Best 2 Beef Wellington Gordon Ramsay Recipes

# Beef Wellington: A Culinary Masterpiece

Are you ready to embark on a culinary journey like no other? Beef Wellington, a dish shrouded in elegance and sophistication, awaits your culinary prowess. This iconic dish, often associated with special occasions and celebrations, is a testament to the art of cooking. With its tenderloin wrapped in layers of savory duxelles, pâté, and flaky puff pastry, Beef Wellington is a symphony of flavors and textures that will tantalize your taste buds.

This article presents a collection of carefully curated Beef Wellington recipes, each offering a unique interpretation of this classic dish. From the traditional recipe that stays true to its roots to modern variations that incorporate unexpected ingredients and techniques, these recipes cater to a wide range of culinary preferences and skill levels. Whether you're a seasoned chef looking to refine your technique or a home cook seeking a challenge, you'll find a recipe here that will guide you towards Beef Wellington perfection.

Savor the classic Beef Wellington, where the combination of tenderloin, duxelles, and pâté shines through. Experience the innovative vegetarian Wellington, where mushrooms take center stage, offering a meatless yet equally satisfying rendition of this timeless dish. Indulge in the luxurious Lobster Wellington, where succulent lobster and delicate pastry come together in a harmonious union of flavors. And for those who appreciate a touch of spice, the Szechuan Beef Wellington adds a layer of heat and complexity that will leave your palate craving more.

With detailed instructions, helpful tips, and stunning visuals, these recipes will empower you to create a Beef Wellington that will impress your family and friends. Embrace the challenge, gather your ingredients, and prepare to embark on a culinary adventure that will leave you feeling accomplished and proud.

Let's cook with our recipes!

BEEF WELLINGTON-GORDON RAMSAY RECIPE!

Beef Wellington-Gordon Ramsay Recipe! image

This is Gordon Ramsey's version of Beef Wellington....It is an amazing dish...perfect for an elegant dinner party, or perhaps a sophisticated holiday feast! I had to fiddle around with the measurements and temps b/c they were in grams, mils, celsius...etc. This version also is without the pate....I think that's why I decided to give it a whirl!!! Enjoy! :-) Tips: Trim carefully. Lower the chances of the edges separating by giving yourself lots of room - and don't trim the pastry too close to the meat. Keep it air-free. Drape over the top layer of pastry very carefully, smoothing it down with your hands as you go. You don't want any air trapped between the pastry and the meat. Use up leftover pastry. Any leftover pastry is fine to use for something else, even if covered in egg. Simply roll it into a ball and refrigerate until needed. Brush the meat as well as the pastry with egg wash. This will make the top layer of pastry stick to the meat and stop it from rising and leaving a gap. Sealing the pastry. Use the rounded end of a fork or spoon handle to seal the edges rather than the prongs of a fork - using the prongs will only pierce the pastry rather than joining it.

Provided by Erin101378

Categories Meat

Time 2h30m

Yield 1 Beef Wellington, 6 serving(s)

Number Of Ingredients 10

Ingredients

2 -3 lbs filet of beef
3 tablespoons olive oil
1 cup chestnut mushrooms, include some wild ones if you like
3 1/2 tablespoons butter
1 large sprigs fresh thyme
3 1/2 ounces dry white wine
12 slices prosciutto or 12 slices bacon
1 lb puff pastry, thawed
1 handful flour, to dust
2 egg yolks beaten with 1 tsp water

Steps:

1. Heat oven to 392°F Place the beef on a roasting tray, brush with 1 tbsp olive oil and season with pepper, then roast for 15 mins for medium-rare or 20 mins for medium. When the beef is cooked to your liking, remove from the oven to cool, then chill in the fridge for about 20 minutes.
2. While the beef is cooling, chop the mushrooms as finely as possible so they have the texture of coarse breadcrumbs. You can use a food processor to do this, but make sure you pulse-chop the mushrooms so they don't turn into mush.
3. Heat 2 tbsp of the oil and all the butter in a large pan and fry the mushrooms on a medium heat, with the thyme sprig, for about 10 mins stirring often, until you have a softened mixture. Season the mushroom mixture, pour over the wine and cook for about 10 mins until all the wine has been absorbed. The mixture should hold its shape when stirred. Remove the mushroom mixture from the pan to cool and discard the thyme.
4. Overlap two pieces of plastic wrap over a large chopping board. Lay the prosciutto on the plastic wrap, slightly overlapping, in a double row. Spread half the mushroom mixture over the prosciutto, then sit the fillet on it and spread the remaining mushroom mixture over it. Use the plastic wrap edges to draw the prosciutto around the fillet, then roll it into a sausage shape, twisting the ends of plastic wrap to tighten it as you go. Chill the fillet while you roll out the pastry.
5. Roll out a third of the pastry to a 7 x 12in strip and place on a non-stick baking sheet. Roll out the remaining pastry to about 11 x 14in. Unravel the fillet from the plastic wrap and place it in the center of the smaller strip of pastry and brush the pastry's edges, and the top and sides of the wrapped fillet, with beaten egg yolk. Using a rolling pin, carefully lift and drape the larger piece of pastry over the fillet, pressing well into the sides. Trim the edges to about a 1.5in rim. Seal the rim with the edge of a fork or spoon handle. Glaze all over with more egg yolk and, using the back of a knife, mark the beef Wellington with long diagonal lines taking care not to cut into the pastry. Chill for at least 30 mins and up to 24 hours.
6. Heat oven to 392°F Brush the Wellington with a little more egg yolk and cook until golden and crisp - 20-25 mins for medium-rare beef, 30 mins for medium. Allow to stand for 10 mins before serving in thick slices.

Nutrition Facts : Calories 550, Fat 42.3, SaturatedFat 12.5, Cholesterol 17.8, Sodium 248.7, Carbohydrate 34.6, Fiber 1.1, Sugar 0.7, Protein 5.6

BEEF WELLINGTON RECIPE FROM GORDON RAMSAY

Beef Wellington recipe from Gordon Ramsay image

Recipe uploaded + video from Gordon Ramsay at http://suppliesformykitchen.com/easy-beef-wellington-recipe-gordon-ramsay/ This easy beef Wellington recipe, Gordon Ramsay, is a perfect recipe for the holidays! Beautiful as center-piece, a nice roast wrapped in a crispy dough!

Provided by Jan Nevejans

Categories Beef

Time 55m

Number Of Ingredients 11

Ingredients

400 g flat cap or chestnut mushrooms, roughly chopped
80 g chestnuts
pinch sea salt
freshly ground black pepper
olive oil for cooking
750 g piece of prime beef fillet
1 1/2 Tbsp english mustard
8 slice parma ham
500 g ready-made puff pastry
flour, to dust
2 egg yolks, beaten

Steps:

1. His new version of beef Wellington is an ode to the original recipe. But makes it more delicate and newer in flavors and texture! If you want to spoil your guests, this is a perfect dish!
2. Roll the fillet of beef in salt and pepper and sear it short in a hot pan for about 15 second each side. Then brush mustard all around it while it cools down.
3. Now make the duxelle. Put the mushrooms in a blender with some pepper and salt and blend it shortly, then add the chestnuts and blend again. Scrape the paste into a pan without oil and cook over a high heat for about 10 mins, tossing frequently, this is necessary to cook out the moisture from the mushrooms and intensify the flavor. Add some thyme and then spread it out on a plate to cool.
4. Put a big sheet of cling film on a work surface and arrange the Parma ham slices on it, slightly overlapping each one with the other, then grind over some pepper and spread the mushroom paste over it and place the seared beef fillet in the middle. Roll the Parma ham and paste around the beef to form a tight jacket. Twit the ends of the cling film to secure. Chill for 15-20 mins to allow the beef to set and keep its shape.
5. Roll out the puff pastry on a floured surface at the thickness of a £1 coin. Remove the cling film from the beef and then lay in the center. Brush the surrounding pastry with egg yolk and fold the ends over, and 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 mins to let the pastry rest.
6. Heat the oven to 200ºC/400ºF/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 180ºC/350ºF/gas 4 and cook for another 15 mins. Allow to rest for 10-15 mins before slicing and serving with the accompaniments. The beef should still be pink in the center when you serve it.
7. recipe from suppliesformykitchen.com

Tips:

Use high-quality ingredients, especially the beef tenderloin. Look for a tenderloin that is evenly marbled with fat and has a deep red color.
Make sure the beef tenderloin is well-trimmed of any silverskin or excess fat. This will help the Wellington cook evenly.
Season the beef tenderloin generously with salt and pepper before searing. This will help develop flavor.
Sear the beef tenderloin in a hot skillet until it is browned on all sides. This will create a flavorful crust and help keep the beef tender.
Wrap the seared beef tenderloin in prosciutto and then puff pastry. Make sure the pastry is completely sealed around the beef so that it doesn't leak during baking.
Bake the Wellington in a preheated oven until the pastry is golden brown and the internal temperature of the beef reaches 135°F for medium-rare.
Let the Wellington rest for 10-15 minutes before slicing and serving. This will allow the juices to redistribute and make the meat even more tender.

Conclusion:

Beef Wellington is a classic dish that is perfect for a special occasion. With careful preparation and attention to detail, you can create a delicious and impressive dish that will wow your guests. By following these tips, you can ensure that your Beef Wellington turns out perfectly every time.