The Famous Gordon Ramsay Beef Wellington Recipe
Beef Wellington is a classic British dish that is a favourite of celebrity chef Gordon Ramsay. It is a savory pastry made with beef tenderloin, mushrooms, and a creamy sauce, all wrapped in puff pastry. The dish is a showstopper and is sure to impress your guests. In this article, we will explore Gordon Ramsay’s recipe for Beef Wellington and provide tips on how to make it perfectly.
What is Beef Wellington?
Beef Wellington is a classic British dish that is made with beef tenderloin, mushrooms, and a creamy sauce, all wrapped in puff pastry. The dish is believed to have been created in the early 19th century by the Duke of Wellington’s personal chef. It is a showstopper and is sure to impress your guests.
Gordon Ramsay’s Beef Wellington Recipe Ingredients
Gordon Ramsay’s recipe for Beef Wellington is a classic and is sure to be a hit with your guests. Here is what you will need:
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 8 ounces mushrooms, finely chopped
- 2 tablespoons fresh thyme leaves
- 2 tablespoons all-purpose flour
- 1/2 cup dry white wine
- 1/2 cup beef stock
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 tablespoon tomato paste
- 1 tablespoon chopped fresh parsley
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 pounds beef tenderloin, trimmed and tied
- 1 package (17.3 ounces) frozen puff pastry, thawed
- 1 egg, lightly beaten
Instructions
- Preheat oven to 425°F.
- Heat the olive oil and butter in a large skillet over medium heat. Add the onion and garlic and cook until softened, about 5 minutes. Add the mushrooms and thyme and cook until the mushrooms are softened, about 5 minutes.
- Add the flour and cook, stirring, for 1 minute. Add the wine, beef stock, Worcestershire sauce, Dijon mustard, tomato paste, parsley, salt, and pepper. Cook, stirring, until the sauce is thickened, about 5 minutes.
- Remove from the heat and let cool slightly. Transfer the mixture to a food processor and pulse until it is a coarse paste.
- Heat the remaining olive oil and butter in a large skillet over medium-high heat. Add the beef tenderloin and cook until browned on all sides, about 8 minutes. Transfer the beef to a plate and let cool slightly.
- On a lightly floured surface, roll out one sheet of puff pastry to a 12-inch square. Place the beef in the center of the pastry and spread the mushroom mixture over the top. Brush the edges of the pastry with the beaten egg.
- Roll out the remaining sheet of puff pastry to a 12-inch square. Place the pastry over the beef and press the edges to seal. Trim the excess pastry and crimp the edges with a fork.
- Brush the top of the pastry with the beaten egg and cut a few slits in the top to allow steam to escape. Place the Beef Wellington on a baking sheet and bake until the pastry is golden brown and the internal temperature of the beef reaches 135°F, about 25 minutes.
- Let the Beef Wellington rest for 10 minutes before slicing and serving.
Tips for Making the Perfect Beef Wellington
Making the perfect Beef Wellington can be tricky, but with a few tips, you can make sure your dish turns out perfectly. Here are some tips to help you make the perfect Beef Wellington:
- Choose the Right Cut of Beef: The key to a perfect Beef Wellington is to choose the right cut of beef. Look for a tenderloin that is well-marbled and has a good fat content. This will ensure that your Beef Wellington is juicy and flavorful.
- Sear the Beef: Searing the beef before wrapping it in the pastry will help to lock in the juices and give it a nice crust. Make sure to get the beef nice and brown on all sides before transferring it to a plate to cool.
- Don’t Overstuff: When wrapping the beef in the pastry, make sure not to overstuff it. Too much filling will make it difficult to seal the pastry and could cause it to burst open during baking.
- Brush with Egg: Brushing the pastry with egg before baking will give it a nice golden color and help to seal the edges. Make sure to brush the edges with egg before sealing them to ensure a tight seal.
- Rest Before Slicing: Letting the Beef Wellington rest before slicing will help to ensure that all of the juices stay inside. Let it rest for at least 10 minutes before slicing and serving.
Conclusion
Gordon Ramsay’s recipe for Beef Wellington is a classic and is sure to be a hit with your guests. With a few tips and tricks, you can make sure your Beef Wellington turns out perfectly. Choose the right cut of beef, sear it before wrapping it in the pastry, don’t overstuff it, brush with egg, and let it rest before slicing. With these tips, you can make sure your Beef Wellington is a showstopper.
