Beef Wellington, a culinary masterpiece revered by chefs and food enthusiasts, owes much of its modern fame to Gordon Ramsay. This British classic combines tender beef fillet, earthy mushrooms, and buttery puff pastry to create a dish that’s as impressive to serve as it is delightful to taste. Here’s a detailed look at how to recreate this signature recipe, following Ramsay’s expert techniques.
Ingredients
To make Gordon Ramsay’s Beef Wellington, you’ll need:
- For the beef and duxelles:
- 2 lb beef tenderloin
- 1 lb mushrooms (button or chestnut)
- 1 shallot
- 2 cloves garlic
- Olive oil
- 6 slices of prosciutto
- 2 tbsp Dijon mustard
- For the pastry:
- 1 lb puff pastry
- 2 egg yolks, beaten with 1 tbsp water
- All-purpose flour (for rolling)
- Optional: Thyme, salt, pepper, and a splash of Madeira or white wine.
Step-by-Step Instructions
- Prepare the Beef
Season the beef tenderloin generously with salt and pepper—heat olive oil in a pan over medium-high heat. Sear the beef on all sides until golden brown to lock in the juices. Once done, remove from heat and brush the meat with Dijon mustard while still warm. Allow it to cool. - Make the Duxelles
Chop the mushrooms finely or pulse them in a food processor until finely minced. Sauté the mushrooms in olive oil with minced garlic, shallots, and thyme until the mixture becomes dry. This is crucial to avoid a soggy pastry. For added flavor, deglaze the pan with a Madeira or white wine splash and cook off the liquid. Set aside to cool. - Assemble the Layers
Lay a sheet of cling film on a clean surface. Arrange the prosciutto slices in an overlapping layer. Spread the mushroom duxelles evenly on top. Place the beef in the center and use the cling film to wrap it tightly, ensuring the prosciutto fully encases the meat. Refrigerate for at least 15 minutes to firm up. - Wrap with Puff Pastry
Roll out the puff pastry on a floured surface. Remove the cling film from the beef and place it in the center of the pastry. Brush the edges of the pastry with beaten egg yolk and wrap it around the meat, sealing the seams tightly. Trim excess pastry and place seam-side down on a baking tray. Chill for 10-15 minutes. - Bake to Perfection
Preheat the oven to 400°F (200°C). Brush the pastry with the egg wash and brush the surface lightly with a knife for decoration. Bake for 25-30 minutes or until the pastry is golden brown and the internal temperature of the beef reaches 125°F (52°C) for medium-rare. - Rest and Serve
Allow the Beef Wellington to rest for 10 minutes before slicing. This ensures the juices are redistributed, giving a tender and flavorful dish. Serve with sides like roasted vegetables or a rich red wine sauce.