Best Beef Wellington Recipe

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Bake for 10 to 15 minutes, or until browned. Remove from pan, and allow to cool completely. Place the pastry wrapped tenderloin, seam side down, on a parchment-lined rimmed baking sheet. Brush the log lightly with the remaining egg. Using a small knife, cut 3 (1-inch) slits in the puff pastry to allow steam to escape. 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. Chop the mushrooms and put them into a food processor and purée.
  • Roll the puff pastry sheet out on a lightly floured surface.
  • We've found that, not only is store bought puff pastry much more convenient, but it's also incredibly delicious.
  • Lightly brush the top third of a long side of the pastry with egg.
  • Cover with cling film and chill for at least 30 minutes.
  • Allow the oven to preheat to 400°F as you assemble the Wellington.
  • I use a single sheet of phyllo, shingle on my prosciutto, spread my duxelles over that, and we're good to go.
Scroll through to find our top-rated recipes. Gordon Ramsay's beef Wellington recipe is made with prime beef fillet, mushrooms and ready-made pastry. Beef tenderloin is lean and tender cut of beef.

Beef Wellington

Using butcher's twine, tie tenderloin at 1-inch intervals. Season liberally with salt and pepper. We're already using tenderloin, mushrooms, and foie gras, why not throw in a bit more luxury?
Heat the sauté pan on medium high heat. Transfer the mushroom purée into the pan and cook, allowing the mushrooms to release their moisture. For all its steps and ingredients, a beef Wellington is reallynota difficult dish technique-wise. There are only two real major problems that arise when you bake it. The first is keeping the puff pastry from turning soggy. What with all the fatty ingredients—the foie gras, the duxelles— there are plenty of juices that are trying to escape from within their puff pastry enclosure. Finish the recipe by adding the puff pastry layer over top. Preheat oven to 425 degrees F . Place beef in a small baking dish, and spread with 2 tablespoons softened butter. I also used bella portabello mushrooms but instead of pureeing the onions and mushrooms, I chopped them with ham . Place the beef into a lightly greased roasting pan. Season with the black pepper, if desired. Roast for 30 minutes or until an instant-read thermometer inserted into the beef reads 130°F. Cover the pan and refrigerate for 1 hour.

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Mix together pate and 2 tablespoons softened butter, and season with salt and pepper. Top with onion and mushroom mixture. 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 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. Beef Wellington Unwrap the fillet from the plastic wrap and place in the middle of the pastry dough. Brush the edges of the pastry with the beaten egg yolks. When the moisture released by the mushrooms has boiled away, remove the mushrooms from the pan and set aside to cool. Use a thin metal spatula to loosen Wellington from foil, then carefully transfer to a carving board. Slice off the ends with a sharp knife. Carve Wellington, sprinkle cut surfaces with chives and more coarse salt, and serve.

Best Ever Beef Wellington Recipe

Fold up, and seal all the edges, making sure the seams are not too thick. Place beef in a 9x13 inch baking dish, cut a few slits in the top of the dough, and brush with egg yolk. On a lightly floured surface, roll out the puff pastry sheet to a size that will wrap around the beef fillet. You can make Beef Wellington ahead of time up to 24 hours. Prepare your Beef Wellington according to the recipe and stop right before you need to add the puff pastry. Wrap that portion tightly with plastic wrap and place in the refrigerator until you are ready to bake it. Simply finish the recipe according to the Beef Wellington directions. The combination of a thick, juicy beef tenderloin, special duxelles and prosciutto all wrapped in a pastry shell is pure heaven. Scrape bottom of skillet with a silicone spatula or wooden spoon to release browned bits. We're particularly fond of this brand, and honestly don't think we could make a better version if we tried. If you DO want to attempt making your own, check out this step by step guide from our friends over at the Kitchn. Get recipes, tips and NYT special offers delivered straight to your inbox. Opt out or contact us anytime. Use extreme caution when igniting alcohol.

How much does a Beef Wellington cost?

The iconic Beef Wellington will set you back a staggering $63.95 while the pan-seared scallops will cost you $25.95.

Lay a double layer of plastic wrap about 2 feet long and 1 foot wide on a cutting board. Lay phyllo dough on top of plastic wrap. Shingle prosciutto on top of phyllo to create a thin, even, overlapping layer, leaving a 2-inch border along the bottom and top of the phyllo dough.

How did Gordon Ramsay get famous?

In 1999 he opened Pétrus, which earned a Michelin star within seven months, and in 2001 he established Gordon Ramsay at Claridge's (closed 2013), which won a Michelin star two years later. ... Aside from his multimillion-dollar restaurant business, Ramsay achieved star status as a television personality.

When cool enough to handle, snip off twine and coat all sides with mustard. All wrapped in a puff pastry and baked until golden brown. The cut of meat is wrapped in a mustard sauce, then a mushroom duxelles and prosciutto. If your idea of getting cozy involves curling up with a hearty bowl of stew, you've come to the right place.
I made this for Christmas and it was perfect! It was my first time attempting beef Wellington and we all loved it. I will definitely be making this again. Just cook a little longer in the oven. Use an oven thermometer to help regulate the temperature. When adding the pastry, try not to warp it tightly but don’t let any air in-between.

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