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Gordon Ramsay Beef Wellington

Gordon Ramsay’s Beef Wellington is a culinary marvel. It stars tender beef fillets, seared and swathed in a delectable wild mushroom blend, wrapped in a golden puff pastry, and snugly dressed in Parma ham. It bakes to perfection in just 15-20 minutes, making it a show-stopping delight for those special moments.

Gordon Ramsay Beef Wellington
Gordon Ramsay Beef Wellington

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💗 Why You’ll Love This Beef Wellington Recipe:

  • Tender Beef: It features perfectly cooked, tender beef that’s both juicy and flavorful.
  • Savory Mushrooms: The mushrooms add a rich, earthy taste that complements the beef.
  • Crispy Pastry: The pastry is golden and crisp, providing a delightful contrast to the filling.
  • Impressive Presentation: It’s a showstopper dish that will impress your guests.

❓ What Is Gordon Ramsay Beef Wellington?

Gordon Ramsay’s Beef Wellington is a renowned dish featuring beef fillets seared and coated with a mushroom duxelle, wrapped in Parma ham, and encased in puff pastry and the result is a tender, flavorful beef center encased in a crispy pastry shell, typically served with a delectable red wine sauce. 

Gordon Ramsay Beef Wellington
Gordon Ramsay Beef Wellington

🥩 Gordon Ramsay Beef Wellington Ingredients

  • 2 x 400g beef fillets
  • Olive oil, for frying
  • 500g mixture of wild mushrooms, cleaned
  • 1 thyme sprig, leaves only
  • 500g puff pastry
  • 8 slices of Parma ham
  • 2 egg yolks, beaten with 1 tbsp water and a pinch of salt
  • Sea salt and freshly ground black pepper

For The Red Wine Sauce

  • 2 tbsp olive oil
  • 200g beef trimmings (ask the butcher to reserve these when trimming the fillet)
  • 4 large shallots, peeled and sliced
  • 12 black peppercorns
  • 1 bay leaf
  • 1 thyme sprig
  • Splash of red wine vinegar
  • 1 x 750ml bottle red wine
  • 750ml beef stock

👩‍🍳 How To Make Gordon Ramsay Beef Wellington?

  1. Wrap beef in cling film to shape and chill overnight.
  2. Sear beef fillets in a hot pan with olive oil for 30-60 seconds, then cool.
  3. Chop mushrooms and cook with thyme, olive oil, and season until dry (duxelle).
  4. Roll pastry into rectangles, chill.
  5. Place Parma ham on cling film, spread duxelle, put beef fillets, and roll.
  6. Brush pastry with egg wash.
  7. Wrap pastry around beef, trim, and chill.
  8. Make red wine sauce: brown beef trimmings, add shallots, peppercorns, bay, thyme, vinegar, wine, and stock. Simmer for 1 hour, strain.
  9. Score pastry, brush with egg wash, bake at 200°C for 15-20 minutes.
  10. Rest beef Wellingtons for 10 minutes.
  11. Reheat sauce and serve with sliced beef Wellingtons.

💭 Recipe Tips 

  • Make sure the beef fillets are of high quality for the best results.
  • Properly chill the beef and pastry as instructed for a firm Wellington.
  • Be patient when making the red wine sauce; it takes time for the flavors to develop.
  • Let the Wellingtons rest before slicing to ensure the juices redistribute.
Gordon Ramsay Beef Wellington
Gordon Ramsay Beef Wellington

🍚 What To Serve With Beef Wellington?

Pair Gordon Ramsay Beef Wellington with creamy mashed potatoes, steamed vegetables, and a red wine reduction sauce. This trio of classic sides complements the rich and savory flavors of the Wellington, creating a well-rounded and delicious meal.

🎚 How To Store Gordon Ramsay Beef Wellington?

  • In the fridge: Wrap Beef Wellington tightly in plastic wrap or store it in an airtight container that can be refrigerated for up to 3 days.
  • In the freezer: If you want to freeze the Beef Wellington, wrap it tightly in plastic wrap and then in aluminum foil that can be frozen for up to 3 months.

🥵 How To Reheat Gordon Ramsay Beef Wellington?

  • In the oven: Place the Beef Wellington on a baking sheet and bake for about 15-20 minutes at 350°F.
  • In the microwave: Reheat individual portions of Beef Wellington for 3 minutes and avoid overcooking.
  • On the stove: You can also reheat slices of Beef Wellington in a pan over low heat and this method helps to retain the moisture and prevent the pastry from becoming soggy.

FAQ’S

Are There Any Common Mistakes To Avoid When Making Beef Wellington?

Common mistakes to avoid include overcooking the beef, which can result in a dry center, and not properly sealing the pastry, which can lead to a soggy bottom..

What Kind Of Beef Should I Choose For Beef Wellington?

For Beef Wellington, it’s best to choose high-quality, tender cuts of beef like filet mignon. This cut ensures a tender and succulent result.

What’s The Ideal Thickness For The Puff Pastry?

Roll the puff pastry to a thickness of about 1/4 inch (6-7mm). This thickness allows for even baking and a balanced ratio of pastry to the filling.

How Do I Prevent A Soggy Bottom On My Beef Wellington?

To prevent a soggy bottom, make sure to seal the pastry tightly around the beef and duxelle. Additionally, allowing the seared beef to cool before assembling the Wellington helps avoid excess moisture, which can lead to sogginess.

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Gordon Ramsay Beef Wellington Nutrition Fact

  • Calories:920 Kcal
  • Sugar:2.4 g
  • Fat:49.1 g
  • Saturated Fat:23.4 g
  • Salt:3.33 g
  • Protein:65.4 g
  • Carbohydrates:48.6 g

Gordon Ramsay Beef Wellington

Difficulty:BeginnerPrep time: 30 minutesCook time: 20 minutesRest time: minutesTotal time: 50 minutesServings:4 servingsCalories:920 kcal Best Season:Available

Description

Gordon Ramsay’s Beef Wellington is a culinary marvel. It stars tender beef fillets, seared and swathed in a delectable wild mushroom blend, wrapped in a golden puff pastry, and snugly dressed in Parma ham. It bakes to perfection in just 15-20 minutes, making it a show-stopping delight for those special moments.

Ingredients

  • For the red wine sauce

Instructions

  1. Wrap beef in cling film to shape and chill overnight.
  2. Sear beef fillets in a hot pan with olive oil for 30-60 seconds, then cool.
  3. Chop mushrooms and cook with thyme, olive oil, and season until dry (duxelle).
  4. Roll pastry into rectangles, chill.
  5. Place Parma ham on cling film, spread duxelle, put beef fillets, and roll.
  6. Brush pastry with egg wash.
  7. Wrap pastry around beef, trim, and chill.
  8. Make red wine sauce: brown beef trimmings, add shallots, peppercorns, bay, thyme, vinegar, wine, and stock. Simmer for 1 hour, strain.
  9. Score pastry, brush with egg wash, bake at 200°C for 15-20 minutes.
  10. Rest beef Wellingtons for 10 minutes.
  11. Reheat sauce and serve with sliced beef Wellingtons.

Notes

  • Make sure the beef fillets are of high quality for the best results.
  • Properly chill the beef and pastry as instructed for a firm Wellington.
  • Be patient when making the red wine sauce; it takes time for the flavors to develop.
  • Let the Wellingtons rest before slicing to ensure the juices redistribute.
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