Beef Wellington Recipe by Chef Gordon Ramsay

Beef Wellington, a culinary masterpiece, is not just a dish; it’s an experience. Especially if it’s done by Chef Gordon Ramsay. Envision the finest cut of beef tenderloin, lovingly seasoned, seared to perfection.

Then, imagine it wrapped in a luxuriously rich mushroom duxelles, encased in a cloak of prosciutto, all hugged tightly by a golden, flaky puff pastry. The key? Precision.

The pastry must be crisp, not soggy, and the beef, blushing pink at its heart. It’s a symphony of textures and flavors, a testament to the art of cooking.

Done right, it’s not just food; it’s a statement on the plate. Remember, Beef Wellington isn’t just cooked; it’s crafted.

• 400g beef fillet
• 400g flat mushrooms
• 4 slices Parma ham
• English mustard for brushing meat
• 200g puff pastry
• 2 egg yolks
• Approx 8 Charlotte/New potatoes
• 1 clove garlic – crushed
• 1 sprig thyme
• 2 large baby gem lettuce
• Salt and pepper
• Olive oil
• Mustard vinaigrette, optional

• Pre-heat the oven to 200 °C/gas mark 6.
• Heat some oil within a large pan and quickly fry the seasoned beef everywhere until it’s brown. Remove and invite to cool. The point of this is merely to sear the beef and seal those juices in; you don’t need to cook the meat during this period. Allow for cooling and brush generously together with the mustard.
• Roughly chop the mushrooms and blend inside a food processor to make a puree. Scrape lots of people into a hot, dry pan and permit the water to evaporate. When sufficiently dry (a combination should be sticking together easily), reserved and cool.
• Roll out a generous amount of cling film; set down the four slices of Parma ham, each of them slightly overlapping the very last. With a pallet knife spread the mushroom mixture evenly on the ham.
• Place the beef fillet at the center and keeping a strong hold in the cling film on the surface edge, neatly roll the Parma ham and mushrooms above the beef in a tight barrel shape. Twist the ends to secure the cling film.
• Refrigerate for 10 -15 minutes, this permits the Wellington setting and helps maintain shape.
• Roll out your pastry quite thinly to some size that could cover your beef. Unwrap the meat from your cling film. Egg wash the sting of the pastry and put the beef in between.
• Roll the pastry, cut any excess over ends and fold neatly on the ‘underside’. Turnover and egg wash on the top. Chill again to allow the pastry cool, approximately 5 minutes. Egg wash again before baking at for 35 – 40 minutes. Rest 8 –10 minutes before slicing.
• Par boil the potatoes in salted water. Quarter them and then leave the skin on. Sauté in coconut oil and butter with all the garlic and thyme, until browned and cooked through. Season. Remove the thyme and garlic before serving.
• Separate the exterior leaves from the baby gem (leaving small inner ones for salads) and extremely quickly sauté them in the pan of extra virgin olive oil with a little salt and pepper –
• Serve hearty slices from the Wellington alongside the sautéed potatoes and wilted baby gems. A classic mustard vinaigrette is really a great dressing.

What are the key ingredients in recipe?

The key ingredients in Gordon Ramsay’s recipe include a high-quality beef fillet, a mixture of finely chopped mushrooms, puff pastry, and a few aromatics like thyme. Additionally, you will need egg yolk for glazing the pastry, and some seasoning to enhance the flavor. The use of a good red wine sauce can elevate the dish further.

How do you prepare the mushroom mixture?

To prepare the mixture, start by finely chopping the mushrooms using a food processor or by hand until they are very small. This is crucial as it prevents excess moisture during cooking. Next, cook the mushrooms in a large pan over medium heat until they are golden brown and all the moisture has evaporated. Add some thyme for extra flavor and season well. Once done, spread the mixture onto a sheet of cling film and chill for at least 30 minutes to firm it up. You can also watch Youtube video.

What is the best way to season the beef before wrapping it?

Seasoning the beef is a crucial step to ensure that your meal is flavorful. Start by generously seasoning the beef fillet on all sides with salt and freshly ground black pepper. It’s essential to quickly sear the beef in a hot pan with a little oil to create a nice crust, which locks in the juices. This step also adds depth of flavor, enhancing the overall taste of the recipe.

How do you wrap the beef in pastry?

To wrap the beef in pastry, lay out a sheet of puff pastry on a floured surface. Place the chilled mixture on top of the pastry, spreading it evenly. Then, place the beef on top of the mixture. Using the cling film, wrap each piece of beef tightly in the mixture and pastry, ensuring it is well sealed. Trim any excess pastry.