Gordon Ramsay Beef Wellington Recipe with Red Wine Sauce

Gordon Ramsay adapts the traditional Beef Wellington recipe with his faithful cast iron skillet by searing, giving the beef fillet color, depth, and flavor. Dijon mustard to tenderize and marinate provides the dish with the perfect kick to the beef. He adds Layers of prosciutto DiParma ham, delicious chive crepe, duxelles, a mushroom mixture, and a light pastry.

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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.

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How Does Gordon Ramsay Make Beef Wellington?

1. Take each beef fillet tender piece by tightly wrapping it with three layers of film, and place the wrapped beef in the refrigerator overnight for 24 hours. (t will set wellington shape)

2. Ta e the film of the beef fillet tender, then quickly sear in a skillet with 2 tbsp olive oil for about 1 min on each side until browned and still rare in the center. Then take out of the pan, set aside, and let cool.

3. Finely chop the mushrooms and fry them in a hot pan with olive oil, thyme leaves, and some seasoning. As the mushrooms start to give off their juices, continue cooking on high heat for 10 mins or until all the moisture has dissolved and you are left with a mushroom paste (duxelles). No, take the duxelles out of the pan and let them cool.

4. Cut the puff pastry in half, Put it on a floured surface, roll all the pieces into a large rectangle enclosed by one of the tender beef fillets, and then place it in the refrigerator to chill.

5. On a large sheet of film on a work surface, place four slices of prosciutto di parma ham in the center and overlap each piece slightly, creating a square. Spread about half the mushroom mixture (duxelles) equally over the prosciutto ham.

6. Season the beef tenders to taste with salt and pepper, then put the tenders on top of the mushroom (duxelles) covered prosciutto ham. Us ng the film, roll the prosciutto ham on top of the beef, roll, and tie the film tightly and evenly on each end shaped like a thick log. Do the same step with the other beef tender; chill both for 30 minutes.

7. Remove from the refrigerator and brush pastry dough with an egg wash. Th and remove the tender beef film and wrap the puff pastry around each prosciutto-wrapped beef tender. Tr m the excess pastry, then brush the egg wash all over the puff pastry. Then cover with film and for a minimum time of 30 mins.

8. In The Meantime, start making the red wine sauce. Heat a large pan on med heat the  2 tbsp. Olive oil and fry beef trimmings for about 3-4 mins until the trimmings sides are browned. Af r mix in the sliced shallots and peppercorns, thyme, and bay leaf, and continue cooking for another 5 minutes, stirring them frequently until the shallots turn golden brown.

9. Now, Pour in the vinegar and let it boil for a couple of mins until nearly dry. Add wine and let boil until nearly entirely reduced; add beef stock, boil again, lower the heat, simmer for 1 hour, and eliminate any skin from the surface until you have the preferred texture. Strain the liquid through a fine sieve that is lined with muslin. Tas e for seasoning, then set sauce aside.

10. Rig t before cooking the beef wellingtons, score the puff pastry lightly with a paring knife, and brush the top with the egg wash again. Place in oven and Bake at 395 F. for 15-20 minutes until the pastry is golden brown, then rest for 10 mins before carving and serving

11. In the Meantime, reheat the red wine sauce as an accompaniment for beef wellington

Duxelles Recipe Ideas

  1. Duxelles can be used as an instant stuffing, folded with a dash of ricotta cheese as a ravioli filling, or just all by themselves for rich stuffing, such as in a kind of pasta where only tiny quantities of filling are used, such as tortellini.
  2. Using duxelles in gravies or any savory sauce is a natural place to add a tablespoon or two; it will thicken it somewhat and allow the sauce to be additionally thickened by combining a tbsp or two of butter.
  3. Spread duxelles on toast; it makes a superb appetizer, like a mushroom tapenade.
  4. Adding a bit of oil with some vinegar to taste gives you a quick, robust mushroom vinaigrette.
  5. Add dollop makes a terrific garnish, perhaps swirling in a cream of mushroom soup or a soup made from root vegetables or potatoes.
  6. Add 1/4 cup of duxelles to gnocchi to create mushroom dumplings.
  7. Whisk duxelles into eggs for an omelet for a special breakfast

Gordon Ramsay Beef Wellington Recipe with Red Wine Sauce

Course: DinnerCuisine: English
Servings

4

servings
Prep time

1

hour 
Cooking time

20

minutes

Beef Wellington is an iconic example of English cooking and follows a tradition of meats baked in puff pastry dough. Perfect for a special dinner, the dish is jaw-dropping and makes a great table centerpiece for Christmas Day.

Ingredients

  • 2 x 1lb. beef fillets

  • 4 tbsp. 4 Olive oil for Frying

  • 1 lb. 1 a mixture of cremini and button mushrooms or a Wild blend of cleaned

  • 1 sprig 1 of thyme, only the leaves

  • 1 lb. 1 puff pastry dough

  • 8 slices of prosciutto di parma ham

  • 2 whole egg yolks, whipped with 1 tbsp. water with a pinch of salt

  • 2 tsp. 2 Sea salt to taste

  • 2 tsp. 2 freshly ground black pepper to taste

  • For the red wine sauce
  • 2 tbsp. 2 olive oil

  • ½ lb. beef trimmings

  • 4 shallots, peeled and sliced

  • 12 black peppercorns

  • 1 bay leaf

  • 1 thyme sprig

  • Dash of red wine vinegar

  • 1 bottle 1 red wine

  • 3 cups 3 beef stock

Directions

  • Shape each beef fillet tender piece by tightly wrapping it in a triple layer of film (set its shape), and place the wrapped beef in the refrigerator overnight for 24 hours.
  • Take the film off the beef fillet tender, then quickly sear in a skillet with 2 tbsp olive oil for about 1 min on each side until browned and still rare in the center. Take out of the pan, set aside, and let cool.
  • Finely chop the mushrooms and fry them in a hot pan with olive oil, thyme leaves, and some seasoning. As mushrooms start to give off their juices, continue cooking on high heat for 10 mins or until all the moisture has dissolved and you are left with a mushroom paste (duxelles). Now take the duxelles out of the pan and let them cool.
  • Now cut the pastry dough in half, put it on a floured surface, roll all the pieces into a large rectangle enclosed by one of the tender beef fillets, and then place it in the refrigerator to chill.
  • Lay a large sheet of film on a work surface, place four slices of prosciutto di parma ham in the center, and overlap each piece slightly, creating a square. Add about half the mushroom mixture (duxelles) equally over the prosciutto ham.
  • Now season the beef tenders to taste with salt and pepper, then put the tenders on top of the mushroom (duxelles) covered prosciutto ham. Using the film, roll the prosciutto ham on top of the beef, and tie the film tightly and evenly on each end, shaped like a thick log. Do the same step with the other beef tender; chill both for 30 minutes.
  • Remove from refrigerator and brush puff pastry with an egg wash. Then remove the tender beef film and wrap the puff pastry around each prosciutto-wrapped beef tender. Trim the excess pastry, then brush the egg wash all over the puff pastry. Then cover with film and for a minimum time of 30 mins.
  • In The Meantime, start making the red wine sauce. Heat a large pan on med heat the 2 tbsp. Oli e oil and fry beef trimmings for about 3-4 mins until trimmings sides are browned. After mixing in the sliced shallots and peppercorns, thyme, and bay leaf, continue cooking for another 5 minutes, stirring them frequently until the shallots turn golden brown.
  • Now Pour in the vinegar and let it boil for a couple of mins until nearly dry. Add and let boil until nearly entirely reduced; add beef stock, boil again, lower the heat, simmer for 1 hour, and eliminate any skin from the surface until you have the preferred texture. Strain the liquid through a fine sieve that is lined with muslin. Taste for seasoning, then set sauce aside.
  • After cooking the beef wellingtons, score the puff pastry lightly with a paring knife; after brushing the top of the wellingtons with the egg, wash again. Place in oven and Bake at 395 F. for 15-20 minutes until the pastry is golden brown, then rest for 10 mins before carving and serving
  • In The Meantime, heat the red wine sauce as an accompaniment to the beef wellington

Recipe Video

Notes

  • Adapted from Gordon Ramsay

Related:

Hell’s Kitchen Beef Wellington with Blackberry Sauce

New Beef Wellington Christmas Recipe

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John Siracusa

Cooking, for me, has always been an "art" infused with traditions. My career was inspired by Hell's Kitchen, the West Side of Manhattan, which boasts one of N.Y. City's best independent restaurant communities, along with Gordon Ramsay's no-nonsense approach towards always being your best.

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