Gordon Ramsay's beef Wellington recipe is made with prime beef fillet, mushrooms and ready-made pastry.
Gordon Ramsay says: “This is an impressive dish and one that’s easier than it looks. This beef Wellington makes a great alternative to a Sunday roast, or try it out for a romantic meal.” The key to a good beef Wellington is the calibre of the meat. If you can afford to, it’s worth forking out for some prime fillet (Aberdeen Angus is a good choice). The Ramsay twist to this dish is the Parma ham, which gives the dish a little saltiness and crucially, keeps the pastry lovely and crisp.
- 400g flat cap mushrooms, roughly chopped
- sea salt and freshly ground black pepper
- olive oil, for cooking
- 750g piece of prime beef fillet
- 1-2tbsp English mustard
- 6-8 slices of Parma ham
- 500g ready-made puff pastry
- flour, to dust
- 2 egg yolks, beaten
Put the mushrooms into a food processor with some seasoning and pulse to a rough paste. Scrape the paste into a pan and cook over a high heat for about 10 mins, tossing frequently, to cook out the moisture from the mushrooms. Spread out on a plate to cool.
Heat in a frying pan and add a little olive oil. Season the beef and sear in the hot pan for 30 secs only on each side. (You don’t want to cook it at this stage, just colour it). Remove the beef from the pan and leave to cool, then brush all over with the mustard.
Lay a sheet of cling film on a work surface and arrange the Parma ham slices on it, in slightly overlapping rows. With a palette knife, spread the mushroom paste over the ham, then place the seared beef fillet in the middle. Keeping a tight hold of the cling film from the edge, neatly roll the Parma ham and mushrooms around the beef to form a tight barrel shape. Twist the ends of the cling film to secure. Chill for 15-20 mins to allow the beef to set and keep its shape.
Roll out the puff pastry on a floured surface to a large rectangle, the thickness of a £1 coin. Remove the cling film from the beef, then lay in the centre. Brush the surrounding pastry with egg yolk. Fold the ends over, the wrap the pastry around the beef, cutting off any excess. Turn over, so the seam is underneath, and place on a baking sheet. Brush over all the pastry with egg and chill for about 15 mins to let the pastry rest.
Heat the oven to 200°C, 400°F, gas 6.
Lightly score the pastry at 1cm intervals and glaze again with beaten egg yolk. Bake for 20 minutes, then lower the oven setting to 180°C, 350°F, gas 4 and cook for another 15 mins. Allow to rest for 10-15 mins before slicing and serving with the side dishes of your choice. The beef should still be pink in the centre when you serve it.
What cut of beef is best for a beef Wellington?
For a beef Wellington, the recommended cut of beef is a beef tenderloin fillet. The beef tenderloin is the most tender cut of beef (the clue's in the name), and has a delicious lean and juicy taste that melts in your mouth.
How can I stop my pastry from going soggy?
To keep the pastry light and crisp, we wrap the beef and mushrooms in a layer of Parma ham to shield the pastry from moisture.
When wrapping the pastry around your beef, wrap it as tightly as possible: this will help prevent any of the juices leaking out in the cooking process. Another tip to create a really crisp outer layer to your Wellington is to wrap your pastry parcel in cling film and chill in the fridge for a while before cooking. This, again, helps to firm up the pastry and will stop it absorbing the juices from the beef.