This quantity is perfect for two people so if you have a night of romance up your sleeve or want to cook something special for someone special this IS it. Do not skimp on the sauce ingredients. A 750ml bottle of wine gets reduced until nearly evaporated and then 750ml of stock is also heavily reduced leaving you with about a cup full of sauce (more than enough but you want more, not less).

Remember to start your red wine sauce while your beef is resting in the fridge as it takes nearly an hour to complete (most of this is just reducing the liquids).

Adapted from Gordon Ramsay’s recipe

1 x 500g beef fillet
olive oil, for frying
250g mushrooms, cleaned
1 thyme sprig, leaves only
2 sheets of puff pastry
6 slices of prosciutto
1 egg yolk, beaten
sea salt and cracked black pepper

Red Wine Sauce
2 tbsp. olive oil
200g beef timmings (bone scraps with bits of meat still on them)
4 shallots, peeled and sliced
12 black peppercorns
1 bay leaf
1 thyme sprig
Splash of red wine vinegar
1 x 750ml bottle red wine
750 ml beef stock
2 tbsp. butter
sea salt and cracked black pepper

Heat the olive oil in a hot pan and sear the beef on all sides until browned for about 30-60 seconds. Remove from the pan and leave to cool in the fridge.

Finely chop the mushrooms and fry in the pan with a little more olive oil, the thyme leaves and some salt and pepper. Fry until there is no moisture left in the mushrooms and remove from the pan and leave to cool.

Lay a large sheet of cling film on a work surface and place the prosciutto on the cling film to form a square large enough to encase the beef. Spread the mushrooms over the prosciutto.

beef wellington 1

Lay the beef on the centre and use the cling film to help  you roll it up into a neat parcel. Tie the ends and place in the fridge for half an hour to rest.

beef wellington 2

Now skip ahead to your red wine sauce at this point before moving on to below:

Pre-heat oven to 200C/180C fan-forced/400F.

Lay the pastry sheets together on the work surface and press the edges together to form a good seal. Brush the entire surface with the egg. Place the beef onto the pastry and enclose tightly, sealing the ends. Brush all over with more egg and return to fridge, loosely covered with cling film for another 20 minutes.

At this point, insert your probe thermometer and put the beef onto a tray. Brush one more time with the egg and cook for 20-25 minutes or until the thermometer reads 48C for medium-rare or 29C for rare. Remove from the oven and rest for 10 minutes. Keep an eye on the thermometer and when it reaches 60C for medium-rare, slice into thick pieces and serve with the sauce.

beef wellington 4

Red Wine Sauce: Heat some oil in a large fry pan and brown the beef trimmings. Stir in the shallots with the peppercorns, bay and thyme and continue to cook stirring, until the shallots turn golden brown.

Pour in the vinegar and let it bubble until almost dry (about 15 seconds). Add the wine and boil until almost completely reduced. Add the stock and bring to the boil again. Lower the heat and simmer gently for around 1 hour until desired consistency (you aren’t looking for a thick sauce but it needs to be able to coat the back of a spoon). Add 2 tbsp. of butter and whisk. Strain and set aside. Re-heat if necessary when you’re ready to serve and season with salt and pepper.