Gordon Ramsay's Easy Beef Wellington Recipe
This Gordon Ramsay’s Easy Beef Wellington Recipe is rich, tender and full of flavor. It looks fancy but feels simple.
Ingredients
- 700 g beef tenderloin
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons Dijon mustard
- 400 g mushrooms
- 2 garlic cloves
- 1 small onion
- 2 tablespoons butter
- 6 slices beef or turkey ham
- 1 sheet puff pastry
- 1 egg beaten
- 1 teaspoon thyme optional
Instructions
Season the Beef
- Rub salt and pepper all over the beef tenderloin evenly.
Sear the Meat
- Heat oil in a pan. Sear beef on all sides until brown.
Cool the Beef
- Remove beef from pan. Let it cool fully before wrapping.
Make Mushroom Mix
- Blend mushrooms, onion and garlic in a processor until fine.
Cook Mushroom Paste
- Melt butter in pan. Cook mushroom mix until dry and thick.
Add Flavor
- Add thyme and salt. Stir well. Let mixture cool fully.
Brush with Mustard
- Brush cooled beef with Dijon mustard on all sides.
Wrap with Ham
- Lay ham slices on wrap. Spread mushroom mix over ham.
Roll the Beef
- Place beef on top. Roll tightly using plastic wrap.
Chill the Roll
- Chill in fridge for 15 minutes to firm shape.
Prepare Pastry
- Roll puff pastry on a clean surface lightly.
Wrap in Pastry
- Remove plastic. Place beef on pastry. Wrap tightly.
Seal the Edges
- Seal pastry edges with beaten egg gently.
Brush with Egg
- Brush top with egg for golden color.
Bake the Wellington
- Bake at 200°C (400°F) for 35 to 40 minutes.
Rest Before Cutting
- Let rest for ten minutes before slicing and serving.
Notes
- Chill between steps for better shape.
- Use panko in mushrooms for dryness.
- Add spinach layer for freshness.
- Use truffle oil for rich aroma.
- Add cheese layer for extra richness.
- Use mustard with herbs.
- Use individual portions for guests.
- Add rosemary for bold taste.
- Use gluten-free pastry if needed.
- Slice with sharp knife for clean cuts.