Gordon Ramsay Beef Wellington Recipe
Beef Wellington is a recipe that brings together simple ingredients to create a dish that's as comforting as it is elegant.Making it might seem daunting, but with the right instructions, you can create a dish that's easy to execute and utterly delicious.One trick I've found invaluable is ensuring your beef is seared to perfection before wrapping; it seals in the flavors and gives the dish its signature texture.I love this recipe for its seamless blend of flavors—tender beef, savory mushroom duxelles, and buttery puff pastry, each element complements the other beautifully.It's the kind of dish that makes any meal feel like a special occasion without being overly complicated.
Servings: 4
Ingredients
- 1 Beef Tenderloin center-cut
- Olive Oil
- Salt and Black Pepper
- 1 tsp English Mustard
- 4 slices Prosciutto
- 2 tbsp Flour
- 200 g Mushrooms finely chopped
- 3 tbsp Cream
- 1 pack Puff Pastry
- 1 Egg for egg wash
Instructions
- Tightly wrap the beef tenderloin in cling film and refrigerate to set the shape.
- Heat some olive oil in a pan and sear the beef on all sides for 30-60 seconds until browned.
- After searing, let the beef cool, then brush it with English mustard.
- Overlap two pieces of cling film on a kitchen surface and lay prosciutto slices on top.
- Spread the mushroom cream mixture over the prosciutto.
- Place the beef on top and use the cling film to roll it into a tight barrel shape.
- Chill the beef log in the refrigerator.
- On a floured surface, roll out the puff pastry.
- Unwrap the beef from the cling film and place it in the center of the pastry.
- Fold the pastry over the beef to cover it completely and seal the edges.
- Brush the pastry all over with the egg wash for a golden finish.
- Bake in a preheated oven at 220C for around 20 minutes until the pastry is golden-brown.