The Perfect Combination: Hell’s Kitchen’s Beef Wellington with Blackberry Sauce Recipe

If you’re a fan of Hell’s Kitchen and looking to recreate one of the show’s most iconic dishes, look no further than this Beef Wellington recipe with a unique twist. (Check it out, Pan Seared Cast Iron) With a tender beef tenderloin wrapped in puff pastry and topped with a rich mushroom duxelle, This Hell’s Kitchen’s beef wellington recipe adds a unique twist with a delicious blackberry sauce that perfectly complements the rich and savory flavors of the dish. (Find out more about Gordon Ramsay’s Christmas Beef Wellington)

Whether hosting a special occasion or simply looking to elevate your dinner game, this Hell’s Kitchen-inspired recipe is a great choice for a delicious tender beef tenderloin wrapped in puff pastry and topped with a flavorful mushroom duxelle. This Beef Wellington recipe will impress your guests. (Also see Gordon Ramsay’s Beef Wellington)

Equipment You Need To Make Hell’s Kitchen Beef Wellington

Making Beef Wellington can be an impressive and delicious culinary feat, but it requires specific equipment to ensure success.

Here are some of the key pieces of equipment you will need:

1. Chef’s knife: A sharp chef’s knife is essential for trimming the beef tenderloin and preparing the mushroom duxelle.
2. Meat thermometer: It’s important to cook the beef tenderloin to the right internal temperature to ensure it is tender and juicy. A meat thermometer is an essential tool to achieve this.
3. Parchment paper: Using parchment paper to wrap the beef tenderloin and the mushroom duxelle will help keep them in place and prevent the pastry from sticking.
4. Rolling pin: A rolling pin is needed to roll out the puff pastry dough to the correct size and thickness.
5. Pastry brush: A pastry brush is useful for brushing egg wash on the pastry before baking, which helps give it a golden brown color and a crisp texture.
6. Baking sheet: A large baking sheet is needed to bake the Beef Wellington in the oven.

With this essential equipment, you’ll be well on making a perfect Beef Wellington.

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. (Learn more about Gordon Ramsay’s Kitchen Essential Tools)

How to Make Hell’s Kitchen Beef Wellington Recipe

Beef Wellington is a dish Hell’s Kitchen enthusiasts are familiar with, as it finds its way onto the menu practically every episode. Whipped or mashed potatoes are a must to accompany your Beef Wellington, drizzled with blackberry sauce that serves as a sweet ending. Let Wellington relax for about ten minutes, so the meat reabsorbs all its juices for a tasty and tender filet. 

Make Mushroom Duxelles

1. Add mushrooms, salt, and pepper to a food processor and process until they are finely minced, forming a rough paste.
2. In a medium sauté pan over medium heat, add the mushroom paste. Spread the mixture equally over the surface and cook on medium heat until the paste’s moisture has evaporated, chiefly 15–20 minutes. The combination has the consistency of a spreadable pâté. Remove from heat, stir in the chives, and let cool.

Build The Wellington

1. Sear the Beef Tender Filet.
2. With paper towels, pat dry filet mignon, then season liberally with salt and pepper. Heat a skillet over medium-high heat and add oil. While the oil is hot but not smoking, add the filet mignon and brown for 1–2 minutes on all sides.
3. Remove from heat and position on a cutting board. Brush Dijon mustard onto the filet and allow it to cool.

Rolling the Beef Wellington

1. Put an a-sided baking sheet in the oven and preheat the oven to 425°F.
2. 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 sufficient to encompass the whole filet. Then smear mushroom duxelles in a thin layer over the prosciutto.
3. Place the filet on top of the mushrooms. Utilize the plastic wrap to help roll the beef up tightly in the duxelles-covered prosciutto, tucking in the ends so the beef has fully encompassed. Refrigerate for 20 minutes.
4. In a bowl, mix egg yolk and milk.
5. Tenderly roll out the puff pastry on a floured surface until it is ¼ inch thick, no thinner. Depending on the pastry sheet’s size, The two overlapping layers can ensure the filet will be completely covered and sealed.
6. Set the beef in the center of the pastry and liberally brush the pastry with the egg wash. Bring puff pastry up and around the beef and seal tightly. Steal the ends closed and trim off any excess puff pastry. Refrigerate for 5–10 minutes to let it firm up again.
7. Remove Wellington from the refrigerator. Put the Wellington seam side down on the preheated baking sheet. Brush the top of the puff pastry with the leftover egg wash and score it with a sharp paring knife. Sprinkle with sea salt and place the pan in the oven.
8. Bake for about 35 minutes or until the steak’s internal temperature reaches 120°F for medium-rare.
9. Remove from the oven and rest for at least 10 minutes before slicing.

Make The Blackberry Sauce

1. Place the blackberries, red wine, and stock in a heavy-based saucepan and bring to a boil. Cook for about 5 minutes until the blackberries have softened.
2. Strain the mixture through a fine-mesh strainer and discard the seeds and pulp. Return the sauce to the saucepan over medium-high heat, add the honey and jam, and boil until the mix reduces by half and thickens to a smooth sauce.
3. Remove from the heat, swirl in the butter season to taste, and set aside to keep warm.

Make Whipped Mashed Potatoes

1. Place the potatoes in a large saucepan and cover with cold water by two inches. Add ½ teaspoon salt and bring to a boil. Reduce the heat to simmer, cover the pot partially, and cook until the potatoes are very tender when tested with a sharp paring knife tip, 20 – 25 minutes.
2. Drain the potatoes, saving some of the cooking water.
3. Combine the cream and butter in a small saucepan over medium heat and simmer.
4. Put the potatoes through a potato ricer or food mill and return them to the pot over low heat.
5. Combine the hot cream and butter mixture and mix with a wooden spoon. If the potatoes are too thick, add a small amount of the reserved cooking water until the texture you like the season tastes with salt and pepper and set aside to keep warm.

Make the Carrots

1. Bring a quart of salted water to a boil. Have a bowl of iced water ready.
2. Then add the carrots and cook for about 4 minutes until they are crisp-tender. Utilize a slotted spoon to transport the carrots to the bowl of ice water to stop the cooking, then drain. In a large sauté pan, melt the butter over medium heat.
3. Combine the carrots and toss to coat; cook until heated through. Mix in the parsley and season to taste with salt and pepper.