The Gordon Ramsay beef Wellington recipe takes around 50 minutes to cook and serves four hungry adults.
Whether you’re looking for a special alternative to turkey for the main event or perhaps you want something show-stopping to serve for New Year’s Eve, you can’t beat a beef Wellington. Gordon’s recipe is easy to follow and uses shop-bought pastry because even chefs like some shortcuts.
Ingredients
- 400g flat cap mushrooms, roughly chopped
- 1 tbsp olive oil
- 750g piece of prime beef fillet
- 1-2tbsp English mustard
- 6-8 slices of Parma ham
- 500g ready-made puff pastry
- flour, to dust
- 2 egg yolks, beaten
Method
- Put the mushrooms into a food processor with some seasoning and pulse to a rough paste. Scrape the paste into a pan and cook over high heat for about 10 minutes, tossing frequently, to cook out the moisture from the mushrooms. Spread out on a plate to cool.
- Heat in a frying pan and add the olive oil. Season the beef with salt and pepper all over then sear in the hot pan for 30 secs only on each side. (You don't want to cook it at this stage, just colour it). Remove the beef from the pan and leave to cool, then brush all over with the mustard.
- Lay a sheet of cling film on a work surface and arrange the Parma ham slices on it, in slightly overlapping rows. With a palette knife, spread the mushroom paste over the ham, then place the seared beef fillet in the middle.
- Keeping a tight hold of the cling film from the edge, neatly roll the Parma ham and mushrooms around the beef to form a tight barrel shape. Twist the ends of the cling film to secure. Chill for 15-20 minutes to allow the beef to set and keep its shape.
- Roll out the puff pastry on a floured surface to a large rectangle, the thickness of a £1 coin. Remove the cling film from the beef, then lay it in the centre. Brush the surrounding pastry with egg yolk.
- Fold the ends over, then wrap the pastry around the beef, cutting off any excess. Turn over, so the seam is underneath, and place on a baking sheet. Brush over all the pastry with egg and chill for about 15 minutes to let the pastry rest.
- Heat the oven to 200C (180C, Gas 6). Lightly score the pastry at 1cm intervals and glaze again with beaten egg yolk. Bake for 20 minutes, then lower the oven setting to 180C (160C fan, Gas 4) and cook for another 15 minutes.
- Allow resting for 10-15 minutes before slicing and serving with the side dishes of your choice. The beef should still be pink in the centre when you serve it.
Watch how to make this Gordon Ramsay beef Wellington
Top tips for making the Gordon Ramsay beef Wellington
When wrapping the Parma ham around your beef, wrap it as tightly as possible: this will help prevent any of the juices from leaking out during the cooking process.
Another tip to create a really crisp outer layer for your Wellington is to season it generously with sea salt flakes and don't skip the resting stage after cooking. It allows the meat to relax and finish cooking.
Can you prepare beef Wellington ahead?
Yes, according to Gordon you can wrap the beef fillet in the pastry and chill overnight. This also helps you to achieve a perfect shape. Take the fillet out of the fridge around 30 minutes before cooking and then cook in a hot oven as per the recipe.
What cut of beef is best for a beef Wellington?
For a beef Wellington, the recommended cut of beef is a beef tenderloin fillet. The beef tenderloin is the most tender cut of beef (the clue's in the name), and has a delicious lean and juicy taste that melts in your mouth.
Should beef Wellington be pink in the middle?
Yes - for tender slices of the beef Wellington the beef should be medium rare in the middle, so it will look quite pink. If you're used to well-done meat, this can be disconcerting but if you leave it cooking longer the meat becomes tougher and dries out.
Can I reheat leftovers slices of beef wellington?
Yes - reheat them in the oven. Place the slices on a wire rack set over a baking tray and loosely cover with foil. This should keep the pastry flakey and crisp. Heat until the meat is hot all the way through. Remove the foil for a few minutes at the end of cooking if the pastry needs crisping up more.
What else can I do with beef Wellington leftovers?
If you want to do something different with the leftovers, you can deconstruct the Wellington by removing the pastry, and make it into other dishes. Leave the mushroom and ham layer in place - it will just add extra flavour to whatever dishes you make with it. Cut the beef into strips and use it in stir-fries, into thin slices to use in sandwiches, or into chunks to make into a pie filling. You can use the pastry to top a pie (add it later than you usually would in the cooking time, to prevent it from burning), or you can just crisp it up in the oven and use it like croutons.
You can check the progress of your Wellington without cutting into it by using a meat thermometer. Learn all about how to use a meat thermometer.
Thermapen® Classic - Orange - View at Thermapen
Probe one of the sides of your Wellington once it has had the initial cooking time. The temperature should be around 52C for rare cooked beef. It will continue cooking a little during the resting period. If you’d prefer a medium cook, you want the probe to read around 55C when out of the oven and it should increase to around 57C after resting.
We have more Gordon Ramsay recipes you might like. This Gordon Ramsay turkey is a popular choice or this Gordon Ramsay beef fillet recipe is a good alternative if you don’t fancy making a full Wellington.
It's clear that preparing Gordon Ramsay's beef Wellington is more than just following a recipe; it's an art. The dish combines a multitude of culinary techniques, from searing the beef to creating the mushroom paste, encasing it all in perfectly rolled pastry, and achieving that ideal pink center. Let's break down the concepts involved:
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Cooking Techniques:
- Searing: Quickly browning the beef on high heat, sealing in the juices without fully cooking the meat.
- Resting: Allowing the meat to rest after cooking helps it relax and finish cooking without losing moisture.
- Temperature Control: Ensuring the oven reaches the right temperature for initial cooking and adjusting it later for the perfect finish.
- Reheating: Properly reheating leftover Wellington slices to retain their flavors and textures.
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Ingredients and Preparation:
- Prime Beef Fillet: Choosing the best cut, such as the tenderloin, for its tenderness and flavor.
- Mushroom Paste: Creating a flavorful paste from chopped mushrooms and cooking it to remove moisture.
- Parma Ham: Wrapping the beef with this ham for added flavor and moisture.
- Puff Pastry: Using store-bought pastry for convenience and encasing the beef before baking.
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Tips and Tricks:
- Tight Wrapping: Wrapping the ingredients tightly to prevent leaks during cooking.
- Seasoning: Generously seasoning the Wellington for flavor and achieving a crisp outer layer.
- Preparation Ahead: The option to prepare the Wellington in advance for convenience and shape.
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Cooking Duration and Temperature:
- Initial Cooking Time: 20 minutes at 200C, followed by an additional 15 minutes at 180C.
- Desired Doneness: Aim for a medium-rare center, indicated by a pink color, ensuring tenderness.
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Leftover Ideas:
- Deconstructing: Utilizing leftover components creatively, such as using the beef in sandwiches or pies and repurposing the pastry.
- Reheating Tips: Recommending reheating in the oven to maintain pastry crispness.
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Using a Meat Thermometer:
- Thermometer Usage: Checking the internal temperature of the beef for preferred doneness without cutting into the Wellington.
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Alternative Recipes:
- Gordon Ramsay's Turkey: Offering an alternative to beef Wellington for special occasions.
- Beef Fillet Recipe: Suggesting another beef dish by Gordon Ramsay if Wellington feels too elaborate.
This recipe isn't just about cooking; it's about understanding the chemistry behind meat, mastering various cooking techniques, and exercising creativity with leftovers. It's a culinary journey that demands attention to detail, timing, and the perfect blend of flavors and textures.
