Beef Wellington

from the kitchen of Gordon Ramsay here is a short video

a good beef fillet (preferably Aberdeen Angus) of around 2lb 4oz
3 tbsp olive oil
9 oz. chestnut mushrooms , include some wild ones if you like
prosciutto
1lb 2oz pack puff pastry , thawed if frozen
a little flour , for dusting
2 egg yolks beaten with 1 tsp water


Seal the beef in a hot pan with olive oil just till brown, coat meat with mustard. Chop up mushroom and season with salt/pepper and put in food processor. Fry the mushroom in a hot pan until water from mushrooms is gone. On a sheet of plastic wrap assemble prosciutto, then a layer of mushroom, and then the meat. Roll up into loaf tightly and refrigerate for 20 minutes. Roll out puff pastry and place meat on and roll using egg wash as glue. Chill for 5 minutes. Brush entire loaf with egg wash, score with a knife and sprinkle on rock salt. Bake for 25-30 minutes at 380 degrees. Let stand for ten minutes. Slice 1 " thick. Enjoy! May want to serve with a red wine reduction.