Mouth-watering hell’s kitchen beef wellington new Christmas recipe is easy to make, only taking 20 minutes of prep time. Beef Wellington is Gordon Ramsay’s most popular recipe; this new version has a twist with a handful of chestnuts, adding that extra texture and flavor needed for the holidays. This has become one of our favorite recipes for our family special occasion dinners.
Equipment You Need To Make Gordon Ramsay Beef Wellington Recipe
- Pan: Take a pan to sear the beef filet. Moreover, use the same pan, washed and dried, to cook the filling.
- Bowl: Pour the blended mixture into the bowl to mix all the spices.
- Tongs: Flip the beef steak to flip and cook on both sides using a tong.
- Blender: Blend the chestnut and mushroom in a blender.
- Spatula: Spatula, spread the chestnut mushroom mixture onto the pan.
- Cling film: Use a cling film to roll out the beef wellington.
- Knife: Chop the mushrooms and garlic cloves with a sharp knife. Also, make a sharp slit cut on top of the Wellington when it is time to bake.
- Spoon: Use a spoon to add the filling to the Wellington.
- Basting Brush: Smother some English mustard all over the beef filet.
My favorite pan for a perfect sear on a tenderloin is a 12.5 carbon steel nonstick fry pan from Mauviel M’Steel. The steel withstands high temperatures allowing for longer preheating and, thus, superior searing. Professional chefs and home cooks throughout the world use them.
I’ve used and recommend both cookware sets, the ScanPan 10-Piece Cookware Set and the All-Clad Tri-Ply Stainless Steel Cookware; both are well-made pans with a solid, heavy bottom, heat fast, and they get the job done. Visit the ScanPan or All-Clad on Amazon.
What is in Gordon Ramsay’s Beef Wellington?
Gordon Ramsay Beef Wellington is preparing beef fillet steak coated with pâté and mushroom Duxelles, which is then wrapped in prosciutto di Parma ham and puff pastry and baked.
How to Make Gordon Ramsay’s New Beef Wellington
The step-by-step guide below makes this recipe more straightforward than it looks; Beef Wellington makes a great alternative to a Sunday roast. Now gather your equipment, and let’s start cooking.
My favorite pan for a perfect sear on a tenderloin is a 12.5″ carbon steel nonstick fry pan from Mauviel M’Steel. The steel withstands high temperatures allowing for longer preheating and, thus, superior searing. Professional chefs and home cooks throughout the world use them.
1. Sear Beef Fillet
Pat filet mignon dry with paper towels and season generously with salt and pepper. Heat a skillet over medium-high heat and add oil. When the oil is hot but not smoking, add the filet mignon and brown for 1–2 minutes on all sides.
Remove from heat and place on a cutting board. Brush Dijon mustard onto the filet and allow it to cool. Place beef aside and preheat the oven to 425°F.
2. Make Mushroom Duxelles
Add cremini mushrooms and a handful of chestnuts, salt, and pepper to a food processor and process until they are finely minced, forming a rough paste.
In a medium sauté pan over medium heat, add the mushroom paste. Spread the mixture evenly over the surface and cook on medium heat until the paste’s moisture is mostly evaporated 15–20 minutes. Remove from heat, stir in the chives, and let cool. The combination has the consistency of a spreadable pâté.
3. Build Beef Wellington
On a cutting board, lay out a long piece of plastic wrap. In the middle of the wrap, lay out the prosciutto shingle-style to form a large rectangle to encompass the whole filet. Spread mushroom duxelles in a thin layer over the prosciutto.
Place the filet on top of the mushrooms. Use the plastic wrap to help roll the beef up tightly in the duxelles-covered prosciutto, tucking in the ends, so the beef is completely encompassed. Refrigerate for 20 minutes.
4. Roll Beef Fillet in Puff Pastry Dough
On a floured surface, gently roll out the puff pastry until it is ¼ inch thick, no thinner. Depending on the pastry sheet’s size, two overlapping sheets can be used to ensure the filet will be completely covered and sealed.
Set the beef in the center of the pastry and generously brush the pastry with the egg wash. Bring puff pastry up and around the beef and seal tightly. Pinch the ends closed and trim off any excess puff pastry. Refrigerate for 5–10 minutes to let it firm up again.
5. Bake Beef Wellington
In a bowl, mix egg yolk and milk. REMOVE Wellington from the refrigerator. Place the Wellington seam side down on the preheated baking sheet. Brush the top of the puff pastry with the remaining egg wash and score it with a sharp paring knife. Sprinkle with sea salt and place the pan in the oven.
Bake for approximately 35 minutes at 425°F or until the steak’s internal temperature reaches 120°F for medium-rare. REMOVE from the oven and rest for at least 10 minutes before slicing.