Description
A detailed guide to preparing Gordon Ramsay’s famous Beef Wellington, perfect for impressing guests or enjoying a special meal at home.
Ingredients
Scale
- 2 lb beef tenderloin
- 8 oz mushrooms, finely chopped
- 4 oz pâté (preferably foie gras)
- 1 lb puff pastry
- 1 egg, beaten
- 2 tbsp Dijon mustard
- Salt and pepper to taste
- Olive oil for searing
- Fresh thyme, chopped
Instructions
- Preheat your oven to 400°F (200°C).
- Season the beef tenderloin with salt and pepper, then sear it in a hot pan with olive oil until browned on all sides.
- Remove the beef from the pan and let it cool. Brush it with Dijon mustard.
- In the same pan, add the chopped mushrooms and cook until all moisture has evaporated. Stir in fresh thyme.
- Roll out the puff pastry on a floured surface and place the mushroom mixture in the center.
- Spread the pâté over the mushroom mixture, then place the beef on top.
- Wrap the pastry around the beef, sealing the edges with beaten egg.
- Place the wrapped beef on a baking sheet and brush the top with more beaten egg.
- Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown.
- Let it rest for 10 minutes before slicing and serving.
Notes
- Ensure the beef is at room temperature before cooking for even cooking.
- Use a meat thermometer to check for desired doneness.
- Let the Beef Wellington rest before slicing to retain juices.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 100mg