PREP TIME: 60 mins | TOTAL TIME: 1 hr 45 mins | COOK TIME: 45 mins | SERVINGS: 10
This Beef Wellington with Mushroom Duxelles is a classic! Gordon Ramsey modernizes this classic dish by using a cast-iron skillet, giving the beef fillet amazing color, depth, and incredible flavor. Tender Beef Wellington with a gentle kick. This dish is here to impress!
Ingredients
MUSHROOM DUXELLES:
2 portobello mushrooms, finely diced (about 4 c.)
3 tablespoons olive oil
1 tsp thyme leaves
Salt
Freshly ground black pepper
CHIVE CREPES:
1 teaspoon chopped chives
1 c. flour, lightly packed and leveled
1 c. milk
2 eggs
1 teaspoon fresh thyme flowers
Nonstick cooking spray
Pinch sea salt
TO ASSEMBLE:
1 tablespoon grapeseed oil
1 lb. center-cut beef tenderloin, room temperature
4 slices prosciuttoax
1 tablespoon Dijon mustard
1 9.6-oz. sheet puff pastry, thawed if frozen
(Gluten-free tip: you can buy gluten-free puff pastry online.)
2 egg yolks
Sea salt
Freshly ground black pepper
How to make Gordon Ramsay’s Beef Wellington
Mushroom Duxelles:
Step 1: Into a hot medium saute pan over medium-high heat, add the oil. Once hot, add the mushrooms and season with salt, pepper, and thyme. Cook for about 10 minutes, stirring often, until the moisture has evaporated. Then, take off the heat and let the mushrooms cool.
Chive Crepes:
Step 2: Place the eggs, flour, milk, chives, thyme, and salt in a large mixing bowl. Mix well until combined, then place in the fridge for at least 30 minutes.
Step 3: Using cooking spray, lightly grease a 10-inch nonstick pan. Heat over low, then adds ¼ cup of crepe batter. Swirl the pan to make sure the batter evenly spreads on the bottom, making a very thin pancake. Cook for about 25 to 30 seconds until set. Lift one side using an offset spatula and flip the crepe. Cook the other side for just a couple of seconds. To a plate, transfer the crepe. Repeat with the rest of the batter to make about 6 crepes. To keep the crepe from sticking together, place a parchment square between each crepe.
Beef Tenderloin:
Step 3: Generously season the beef with salt and pepper on all sides. Rub the salt and pepper into the meat, rolling and forming it into a cylinder.
Step 4: Add the grapeseed oil into a hot cast-iron skillet over medium-high heat. Then, add the beef and sear for about 1 minute on each side. To a sheet tray, transfer the beef and pour any juices from the pan on top. Then, brush the Dijon mustard all over the meat while still hot. Set aside to rest.
To Assemble the Beef Wellington:
Step 5: Using a damp towel, moisten a cutting board. On the board, layer three pieces of plastic wrap. Trim two or three pancakes into squares the length of the meat. On the plastic, line them up vertically. On top of the crepes, layer the slices of prosciutto, then spread with the mushroom duxelles. Sprinkle with salt and pepper. Over the mushrooms, pour the resting juices from the beef. At the bottom of the crepe, place the beef.
Step 6: Lift the crepe as you pull it over the beef using the plastic wrap, then roll the beef up completely. Make sure to smooth the plastic and twist the ends to make a tight package.
Step 7: Place in the fridge for about 20 minutes.
To Cook the Beef Wellington:
Step 8: Prepare the convection oven. Preheat it to 425 degrees F. Or preheat a non-convection oven to 450 degrees F.
Step 9: In the meantime, moisten the cutting board. On the cutting board, later, three more pieces of plastic wrap. In the middle, place the puff pastry. Evenly roll it to ⅛-inch thick using a rolling pin or dowel, trimming if needed to fit the tenderloin. Unwrap the beef, then place it on the pastry about ⅓ of the way up. Using egg wash, lightly brush the pastry and season with salt and pepper. Then, lift and roll the pastry over the beef until the edges meet. Evenly smooth by massaging the pastry across and sealing the seam.
Step 10: Now, twist the plastic and take the excess pastry with it to make sure the pastry melts together. Then, cut the ends off. Unwrap the Wellington and discard the plastic. After smoothing the ends, brush with more egg wash. Gently score the top of the Wellington using the back of a knife to make decorative patterns. To taste, season with extra salt.
Step 11: On a parchment-lined tray, place the Wellington and insert the thyme sprig. Place in the fridge for about 5 minutes.
Step 12: In the middle of the preheated oven, place the Beef Wellington and bake for about 18 to 20 minutes or until golden brown. When done, take the Beef Wellington out of the oven and allow it to rest for about 5 minutes.
Step 13: Slice and serve. Enjoy!