Prepare to elevate your culinary skills with the most iconic and luxurious dish in fine dining - Beef Wellington! This isn't just a recipe; it's a gastronomic masterpiece that transforms an ordinary dinner into an extraordinary culinary experience. Made famous by the legendary Chef Gordon Ramsay, this dish combines tender beef tenderloin, rich pâté, earthy mushroom duxelles, and perfectly crisp puff pastry in a symphony of flavors that will make your taste buds dance with delight.
Prep Time: 30 mins
Cook Time: 50 mins
Total Time: 1 hrs 20 mins
Cuisine: British
Serves: 4 servings
Ingredients
- 1.5 lb beef tenderloin
- 8 oz mushrooms, finely chopped
- 4 oz pâté
- 1 sheet puff pastry
- 1 egg, beaten
- Salt and pepper to taste
- Olive oil for searing
Instructions
- Remove beef tenderloin from refrigerator 1 hour before cooking to reach room temperature. Pat dry with paper towels and season generously with salt and pepper.
- Heat a heavy skillet over high heat. Add olive oil and sear tenderloin on all sides until golden brown, approximately 2-3 minutes per side. This creates a flavorful crust and seals in moisture.
- Remove beef and let cool completely. Refrigerate for 15-20 minutes to stop cooking process.
- In a food processor, pulse mushrooms until finely chopped. Sauté mushrooms in a dry pan until all moisture evaporates, creating a duxelles mixture. Allow to cool completely.
- Lay out plastic wrap and spread duxelles in a thin, even layer. Place cooled beef tenderloin in center and spread pâté along its surface.
- Using plastic wrap, carefully roll mushroom mixture and pâté around beef, creating a tight cylinder. Chill in refrigerator for 15 minutes.
- Preheat oven to 425°F (220°C). Roll out puff pastry on a lightly floured surface into a rectangle large enough to fully encase beef.
- Unwrap beef and place in center of pastry. Fold pastry around beef, sealing edges with beaten egg wash. Trim excess pastry.
- Place Wellington seam-side down on a baking sheet. Brush entire surface with egg wash and score decorative patterns if desired.
- Bake for 35-40 minutes until pastry is golden brown and internal temperature reaches 125°F for medium-rare. Let rest 10 minutes before slicing.
Tips
- Temperature is Key: Always let your beef tenderloin come to room temperature before cooking to ensure even searing and perfect doneness.
- Moisture Management: When preparing duxelles, cook mushrooms thoroughly to eliminate all moisture, preventing soggy pastry.
- Chill, Don't Rush: Take time to chill the wrapped beef before encasing in pastry. This helps maintain the shape and prevents soggy layers.
- Egg Wash Magic: A thorough egg wash gives your pastry that gorgeous golden-brown, glossy finish.
- Invest in a Meat Thermometer: For precise medium-rare, aim for an internal temperature of 125°F.
- Resting is Crucial: Always let your Beef Wellington rest 10 minutes after cooking to allow juices to redistribute, ensuring a moist, tender result.
Nutrition Facts
Calories: 738kcal
Carbohydrates: 24g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 227mg
