Name: Gordon Ramsay's Beef Wellington
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Ingredients: 1 (2-pound) beef tenderloin; Salt and freshly ground black pepper; 2 tablespoons olive oil; 3 tablespoons Dijon mustard; 1 pound mushrooms, finely chopped; 2 shallots, finely chopped; 2 cloves garlic, minced; 2 sprigs fresh thyme, leaves only; 1/2 cup dry white wine; 4-6 slices prosciutto; 1 pound puff pastry, thawed if frozen; 1 large egg, beaten (for egg wash)

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Experience culinary perfection with Gordon Ramsay’s iconic Beef Wellington. This elegant dish features tender beef fillet wrapped in a layer of savory mushroom duxelles and delicate puff pastry, creating a show-stopping centerpiece for any special occasion.

Ingredients:

1 (2-pound) beef tenderloin
Salt and freshly ground black pepper
2 tablespoons olive oil
3 tablespoons Dijon mustard
1 pound mushrooms, finely chopped
2 shallots, finely chopped
2 cloves garlic, minced
2 sprigs fresh thyme, leaves only
1/2 cup dry white wine
4-6 slices prosciutto
1 pound puff pastry, thawed if frozen
1 large egg, beaten (for egg wash)

Directions:

Season the beef tenderloin generously with salt and pepper. Heat the olive oil in a large skillet over high heat. Sear the beef on all sides until well browned, about 2 minutes per side. Remove from the skillet and let cool.
Brush the cooled beef tenderloin with Dijon mustard, coating it evenly.
In the same skillet used to sear the beef, add the chopped mushrooms, shallots, garlic, and thyme. Cook over medium heat, stirring occasionally, until the mushrooms release their moisture and the mixture becomes dry, about 10-15 minutes.
Deglaze the skillet with the white wine, scraping up any browned bits from the bottom. Cook until the wine has evaporated. Remove the mushroom mixture from the heat and let cool.
Lay out a sheet of plastic wrap and arrange the prosciutto slices on top, slightly overlapping. Spread the cooled mushroom mixture evenly over the prosciutto.
Place the beef tenderloin on top of the mushroom mixture and roll it up tightly using the plastic wrap. Chill in the refrigerator for at least 30 minutes.
Preheat the oven to 425°F (220°C). Roll out the puff pastry on a lightly floured surface into a large rectangle, large enough to encase the beef tenderloin.
Unwrap the chilled beef tenderloin from the plastic wrap and place it in the center of the puff pastry. Fold the pastry over the beef, sealing the edges tightly. Trim off any excess pastry and crimp the edges with a fork to seal.
Transfer the beef Wellington to a baking sheet lined with parchment paper, seam side down. Brush the pastry with beaten egg for a golden finish.
Bake in the preheated oven for 35-40 minutes, or until the pastry is golden brown and the beef reaches your desired level of doneness.
Let the beef Wellington rest for 10 minutes before slicing and serving.

Variations:

For a twist, you can add a layer of pâté on top of the beef before wrapping it in prosciutto and mushroom mixture.

Serving Tips:

Serve the beef Wellington with a side of creamy mashed potatoes and roasted vegetables for a complete meal.

Storage Tips:

Any leftover beef Wellington can be stored in the refrigerator for up to 2 days. Reheat in the oven until warmed through before serving.

Health Benefits and Nutritional Information:

While this dish is indulgent, it’s best enjoyed in moderation due to its high fat and calorie content.

FAQs:

Can I prepare the beef Wellington in advance? Yes, you can assemble the beef Wellington up to a day in advance and bake it just before serving.

Conclusion:

Gordon Ramsay’s Beef Wellington is a culinary masterpiece that never fails to impress. With its tender beef, flavorful mushroom duxelles, and buttery puff pastry, it’s a dish fit for a special occasion.