Ingredientes para Beef Wellington Gordon Ramsay Recipe
- 2-3 lb beef tenderloin
- 2 tbsp olive oil
- 1 lb cremini mushrooms
- Butter
- Fresh Thyme
- Dry White Wine
- 8 oz prosciutto slices
- 1 lb sheet of puff pastry
- Flour, for dusting
- 1 tbsp water
- Salt, to taste
- Pepper, to taste
- 1/2 cup Dijon mustard
- 1 egg
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Cómo preparar Beef Wellington Gordon Ramsay Recipe
- Preheat oven to 400°F (200°C).
- Season a 2-3 lb beef tenderloin generously with salt and pepper. Sear the tenderloin in a hot pan with 2 tbsp olive oil until browned on all sides. Remove and let cool completely.
- Spread 1/2 cup Dijon mustard evenly over the seared tenderloin.
- Layer 8 oz prosciutto slices over the mustard, completely covering the beef.
- Top with 1 lb cremini mushrooms, sautéed until tender and any excess liquid has evaporated.
- Carefully roll out 1 lb sheet of puff pastry on a lightly floured surface.
- Place the prepared beef tenderloin in the center of the pastry.
- Fold the pastry over the beef, completely encasing it. Trim and seal the edges tightly, crimping them to create a neat finish. Use a fork or spoon handle to ensure a proper seal, preventing air pockets.
- Brush the pastry with 1 egg, beaten with 1 tbsp water (egg wash). This helps create a golden-brown finish and seals the pastry.
- Score the top of the pastry with a sharp knife to allow steam to escape.
- Place the Beef Wellington on a baking sheet lined with parchment paper.
- Bake for 45-60 minutes, or until the internal temperature reaches 130-135°F (54-57°C) for medium-rare. Tent loosely with foil during the last 15 minutes if the pastry browns too quickly.
- Let the Beef Wellington rest for at least 10 minutes before slicing and serving. This allows the juices to redistribute, resulting in a more tender and flavorful final product.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
2g
Fat
62g
Carbs
11g
