Beef Wellington is one of Gordon Ramsay’s most famous dishes, featuring tender beef fillet wrapped in savory mushroom duxelles, prosciutto, and flaky puff pastry. This iconic dish is perfect for special occasions, holiday dinners, or when you want to impress your guests with a luxurious meal.
1. What Is Beef Wellington?
Beef Wellington is a classic British dish made with beef tenderloin, coated in mushroom duxelles (a finely chopped mushroom mixture), wrapped in prosciutto, and then enclosed in golden, flaky puff pastry. It is baked to medium-rare perfection and often served with a rich red wine or Madeira sauce.
Why Is It So Popular?
- Signature Gordon Ramsay Dish: Featured on Hell’s Kitchen and MasterChef.
- Elegant and Luxurious: A stunning dish for holidays and special occasions.
- Layers of Texture and Flavor: Crispy, buttery pastry contrasts with juicy beef and earthy mushrooms.
Perfect For:
- Christmas and holiday dinners
- Anniversary celebrations
- Impressing guests with a gourmet meal
2. Ingredients for Gordon Ramsay’s Beef Wellington
For the Beef Wellington:
- Beef Tenderloin: 1½–2 pounds (center-cut, trimmed)
- Salt & Black Pepper: To taste
- Olive Oil: 2 tablespoons
- Dijon Mustard: 2 tablespoons
- Prosciutto: 8–10 thin slices
- Puff Pastry: 1 sheet (store-bought or homemade)
- Egg Yolk: 1, beaten with 1 tablespoon water (for egg wash)
For the Mushroom Duxelles:
- Cremini or Button Mushrooms: 2 cups, finely chopped
- Shallot: 1 small, minced
- Garlic: 2 cloves, minced
- Thyme: 1 teaspoon, fresh
- Butter: 2 tablespoons
- Salt & Black Pepper: To taste
For the Optional Red Wine Sauce:
- Shallots: 2, finely chopped
- Garlic: 2 cloves, minced
- Red Wine: 1 cup (Cabernet Sauvignon or Pinot Noir)
- Beef Stock: 1 cup
- Butter: 2 tablespoons (cold, cubed)
3. Preparing the Beef Tenderloin
1. Season and Sear the Beef:
- Pat the beef dry with paper towels.
- Season generously with salt and black pepper.
- Heat olive oil in a skillet over high heat. Sear the beef on all sides for 1-2 minutes per side, until golden brown.
- Remove from heat and brush with Dijon mustard while still warm. Let cool completely.
4. Making the Mushroom Duxelles
1. Sauté the Mushrooms:
- In a food processor, finely chop the mushrooms, shallots, and garlic.
- Heat butter in a skillet over medium heat. Add the mushroom mixture and thyme, then cook until all moisture evaporates (8-10 minutes).
- Season with salt and black pepper and let cool.
5. Wrapping the Beef in Prosciutto
1. Layer the Prosciutto:
- Lay out plastic wrap on a flat surface. Arrange overlapping slices of prosciutto in a rectangle.
2. Spread the Mushroom Duxelles:
- Evenly spread the cooled mushroom mixture over the prosciutto.
3. Roll the Beef:
- Place the cooled beef tenderloin in the center.
- Use the plastic wrap to tightly roll the prosciutto around the beef, sealing the edges.
- Twist the ends of the plastic wrap to form a tight log.
- Chill in the fridge for 20-30 minutes to set the shape.
6. Wrapping in Puff Pastry
1. Roll Out the Pastry:
- Lightly flour a surface and roll out the puff pastry large enough to encase the beef.
2. Wrap the Beef:
- Unwrap the chilled beef from the plastic wrap and place it in the center of the pastry.
- Fold the pastry over the beef, sealing the edges. Trim any excess pastry.
3. Chill Again:
- Wrap in plastic wrap again and refrigerate for 15 minutes.
4. Apply Egg Wash:
- Remove from the fridge and brush the pastry with egg yolk wash for a golden finish.
- Score the top lightly with a knife for decoration.
7. Baking the Beef Wellington
1. Preheat the Oven:
- Set to 400°F (200°C).
2. Bake Until Golden:
- Bake for 35-40 minutes or until the pastry is golden brown and crispy.
- Use a meat thermometer to check the internal temperature:
- Rare: 120°F (49°C)
- Medium-Rare: 125-130°F (52-54°C)
- Medium: 135°F (57°C)
3. Rest Before Slicing:
- Let the Wellington rest for 10 minutes before slicing to retain juices.
8. Making the Red Wine Sauce (Optional)
1. Sauté Shallots and Garlic:
- In a saucepan, cook shallots and garlic in a bit of butter until softened.
2. Deglaze with Red Wine:
- Add red wine and simmer until reduced by half.
3. Add Beef Stock:
- Pour in beef stock and reduce until slightly thickened.
4. Finish with Butter:
- Whisk in cold butter to make the sauce silky.
9. Tips for the Best Beef Wellington
- Use High-Quality Beef: Center-cut beef tenderloin is the best choice.
- Keep Everything Cold: Chilling between steps helps maintain shape.
- Don’t Overcook: Use a meat thermometer for perfect doneness.
- Let It Rest: This prevents juices from running out when slicing.
10. FAQs
1. Can I make Beef Wellington ahead of time?
Yes! Assemble the Wellington up to 24 hours in advance, then bake when ready.
2. What can I use instead of prosciutto?
Thinly sliced pancetta or turkey bacon work as substitutes.
3. How do I prevent a soggy bottom?
- Chill the wrapped beef before adding pastry.
- Bake on a preheated baking sheet for even crisping.
4. Can I freeze Beef Wellington?
Yes! Assemble, wrap in plastic wrap, and freeze for up to 1 month. Bake from frozen at 400°F for 45-50 minutes.
5. What wine pairs well with Beef Wellington?
A bold red wine like Cabernet Sauvignon or Merlot complements the dish.
6. Can I use store-bought puff pastry?
Yes! Store-bought puff pastry saves time and works just as well.
7. Can I make a vegetarian version?
Yes! Replace beef with a large portobello mushroom or seared tofu.
8. How do I store leftovers?
Refrigerate in an airtight container for up to 3 days. Reheat in the oven for best texture.
9. Can I make this with a different meat?
Yes! Try salmon Wellington or pork tenderloin Wellington.
10. How many servings does this recipe make?
A 2-pound tenderloin serves 4-6 people.
Gordon Ramsay’s Beef Wellington is an elegant dish that delivers restaurant-quality results at home. With its crispy puff pastry, tender beef, and rich mushroom filling, this dish is perfect for a special occasion or holiday dinner. Enjoy with a glass of red wine and your favorite side dishes for a meal to remember.