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RealityChopper wrote:

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Beef Wellington: Done.

__ 400g Beef fillet (Beef Tenderloin, About 14 ounces, just under a pound)
__ 400g Flat mushrooms (Portobello Mushrooms, also about 14 ounces)
__ 4 slices Parma ham (prosciutto)
__ English mustard for brushing meat (If you can't find it in a jar, use Colman's mustard in the yellow tin from the spice aisle, see my note at the end about this)
__ 200g puff pastry (Get Dufours if you can find it (Whole Foods usually has it), otherwise use Pepperidge Farm ... or make it yourself!)
__ 2 Egg yolks
__ Approx 8 Charlotte/New potatoes
__ 1 Clove garlic, crushed
__ 1 Sprig thyme
__ 2 large baby gem lettuce (Gem lettuce can be hard to find this time of year...but it never hurts to ask around. You might try mustard greens instead.)
__ Salt and pepper (In the video it looks like he's using coarse sea salts and a few other seasonings not mentioned in the recipe!)
__ Olive oil
__ Mustard vinaigrette, optional

Method: How to make beef Wellington

1. Pre-heat the oven to 200c.(390-395 F)

2. Heat some oil in a large pan and quickly fry the seasoned beef all over until it's brown. Remove and allow to cool. The point of this is simply to sear the beef and seal all those juices in, you don't want to cook the meat at this stage. Allow to cool and brush generously with the mustard.

3. Roughly chop the mushrooms and blend in a food processor to form a puree. Scrape the mixture into a hot, dry pan and allow the water to evaporate. When sufficiently dry (the mixture should be sticking together easily), set aside and cool.

4. Roll out a generous length of cling film, lay out the four slices of Parma ham, each one slightly overlapping the last. With a pallet knife spread the mushroom mixture evenly over the ham.

5. Place the beef fillet in the middle and keeping a tight hold of the cling film from the outside edge, neatly roll the parma ham and mushrooms over the beef into a tight barrel shape. Twist the ends to secure the clingfilm. Refrigerate for 10 -15 minutes, this allows the Wellington to set and helps keep the shape.

6. Roll out the pastry quite thinly to a size which will cover your beef. Unwrap the meat from the cling film. Egg wash the edge of the pastry and place the beef in the middle. Roll up the pastry, cut any excess off the ends and fold neatly to the 'underside'. Turnover and egg wash over the top. Chill again to let the pastry cool, approximately 5 minutes. Egg wash again before baking at 200c (390-395 F) for 35 - 40 minutes. Rest 8 -10 minutes before slicing.

7. Par boil the potatoes in salted water. Quarter them and leave the skin on. Sauté in olive oil and butter with the garlic and thyme, until browned and cooked through. Season. Remove the thyme and garlic before serving.

8. Separate the outside leaves of the baby gem (leaving the smaller inner ones for salads) and very quickly sauté them in a pan of olive oil with a little salt and pepper - just enough to wilt them.

9. Serve hearty slices of the Wellington alongside the sautéed potatoes and wilted baby gems. A classic mustard vinaigrette makes a great dressing.

**To prepare the mustard to spread on the beef, you mix equal parts of the dry mustard and a liquid of some kind. Water works, of course, but you can also use milk or cream, wine, vinegar, etc. Colman's is a hot mustard so keep that in mind. And like Chef Ramsey said, don't substitute Dijon...it's not the same.