5-Step Perfect Beef Wellington Recipe Gordon Ramsay

Table of Contents

Gordon Ramsay’s Beef Wellington Recipe

Introduction

Beef Wellington is perhaps the most glamorous dishes within the culinary world, notoriously perfected by Gordon Ramsay. It is a symphony of flavors and textures—tender beef fillet wrapped in richly savory mushroom duellos, covered by Parma ham, wrapped within golden, crisp puff pastry. It is the ultimate special occasion dish and one of the best meals with which to dazzle guests.

Though perhaps daunting, Beef Wellington Recipe preparation is well within your capabilities with the right instruction. In this step-by-step guide, we’re taking it from start to finish, from selecting the finest beef fillet through baking to golden-brown perfection.

Ingredients

it is necessary

Prior to proceeding through the step-by-step preparation, have all ingredients ready so that preparation will be a seamless process.

For the Beef Wellington Recipe:

2 x 400g beef fillets – Opt for quality, center-cut beef tenderloin for optimal results.

2 tbsp of olive oil – For searing beef.

500g wild mushrooms – Finely chopped for mushroom duellos

1 sprig of thyme – Adds aromatic flavour to the mushrooms

8 slices of Parma ham – Retains the moisture within and provides a savory, salty flavour.

500g of the puff pastry – The last layer that renders the dish crispy.

2 egg yolks – Whipped with 1 tablespoon water and a pinch of salt for the egg wash.

Black pepper and salt – For seasoning beef.

For the Red Wine Sauce:

2 tablespoons olive oil

200g beef trimmings – They add richness to the sauce.

4 sliced shallots – Adds sweetness to the sauce.

12 peppercorns, black – Offers mild warmth.

Use 1 bay leaf – Imparts a mild, earthy scent.

1 sprig of thyme

1 tablespoon of red wine vinegar – Balances the sauce with acidity.

750ml of red wine – Select a quality red wine for deep flavor.

750ml beef stock – This is the base of the sauce.

Step-by-Step Guide to Making Beef Wellington Recipe

Step 1: Preparing the Beef Fillet

Trim the beef: Remove any extra fat or sinew from the fillet, so it can be cooked consistently.

Form the Beef: Wrap each fillet tightly in plastic wrap, forming a uniform cylindrical shape. Chill for 1 hour to set.

Sear Beef: Place 2 tbsp of olive oil in a pan and heat it over high heat. Sear the fillets of beef for 30 seconds per side until they are well-browned. This locks the juices.

Season well: After searing, remove the fillets from the heat. Season well with lots of salt and black pepper. Leave aside to cool.

Step 2: Preparing the Mushroom Duellos

Mushroom duellos is a chopped mix of mushrooms that soaks up moisture nicely while imparting fantastic flavors.

Chop the Mushrooms: Chop the mushrooms finely into small bits. Alternatively, you can make use of a food processor.

Cook the Mushrooms: Place a pan over medium heat and add 1 tbsp of olive oil. Put the mushrooms, thyme leaves, and a pinch of salt into the pan.

Reduce Moisture: Simmer for around 10 minutes, occasionally stirring, until all the moisture is gone, leaving the mixture with a thick, paste consistency.

Cool the Mixture: Take it off the heat and allow it to cool completely.

Step 3: Wrapping the Beef

Spread out a big piece of plastic wrap on a flat surface. Overlap 4 slices of Parma ham a little bit to make a rectangular layer.

Spread the Mushroom Duellos: Divide the mushroom duellos in half and spread them evenly over the ham.

Wrap the beef: Put one fillet on top and wrap the ham and mushrooms tightly around the fillet using the plastic wrap. Seal by twisting the ends. Repeat for the second fillet.

Chill the wrapped beef: Chill for a minimum of 30 minutes to enable it to retain its shape.

Step 4: Wrapping in Puff Pastry

Roll out the puff pastry onto a lightly floured surface to a rectangle of sufficient size to envelop the beef.

Brush with Egg Wash: Brush the pastry borders lightly with egg wash for sealing purposes.

Remove the plastic wrap from the beef and center it on the pastry. Seal the edges tightly by rolling the pastry over it.

Chill Again: Cover with plastic wrap and refrigerate for a further 30 minutes.

Step 5: Preparation of the Beef Wellington recipe

Pre-heat the Oven: Pre-heat the oven to 200°C (400°F

Brush with Egg Wash: Take the Wellington out of the refrigerator, set it onto a baking sheet, and brush egg wash onto the top for a golden glaze.

Score the Pastry: Score the pastry lightly with a knife to decorate.

Bake: Put it into the oven for 15-20 minutes until the pastry is golden.

Rest Before Slicing: Allow the Wellington to rest for 10 minutes before slicing.

Step 6: Preparing the Red Wine Sauce

The Beef Wellington is served with a rich red wine sauce.

Sear the Beef Trimmings: Brown beef trimmings in a big pan heated with 2 tbsp of olive oil.

Add Aromatics: Sauté shallots, peppercorns, bay leaf, and thyme together for 5 minutes.

Deglaze with Vinegar: Add the red wine vinegar and allow it to reduce to near-dryness.

Add Wine and Stock: Pour the red wine in and reduce it by half. Then, add the beef stock and simmer it for 1 hour.

Strain the Sauce: Strain the sauce through a very fine sieve to eliminate solids.

Serving Beef Wellington

Beef Wellington

Cut the Beef Wellington into thick slices.

Drizzle the red wine sauce over the slices.

Serve over roasted vegetables, mashed potatoes, or a green salad.

Tips for the Perfect Beef Wellington Recipe

Use High-Quality Beef: The quality of beef used will determine the quality of the final product. Choose prime beef tenderloin.

Chill between steps: Interleaving cooling at different steps maintains the structure intact.

Don’t skip searing: Searing seals the juices inside and makes food intensely flavorful.

Maintain a Dry Mushroom Mixture: Any lingering dampness will make the pastry soggy.

Let the Wellington rest: This permits the juices to redistribute so the meat remains tender.

Frequently Asked Questions

How do I avoid making my puff pastry soggy?

Ensure that your mushroom duellos are dry, then enclose your beef tightly within Parma ham to seal it off.

You can prepare Beef Wellington recipe ahead of time?

Yes! Prepare everything as far as the puff pastry point and chill overnight. Bake as needed.

Substitutes for beef tenderloin include:

Beef rump fillets

You can experiment with venison, pork tenderloin, or even salmon for a seafood alternative.

How can I tell that the beef is cooked?

Use a meat thermometer

Rare: 50°C (122°F)

Conclusion:

Medium-Rare: 55°C (131°F) Medium: 60°C (140°F) What wine pairs well with Beef Wellington recipe? Cabernet Sauvignon, Merlot, or a full-bodied red such as Cabernet Sauvignon, Merlot, or Gordon Ramsay’s Beef Wellington is a stunning dish that combines rich flavors, crunchy textures, and an elegant touch. While it involves several steps, the payoff is well worth the challenge. Simply follow this step-by-step guide, be patient, and have fun preparing the ultimate classic masterpiece at home!