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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
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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
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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.