The Perfect Beef Wellington Recipe

If you’re a fan of culinary masterpieces, then you must try the iconic Beef Wellington recipe. This dish, made popular by the famous British chef Gordon Ramsay, is the epitome of elegance and taste. With its tender beef fillet, flavorful mushroom duxelle, and flaky pastry crust, the Beef Wellington is sure to impress even the most discerning palates.

Ingredients and Method

Serves 4

  1. Start by wrapping each piece of beef tightly in a triple layer of cling film. This will help the beef maintain its shape. Place the wrapped beef in the refrigerator and let it chill overnight.

  2. Remove the cling film from the beef and quickly sear the fillets in a hot pan with a little olive oil. Cook for 30 to 60 seconds until the beef is browned on all sides but still rare in the middle. Once done, set the beef aside and let it cool.

  3. Finely chop the mushrooms and fry them in a hot pan with olive oil, thyme leaves, and seasoning. Cook the mushrooms over high heat until they release their juices and all the excess moisture evaporates. This will result in a delectable mushroom paste known as a duxelle. Allow the duxelle to cool.

  4. Cut the pastry in half and roll each piece into a rectangle large enough to envelop one beef fillet. Chill the pastry in the refrigerator.

Beef Wellington

  1. Lay a large sheet of cling film on your work surface and place 4 slices of Parma ham in the middle, slightly overlapping them to create a square. Spread half of the mushroom duxelle evenly over the ham.

  2. Season the beef fillets and place them on top of the mushroom-covered ham. Using the cling film, carefully roll the Parma ham over the beef until it forms a nice, even log. Repeat this step with the other beef fillet. Chill the wrapped beef for at least 30 minutes.

  3. Brush the pastry with an egg wash. Remove the cling film from the beef and wrap the pastry around each ham-wrapped fillet. Trim off any excess pastry and brush the entire surface with the egg wash. Cover the Beef Wellingtons with cling film and let them chill for another 30 minutes.

  4. While the Beef Wellingtons are chilling, prepare the red wine sauce. Heat oil in a large pan, then fry the beef trimmings until browned on all sides. Add shallots, peppercorns, bay leaves, and thyme to the pan. Cook until the shallots are golden brown.

  5. Pour in vinegar and let it bubble until almost dry. Add the wine and boil until reduced. Pour in the stock and bring it to a boil once again. Lower the heat and simmer the sauce for an hour, removing any scum that forms on the surface. Strain the sauce through a fine sieve lined with muslin. Season to taste and set aside.

  6. Preheat the oven to 200°C/Gas 6. Lightly score the pastry and brush it with the egg wash once more. Bake the Beef Wellingtons for 15 to 20 minutes, or until the pastry turns golden brown and is cooked through. Allow the dish to rest for 10 minutes before carving.

  7. Reheat the sauce and serve the Beef Wellingtons sliced, accompanied by the flavorful red wine sauce.

Further reading:  Easy Braised Beef with Mushrooms: A Comfort Food Classic

Don’t miss the chance to impress your guests with this indulgent masterpiece. Prepare the Beef Wellington with care, and savor every bite of this culinary delight.

Note: For a truly unforgettable experience, sharpen your knife skills with a Beef Wellington masterclass at Rowdy Hog Smokin BBQ.

Recipe inspired by Gordon Ramsay’s Ultimate Cookery Course