Making Gordon Ramsay Proud @ThermoPro
Making Gordon Ramsay Proud @ThermoPro is a intermediate British recipe that serves 4. 650 calories per serving. Recipe by Louis Gantus on YouTube.
Prep: 1 hr 15 min | Cook: 30 min | Total: 2 hrs 5 min
Cost: $45.00 total, $11.25 per serving
Ingredients
- 2 lb Beef Tenderloin (center‑cut, trimmed, tied, at room temperature)
- 2 tbsp English Mustard (for coating after sear)
- 4 tbsp Unsalted Butter (for sautéing mushrooms)
- 12 oz Mixed Mushrooms (cremini, shiitake, button; finely chopped or processed)
- 2 units Shallots (finely minced)
- 1 tsp Fresh Thyme Leaves (fresh)
- 8 slices Prosciutto (thinly sliced)
- 1 sheet Puff Pastry (thawed if frozen, about 1 lb)
- 1 unit Egg Yolk (beaten with 1 tsp water for glaze)
- 2 tsp Kosher Salt (seasoning)
- 1 tsp Black Pepper (freshly ground)
- 2 tbsp Olive Oil (for searing)
Instructions
Season and Sear the Beef
Pat the beef tenderloin dry, season generously with salt and pepper, then sear in a hot skillet with olive oil over high heat for about 2‑3 minutes per side until a deep brown crust forms.
Time: PT15M
Apply Mustard Coat
Transfer the seared beef to a plate, let it rest for 2 minutes, then brush all sides with English mustard.
Time: PT5M
Prepare Mushroom Duxelles
In the same skillet, melt butter, add minced shallots and sauté until translucent, then add the finely chopped mushrooms and thyme. Cook over medium‑high heat, stirring frequently, until the mixture is dry and caramelized, about 15‑20 minutes.
Time: PT20M
Cool Duxelles
Spread the duxelles on a plate, season with a pinch of salt and pepper, and refrigerate for 10 minutes to firm up.
Time: PT10M
Wrap Beef with Prosciutto and Duxelles
Lay plastic wrap on a work surface, arrange the prosciutto slices overlapping to form a rectangle, spread the chilled duxelles evenly over the prosciutto, place the mustard‑coated beef at the edge, and using the plastic wrap, roll tightly into a log. Twist the ends of the wrap to secure and chill for 15 minutes.
Time: PT15M
Encase in Puff Pastry
Roll out the puff pastry on a lightly floured surface to a rectangle large enough to fully encase the beef. Remove the plastic wrap, place the beef log in the center, fold the pastry over, sealing edges with a beaten egg yolk. Brush the entire parcel with the egg wash.
Time: PT10M
Bake the Wellington
Preheat the oven to 400°F (200°C). Place the pastry‑wrapped beef on a parchment‑lined baking sheet and bake for 25‑30 minutes, or until the pastry is golden brown and the internal temperature of the beef reaches 120°F (49°C) for rare, 130°F (54°C) for medium‑rare, using the wireless thermometer to monitor.
Time: PT30M
Temperature: 400°F
Rest and Slice
Remove the Wellington from the oven, tent loosely with foil, and let rest for 10 minutes before slicing with a sharp knife.
Time: PT10M
Nutrition Facts
- Calories
- 650
- Protein
- 35g
- Carbohydrates
- 35g
- Fat
- 35g
- Fiber
- 3g
Dietary info: Contains meat, Contains gluten, Contains dairy, Contains egg
Allergens: Gluten, Egg, Dairy
Ingredient Substitutions
- Instead of Beef Tenderloin: Beef Ribeye Roast
- Instead of English Mustard: Dijon Mustard
- Instead of Mixed Mushrooms: Portobello mushrooms
- Instead of Prosciutto: Parma Ham
Equipment Needed
- Oven
- Meat Thermometer (wireless)
- Skillet
- Food Processor
- Rolling Pin
- Baking Sheet
- Parchment Paper
- Pastry Brush
- Plastic Wrap
- Kitchen Twine
- Sharp Knife
- Cutting Board
Critical Steps — Do Not Skip
- Searing the beef to develop a deep crust
- Preparing a dry mushroom duxelles to avoid soggy pastry
- Wrapping the beef tightly with prosciutto and duxelles
- Sealing the puff pastry and chilling before baking
- Monitoring internal temperature with a wireless thermometer for perfect doneness
Chef Tips from the Video
- Sear the beef in a very hot pan for a quick crust without cooking the interior
- Chill the assembled log before adding pastry to keep the prosciutto firm
- Use a light dusting of flour on the pastry to prevent sticking when rolling
Troubleshooting
Pastry becomes soggy during baking
Ensure the duxelles are completely dry and chill the wrapped beef before encasing in pastry; bake on a preheated stone or baking sheet.
Beef is overcooked or undercooked
Use the wireless meat thermometer; remove from oven at 120°F for rare and let rest, the temperature will rise 5‑10°F.
Pastry cracks or tears
Roll the pastry to an even thickness and avoid over‑filling; seal seams with egg wash and chill before baking.
Storage
Refrigerator: Wrap tightly in plastic and store up to 3 days
Freezer: Freeze unbaked Wellington wrapped in foil and freezer bag for up to 2 months
Room temperature: Do not store at room temperature; consume within 2 hours if left out
Make-Ahead Tips
- Prepare the mushroom duxelles a day ahead and refrigerate
- Wrap the seared beef in prosciutto and duxelles, chill, then wrap in pastry just before baking
- Egg wash can be made in advance and stored in the refrigerator for up to 24 hours
Frequently Asked Questions
What is the cultural significance and history of Beef Wellington in British cuisine?
Beef Wellington is a celebrated British centerpiece traditionally served at Christmas and formal gatherings. It is believed to have been named after the 19th‑century Duke of Wellington, symbolizing luxury and national pride, and has become a hallmark of festive dining in the United Kingdom.
What are the traditional regional variations of Beef Wellington within the United Kingdom?
While the classic version uses puff pastry, some regions substitute puff pastry with phyllo or a pastry crust, and others incorporate pâté or liver mousse (duxelles) for added richness. In Scotland, a version with haggis is occasionally featured for novelty.
How is Beef Wellington traditionally served in British holiday meals?
It is typically sliced thickly and presented on a warm platter alongside roasted potatoes, seasonal vegetables such as Brussels sprouts, and a rich red wine or Madeira gravy. The slices are often accompanied by a dollop of horseradish cream.
What occasions or celebrations is Beef Wellington traditionally associated with in British culture?
Beef Wellington is most commonly associated with Christmas dinner, New Year’s celebrations, and other formal events like weddings or banquet feasts where a show‑stopping main course is desired.
How does Beef Wellington fit into the broader British cuisine tradition?
It exemplifies the British love for hearty meat dishes wrapped in pastry, similar to steak‑and‑kidney pie or pork pies, showcasing the country’s historic use of game and beef paired with buttery pastry and rich sauces.
What are the authentic traditional ingredients for Beef Wellington versus acceptable substitutes?
Authentic ingredients include a center‑cut beef tenderloin, mushroom duxelles, English mustard, thin‑sliced prosciutto, and puff pastry. Acceptable substitutes are ribeye roast for the tenderloin, Dijon mustard for English mustard, and Parma ham in place of prosciutto.
What other British dishes pair well with Beef Wellington on a holiday menu?
Classic pairings include roasted parsnips, honey‑glazed carrots, buttery mashed potatoes, and a rich red wine reduction or Madeira sauce. A simple green salad with vinaigrette balances the richness.
What are the most common mistakes to avoid when making Beef Wellington at home?
Common pitfalls include a soggy pastry from wet duxelles, over‑searing the beef which cooks the interior, not sealing the pastry seams, and neglecting to monitor internal temperature, which can lead to overcooked meat.
How do I know when Beef Wellington is done cooking?
Use a meat thermometer inserted into the center of the beef; for rare aim for 120°F (49°C), for medium‑rare 130°F (54°C). The pastry should be deep golden brown and crisp.
What does the YouTube channel Louis Gantus specialize in?
The YouTube channel Louis Gantus focuses on approachable, step‑by‑step home cooking tutorials, often tackling classic and celebratory dishes with clear explanations, practical tips, and a light‑hearted, personable style.
Last updated: August 14, 2026
