Gordon Ramsay’s Beef Wellington recipe is a masterpiece that brings together a symphony of flavors and textures. This iconic dish features a perfectly seared beef fillet, coated in a savory mushroom duxelles, wrapped in Parma ham, and encased in a golden puff pastry crust. Baked to perfection, this dish is a true showstopper that is sure to impress even the most discerning palate.
Gordon Ramsay’s Beef Wellington Recipe
Equipment
- Cling film: For wrapping the beef to set its shape and for rolling the Parma ham and pastry.
- Frying pan: For searing the beef fillets and frying the mushrooms.
- Rolling pin: For rolling out the pastry into rectangles.
- Pastry brush: For applying the egg wash to the pastry.
- Baking tray: For baking the Beef Wellington in the oven.
- Saucepan: For frying the beef trimmings and making the sauce.
- Fine mesh strainer: For straining the sauce.
- Oven: For baking the Beef Wellington.
Ingredients
- 2 beef fillets (about 400g each)
- Olive oil (for frying)
- 500g wild mushrooms, cleaned and mixed
- Leaves from 1 thyme sprig
- 500g puff pastry
- 8 slices Parma ham
- 2 egg yolks, beaten with 1 tbsp water and a pinch of salt
- Sea salt and freshly ground black pepper
- For the red wine sauce:
- 2 tbsp olive oil
- 200g beef trimmings (ask the butcher to reserve these when trimming the fillet)
- 4 large shallots, peeled and sliced
- 12 black peppercorns
- 1 bay leaf
- 1 thyme sprig
- Splash of red wine vinegar
- 1 x 750ml bottle red wine
- 750ml beef stock
Instruction
- Wrap beef in cling film and chill overnight to set its shape.
- Sear beef fillets in hot pan with olive oil for 30-60 seconds until browned all over and rare in the middle. Cool.
- Finely chop mushrooms and fry with olive oil, thyme, and seasoning until dry to create duxelle.
- Cut pastry in half, roll into rectangles, and chill.
- Lay out Parma ham on cling film, spread duxelle, and place beef fillets on top.
- Using cling film, roll Parma ham over beef to create log shape. Repeat with second fillet and chill.
- Brush pastry with egg wash, wrap around each beef-wrapped fillet, trim, and brush with more egg wash. Chill.
- Fry beef trimmings, add shallots, peppercorns, bay leaf, thyme, vinegar, wine, and stock. Simmer for 1 hour, strain, season, and set aside.
- Score pastry, brush with egg wash, and bake at 200°C/Gas 6 for 15-20 minutes until golden brown. Rest for 10 minutes.
- Reheat sauce and serve sliced Beef Wellington with sauce as an accompaniment.
What to Serve with
Gordon Ramsay’s Beef Wellington pairs well with a variety of side dishes to create a balanced and delicious meal. Here are some options you can consider:
- Mashed Potatoes: Creamy mashed potatoes are a classic choice that complements the rich flavors of the Beef Wellington.
- Roasted Vegetables: Roasted carrots, parsnips, and Brussels sprouts add a flavorful and colorful touch to the plate.
- Green Beans: Steamed or sautéed green beans seasoned with garlic and lemon provide a fresh contrast to the richness of the dish.
- Salad: A simple salad with a light vinaigrette can serve as a refreshing side dish.
- Yorkshire Puddings: These light and fluffy pastries are a traditional accompaniment to roast beef and can add a savory element to the meal.
- Red Wine Sauce: Serve the Beef Wellington with a rich red wine sauce made from the pan drippings for extra flavor.
- Horseradish Cream: A dollop of horseradish cream on the side can add a zesty kick to each bite of Beef Wellington.
- Wine: Pair the Beef Wellington with a full-bodied red wine such as Cabernet Sauvignon or Merlot for a complete dining experience.
Feel free to mix and match these side dishes based on your preferences and what you think will complement the Beef Wellington best.
How to Store
To store Gordon Ramsay’s Beef Wellington, follow these steps:
- Cool Down: Allow the Beef Wellington to cool to room temperature before storing.
- Wrap: Wrap the entire Beef Wellington tightly in plastic wrap or aluminum foil to prevent it from drying out and absorbing odors from the refrigerator.
- Refrigerate: Place the wrapped Beef Wellington in the refrigerator. It can be stored in the refrigerator for up to 3-4 days.
- Reheat: To reheat, preheat the oven to 350°F (175°C). Remove the plastic wrap or foil and place the Beef Wellington on a baking sheet. Bake for about 15-20 minutes, or until heated through.
- Serve: Once heated, slice the Beef Wellington and serve with the reheated sauce and your favorite side dishes.
It’s important to note that the quality of the Beef Wellington may diminish slightly upon reheating, as the pastry may not be as crispy as when it was first baked. However, it should still be delicious!
Calorie Information
The calorie content of Gordon Ramsay’s Beef Wellington can vary based on the specific ingredients and portion sizes used. However, a typical serving of Beef Wellington can range from 500 to 800 calories per serving.
This estimate includes the beef fillet, pastry, mushroom duxelles, Parma ham, and any additional ingredients used in the recipe. It’s important to note that these are rough estimates and actual calorie content may vary based on the recipe and serving size.
Gordon Ramsay’s Beef Wellington recipe is a testament to the artistry of fine cuisine. From the rich umami flavors of the mushroom duxelles to the buttery flakiness of the puff pastry, every bite is a delight for the senses.
Whether you’re celebrating a special occasion or simply craving a gourmet meal, this Beef Wellington recipe is sure to be a hit. Treat yourself and your loved ones to this culinary masterpiece and experience the magic of Gordon Ramsay’s cooking in your own kitchen.
