Beef Wellington Recipe

Have you ever wondered what Chef, Gordon Ramsey’s favorite recipe is? Well I am going to walk you through step by step on how to make one of Gordon Ramsey’s favorite dishes. Let me tell you about Beef Wellington. It’s a classic British dish that consists of tender beef fillet wrapped in puff pastry with a flavorful layer of mushroom duxelles and prosciutto or Parma ham. It’s a dish that is often served for special occasions and is considered a true showstopper.

The origins of Beef Wellington are somewhat unclear, but it is widely believed to have been named after the Duke of Wellington, a British military hero who defeated Napoleon at the Battle of Waterloo in 1815. Legend has it that the dish was created in his honor, and the puff pastry shell was meant to resemble his iconic boots.

Chef Gordon Ramsay is widely credited with popularizing Beef Wellington in the modern era. Ramsay has a deep appreciation for traditional British cuisine and has worked tirelessly to elevate classic dishes like Beef Wellington to new heights. He has perfected the dish through years of experimentation and has developed a number of techniques to ensure that the beef is cooked to perfection and the pastry is flaky and golden. Ramsay’s recipe for Beef Wellington is known for its attention to detail and the use of high-quality ingredients. He uses a mixture of finely chopped mushrooms, shallots, and garlic to create a rich and flavorful duxelles that is spread over the beef before it is wrapped in pastry. He also recommends searing the beef before wrapping it in the pastry to ensure that it retains its flavor and texture during cooking.

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
• Red wine sauce ingredients: 2 tbsp olive oil, 200g beef trimmings, 4 large shallots, 12 black peppercorns, 1 bay leaf, 1 thyme sprig, splash of red wine vinegar, 1 x 750ml bottle red wine, 750ml beef stock

Instructions:

1. Wrap each piece of beef tightly in a triple layer of cling film to set its shape, then chill overnight.
2. Remove the cling film, then quickly sear the beef fillets in a hot pan with a little olive oil for 30-60 seconds until browned all over and rare in the middle. Remove from the pan and leave to cool.
3. Finely chop the mushrooms and fry in a hot pan with a little olive oil, the thyme leaves and some seasoning. When the mushrooms begin to release their juices, continue to cook over a high heat for about 10 minutes until all the excess moisture has evaporated and you are left with a mushroom paste (known as a duxelle). Remove the duxelle from the pan and leave to cool.
4. Cut the pastry in half, place on a lightly floured surface and roll each piece into a rectangle large enough to envelop one of the beef fillets. Chill in the refrigerator.
5. Lay a large sheet of cling film on a work surface and place 4 slices of Parma ham in the middle, overlapping them slightly, to create a square. Spread half the duxelle evenly over the ham.
6. Season the beef fillets, then place them on top of the mushroom-covered ham. Using the cling film, roll the Parma ham over the beef, then roll and tie the cling film to get a nice, evenly thick log. Repeat this step with the other beef fillet, then chill for at least 30 minutes.
7. Brush the pastry with the egg wash. Remove the cling film from the beef, then wrap the pastry around each ham-wrapped fillet. Trim the pastry and brush all over with the egg wash. Cover with cling film and chill for at least 30 minutes.
8. Meanwhile, make the red wine sauce. Heat the oil in a large pan, then fry the beef trimmings for a few minutes until browned on all sides. Stir in the shallots with the peppercorns, bay and thyme and continue to cook for about 5 minutes, stirring frequently, until the shallots turn golden brown.
9. Pour in the vinegar and let it bubble for a few minutes until almost dry. Now add the wine and boil until almost completely reduced. Add the stock and bring to the boil again. Lower the heat and simmer gently for 1 hour, removing any scum from the surface of the sauce, until you have the desired consistency. Strain the liquid through a fine sieve lined with muslin. Check for seasoning and set aside.
10. When you are ready to cook the beef wellingtons, score the pastry lightly and brush with the egg wash again, then bake at 200°C/Gas 6 for 15-20 minutes until the pastry is golden brown and cooked. Rest for 10 minutes before carving.
11. Meanwhile, reheat the sauce. Serve the beef wellingtons sliced, with the sauce as an accompaniment.

Four Additional Spices to Enhance Flavor

• Rosemary: Add 1 tsp of finely chopped rosemary to the mushroom duxelle for an earthy, fragrant touch.
• Garlic powder: Sprinkle 1/2 tsp of garlic powder onto the beef fillets before searing for added depth of flavor.
• Paprika: Lightly dust 1/2 tsp of paprika over the Parma ham to give a mild, smoky undertone.
• Nutmeg: Grate a pinch of nutmeg into the duxelle for a subtle, warm spice note.

Serving Size

This recipe serves 4 people.

Cooking Tips

• Use a meat thermometer to check the internal temperature of the Beef Wellington: aim for 54°C (130°F) for medium-rare.
• Rest the Beef Wellington for at least 10 minutes before slicing to retain juiciness.
• Use a serrated knife to slice the Beef Wellington to prevent the pastry from tearing.

Serving and Side Suggestions

• Garlic mashed potatoes
• Steamed green beans
• Glazed carrots
• Creamed spinach

Variations

• Chicken Wellington: Substitute beef fillet with chicken breast.
• Salmon Wellington: Replace beef fillet with a salmon fillet for a seafood twist.
• Vegetarian Wellington: Use a large portobello mushroom cap or a thick slice of eggplant instead of beef.

Ingredient Substitutions

• Prosciutto: Replace Parma ham with prosciutto if unavailable.
• Store-bought puff pastry: Use store-bought puff pastry to save time.
• Dried thyme: Substitute fresh thyme with 1/2 tsp dried thyme.

Storage and Reheating Instructions

• Store uncooked Beef Wellington in the refrigerator, tightly wrapped in cling film, for up to 2 days.
• Cooked Beef Wellington can be stored in the refrigerator for 3-4 days.
• Reheat Beef Wellington in the oven at 180°C (350°F) for 10-15 minutes until warmed through.

Leftover Suggestions

• Beef Wellington sandwiches: Slice leftover Beef Wellington and serve in a crusty baguette with horseradish sauce and arugula.
• Beef Wellington salad: Cube leftover Beef Wellington and toss with mixed greens, cherry tomatoes, and a balsamic vinaigrette.
• Beef Wellington pasta: Slice leftover Beef Wellington and toss with cooked pasta, sautéed mushrooms, and a creamy Alfredo sauce.

Health Benefits

• Beef fillet is a lean protein source, which helps maintain muscle mass and supports a healthy immune system.
• Wild mushrooms are rich in vitamins, minerals, and antioxidants, promoting overall health and well-being.
• Puff pastry, while high in fat, can be enjoyed in moderation as part of a balanced diet.

Nutrition Information and RDA Values

(per serving)

• Calories: 1020 kcal
• Protein: 62 g (124% RDA)
• Fat: 68 g (104% RDA)
• Carbohydrates: 42 g (14% RDA)
• Fiber: 2 g (8% RDA)
• Sodium: 850 mg (35% RDA)
• Potassium: 1280 mg (36% RDA)

Shopping List

• 2 x 400g beef fillets
• Olive oil
• 500g wild mushrooms
• Fresh thyme
• 500g puff pastry
• 8 slices of Parma ham
• Eggs
• Sea salt
• Black pepper
• Red wine sauce ingredients: beef trimmings, shallots, black peppercorns, bay leaf, red wine vinegar, red wine, beef stock
• Optional spices: rosemary, garlic powder, paprika, nutmeg

Chef Ramsey’s love for Beef Wellington is evident through the dish’s delicious flavors, stunning presentation, and versatility. By following the recipe, adding suggested spices, and experimenting with variations, you can create a memorable meal that is sure to impress your guests.