Gordon Ramsay beef wellington is the most famous dish by Gordon Ramsay. We all know that Gordon Ramsay is an absolute genius in modernizing classic recipes. He never fails to deliver the best taste and sophistication in his signature-style recipes.
This classic English dish has a rewarding taste. Gordon Ramsay’s recipes can be easily prepared at home. The duxelles, along with the red wine sauce, adds flavor more delight to this classic wellington. Stick with this article to know more about this recipe.
To make Gordon Ramsay beef wellington, sear the beef after removing the cling film. Prepare mushroom duxelles and envelop the beef fillets with the puff pastry sheets. Season the fillets and place them on the top of duxelles covered ham. Cover it in egg wash and cook for 15-20 minutes. Serve it with red wine sauce.
Below are the step-by-step instructions to make Gordon Ramsay Beef Wellington. Also, have a look at the video provided further down the recipe card. Read the additional information provided in the notes below. Make sure you save this amazing recipe for special occasions and don’t forget to rate it on the recipe card. But before getting the instructions, check out our other Chef’s delight recipes below.
1. Gordon Ramsay’s Hamburger– Gordon Ramsay’s Hamburger is one of the most artistic recipes from the celebrity chef. All of the flavors just fit perfectly.
2. Gordon Ramsay’s Lobster Capellini– If you enjoy lobster sauces with a passion, then you must try Gordon Ramsay’s Lobster Capilleni. The dish is a tad bit tricky to master so make sure you follow the instructions.
3. Gordon Ramsay’s Turkey– Gordon Ramsay’s turkey is the perfect dish for a Christmas dinner. Make this dish super flavorful with savory butter, lemon and garlic.
4. Gordon Ramsay’s Chicken Parmesan– Looking for some of the most mysteriously delicious recipes from Hell’s Kitchen? Gordon Ramsay’s Chicken Parmesan should be on the top of your list.
Gordon Ramsay Beef Wellington
- Cling film
For Chive Crepes
- 2 Eggs
- 1 cup Flour (lightly packed and leveled)
- 1 cup Milk
- 1 teaspoon Chopped chives
- 1 teaspoon Thyme flowers
- Pinch of sea salt
- Non stick cooking spray (or olive oil)
For Mushroom Duxelles
- 3 tablespoon Olive oil
- 4 cups Portobello mushrooms (finely diced)
- Black pepper (freshly ground)
- 1 teaspoon thyme leaves
Assembly of Beef Wellington
- 1 pound Beef tenderloin (center cut)
- Sea salt
- Black pepper (freshly ground)
- 1 tablespoon Grapeseed oil
- 1 tablespoon Dijon mustard
- 4 slices prosciutto
- 19.6 ounce Sheet puff pastry (thawed if frozen)
- 2 Egg yolks
- Wrap each piece of beef tightly in a triple layer of cling film to set its shape, then keep it in a refrigerator overnight.
- Remove the cling film, then quickly sear the beef filets in a hot pan with a little olive oil for 30 seconds to 1 minute, until it browns all over and is rare in the middle. Remove from the pan and leave it aside to cool.
- Chop the mushrooms and fry in a hot pan with olive oil, thyme leaves, and some seasoning. When the mushrooms begin to release their juice, continue to cook over high heat for about 10 minutes until all excess moisture has evaporated and you are left with a mushroom paste. Remove the duxelles (mushroom paste) from the pan and leave it to cool.
- Cut the pastry in half, place it on a lightly floured surface, and roll each piece into a rectangle large enough to envelop a beef filet. Keep it in a refrigerator.
- Lay a large sheet of cling film on a work surface and place 4 slices of Parma ham in the middle, overlapping them slightly, to create a square. Spread half the duxelles evenly over the ham.
- Season the beef filets, then place them on top of the mushroom-covered ham. Using the cling film, roll the Parma ham over the beef, then roll and tie the cling film to get a nice, evenly thick log. Repeat this step with the other beef fillets. Then chill them for at least 30 minutes.
- Brush the pastry with the egg wash. Remove the cling film from the beef, then wrap the pastry around each ham-wrapped fillet. Trim the pastry and brush it all over with the egg wash. Cover the cling film and chill for at least 30 minutes.
- Meanwhile, make a red wine sauce. Heat the oil in a large pan, then fry the beef trimmings for a few minutes until browned on all sides. Stir in all the shallots with the peppercorns, bay, and thyme and continue to cook for about 5 minutes, stir frequently, until the shallots turn golden brown.
- Pour the vinegar and let it bubble for a few minutes until almost dry. Now add the wine and boil until almost completely reduced. Add the stock and bring to boil again. Lower the heat and simmer gently for 1 hour, removing any scum from the surface of the sauce until you have the desired consistency.
- Strain the liquid through a fine sieve lined with muslin. Check for seasoning and set it aside.
- When you are ready to cook the beef wellington, score the pastry lightly and brush with the egg wash again, then bake at 200C/ Gas 6 for 15-20 minutes until the pastry is golden brown and cooked. Rest for 10 minutes before carving.
- Meanwhile, reheat the sauce. Serve the beef wellingtons sliced with the sauce.
- Use more cling films to keep your layers tight and to keep wellington in shape.
- To roll the wrap into a perfect cylinder: Lift the edge of the cling film and wrap from the other side as tight as possible.
- To ensure the pastry is crispy: Before placing it in the oven, sprinkle some salt over the top of the wrapped wellington after coating it in the egg wash.
- To make sure your wellington is flavorful, sear the beef in a hot pan first. This adds roasted flavor to the beef. Also, let your beef to rest for few minutes after it is cooked in the oven. This gently infuses all the flavors and the wellington will be tender when you dine.
- To have perfect slices of wellington: Gordon’s tip to slice wellington is to about an inch of slices with a sharp knife.