I promise, I'll get over Gordon Ramsay soon :)
But after watching two seasons of Hell's Kitchen and two seasons of the F-Word AND going to his restaurant in Prague (where, for some odd reason, he didn't serve the Wellington, which seems to be his THING)I just had to try making Beef Wellington.
Beef Wellington and chips a´la Gordon Ramsay:
I made it to serve 4 (2 wellingtons) although it really serves more.
800 g beef fillet
500 g Portabella mushrooms, chopped and blended to a puree while raw
peppered beef-ham (didn't find Parma, but this one worked very nicely)
400 g puff pastry
potatoes (waxy kind)
salt and pepper
Cut the beef fillet in two, season with salt and pepper and quickly sear on a very hot pan in oil. Set aside to rest and then cover with mustard.
Heat the mushroom puree on a dry pan until it becomes thick and sticky (water evaporates).
Roll out some cling-film, put 4 slices of ham on the plastic, cover with mushroom paste then place the mustard covered fillet in the middle and roll up. You'll end up with two "sausages" in plastic. Put those in the fridge for ~15 minutes.
Roll out the puff pastry (I bought ready made puff pastry and still rolled it to be thinner, but actually rolled it too thin, might have been thicker), egg wash one edge of the pastry, remove the meat from the plastic and place it in the middle. Roll up the pastry and egg-wash the top. Put the rolls back in the fridge for 5 minutes.
Preheat the oven to 200C, place a baking tin in for it to heat (for the fries). Bake the wellingtons for ~30 minutes (mine was medium-rare in the centre after that, just the way I like it (pure luck) but I guess it depends on the diameter of the fillet, mine was quite thick - about 10 cm - and on the oven).
Don't peel the potatoes, wash them, cut them in sectors and boil them with salt for about 3 - 5 minutes. Drain, season with thyme, salt and chilly flakes and drizzle with olive oil. Then transfer them into the pre-heated baking tin and put in the oven for about 20 min.
I served it on a salad of lettuce, chopped capers and green onions with Balsamico.
And it was really, really good. I bow to the Chef with the temper.