Gordon Ramsay's Classic Beef Wellington Delight
Indulge in the exquisite flavors of Gordon Ramsay's iconic Beef Wellington, a show-stopping dish that is sure to impress your guests at any elegant dinner party or festive holiday feast. This version, crafted without the traditional pâté, ensures a rich and tender beef fillet wrapped in layers of savory prosciutto and earthy mushrooms encased in a perfectly golden puff pastry. The combination of aromatic thyme and the richness of red wine enhances the flavor profile, making every bite a delightful experience. Whether it's a special occasion or just a weekend treat, this Beef Wellington is a true celebration on the plate!
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Servings
N/A
Calories
10
Ingredients
Ingredients
Beef fillet
2-3 lbs (Trimmed and seasoned)
Olive oil
3 tablespoons (For brushing and cooking)
Chestnut mushrooms
1 cup (Finely chopped (use wild mushrooms if desired))
Butter
3 1/2 tablespoons (For sautéing)
Fresh thyme
1 large sprig (For flavoring)
Dry white wine
3 1/2 ounces (For cooking mushrooms)
Prosciutto (or bacon)
12 slices (For wrapping the beef)
Puff pastry
1 lb (Thawed and rolled out)
Flour
1 handful (For dusting surfaces)
Egg yolks
2 (Beaten with 1 tsp water for egg wash)
Instructions
1
1. Preheat your oven to 392°F (200°C). Place the beef fillet on a roasting tray, brush it with 1 tablespoon of olive oil, and season generously with pepper. Roast for approximately 15 minutes for medium-rare or 20 minutes for medium. Once cooked to your preference, remove the beef from the oven and allow it to cool before chilling it in the fridge for about 20 minutes.
2
2. While the beef is cooling, finely chop the chestnut mushrooms until they resemble coarse breadcrumbs. A food processor works well for this, but ensure you pulse them to avoid turning them into a puree.
3
3. In a large skillet, heat the remaining 2 tablespoons of olive oil along with the butter over medium heat. Add the chopped mushrooms and the sprig of thyme, cooking for about 10 minutes. Stir often until they are softened and have released their moisture. Season the mixture, then pour in the dry white wine and cook until all the wine has evaporated and the mixture is thick enough to hold its shape. Remove from heat and discard the thyme sprig to let the mixture cool completely.
4
4. Prepare a large chopping board by overlapping two pieces of plastic wrap. Lay out the prosciutto in a slight double layer, slightly overlapping each slice. Spread half of the cooled mushroom mixture over the prosciutto. Place the chilled beef fillet atop the mushrooms and cover it with the remaining mushroom mixture. Use the plastic wrap to wrap the prosciutto tightly around the beef, twisting the ends to form a neat sausage shape. Refrigerate as you prepare the pastry.
5
5. Dust a surface with flour and roll out one-third of the puff pastry to create a 7 x 12-inch rectangle on a non-stick baking sheet. Roll out the remaining puff pastry to approximately 11 x 14 inches. Gently unwrap the beef fillet from the plastic wrap and position it on the center of the smaller pastry strip. Brush the edges of that pastry and the whole surface of the wrapped fillet with the egg wash. Carefully drape the larger pastry over the top, ensuring no air is trapped between layers. Trim the excess pastry to leave a 1.5-inch border. Seal the edges by pressing them together using the rounded end of a fork or spoon handle. Glaze the top with more egg wash and using the back of a knife, create long diagonal scores on the pastry, being cautious not to cut it. Chill the wrapped Wellington for a minimum of 30 minutes and preferably up to 24 hours.
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6. When ready to bake, preheat the oven again to 392°F (200°C). Brush the top of the Wellington with more egg wash and bake for 20-25 minutes for medium-rare beef or about 30 minutes for medium. Once the pastry is golden and crisp, allow it to rest for 10 minutes before slicing into thick, delectable pieces.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Gordon Ramsay's Classic Beef Wellington?
It is an iconic dish featuring a beef fillet wrapped in layers of savory prosciutto and earthy mushrooms, then encased in a golden puff pastry.
Does this Beef Wellington recipe use pâté?
No, this specific version is crafted without the traditional pâté, focusing on the flavors of prosciutto and mushrooms.
What cut of meat is recommended for this recipe?
The recipe calls for 2-3 lbs of beef fillet, trimmed and seasoned.
What temperature should the oven be set to?
The oven should be preheated to 392°F (200°C) for both the initial roasting and the final baking.
How long do I roast the beef initially?
Roast for approximately 15 minutes for medium-rare or 20 minutes for medium before chilling.
What type of mushrooms are best for the duxelles?
Chestnut mushrooms are used in this recipe, though wild mushrooms can be substituted if desired.
How should the mushrooms be chopped?
Finely chop them until they resemble coarse breadcrumbs; a food processor can be used if you pulse carefully.
What liquid is added to the mushroom mixture?
3 1/2 ounces of dry white wine is added and cooked until completely evaporated.
How long should the mushroom mixture cook?
Sauté them for about 10 minutes until softened, then add wine and cook until the mixture is thick enough to hold its shape.
What aromatics are used in the mushrooms?
A large sprig of fresh thyme is used for flavoring and then discarded after cooking.
Can I use something other than prosciutto?
Yes, bacon is a suitable alternative for wrapping the beef.
How do you assemble the inner layers?
Lay out overlapping prosciutto, spread half the mushrooms, place the beef on top, and cover with the remaining mushrooms.
Why is plastic wrap used during assembly?
It is used to wrap the prosciutto and beef tightly into a neat sausage shape before chilling.
How long does the beef need to chill after initial roasting?
The roasted beef should be chilled in the fridge for about 20 minutes.
What size should the puff pastry be rolled out to?
You need one 7 x 12-inch rectangle for the base and one 11 x 14-inch rectangle for the top.
What is the purpose of the egg wash?
It acts as a glue for the pastry edges and gives the crust a golden, glossy finish when baked.
How do you prevent air from being trapped in the pastry?
Gently drape the larger pastry over the beef and press carefully around the sides to ensure no air pockets remain.
How do you seal the pastry edges?
Seal the edges by pressing them together using the rounded end of a fork or a spoon handle.
Why do you score the top of the pastry?
Long diagonal scores are made for aesthetic decoration, using the back of a knife to avoid cutting through.
How long can the assembled Wellington stay in the fridge?
It should be chilled for at least 30 minutes and can be stored for up to 24 hours before baking.
How long is the final bake for medium-rare?
The final bake takes 20-25 minutes at 392°F (200°C).
How long is the final bake for medium doneness?
Bake for approximately 30 minutes until the pastry is golden and crisp.
Does the Beef Wellington need to rest?
Yes, it must rest for 10 minutes after being removed from the oven to ensure easy slicing.
What ingredients are in the egg wash?
Two egg yolks beaten with 1 teaspoon of water.
Is flour necessary for this recipe?
A handful of flour is needed for dusting the surface when rolling out the puff pastry.
How much butter is used for the mushrooms?
3 1/2 tablespoons of butter are used for sautéing the chopped mushrooms.
Can I make this ahead of time?
Yes, you can prepare and wrap the Wellington in pastry up to 24 hours in advance.
What makes this dish ideal for holidays?
Its elegant presentation and rich combination of beef, prosciutto, and pastry make it a show-stopping festive meal.
How thick should the slices be?
The recipe recommends slicing the Wellington into thick, delectable pieces.
What is the key to preventing a soggy bottom?
Cooking the mushroom mixture until all liquid and wine have evaporated ensures the pastry stays crisp.