Learn How To Make Beef Wellington Like Chef Ramsay With This Easy Recipe!

Prepare to embark on a culinary adventure as we unravel the secrets of creating a masterpiece: Beef Wellington. Guided by the culinary wisdom of Chef Gordon Ramsay, this blog post will provide you with a comprehensive guide on how to make Beef Wellington, leaving your taste buds in awe.

Ingredients:

For the Beef:

• 1 lb (450g) beef tenderloin, trimmed of fat
• 2 tbsp olive oil
• 1 tsp salt
• 1 tsp black pepper

For the Duxelles:

• 1 lb (450g) mushrooms, finely chopped
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp butter
• 1/4 cup dry white wine (optional)
• 1/4 cup heavy cream
• 1 tbsp chopped fresh parsley

For the Prosciutto and Pâté:

• 8 slices prosciutto
• 1/2 lb (225g) pâté de foie gras (or your preferred pâté)

For the Pastry:

• 1 sheet puff pastry (1 lb or 450g)
• 1 egg, beaten

Instructions:

1. Prepare the Beef

• Season the beef tenderloin with salt and pepper.
• Heat the olive oil in a large skillet over high heat.
• Sear the beef on all sides until golden brown, about 4-5 minutes.
• Remove from heat and let rest.

2. Make the Duxelles

• Melt the butter in a large skillet over medium heat.
• Add the mushrooms, onion, and garlic and cook until softened, about 10 minutes.
• If using, add the white wine and cook until reduced by half.
• Stir in the heavy cream and parsley and cook until thickened, about 5 minutes.

3. Assemble the Wellington

• Spread a thin layer of pâté over the beef tenderloin.
• Wrap the beef in the prosciutto slices, overlapping them slightly.
• Spread the duxelles over the prosciutto and wrap tightly in plastic wrap.
• Refrigerate for at least 2 hours or overnight.

4. Prepare the Pastry

• On a lightly floured surface, roll out the puff pastry to a 12×12 inch (30×30 cm) square.
• Place the chilled beef Wellington in the center of the pastry.
• Wrap the pastry around the beef, pressing the edges to seal.
• Trim any excess pastry.

5. Egg Wash and Bake

• Brush the pastry with the beaten egg.
• Cut two or three slits in the top of the pastry to allow steam to escape.
• Bake in a preheated oven at 400°F (200°C) for 30-35 minutes, or until the pastry is golden brown and the internal temperature of the beef reaches 135°F (57°C) for medium-rare.

6. Rest and Slice

• Remove from the oven and let rest for 10-15 minutes before slicing.
• Serve with your favorite sides, such as mashed potatoes or roasted vegetables.

7. Garnish and Enjoy

• Garnish with fresh herbs or edible flowers for a touch of elegance.
• Relish the exquisite flavors and textures of this culinary masterpiece.

Tips from Chef Ramsay:

• Use high-quality ingredients for the best results.
• Don’t overcook the beef, as it will become tough.
• Allow the Wellington to rest before slicing to ensure the juices redistribute.
• If you don’t have pâté de foie gras, you can substitute it with another type of pâté or even a layer of mustard.
• Experiment with different types of mushrooms for the duxelles, such as shiitake or oyster mushrooms.

Questions You May Have

Q: Can I make Beef Wellington ahead of time?
A: Yes, you can assemble the Wellington up to 24 hours in advance and refrigerate it. When ready to bake, bring it to room temperature for about an hour before baking.

Q: What is the best way to slice Beef Wellington?
A: Use a sharp knife and cut across the Wellington, perpendicular to the grain of the beef. This will help prevent the pastry from crumbling.

Q: Can I freeze Beef Wellington?
A: Yes, you can freeze Beef Wellington for up to 2 months. Thaw overnight in the refrigerator before baking.

Q: What are some variations I can try?
A: You can experiment with different fillings, such as spinach and feta, or wild mushrooms. You can also use a different type of pastry, such as shortcrust pastry or filo pastry.

Q: What should I serve with Beef Wellington?
A: Beef Wellington pairs well with a variety of sides, such as mashed potatoes, roasted vegetables, or a simple green salad.