Beef Wellington

A few months ago my father got an inkling to prepare Beef Wellington, beef tenderloin smothered with mushroom duxelles, wrapped in puff pastry and baked. Who knows where he got the view, perhaps just curiosity. Beef Wellington is one of those dishes that was a lot more popular 40 years ago than it is now. But once my dad decides he wants to manufacture something, come hell or high water, it will be made. It additionally helps that Chef Gordon Ramsey has a video online on how to manufacture his version of Beef Wellington, using Parma ham wrapped around the fillet instead of

the more traditional pâté de foie gras. So, we recently set out to form it, dad channelling Chef Ramsey, albeit without the yelling and swearing (though I’m guessing that whether dad thought he could get away with acting like Ramsey around the rest of us, he would). It’s actually a lot easier to manufacture than it looks, assuming you are using ready-made puff pastry, and the outcome is brilliant. A great concept for a father’s day dinner for the beef-loving dads out there.

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