Gordon Ramsay's Gourmet Beef Wellington
Indulge in this exquisite Gordon Ramsay-inspired Beef Wellington, a classic dish that brings elegance and flavor to any special occasion. Made with a tender filet mignon and encased in flaky puff pastry, this recipe showcases the richness of the meat paired with a vibrant duxelles of mushrooms, shallots, and garlic. With a touch of prosciutto for added depth, it's a culinary masterpiece that is sure to impress your loved ones. Ideal for Valentine's dinner or any festive gathering, remember to allocate enough time as there are several steps involved, but most can be prepared ahead of time. The result? A perfectly cooked Wellington with a delightful pink center that captures the essence of fine dining right in your home kitchen.
N/A
Servings
N/A
Calories
15
Ingredients
Ingredients
Filet mignon
1 lb (trimmed and seared)
Mushrooms
1 lb (finely chopped)
Prosciutto ham
6-8 slices (thinly sliced)
Shallot
1 large (finely chopped)
Garlic cloves
2 (minced)
Olive oil
2 tablespoons (for frying)
Grey Poupon mustard
2 tablespoons (for glazing)
Puff pastry
1 (10 oz) package (thawed)
Flour
to dust (for rolling)
Egg yolks
2 (beaten for glaze)
Garlic powder
1 tablespoon (for seasoning)
Basil
2 teaspoons (dried)
Thyme
2 teaspoons (dried)
Sea salt
1 dash (to taste)
Pepper
1 dash (to taste)
Instructions
1
Heat olive oil in a frying pan over medium-high heat.
2
Season the filet mignon generously with garlic powder, basil, sea salt, and pepper.
3
Sear the filet for approximately 25 seconds on all sides, ensuring it only develops color without cooking through. Remove from the pan and let cool.
4
In a food processor, combine the mushrooms, shallots, garlic, thyme, salt, and pepper. Pulse until a rough paste forms.
5
Transfer the mushroom mixture back to the pan and sauté over high heat, stirring frequently, for 10-15 minutes, cooking out all moisture. Spread the mixture onto a plate to cool completely.
6
Once the fillet has cooled, brush it with Grey Poupon mustard generously.
7
Preheat your oven to 400°F (200°C).
8
Prepare a work surface and lay out a sheet of cling film. Arrange prosciutto slices in slightly overlapping rows to form a base.
9
Spread half of the cooled mushroom paste over the prosciutto, placing the seared filet in the center. Cover the filet with the remaining mushroom paste and top with the remaining prosciutto slices.
10
Using the cling film, tightly roll up the prosciutto and mushroom layers around the filet, twisting the ends to secure. Chill for 15 minutes to set.
11
On a floured surface, roll out the puff pastry until it is about the thickness of a penny. Brush the surface with the beaten egg yolk.
12
Remove the cling film from the beef and place it in the center of the pastry. Fold the pastry over the ends of the filet, cutting off any excess. Turn the wrapped Wellington over so the seam is on the bottom and place it on a lined baking sheet.
13
Brush the entire pastry with egg yolk and chill for another 15 minutes to allow the pastry to rest.
14
Lightly score the pastry in three places to allow steam to escape, then glaze again with the egg yolk.
15
Bake in the preheated oven for 20 minutes, then reduce the temperature to 350°F (175°C) and continue cooking for an additional 10 minutes.
16
Allow the Wellington to rest for 10 minutes before slicing. The beef should retain a slightly pink center for a perfect medium-rare result.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Gordon Ramsay's Gourmet Beef Wellington?
It is a classic gourmet dish featuring tender filet mignon encased in a mushroom duxelles, prosciutto, and flaky puff pastry.
Who is the inspiration for this Beef Wellington recipe?
This recipe is inspired by the signature cooking style of chef Gordon Ramsay.
What type of meat is used in this recipe?
The recipe uses one pound of filet mignon, which is trimmed and seared.
How is the mushroom duxelles prepared?
Mushrooms, shallots, garlic, and thyme are pulsed into a rough paste in a food processor and then sautéed.
How long should you sauté the mushroom mixture?
The mixture should be sautéed over high heat for 10-15 minutes until all moisture has been cooked out.
What is the purpose of searing the filet mignon?
Searing for 25 seconds per side develops color and flavor without cooking the meat through.
What kind of mustard is used to glaze the beef?
Two tablespoons of Grey Poupon mustard are used to brush the seared and cooled filet.
How is the prosciutto used in the assembly?
Thin slices of prosciutto are arranged in overlapping rows to form a base that wraps around the mushroom paste and beef.
How long should the wrapped beef chill initially?
The beef, once wrapped in prosciutto and mushroom paste, should be chilled for 15 minutes to set.
How thick should the puff pastry be rolled out?
The puff pastry should be rolled out to approximately the thickness of a penny.
What role do the egg yolks play?
Beaten egg yolks are used as a glaze for the pastry, giving it a golden finish and helping to seal the edges.
Why is the Wellington chilled a second time?
It is chilled for another 15 minutes after being wrapped in pastry to allow the pastry to rest before baking.
How do you let steam escape during the baking process?
The pastry should be lightly scored in three places to allow steam to escape while in the oven.
What is the initial oven temperature for baking?
The oven should be preheated to 400°F (200°C) for the first stage of baking.
How long does the Beef Wellington bake at the initial temperature?
It is baked at 400°F for 20 minutes.
What is the final baking temperature?
After the first 20 minutes, the temperature is reduced to 350°F (175°C) for an additional 10 minutes.
How long should the dish rest after baking?
Allow the Beef Wellington to rest for 10 minutes before slicing to ensure it is perfectly cooked.
What is the ideal internal color for the beef?
The beef should retain a slightly pink center, indicating a perfect medium-rare result.
Can this recipe be prepared in advance?
Yes, most of the steps involved in this recipe can be prepared ahead of time.
What spices are used for seasoning the filet?
The meat is seasoned with garlic powder, dried basil, sea salt, and pepper.
How do you achieve a tight wrap on the Wellington?
The recipe suggests using cling film to tightly roll the layers and twisting the ends to secure them.
Where should the pastry seam be placed on the baking sheet?
The wrapped Wellington should be placed on the lined baking sheet with the seam on the bottom.
What type of oil is used for searing the meat?
Two tablespoons of olive oil are used in a frying pan over medium-high heat.
How many garlic cloves are required for the recipe?
The recipe calls for two minced garlic cloves.
What amount of mushrooms is needed for the duxelles?
One pound of finely chopped mushrooms is required.
What size shallot is used in the mushroom mixture?
The recipe specifies one large, finely chopped shallot.
How much puff pastry is needed?
You will need one 10 oz package of thawed puff pastry.
What herb is included in the mushroom paste?
Two teaspoons of dried thyme are added to the mushroom mixture.
Why is flour used in the recipe?
Flour is used to dust the work surface when rolling out the puff pastry.
Is this dish suitable for Valentine's Day?
Yes, it is described as an ideal meal for Valentine's dinner or any special occasion.