5-Step Perfect Beef Wellington Recipe Gordon Ramsay

Table of Contents

Gordon Ramsay’s Beef Wellington Recipe

Introduction

Beef Wellington is one of the most iconic and luxurious dishes in the culinary world, famously perfected by Gordon Ramsay. This dish is a masterpiece of flavors and textures—tender, juicy beef fillet wrapped in a savory mushroom duxelles, encased in Parma ham, and enveloped in a crisp, golden puff pastry. It’s the ultimate dish for special occasions and an excellent way to impress guests.

While it may seem complex, making Beef Wellington Recipe at home is entirely possible with the right guidance. In this detailed guide, we’ll walk you through every step, from choosing the best beef fillet to baking the perfect golden crust. Let’s get started!

Ingredients You’ll Need

Before we dive into the step-by-step process, gather all the necessary ingredients to ensure a smooth cooking experience.

For the Beef Wellington Recipe:

2 x 400g beef fillets – Choose high-quality, center-cut beef tenderloin for the best results.
2 tbsp olive oil – Used for searing the beef.
500g wild mushrooms – Finely chopped for the mushroom duxelles.
1 sprig of thyme – Adds aromatic flavor to the mushrooms.
8 slices of Parma ham – Helps keep the moisture inside and adds a salty, savory taste.
500g puff pastry – The final layer that gives the dish its crispy texture.
2 egg yolks – Beaten with 1 tbsp of water and a pinch of salt for the egg wash.
Salt and black pepper – To season the beef.

For the Red Wine Sauce:

2 tbsp olive oil
200g beef trimmings – Adds depth to the sauce.
4 shallots (sliced) – Enhances the sauce’s sweetness.
12 black peppercorns – Provides a mild heat.
1 bay leaf – Adds a subtle, earthy aroma.
1 sprig of thyme
1 tbsp red wine vinegar – Balances the sauce with acidity.
750ml red wine – Choose a good-quality red wine for rich flavor.
750ml beef stock – Forms the base of the sauce.

Step-by-Step Guide to Making Beef Wellington Recipe

Step 1: Preparing the Beef Fillet

Trim the Beef: If the fillet has excess fat or sinew, trim it off to ensure even cooking.
Shape the Beef: Wrap each fillet tightly in plastic wrap to create a uniform cylinder shape. Chill for 1 hour to set.
Sear the Beef: Heat 2 tbsp of olive oil in a pan over high heat. Sear the beef fillets for 30 seconds on each side until they are nicely browned. This helps to lock in the juices.
Season Well: Once seared, remove the fillets from the heat and season generously with salt and black pepper. Set aside to cool.

Step 2: Making the Mushroom Duxelles

Mushroom duxelles is a finely chopped mushroom mixture that absorbs moisture and adds incredible flavor.

Chop the Mushrooms: Finely chop the mushrooms into small pieces. You can also use a food processor.
Cook the Mushrooms: Heat a pan over medium heat and add 1 tbsp olive oil. Add the mushrooms, thyme leaves, and a pinch of salt.
Reduce Moisture: Cook for about 10 minutes, stirring occasionally, until all the moisture has evaporated, leaving a thick, paste-like texture.
Cool the Mixture: Remove from the heat and let it cool completely.

Step 3: Wrapping the Beef

Lay Out the Parma Ham: Place a large sheet of plastic wrap on a flat surface. Arrange 4 slices of Parma ham slightly overlapping to create a rectangular layer.
Spread the Mushroom Duxelles: Evenly spread half of the mushroom duxelles over the ham.
Wrap the Beef: Place one beef fillet on top and use the plastic wrap to roll the ham and mushrooms tightly around the fillet. Twist the ends to seal. Repeat with the second fillet.
Chill the Wrapped Beef: Refrigerate for at least 30 minutes to help it hold its shape.

Step 4: Wrapping in Puff Pastry

Prepare the Pastry: Roll out the puff pastry on a floured surface into a rectangle big enough to wrap around the beef.
Brush with Egg Wash: Lightly brush the edges of the pastry with egg wash to help seal it.
Wrap the Beef: Remove the plastic wrap from the beef and place it in the center of the pastry. Wrap the pastry around it, sealing the edges tightly.
Chill Again: Cover with plastic wrap and chill for another 30 minutes.

Step 5: Baking the Beef Wellington recipe

Preheat the Oven: Set the oven to 200°C (400°F).
Brush with Egg Wash: Remove the Wellington from the fridge, place it on a baking tray, and brush the top with egg wash for a golden finish.
Score the Pastry: Lightly score the pastry with a knife for decoration.
Bake: Place in the oven for 15-20 minutes or until the pastry is golden brown.
Rest Before Slicing: Let the Wellington rest for 10 minutes before slicing.

Step 6: Making the Red Wine Sauce

A rich red wine sauce complements the Beef Wellington perfectly.

Sear the Beef Trimmings: In a large pan, heat 2 tbsp of olive oil and brown the beef trimmings.
Add Aromatics: Stir in shallots, black peppercorns, bay leaf, and thyme. Cook for 5 minutes.
Deglaze with Vinegar: Pour in the red wine vinegar and let it reduce until almost dry.
Add Wine and Stock: Pour in the red wine and simmer until reduced by half. Then, add the beef stock and simmer for 1 hour.
Strain the Sauce: Pass the sauce through a fine sieve to remove solids.

Serving Beef Wellington Recipe

Slice the Beef Wellington into thick pieces.
Drizzle the red wine sauce over the slices.
Serve with roasted vegetables, mashed potatoes, or a fresh salad.

Tips for the Perfect Beef Wellington Recipe

Use High-Quality Beef: The better the beef, the better the final dish. Opt for prime beef tenderloin.
Chill Between Steps: Chilling at various stages helps keep the structure intact.
Don’t Skip Searing: Searing locks in the juices and enhances flavor.
Ensure a Dry Mushroom Mixture: Any excess moisture will make the pastry soggy.
Let the Wellington Rest: This allows the juices to redistribute, keeping the meat tender.

Frequently Asked Questions

How do I prevent my puff pastry from getting soggy?
Make sure your mushroom duxelles is dry, and wrap the beef tightly in Parma ham to create a barrier.

Can I make Beef Wellington recipe ahead of time?
Yes! Assemble everything up to the puff pastry stage and refrigerate overnight. Bake it fresh when ready.

What can I use instead of beef tenderloin?
You can try venison, pork tenderloin, or even salmon for a seafood variation.

How do I know when the beef is cooked?
Use a meat thermometer:

Rare: 50°C (122°F)
Medium-Rare: 55°C (131°F)
Medium: 60°C (140°F)

What wine pairs well with Beef Wellington recipe?
A full-bodied red wine like Cabernet Sauvignon, Merlot, or Pinot Noir pairs beautifully.

Conclusion

Gordon Ramsay’s Beef Wellington recipe is an impressive dish that brings together rich flavors, crisp textures, and a touch of elegance. Though it requires multiple steps, the result is well worth the effort. Follow this guide, take your time, and enjoy the process of creating this classic masterpiece at home!