The document provides instructions for preparing beef wellington in two parts. Part 1 lists the main ingredients needed which include beef filets, wild mushrooms, puff pastry dough, and Parma ham. Part 2 lists additional ingredients for glazing the pastry including egg yolks, mustard, salt, and pepper. The preparation equipment includes cling film, a refrigerator, pans, an oven, a brush, a rolling pin, a bowl, and a baking sheet. The instructions detail how to season and sear the beef filets, cook the mushrooms, layer the ingredients in cling film, roll them, chill the rolls, wrap in puff pastry, bake, and serve the finished beef wellington.

1. Preparation: Main Ingredients
Part 1 of 2
- 2 beef filets (400g)
- Olive oil
- Wild mushrooms, cleaned (500g)
- Puff pastry dough (500g)
- 8 slices of Parma ham

2. Preparation: Main Ingredients
Part 2 of 2
- 2 egg yolks, beaten with a tsp of water and
a dash of salt
- English mustard
- Sea salt
- Fresh ground black pepper

3. Preparation: Equipment
Part 1 of 2
- Cling film
- Refrigerator
- Frying pan
- Stove
- Oven

4. Preparation: Equipment
Part 2 of 2
- Brush
- Rolling Pin
- Bowl
- Baking sheet
- Knife + cutting board

5. Apply sea salt and black pepper.
1: Season the beef filets

6. The goal here is a good searing
2: Turn stove to high
Low
Here
Hi

7. Use only enough to barely cover the bottom.
3: Apply olive oil to the pan

8. Your goal is to cook just the outside, not the inside.
4: Sear the beef filets on all sides

9. Rinse the pan to remove residue for future steps.
5: Remove beef filets from pan

10. Clean brush afterwards for future steps.
6: Brush beef filets with mustard

11. 7: Finely chop the mushrooms
Add a touch of salt and pepper.

12. Do NOT put any oil in the pan this time.
8: Turn stove to medium-high
Low
Here
Hi

13. Cook them until their moisture releases and evaporates.
9: Cook the mushrooms

14. 10: Lay out the cling wrap
One sheet per wellington.

15. 11: Lay Parma ham over the wrap
Four pieces each, slightly overlapping each other.

16. 12: Add the mushroom next
Try to spread them thinly and evenly across.

17. 13: Place the beef filet on top
Put it in the direct center.

18. Wrap it nice and tight, and twist the ends to seal it.
14: Roll the layers/beef together

19. 15: Chill the rolls for 20 minutes
The cooling helps make them cohesive.

20. 16: Preheat oven to 390 F
Technically, Ramsay does 200 C which converts to 392 F.

21. 17: Flatten out the puff pastry
Divide it into two rectangles

22. 18: Brush pastry with egg
Don’t skimp on the egg or the pastry won’t hold.

23. Don’t forget to gently remove the cling wrap.
19: Center the rolled beef on top

24. Tuck in the ends to properly seal the pastry.
20: Roll it all together

25. 21: Chill in fridge for 5 minutes
This helps make it cling together.

26. 22: Glaze pastry with egg
Apply salt and score the top of the pastry.

27. 23: Bake for 15-20 minutes
Remove when the outer pastry appears golden.

28. 24: Remove from oven
Let rest for at least five minutes.

29. 25: Slice the wellingtons
Either straight in half, or one inch thick pieces.

30. 26: Serve the wellingtons
You’ve earned it.