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

I am Hannah Grace, a passionate cook and food enthusiast. I have a great love for all things cooking, eating, and kitchen related. On my blog I share recipes and tips with others who appreciate diverse flavors and creative meals. My goal is to inspire people to get into the...

What To Know

  • Prepare to embark on a culinary adventure as we unravel the secrets of creating a masterpiece.
  • 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.
  • Beef Wellington pairs well with a variety of sides, such as mashed potatoes, roasted vegetables, or a simple green salad.

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.

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Hannah Grace

I am Hannah Grace, a passionate cook and food enthusiast. I have a great love for all things cooking, eating, and kitchen related. On my blog I share recipes and tips with others who appreciate diverse flavors and creative meals. My goal is to inspire people to get into the kitchen with me to experience the joy of home-cooked meals.

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