Some will argue that this recipe is not a proper Wellington since it lacks a mushroom duxelles, however, original recipes actually use pate rather than duxelles and so since the chestnuts are made into a pate, I stand by the name. :P
Chestnut and Aged Cheddar Pate 200 g of Roasted Chestnuts 200 g of Aged Cheddar; grated Fresh Thyme 1 Clove of Garlic 1/4 Yellow Onion 1 Strip of Bacon
Put the chestnuts in a blender and grind. Cut up the bacon into small pieces and toss into a hot frying pan, turn down to medium and fry until crispy. Toss in the onions and garlic and caramelize. Add ground chestnuts and fry until everything is nice and dry.
Add a bit of fresh thyme, and the cheddar and mix.
Set aside to cool. Beef Wellington 2 small strips of beef tenderloin. Also possible tenderloin medallion steak. Puff pastry 100 g of Prosciutto (or 200g Lachsschinken) Chestnut Pate Mustard Mix: dijon, horseraddish, mesquite bbq sauca, honey Egg Yolk Salt and Pepper
Follow instructions x 2 (once for each tenderloin piece)
Clean a piece small piece of beef tenderloin of skin and large fat. sprinkle with salt and pepper. Toss into hot skillet with hot olive oil and sear on all sides. Remove from pan and let rest. Immediately after removing from heat, paint on a mustard mixture and allow to rest for at least 10 minutes.
Lay out some prosciutto on some saran wrap. Make sure they overlap slightly and that there is enough to fully cover the tenderloin. Put a layer of the chestnut pate on top of the prosciutto and then place the tenderloin on top. Using the Saran wrap, roll the prosciutto and chestnuts around the tendloin, making sure the ends are also closed, then roll the saran wrap tightly to give it a round shape and make it tight.
Put into fridge for 15 minutes or more to set.
Take out bundle. Roll in single layer of puff pastry, using saran wrap again to roll into right shape.
Put into fridge for 5 minutes again. You can also leave it in the fridge overnight to use the next day as well.
Preheat oven to 400. Bake at 400 for 10 minutes then at 350 for 10 for rare, 15 medium, 20 well done. Let rest for 10 minutes and serve.
This recipe is a modified version of the recipe presented in this Gordon Ramsey Video. I recommend watching the video to see Chef Ramsey’s amazing technique in how he does things. I tried to make a video to show a well but experienced some technical difficulties. I will however be trying again at some point so stay tuned.