Mouth-watering hell’s kitchen beef wellington new Christmas recipe is really 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.
What is in Gordon Ramsay’s Beef Wellington?
Gordon Ramsay Beef Wellington is a preparation of beef fillet steak coated with pâté and mushroom Duxelles, which is then wrapped in prosciutto di Parma ham, wrapped in puff pastry and baked.
How to Make Gordon Ramsay New Beef Wellington
The step by step guide below makes this recipe easier than it looks, Beef Wellington makes a great alternative to a Sunday roast. Now go gather your equipment and let’s start cooking.
Equipment Needed for Beef Wellington Recipe:
- Chefs knife
- Cutting board
- 12″ Skillet
- 12″ Tongs
- Wooden spoon
- Small bowl
- Baking pan
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 from 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 moisture in the paste is mostly evaporated, 15–20 minutes, and the mixture has the consistency of a spreadable pâté. Remove from heat, stir in the chives, and let cool.
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 rectangle large enough 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 in rolling 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 size of the pastry sheet, 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 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 together 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 pan in the oven.
Bake for approximately 35 minutes at 425°F or until the internal temperature of the steak reaches 120°F for medium-rare. REMOVE from the oven and let rest for at least 10 minutes before slicing.