Ingredients
a good beef fillet of around 1kg/2lb 4oz
3 tbsp olive oil
250g/9oz mushroom
50g/2oz butter
1 large sprig fresh thyme
100ml/3.5 fl oz dry white wine
12 slices prosciutto
500g/1lb 2oz pack puff pastry - thawed if frozen
a little flour for dusting
2 egg yolks beaten with 1 tsp water
Method
Preheat oven to 220°C (fan 200°C) on gas 7.
Roast the 1kg beef fillet for 15 minutes for medium-rare or 20 minutes for medium after brushing it with 1 tablespoon of olive oil and seasoning it with pepper. Once the beef is cooked to your liking, take it out of the oven and let it cool. After that, give it about 20 minutes to chill in the fridge.
While beef is cooling, finely chop 250g mushrooms until they resemble coarse breadcrumbs. You may use a food processor for this, but to avoid turning the mushrooms into a mush, pulse-chop them first.
In a large skillet, heat 2 tablespoons of olive oil and 50 grams of butter over medium heat. Add 1 large sprig of fresh thyme and sauté the mushrooms for approximately 10 minutes, stirring frequently, until the combination is softened.
Once the mushrooms have been seasoned, pour 100 ml of dry white wine over the mixture and cook for approximately 10 minutes, or until the wine has evaporated. Stirring the mixture should not cause it to lose its form.
Take the mushrooms out of the pan and set them aside to cool. Then, discard the thyme.
Lay out two sheets of cling film on top of a big cutting board. In a double row, arrange 12 slices of prosciutto on the cling film, making sure they overlap slightly.
After coating the prosciutto with half of the mushrooms, place the fillet on top and top with the remaining mushrooms.
Wrap the prosciutto around the fillet using the edges of the cling film. Roll it into a sausage shape, twisting the ends of the cling film to tighten it as you roll.
Roll out the crust and chill the fillet at the same time.
Lightly dust your work surface with flour. On a baking sheet lined with nonstick spray, roll out a third of the 500g puff pastry into a strip that is 18 x 30 cm long.
With the remaining 500g of puff pastry, roll it out to a size of approximately 28 x 36 cm. Place the fillet in the middle of the narrower pastry strip after removing it from the cling film.
Brush the top and sides of the wrapped fillet, as well as the pastry's edges, with the beaten egg yolks and 1 teaspoon of water.
Raise the bigger sheet of pastry with a rolling pin and gently lay it over the fillet, pushing firmly into the edges.
Cut the seams to a rim of approximately 4 cm. Use the handle of a fork or spoon to seal the rim.
Carefully use the back of a knife to make long diagonal lines on the beef Wellington, being careful not to cut into the pastry. Then, glaze the entire thing with additional egg yolk.
Set aside for 30 minutes, preferably up to 24 hours. Bake at 200°C (fan 180°C) with gas 6.
Cook for 20-25 minutes for medium-rare beef or 30 minutes for medium, or until golden and crisp. Before serving, brush the Wellington with additional egg yolk. After 10 minutes, cut into thick slices and serve.
WHITE BUFFALO RANCH