Upvote so Gordon Ramsay can call me a dickhead

I decided today in work while pretending to be interested in a meeting, that tonight I would try to make Beef Wellington.
I did it with Fillet steaks as I couldn't get a decent fillet.

I decided on chestnut and portabello mushrooms. I dont have food processor but I do have a Victoria Nox steel.

684 grams chopped and uncooked.

Did in batches, fry off with nothing else in the pan. Gotta get the water out. You know they are done when they think about sticking.

505 cooked weight.

Close up, it should have been much finer.

This is where I differed from Ramsay. I used rapeseed oil, Canola in the US, on the meat and left the pan dry. Salt and pepper of course.

In the nicely flavoured mushroom pan, reddened to fuck.

Seal!

Seal!!

Ouchy seal! 30 seconds each area.

And coool.

While beef and mushrooms cool, prep your sides.

This part, I was dreading.

It was actually easy to do.

Cling film, parma.

Make a bed.

Add shrooms. I didn't spread as much as I should have. Lesson learned.

Meat.

Wrap.

Cling film wrap. Twist ends.

Repeat. Chill for thirty mins.

Sizing up on the puff pastry.

Make the pastry meet on top, then flips sides like wrapping a gift.

Keep tidy.

Flip seam to underneath. Score. Egg yolk wash. Rest for 15 mins in fridge.

After 30 mins at 200celcius. I was kinda in disbelief.

Like, they look "proper"

So I have my roasted shallot, onion, parsnip and carrot. Grilled asparagus. Some garden peas. I used the last of mushrooms with shitloads of peppercorns and made a basic roux. Twas perfect.

Once she's rested, add to party. But....is it medium rare?

YES!

Even If I didnt spread mushrooms enough, it came out perfect!
Try it!