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GORDON RAMSAY’S BEEF WELLINGTON RECIPE

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GORDON RAMSAY’S BEEF WELLINGTON RECIPE

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PREP TIME: 60 MINS | TOTAL TIME: 1 HR 45 MINS | COOK TIME: 45 MINS | SERVINGS: 4-5

Gordon Ramsay is my partner’s favourite. He watched all his videos and tried to recreate some of Gordon Ramsay’s famous recipes. Our favourite is no surprise. If you have not tried this beef Wellington, you are already missing out!

Ingredients

MUSHROOM DUXELLES:

2 portobello mushrooms, finely diced (about 4 c.)

3 tablespoons olive oil

1 tsp thyme leaves

Salt

Freshly ground black pepper

CHIVE CREPES:

Nonstick cooking spray

2 Eggs

1 c. flour, lightly packed and levelled

1 teaspoon chopped chives

1 c. milk

1 teaspoon fresh thyme flowers

Pinch sea salt

TO ASSEMBLE:

1 lb centre-cut beef tenderloin, room temperature

1 9.6 oz. sheet puff pastry, thawed if frozen

1 tablespoon Dijon mustard

1 tablespoon grapeseed oil

4 slices prosciutto

Freshly ground black pepper

Sea salt

2 egg yolks

(Gluten-free tip: you can buy gluten-free puff pastry online.)

How to make Gordon Ramsay’s Beef Wellington

Step 1: Add the oil to a medium saute pan. Heat over medium-high heat. Once the oil is hot, add the mushrooms and sprinkle with salt, pepper, and thyme. Cook for about 10 minutes, stirring often until the mushrooms don’t stick and the moisture has evaporated. Take off the heat when done and let the mushrooms cool.

Step 2: Combine the eggs, flour, milk, chives, thyme, and salt in a large mixing bowl until blended. Place in the fridge for at least 30 minutes.

Step 3: Lightly grease with cooking spray a 10-inch nonstick pan. Heat it over low heat, then add 1/4 cup of crepe batter to the pan. Swirl so the batter evenly spreads along the bottom, making a very thin pancake. Let the batter cook for about 25 to 30 seconds until set. Lift one side of the crepe using an offset spatula. Flip and cook the other side for a couple of seconds. To a plate, transfer the crepe when done. Make sure to move quickly so the crepe won’t burn. Make about 5 crepes. To keep the crepe from sticking, put a parchment square between each crepe.

Step 4: Generously season the beef tenderloin with salt and pepper on all sides. Rub the seasoning with your hands while rolling and shaping the beef into a cylinder.

Step 5: Heat the cast-iron skillet over medium-high heat. Drizzle the grapeseed oil, then add the beef once the oil is hot. Sear the beef for about a minute on each side. On a sheet tray, transfer the beef and pour the juices from the pan over. Brush the Dijon mustard on the entire beef while hot and keep it aside to rest.

Step 6: With a damp towel, moisten the cutting board and top with three layers of plastic wrap. Trim 2 to 3 pancakes into squares the length of the meat. On the plastic, line the pancakes vertically. Over the crepes, layer the prosciutto slices. Spread the mushroom duxelles over the prosciutto. Sprinkle with salt and pepper. Over the mushrooms, pour the resting juices from the beef. At the bottom of the crepe, put the beef. Lift the crepe over the beef using plastic wrap, then roll the beef completely. Smooth the plastic and twist the ends to make a tight package. Keep in the fridge for about 20 minutes.

Step 7: Prepare the oven. Preheat it to 425 degrees F or 450 degrees F, if using a non-convection oven.

Step 8: On a moisten cutting board, layer another three pieces of plastic wrap. In the middle, place the puff pastry and evenly roll it to 1/8-inch thickness using a rolling pin or dowel. If needed, trim the tenderloin. Then, unwrap the beef and put the pastry 1/3 way up. With the egg wash, lightly brush the pastry, then sprinkle with salt and pepper. Now, lift the plastic wrap and roll the pastry over the meat so the edges meet. Massage the pastry and evenly smooth it across. Then, seal the seam.

Step 9: Now, twist the plastic and take the excess pastry with it so it melts together. Then, cut off the ends. Uncover the Wellington and discard the plastic. Begin to smooth the ends, then brush it with more egg wash. Gently score the top of the Beef Wellington using the back of a knife to form a decorative pattern. Sprinkle with extra salt. On a parchment-lined tray, place the wellington, then insert the thyme sprig. Place in the fridge for about 5 minutes.

Step 10: Put the wellington in the middle of the preheated oven and bake for about 18 to 20 minutes or until golden. Take the wellington from the oven when done and allow it to rest for about 5 minutes before carving. Enjoy!

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