Gordon Ramsay's Ultimate Beef Wellington Recipe
About this recipe
Gordon Ramsay's Ultimate Beef Wellington is a classic dish that brings together a juicy beef tenderloin, a rich mushroom duxelles, and a flaky puff pastry crust. This recipe, as demonstrated by Nick's Kitchen, simplifies the process while ensuring that each layer is packed with flavor.
The key to this dish is in the details: from properly searing the beef to creating a dry mushroom paste that prevents sogginess, each step is crucial for achieving that perfect Wellington.
Ingredient notes
- Use 1 kg of beef tenderloin, specifically chateau briand, for the best results.
- The mixed mushrooms should include shiitake, cremini, porcini, and chanterelle for a depth of flavor.
Tips from Nick's Kitchen’s video
- Dry the beef tenderloin thoroughly before seasoning to achieve a better crust when searing.
- Sear the beef in a smoking hot cast iron pan to develop a good crust, ensuring to rotate it for even cooking on all sides.
- Make sure the mushroom mixture (duxelles) is cooked down to a paste-like consistency to avoid a soggy Wellington.
- Using crepes as a layer around the beef helps to catch excess juices, keeping the puff pastry crisp.
Good to know
- How long does it take to make Beef Wellington?
- The total time for this recipe is about 2 hours.
- How many servings does this recipe yield?
- This recipe serves 4.
- What types of mushrooms should I use?
- You should use a mix of shiitake, cremini, porcini, and chanterelle mushrooms.
- Why do I need to dry the beef before cooking?
- Drying the beef helps achieve a better crust when searing.
No life story here — the video and the recipe are the whole point. All credit to Nick's Kitchen: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Dry the beef tenderloin completely with paper towels.
- 2
Season the beef with salt and fresh cracked pepper on all sides.
- 3
Heat oil in a cast iron pan until smoking, then sear the beef on all sides until a crust forms.
- 4
Remove the beef from the pan and let it rest, then brush it with mustard while still warm.
- 5
Chop the mixed mushrooms finely in a food processor to create a duxelles.
- 6
In a pan, melt butter and oil, then add the chopped mushrooms and cook until moisture evaporates and it becomes a paste.
- 7
Add chopped shallots, garlic, chestnuts, and thyme to the mushroom mixture and cook until fragrant and dry.
- 8
Transfer the mushroom mixture to a bowl and let it cool in the fridge.
- 9
Prepare the crepe batter by mixing egg, milk, melted butter, flour, and salt, then let it rest for 15-30 minutes.
- 10
Cook crepes in a non-stick pan, using butter to coat the pan, and stack them with parchment paper in between.
- 11
On a cutting board, layer plastic wrap and prosciutto, then spread the cooled mushroom mixture over the prosciutto.
- 12
Place the beef on top of the mushroom mixture and roll it tightly using the plastic wrap.
- 13
Wrap the beef in the prosciutto and mushroom mixture, then in the puff pastry, sealing the edges well.
- 14
Chill the wrapped Wellington in the fridge before baking.
Heads up — we had to guess a little:
- The quantity of mushrooms is inferred based on typical recipes for duxelles.
Credit where it’s due: this recipe was transcribed from Nick's Kitchen’s original video on YouTube. Follow them there — it’s their dish.
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