Beef Wellington Like Gordon Ramsay's
About this recipe
Beef Wellington is a classic dish that often intimidates home cooks, but this recipe by Nick DiGiovanni breaks it down into manageable steps. At its core, it's about searing a beef tenderloin and wrapping it in layers of duxelles, prosciutto, and puff pastry, creating a rich and flavorful meal that impresses.
This version is inspired by Gordon Ramsay's take, utilizing high-quality beef and homemade components, including a unique mustard and a flavorful mushroom filling. With the right techniques, you can master this seemingly daunting dish.
Ingredient notes
- 680g beef tenderloin is recommended for optimal flavor and tenderness.
- 30ml vegetable oil is used for searing the beef.
- The recipe calls for 2 sheets of puff pastry, which should be rolled out for wrapping the beef.
- 6 slices of prosciutto are layered for added flavor and moisture.
- 2 egg yolks mixed with a splash of water create the egg wash for a golden crust.
Tips from Nick DiGiovanni’s video
- Let the beef tenderloin come to room temperature before cooking to ensure even cooking.
- Chop the mushrooms finely to create a paste-like consistency for the duxelles, which helps prevent moisture from leaking into the pastry.
- Cook the mushroom mixture until dry to avoid soggy pastry; this is crucial for a successful Wellington.
- Chill the wrapped Wellington in the fridge for 15-30 minutes before baking to help it hold its shape.
Good to know
- How many servings does this recipe yield?
- This recipe yields 4-6 servings.
- What is the total time required to make Beef Wellington?
- The total time required is 2 hours.
- What internal temperature should the beef reach for a rare doneness?
- The beef is cooked to an internal temperature of 129°F, which is on the higher end of the rare spectrum.
- What should I do to prevent the pastry from becoming soggy?
- Ensure the mushroom mixture is cooked until dry before wrapping it in the pastry.
No life story here — the video and the recipe are the whole point. All credit to Nick DiGiovanni: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Prepare the beef tenderloin by cutting it into a perfect piece, ensuring it is of high quality.
- 2
Let the tenderloin come to room temperature while you prepare the duxelles.
- 3
Chop 450g of assorted mushrooms finely, ensuring they are small enough to create a paste.
- 4
Chop 2 medium shallots and 3-4 cloves of garlic finely.
- 5
In a medium-sized pan, heat 30ml of olive oil over medium heat, then add the garlic and shallots with a sprinkle of salt.
- 6
Cook until aromatic, then add the chopped mushrooms and 3 bay leaves, mixing well.
- 7
Cook for 5-7 minutes until the mushrooms release moisture and reduce in volume.
- 8
Add 45ml of red wine to the mushroom mixture and cook until dry, then remove bay leaves and season with salt and pepper to taste.
- 9
Set the mushroom mixture aside to cool.
- 10
Prepare the crepe mixture by whisking together 120g of all-purpose flour, 15g of granulated sugar, and a pinch of salt in a bowl.
- 11
Make a well in the center and add 2 large eggs, whisking until combined and smooth.
- 12
Cook the crepes in a non-stick pan until lightly browned on both sides, then set aside.
- 13
Roll out the puff pastry sheets and layer with 6 slices of prosciutto, followed by the cooled duxelles mixture.
- 14
Place the beef tenderloin on top of the duxelles and wrap the pastry around it, sealing the edges.
- 15
Brush the pastry with the egg wash made from 2 egg yolks and a splash of water, then sprinkle with flaky salt.
- 16
Chill the wrapped Wellington in the fridge for 15-30 minutes before baking.
- 17
Preheat the oven to 200°C (400°F) and bake the Wellington for 25-30 minutes until golden brown and cooked to your desired doneness.
Heads up — we had to guess a little:
- The quantity for the beef tenderloin was inferred from the caption's description of '1.5-pound'.
- The quantity for the assorted mushrooms was inferred from the caption's description of '1 pound'.
- The quantity for the flour in the crepe was inferred from the caption's description of '1 cup'.
- The quantity for the butter was inferred from the caption's description of '2 tbsp'.
- The quantity for the chopped shallots was inferred from the caption's description of '1/2 cup'.
Credit where it’s due: this recipe was transcribed from Nick DiGiovanni’s original video on YouTube. Follow them there — it’s their dish.
Are you Nick DiGiovanni? Claim this page or ask us to take it down. Your call, always.
