Gordon Ramsay's Beef Wellington

 

Ingredients:

• 2 lb beef tenderloin
• Salt and black pepper
• Olive oil
• 8 oz mushrooms, finely chopped
• 4 oz pâté (e.g., foie gras)
• 8 slices of prosciutto
• 1 sheet of puff pastry
• 1 egg, beaten (for egg wash)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Season the beef tenderloin with salt and pepper. Heat olive oil in a pan and sear the beef on all sides until browned. Let it cool.
3. In the same pan, add chopped mushrooms and cook until all moisture evaporates. Let it cool.
4. Lay out prosciutto slices on a sheet of plastic wrap, slightly overlapping. Spread the mushroom mixture over the prosciutto, then spread pâté on top.
5. Place the beef in the center and roll tightly using the plastic wrap. Chill for 30 minutes.
6. Roll out puff pastry and wrap it around the beef. Seal the edges and brush with egg wash.
7. Bake for 25-30 minutes until golden brown. Let it rest before slicing.