil, for frying
• 250g chestnut mushrooms, finely chopped
• 50g unsalted butter
• 1 large sprig of fresh thyme
• 100ml dry white wine
• 12 slices of prosciutto
• 500g puff pastry
• 2 egg yolks, beaten with 1 tbsp water and a pinch of salt

Instructions:

1. Prepare the Beef: Season the beef fillet with salt and pepper. Heat olive oil in a large pan and sear the beef on all sides until browned. Remove from the pan and let it cool.
2. Make the Mushroom Duxelles: In the same pan, add butter and finely chopped mushrooms. Cook until the mushrooms release their moisture and become dry. Add thyme and white wine, cooking until the wine evaporates. Remove from heat and let it cool.
3. Assemble the Wellington: Lay out a large piece of cling film. Arrange the prosciutto slices on the cling film, overlapping slightly. Spread the mushroom duxelles over the prosciutto. Place the seared beef fillet on top and use the cling film to roll the prosciutto and mushrooms around the beef. Chill in the refrigerator for 15 minutes.
4. Wrap in Puff Pastry: Roll out the puff pastry on a floured surface. Remove the cling film from the beef and place it in the center of the pastry. Brush the edges of the pastry with beaten egg yolk and fold over the beef, sealing the edges. Brush the top with more egg yolk.
5. Bake: Preheat the oven to 200°C (400°F). Place the wrapped beef on a baking sheet and bake for 25-30 minutes, or until the pastry is golden brown and the beef is cooked to your liking.
6. Serve: Let the Beef Wellington rest for 10 minutes before slicing. Serve with your favorite sides.

This Beef Wellington recipe by Gordon Ramsay is a true culinary masterpiece, perfect for special occasions and guaranteed to impress your guests. Enjoy!