Gordon Ramsay's Perfect Beef Wellington Recipe

beef tenderloin

🥗Healthier: chicken breast

💰Cheaper: sirloin

Chicken breast is lower in fat and more affordable.

prosciutto

🥗Healthier: turkey bacon

💰Cheaper: ham

Turkey bacon is leaner and ham is often less expensive.

puff pastry

🥗Healthier: phyllo dough

💰Cheaper: homemade pastry dough

Phyllo dough is lower in calories and homemade dough can be cost-effective.

Dijon mustard

🥗Healthier: whole grain mustard

💰Cheaper: yellow mustard

Whole grain mustard offers similar flavor with added texture.

Dry the beef tenderloin completely, ensuring all surfaces are dry.

Season the beef with a generous amount of salt and freshly ground black pepper on all sides.

Heat a layer of olive oil in a 12-inch cast iron skillet until it starts to smoke.

Sear the beef in the skillet, pressing it down to achieve a strong, beautiful browning on all sides.

Rotate the beef to sear all sides, including the ends, ensuring it is browned but not fully cooked.

Once browned, remove the beef from the skillet and let it rest before brushing it with Dijon mustard on all sides.

Place the beef in the refrigerator uncovered to cool.

Prepare the duxelles by finely chopping shiitake mushrooms and sautéing them in a skillet with butter and olive oil.

Add cremini, porcini, and chanterelle mushrooms to the skillet, cooking until they form a paste and moisture evaporates, about 5-7 minutes.

Add chopped shallots, garlic, and chestnuts to the mushroom mixture, stirring until fragrant and well combined.

Season the mushroom mixture with salt and pepper, ensuring it is very dry to avoid a soggy Wellington.

Transfer the duxelles to a bowl and cool in the refrigerator uncovered.

Prepare a crepe batter with one whole egg, a splash of milk, melted butter, and a pinch of flour, mixing until smooth and letting it rest for 15-30 minutes.

Cook the crepes in a non-stick skillet, using enough butter to coat the bottom, and set aside to cool.

On a cutting board, lay out plastic wrap and arrange slices of prosciutto overlapping slightly.

Spread the duxelles evenly over the prosciutto, ensuring full coverage.

Cut the crepes in half and arrange them evenly over the duxelles, trimming any excess.

Place the rested beef at the edge of the prosciutto and duxelles, rolling tightly while keeping everything together.

Wrap the beef tightly in the plastic wrap and refrigerate for 30 minutes or preferably overnight.

Dust a surface with flour and roll out the thawed puff pastry to about 1/8 inch thick.

Brush a large square of egg yolk in the center of the pastry, then place the wrapped beef on top.

Wrap the pastry around the beef, sealing the edges with the egg yolk, trimming any excess pastry as needed.

Place the Wellington seam-side down on a baking sheet lined with parchment paper.

Cooking Techniques

Equipment Needed

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Dietary

Allergens