The beef Wellington recipe from Gordon Ramsay looks impressive and only requires 20 minutes to prepare. Made with beef fillet, mushrooms, and readymade pastry.
The beef Wellington recipe by Gordon Ramsay calls for prime beef fillet, mushrooms, and golden, flaky pastry.
This dish is incredibly easy to prepare and makes an impressive center piece. There’s no need to make your own pastry; store-bought options are just as good. The most important thing is to start with a really good piece of meat because it makes all the difference. It is worthwhile to purchase a premium fillet like Aberdeen Angus if you can. Even though it is pricey, it is a wonderful treat, especially during the holiday season. By adding a layer of Parma ham to his version, Gordon gives it a slight twist. This does two things: first, it imparts a lovely, salty flavor; second, it prevents the mushrooms from getting on the pastry, which makes it much crispier.
What is Beef Wellington?
Beef Wellington originated in France and is the main dish. We like to reserve this elegant and decadent meal for special occasions. The meat used in beef Wellington, which is typically a fillet steak, beef tenderloin, or filet mignon, is a nice cut. It makes use of the center-cut, which is thought to be the most tender and juicy part of the cow. The meat is encased in a mustard sauce, followed by prosciutto and mushroom duxelles. The entire dish is then baked until golden brown after being wrapped in puff pastry.
This holiday season, your family and friends will enjoy this beef Wellington recipe. Known for its decadent meat and AMAZING presentation, beef Wellington Pure heaven is a pastry shell encasing a thick, juicy beef tenderloin, special duxelles, and prosciutto. Don’t let these ingredients scare you off. You can wow your guests with this easy recipe, which comes together beautifully when you serve it with some delectable mashed potatoes and a salad.
The most tender cut of beef, beef tenderloin, combined with additional ingredients makes the ideal holiday meal.
What Cut of Meat is Used in Beef Wellington?
This recipe for beef Wellington uses a whole beef tenderloin fillet. For this recipe, beef tenderloin, which is lean and juicy and will slice up beautifully, is the most tender cut of meat you can use.
Ingredients in Beef Wellington
The cut of meat is crucial, so make sure to spend extra money on tender meat. For precise measurements, see the recipe card at the bottom of the article.
- Beef Tenderloin: This recipe calls for a tender cut of beef, which is what it gets its name from.
- Salt and pepper will improve the meat’s flavor.
- Before wrapping the tenderloin, use olive oil to help it sear.
- Mushrooms: I used Bella mushrooms for this mixture.
- Onion: The onion adds a delightful taste to the mushrooms.
- Garlic: You can use either fresh or jarred minced garlic. ½ teaspoon equals about one clove of garlic.
- Prosciutto: You encircle the mushroom duxelles with this extra layer of meat.
- Yellow Mustard: The yellow mustard will serve as a glaze for the beef wellington, so feel free to use any variety you like.
- Puff Pastry Sheet: This covers everything before baking.
- Eggs: Eggs aid in giving the pastry a golden brown appearance.
How to Make Beef Wellington
Beef Wellington is a sweet and savory combination of layers that melts in your mouth and tastes oh-so-good, and I can’t wait for you to try it!
- Sear the Tenderloin: Generously salt and pepper your tenderloin. Add the olive oil to a large skillet set over medium-high heat. The tenderloin should be seared for two to three minutes on each side, or until the crust is golden brown. Remove from the heat and set aside.
- To make the mushroom duxelles, combine the mushrooms, garlic, and onion in a food processor. Next, process it in the food processor until it is pureed. Heat your skillet to medium high and add the mixture. Sauté the mushrooms until you have the moisture has left. Remove from heat and let cool.
- Wrap the tenderloin: Lay some plastic wrap out, then arrange the prosciutto slices so that they overlap. The mushroom mixture should be spread over the top, leaving an inch border on all sides. Once the tenderloin has been coated in mustard, roll it up in the prosciutto and mushroom mixture, folding the sides up as you go. Beef should be tightly wrapped in plastic wrap and kept chilled for 30 minutes.
- Add Puf Pastry: Preheat oven to 400 degrees Fahrenheit. Puff pastry sheet should be rolled out on a lightly dusted surface. Place the tenderloin in the center. Roll the tenderloin tightly in the pastry, then brush the egg mixture all around it on the baking sheet. Make slits in the top and brush the remaining egg mixture on the pastry’s exterior.
- Bake: Bake the beef until it reaches a temperature of 120 degrees for medium-rare and the pastry is golden. About 45 minutes. Before slicing, take out of the oven and let stand for 10 minutes.
Tips for Making Beef Wellington
These suggestions will guarantee that your Beef Wellington recipe is the best. Add the Beef Wellington recipe to your holiday dinners to establish this as your next family tradition.
- Rest: After each stage of wrapping, it’s best to give the meat a rest. The tenderloin will become firmer after being placed in the freezer or refrigerator for some time.
- Tie it Up: Tie your beef tenderloin with kitchen twine. This will enable it to maintain its shape while being seared.
- Brush the Meat with Egg: Use egg wash on both the meat and the pastry. This will prevent the pastry’s top layer from rising and leaving a gap between it and the meat.
- Avoid trimming the pasty too closely to the meat when doing so. Give the meat more pastry when wrapping it.
- Avoid wrapping the pastry too tightly, but make sure there is no space between the layers of pastry. Layer it on smoothly and carefully without pressing too hard.
- If you have any leftover pastry, consider using it in other recipes. Simply refrigerate it for another use like pie decorating.
- Variations: For a beef Wellington dish that is more flavorful, try it with various meats, Dijon mustard, and wild mushrooms.
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How to Know When Beef Wellington is Done
The trick with Beef Wellington is to have a slice of rare cooked meat in a golden brown pastry. Once your Beef Wellington is in the oven you can reduce the temperature down to 425 degrees Fahrenheit. Then, after 10 to 15 minutes reduce the amount of temperature to 400 degrees Fahrenheit. Using a meat thermometer inserted into the center of the beef tenderloin, the meat should be 135 degrees Fahrenheit for medium rare.
How to Store Beef Wellington
Usually, you don’t have any leftovers after this meal. Sometimes it’s nice to double the recipe or prepare it ahead of time. Here are some tips for storing it correctly while maintaining a fantastic recipe when warming it up.
- Can Beef Wellington be prepared in advance? Yes, it can be prepared in advance for up to 24 hours. Beef Wellington should be prepared as directed by the recipe, but stop before adding the puff pastry. Until you’re ready to bake it, tightly wrap that portion in plastic wrap and store it in the refrigerator. Finish the recipe according to the Beef Wellington directions.
- Yes, it is possible to freeze beef Wellington, but it is best to do so before baking it with pastry on top. Your beef tenderloin should be frozen for three days with all the layers on. Place the meat in the fridge to thaw the night before baking. Add the puff pastry layer to the top to complete the dish.
- Beef Wellington can be tricky to reheat because you have to watch out that it doesn’t become soggy or overcooked with the pasty on top. Heat the oven to 275 degrees Fahrenheit and preheat for approximately 10 to 12 minutes or until warm. It won’t be quite as good as the first time you enjoyed it warm and freshly baked but it will be close. When using a microwave, use caution. Reduce the power and heat the food in tiny amounts while flipping it back and forth. Remember you are warming it up, not cooking it.
What to Serve with Beef Wellington
Simply by following the steps, this Beef Wellington recipe comes together quickly and easily. I enjoy serving it with mashed potatoes and a type of green vegetable every time.
Best Ever Beef Wellington Recipe
- ▢ 2-3 pound beef tenderloin
- ▢ salt and pepper
- ▢ 2 Tablespoons olive oil
- ▢ 1 pound mushrooms (I used Bella)
- ▢ 1/4 cup onion chopped
- ▢ 3 cloves garlic
- ▢ 6-8 slices prosciutto
- ▢ 3 Tablespoons yellow mustard
- ▢ 1 sheet puff pastry (thawed if using frozen)
- ▢ 2 eggs beaten
- Generously salt and pepper your tenderloin. Add the olive oil to a large skillet set over medium-high heat. The tenderloin should be seared for two to three minutes on each side, or until the crust is golden brown. Remove from the heat and set aside.
Prepare the Mushroom Duxelles
- In a food processor, add the mushrooms, garlic, and onion. Pulse in the food processor until it becomes puree. Heat your skillet to medium-high and add the mixture. Sauté the mushrooms until you have the moisture left. Remove from heat and let cool.
- Lay some plastic wrap out, then arrange the prosciutto slices so they overlap. The mushroom mixture should be spread over the top, leaving an inch border on all sides. Once the tenderloin has been coated in mustard, roll it up in the prosciutto and mushroom mixture, folding the sides up as you go. Beef should be tightly wrapped in plastic wrap and kept chilled for 30 minutes.
- Preheat oven to 400 degrees. Puff pastry sheet should be rolled out on a lightly dusted surface. Place the tenderloin in the center. Roll the tenderloin tightly in the pastry, then brush the egg mixture all around it on the baking sheet. Make slits in the top and brush the remaining egg mixture on the pastry’s exterior.
- Bake until the pastry is golden and the beef reaches a medium-rare temperature of 120 degrees. About 45 minutes. Before slicing, take out of the oven and let stand for 10 minutes.
Serves: 8
All dietary data are estimates based on calculations made by third parties. The nutritional value of each recipe will vary depending on the brands, measuring techniques, and household portion sizes that you use.
CHRISTMAS RECIPE: Christmas Beef Wellington
FAQ
What makes Beef Wellington so expensive?
Yes, Beef Wellington is pricey because it uses a beef cut that is more expensive. Usual practice is to purchase the entire tenderloin and use the substantial upper portion for a roast or a Beef Wellington. Then slice some steaks (typically four from the tailpiece) and use the end for a small piece of meat to grill or roast for two.
What animal is Beef Wellington?
According to rumors, Richard Nixon loved beef Wellington, which was featured in the White House cookbook. The New York Times described the dish’s ideal version as a beef tenderloin cooked in a rich pastry crust and “embellished with pate de fois gras, truffles, and cognac” in 1965.
Is Beef Wellington hard to make?
A beef Wellington is actually not a particularly challenging dish to prepare, even with all of its steps and ingredients. When you bake it, only two real serious issues develop. The first is keeping the puff pastry from turning soggy.
Can you use ribeye for Beef Wellington?
Other tender cuts, such as eye of round, which some people have been rebranding as a faux tenderloin, can also be used, including entrecôte, a center-cut ribeye. Prior to wrapping in pastry, a good sear is essential, but don’t go overboard or the pastry’s internal baking time will cause the food to cook much more thoroughly than you intended.