Description
Gordon Ramsay’s Beef Wellington showcases culinary elegance with premium beef wrapped in golden pastry. Sophisticated layers of prosciutto, mushroom duxelles, and perfectly cooked tenderloin create a luxurious dining experience you’ll savor with each exquisite bite.
Ingredients
Scale
Main Protein:
- 2 lbs (907 grams) beef fillet
- 4 slices Parma ham
Vegetables and Aromatics:
- 3 cups (710 milliliters) mushrooms, finely chopped
- 1 onion, finely chopped
- 2 cloves garlic, minced
Additional Ingredients:
- 1 large sheet puff pastry
- 1 egg yolk, beaten
- 2 tablespoons English mustard
- 2 tablespoons vegetable oil
- Salt and pepper, to taste
Instructions
- Generously season the beef tenderloin with salt and pepper, ensuring even coverage across all surfaces.
- Heat a heavy-bottomed skillet over high heat and sear the beef fillet for 2-3 minutes on each side, creating a rich golden-brown crust that seals in the meat’s natural juices.
- In the same skillet, reduce heat to medium and sauté finely chopped onions and minced garlic until translucent, then add sliced mushrooms and cook until all moisture has completely evaporated.
- Lay out thin slices of Parma ham on a clean work surface, creating a overlapping layer large enough to encase the beef fillet.
- Spread the cooled mushroom mixture evenly over the Parma ham, then carefully place the seared beef fillet in the center.
- Gently wrap the Parma ham and mushroom layer around the beef, using plastic wrap to help create a tight, uniform cylinder.
- Roll out the puff pastry on a lightly floured surface to approximately 1/8 inch (3 millimeters) thickness, ensuring it’s large enough to completely envelop the wrapped beef.
- Carefully transfer the wrapped beef to the center of the puff pastry and fold the pastry around it, sealing the edges with a light egg wash.
- Brush the entire surface of the pastry with beaten egg yolk to create a glossy, golden finish when baked.
- Place the Wellington on a baking sheet and cook in a preheated oven at 425°F (220°C) for 35-40 minutes, or until the pastry is crisp and golden and the internal temperature of the beef reaches your desired doneness.
- Remove from the oven and let the beef Wellington rest for 10 minutes to allow the juices to redistribute before slicing and serving.
Notes
- Carefully select premium beef tenderloin for the most tender and flavorful results.
- Spread mushroom duxelles evenly to create a seamless layer of earthy richness.
- Wrap beef in Parma ham with gentle, smooth movements to prevent tearing.
- Chill the wrapped beef thoroughly to help maintain its perfect cylindrical shape.
- Brush pastry with egg wash for a stunning golden-brown and glossy finish.
- Slice the Wellington at a slight angle to showcase the beautiful internal layers.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dinner, Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 575 kcal
- Sugar: 1 g
- Sodium: 600 mg
- Fat: 40 g
- Saturated Fat: 12 g
- Unsaturated Fat: 24 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 29 g
- Cholesterol: 120 mg