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Beef Wellington Gordon Ramsay Recipe Recipe

Conquer the culinary world with this impressive Beef Wellington recipe, inspired by Gordon Ramsay's masterful technique! This elegant dish, perfect for a special dinner party or holiday feast, boasts a rich, flavorful beef tenderloin encased in flaky puff pastry. Simplified for home cooks, this version omits the pâté for a streamlined yet spectacular result. Learn expert tips and tricks for achieving a perfectly seared exterior and a tender, juicy interior. Get ready to impress your guests with this show-stopping masterpiece!

Prep Time 60 mins
Cook Time 150 mins
Calories 550 kcal
Protein 11g
Rating 3.3 (7 Reviews)
Beef Wellington Gordon Ramsay Recipe 94

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Beef Wellington Gordon Ramsay Recipe

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How to Make Beef Wellington Gordon Ramsay Recipe

  1. Preheat oven to 400°F (200°C).
  2. 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.
  3. Spread 1/2 cup Dijon mustard evenly over the seared tenderloin.
  4. Layer 8 oz prosciutto slices over the mustard, completely covering the beef.
  5. Top with 1 lb cremini mushrooms, sautéed until tender and any excess liquid has evaporated.
  6. Carefully roll out 1 lb sheet of puff pastry on a lightly floured surface.
  7. Place the prepared beef tenderloin in the center of the pastry.
  8. 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.
  9. Brush the pastry with 1 egg, beaten with 1 tbsp water (egg wash). This helps create a golden-brown finish and seals the pastry.
  10. Score the top of the pastry with a sharp knife to allow steam to escape.
  11. Place the Beef Wellington on a baking sheet lined with parchment paper.
  12. 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.
  13. 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

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Preparation Occasion Main Dish Beef Dinner Party Holiday Event Meat 4 Hours Or Less