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Gordon Ramsay Beef Wellington

Beef Wellington Recipe

Gourmet cooking features the classic Beef Wellington, a dish that embodies sophistication and indulgence. Gordon Ramsay's expert guide to preparing this timeless dish highlights a perfectly tender beef fillet, all wrapped in a buttery, golden crust.
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Prep Time 1 hour
Cook Time 20 minutes
Course Dinner
Cuisine English
Servings 4 servings
Calories 300 kcal

Ingredients
  

For the Beef Wellington:

  • 2 lb Center-cut beef tenderloin, room temperature
  • 8 slices prosciutto
  • 1 lb sheet puff pastry, thawed if frozen (Gluten-free tip: you can buy gluten-free puff pastry online.)
  • Sea salt
  • Freshly ground black pepper
  • 2 tbsp grapeseed oil
  • 2 tbsp Dijon mustard
  • 2 egg yolks

FOR THE MUSHROOM DUXELLES:

  • 6 tbsp olive oil
  • 4 portobello mushrooms, finely diced
  • Salt
  • teaspoon Freshly ground black pepper
  • 2 sprig thyme leaves

For the Red Wine Sauce:

  • 2 tbsp olive oil
  • 7 oz beef trimmings
  • 4 large shallots, peeled and sliced
  • 12 black peppercorns
  • 1 bay leaf
  • 1 sprig thyme
  • A splash of red wine vinegar
  • 3 1/3 cups red wine
  • 3 1/3 cups beef stock

Instructions
 

For the Beef Wellington:

  • Season the beef fillets with sea salt and freshly ground black pepper.
  • Heat olive oil in a large pan over high heat. Sear the beef fillets on all sides until they are nicely browned. Remove them from the pan and allow them to cool.
  • In the same pan, add a bit more olive oil if needed. Add the chopped wild mushrooms and thyme leaves. Sauté them until they release their moisture and become brown. Remove from heat and let them cool.
  • Lay out a large sheet of plastic wrap and place the Parma ham slices on it, slightly overlapping, to create a ham layer. Spread the cooled mushroom mixture over the ham.
  • Place the seared beef fillets on top of the mushroom mixture.
  • Carefully roll the ham and mushroom mixture around the beef fillets, using the plastic wrap to help shape it into a tight cylinder. Twist the ends of the plastic wrap to secure the cylinder shape. Refrigerate for about 20 minutes to firm it up.
  • Roll out the puff pastry on a floured surface to a size that can completely encase both beef fillet cylinders.
  • Remove the plastic wrap from the beef and place each beef cylinder in the center of the puff pastry sheet.
  • Brush the edges of the pastry with the beaten egg yolks and fold the pastry over the beef, sealing it tightly. Trim any excess pastry.
  • Brush the entire pastry with more egg yolk mixture for a golden finish.
  • Preheat your oven to 400°F (200°C). Place the Beef Wellingtons on a baking sheet lined with parchment paper.
  • Bake in the oven for about 20-25 minutes or until the pastry is golden brown and the beef is cooked to your desired doneness (medium rare is recommended).

For the Red Wine Sauce:

  • Heat olive oil in a saucepan over medium-high heat. Add the beef trimmings and sear them until browned.
  • Add the sliced shallots, bay leaf, and thyme sprig. Sauté until the shallots are softened.
  • Splash the red wine vinegar to deglaze the pan, scraping up any browned bits.
  • Pour in the red wine and beef stock. Bring the mixture to a boil, then reduce the heat and let it simmer until the sauce has reduced by half and thickened.
  • Strain the sauce through a fine mesh strainer into a clean saucepan.
  • Keep the sauce warm until serving.
  • Serve the Beef Wellington in thick portions and drizzle the red wine sauce over each slice. Enjoy your delicious Beef Wellington with Wild Mushrooms and Red Wine Sauce!

Video

Notes

Adapted from Gordon Ramsay's Cookalong Live TV Show.