Gordon Ramsay's Fillet Of Beef Wellington With Roasted Carrots A

Total Time: 2 hrs Preparation Time: 1 hr Cook Time: 1 hr

Ingredients

• 1 lb center cut filet mignon
• 1/2 cup dijon mustard
• 10 medium mushrooms, roughly chopped
• butter, room temperature
• 1 sprig thyme
• bay leaf
• 3 egg yolks, whipped
• 1 sheet puff pastry
• 1 pint brown chicken stock (or veal stock)
• 375 ml red wine
• 8 baby carrots, whole & peeled
• 2 tablespoons butter, room temperature
• 1 cup heavy cream
• salt
• pepper

Recipe

• 1 in a hot pan, sear the filet of beef on each side then brush with mustard and allow to cool.
• 2 rough chop and sauté the mushrooms. season with thyme, salt and pepper.
• 3 place plastic wrap on a cutting board or flat surface. place the beef on plastic wrap and cover with mushrooms.
• 4 use the plastic wrap to wrap the mushrooms around the beef and twist to secure firmly. set in fridge for 10 minutes. remove plastic wrap.
• 5 roll out pastry and wrap around the beef, pressing the pastry edges to seal at the base and trimming away any excess.
• 6 brush once with the egg wash and bake in a 375ºf oven for 25-30 minutes. check halfway with a thermometer – internal temperature should be approximately 115ºf for medium rare. pastry should be golden brown.
• 7 red wine sauce made with brown chicken stock.
• 8 -1 pint brown chicken stock (or veal stock) found in frozen section ,1/2 bottle (375 ml) of red wine
• 9 in a small sauce pan, reduce the red wine until almost dry. add stock and bring to a boil. reduce heat and simmer for 10 minutes. season with salt and pepper.
• 10 roasted carrots, 8 baby carrots, whole & peeled, 2 tbsp whole butter, room temperature,1 cup heavy cream, salt & pepper.
• 11 boil the potatoes in salted water for 20-30 minutes, until soft. strain and let sit for 5-10 minutes until dry. crush potatoes with a potato masher or fork and add butter and cream. season with salt and pepper.
• 12 to serve, with a serrated knife slice the wellington into equal portions. arrange 2 slices of beef with the potatoes and carrots. finish with the sauce before serving.