Gourmet Beef Wellington: Your Ultimate Party Centerpiece
Celebrate in Style: Gordon Ramsay’s Famous Beef Wellington for Holiday Feasts
Welcome, home cooks! This is Cooking Cook, here to help you bring the restaurant experience to your own dining table. 🍽️ To celebrate the festive season, we’ve prepared Gordon Ramsay’s show-stopping party dish: Beef Wellington! This impressive dish requires a few key steps, but the result is a truly memorable culinary masterpiece.
The most challenging part for this Beef Wellington was sourcing a beautiful, whole beef tenderloin. We began by seasoning the tenderloin generously with salt and pepper, then searing its exterior to a golden-brown perfection, locking in all the juices. Next, we prepared the duxelles by finely chopping mushrooms and cooking them down until all their moisture evaporated, creating a concentrated savory paste. This duxelles layer adds incredible depth of flavor and moisture.
Following that, we assemble the Wellington like a gourmet wrap. We lay out prosciutto (or bacon) on plastic wrap, spread the mushroom duxelles evenly over it, and then place the seared beef tenderloin in the center. A generous slathering of whole grain mustard is then applied to the beef for an extra tangy kick. We then use the plastic wrap to tightly roll the tenderloin, duxelles, and prosciutto into a compact cylinder, like a sushi roll, ensuring it holds its shape. This is then chilled to firm up.
Once firm, the beef log is enveloped in puff pastry. We roll out the puff pastry thinly, wrap it around the chilled beef, sealing the edges carefully. Decorative scoring is then added to the top for visual appeal as it bakes. Finally, this magnificent creation is baked in a preheated oven at 200°C (400°F) for approximately 60 minutes, resulting in a crisp, golden crust and a perfectly cooked, tender interior. There were a few tricky moments during the process, but the delicious outcome made it all worthwhile!
We highly encourage you to try making Beef Wellington for your next special occasion or cozy night in. It’s a dish that truly elevates any meal and is sure to impress.
For a detailed video guide, please visit: https://www.youtube.com/watch?v=jtxBOEhy2EQ
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Ingredients
- 1 kg beef tenderloin (whole, thick cut)
- 1 sheet puff pastry (thawed)
- 300g button mushrooms
- 5 Tbsp coarse salt
- 4 Tbsp coarse black pepper
- 8 slices prosciutto (or thinly sliced bacon)
- 3 Tbsp whole grain mustard
Cooking Instructions
Step 1
Begin by preparing the beef tenderloin. Pat it completely dry with paper towels. Season generously all over with coarse salt and freshly ground black pepper. Heat a tablespoon of oil in a skillet over high heat. Sear the tenderloin on all sides until a deep golden-brown crust forms. This searing process is crucial for locking in the juices and building flavor. Once seared, remove the tenderloin from the pan and let it cool slightly.
Step 2
Next, prepare the mushroom duxelles. Finely chop the button mushrooms using a food processor or by hand. Heat a tablespoon of butter in the same skillet over medium heat. Add the chopped mushrooms and cook, stirring occasionally, until all the moisture has evaporated and the mixture resembles a thick, dry paste. This can take about 15-20 minutes. Season lightly with salt and pepper. Remove from the pan and let it cool completely.
Step 3
Once the beef tenderloin has cooled slightly, brush it evenly with the whole grain mustard. This adds a wonderful tanginess and helps the duxelles adhere better.
Step 4
Lay a large piece of plastic wrap on your work surface. Arrange the prosciutto slices (or bacon) on the plastic wrap, overlapping them slightly to create a solid layer. Spread the cooled mushroom duxelles evenly over the prosciutto. Place the mustard-coated beef tenderloin in the center. Using the plastic wrap, carefully and tightly roll the tenderloin, duxelles, and prosciutto into a neat, compact cylinder. Twist the ends of the plastic wrap tightly to secure the shape, like a candy wrapper. Refrigerate for at least 30 minutes to allow it to firm up.
Step 5
Lightly flour your work surface and roll out the thawed puff pastry into a rectangle large enough to encase the beef log (about 3mm thick). Unwrap the chilled beef log and place it onto the puff pastry. Carefully wrap the pastry around the beef, trimming any excess. Seal the edges by brushing with a little water and pressing firmly. You can score the top of the pastry with the back of a knife for decoration, creating a diamond pattern. For a golden sheen, you can brush the pastry with an egg wash (one egg beaten with a splash of water).
Step 6
Preheat your oven to 200°C (400°F). Place the wrapped Beef Wellington on a baking sheet. Bake for about 15 minutes at 200°C, then reduce the oven temperature to 180°C (350°F) and continue baking for another 40-45 minutes, or until the pastry is golden brown and crisp. The internal temperature should reach about 50-55°C (125°F) for medium-rare. If the pastry is browning too quickly, loosely tent it with aluminum foil. Once baked, let the Beef Wellington rest for at least 10 minutes before slicing. This resting period allows the juices to redistribute, ensuring a moist and tender result.