Description
Gordon Ramsay’s Beef Wellington delivers a luxurious culinary experience with prime beef tenderloin wrapped in golden puff pastry. Precise techniques and premium ingredients ensure an elegant dish perfect for special occasions.
Ingredients
Scale
- 2 lbs (907 grams) beef fillet
- 4 slices Parma ham
- 1 large sheet puff pastry
- 3 cups (710 milliliters) mushrooms, finely chopped
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 2 tbsps English mustard
- 1 egg yolk, beaten
- 2 tbsps vegetable oil
- Salt and pepper, to taste
Instructions
- Seasoning Preparation: Generously coat beef tenderloin with salt and pepper, ensuring comprehensive coverage across entire surface.
- Searing Technique: Fire up a heavy skillet to high heat, quickly sear beef fillet for 2-3 minutes per side, developing a rich caramelized exterior that locks in succulent juices.
- Mushroom Medley: In the same skillet, reduce heat and sauté onions, garlic, and mushrooms until moisture completely evaporates, creating an intensely flavored duxelles.
- Ham Foundation: Arrange Parma ham slices in an overlapping pattern on work surface, forming a delicate protein base large enough to envelop the beef.
- Layering Process: Spread cooled mushroom mixture over ham, strategically position seared beef in the center, then meticulously wrap using plastic wrap to form a compact cylindrical shape.
- Pastry Encasement: Roll puff pastry to translucent thinness on a flour-dusted surface, carefully drape over the wrapped beef, sealing edges with a gentle egg wash to ensure a perfect seal.
- Finishing Touch: Lavishly brush entire pastry surface with beaten egg yolk, creating a lustrous golden membrane that promises a crisp, elegant exterior.
- Baking Perfection: Slide Wellington onto a baking sheet and roast in a preheated oven at 425°F (220°C) for 35-40 minutes, targeting a crisp pastry shell and beef cooked to preferred doneness.
- Resting Stage: Allow Wellington to rest for 10 minutes post-baking, permitting internal juices to redistribute, ensuring maximum flavor and tenderness when sliced.
Notes
- Meat Preparation Tip: Ensure the beef tenderloin is at room temperature before searing to guarantee even cooking and a perfect golden-brown exterior.
- Moisture Management: Completely dry the mushroom mixture to prevent soggy pastry and maintain a crisp, flaky crust.
- Wrapping Technique: Use plastic wrap to create a tight, uniform cylinder when wrapping the beef, ensuring clean and precise edges.
- Resting Crucial: Allow the Beef Wellington to rest for exactly 10 minutes after baking to lock in juices and achieve optimal tenderness.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dinner, Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 510
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 36 g
- Saturated Fat: 10 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 80 mg