Beef Wellington Like Gordon Ramsay's

Ingredients

• 2.5 lb American Wagyu Beef Tenderloin (center-cut, trimmed of excess fat and silver skin)
• 1.2 lb Assorted Mushrooms (finely chopped; includes shiitake, cremini, and oyster)
• 2 medium Shallots (peeled and finely diced)
• 2 cloves Garlic (pressed through a garlic press)
• 2 tbsp Olive Oil (for sautéing duxelles)
• 4 sprigs Fresh Thyme (optional, added to duxelles)
• 2 Bay Leaves (removed before serving)
• 0.25 cup Red Wine (dry, for deglazing duxelles and sauce)
• 4 tbsp Unsalted Butter (divided for sauce and crepes)
• 2 cup All-Purpose Flour (sifted for crepe batter)
• 2 tbsp Granulated Sugar
• 3 cup Whole Milk
• 4 Eggs (large, room temperature)
• 10 slices Prosciutto (thin, high-quality)
• 1 Puff Pastry Sheet (store-bought, thawed)
• 2 Egg Yolks (for egg wash, mixed with 1 tbsp water)
• 1 tbsp Yellow Mustard Seeds
• 1 tbsp Brown Mustard Seeds
• 2 tbsp White Vinegar
• 2 tbsp White Wine (for mustard)
• 1 tsp Allspice
• to taste Salt (kosher or sea salt)
• 1 tsp White Pepper
• 2 cup Beef Bone Stock (homemade, reduced to a glaze)
• 2 tbsp Fresh Chives (finely chopped for garnish)

Instructions

1. Prepare Mushroom Duxelles

   Trim mushrooms, remove stems, and finely chop them until they resemble a coarse paste. In a medium skillet, heat olive oil over medium, add pressed garlic, diced shallots, and a pinch of salt. Cook until fragrant, then add the chopped mushrooms, thyme sprigs, and bay leaves. Sauté 5‑7 minutes until moisture evaporates, deglaze with ¼ cup red wine, season with pepper and additional salt, then remove bay leaves and set the duxelles aside to cool.

   Time: PT20M

2. Make Homemade Dijon‑Style Mustard

   Combine yellow and brown mustard seeds with white vinegar, white wine, a pinch of allspice, salt, white pepper, and a small diced onion in a blender. Pulse until smooth but still slightly grainy, then refrigerate for at least 4 hours (made ahead).

   Time: PT10M

3. Prepare Crepe Batter

   In a large mixing bowl whisk together 2 cups flour, 2 tbsp sugar, and a pinch of salt. Make a well, add 4 eggs, and whisk until combined. Slowly drizzle in 3 cups whole milk while whisking to form a thin batter.

   Time: PT5M

4. Cook Crepes

   Heat a small amount of butter in a non‑stick skillet over medium heat. Pour ~⅓ cup batter, swirl to cover the surface, and cook 2 minutes per side until lightly golden. Transfer to a plate and repeat to make 4‑5 crepes.

   Time: PT15M

5. Trim and Season Beef Tenderloin

   Place the wagyu tenderloin on a paper towel. Trim excess fat and silver skin to achieve a uniform cylinder about 2‑3 inches in diameter. Season all sides generously with salt and freshly cracked black pepper.

   Time: PT10M

6. Sear the Beef

   In a hot skillet with a high‑smoke‑point oil, sear the tenderloin on all sides (including ends) for about 1½ minutes per side until a brown crust forms. Remove and pat dry with paper towels.

   Time: PT5M

7. Apply Mustard Layer

   While the beef is still warm, spread a thin, even layer of the homemade Dijon‑style mustard over the entire surface.

   Time: PT2M

8. Assemble the Wellington

   Lay 3 crepes overlapping on a clean surface. Place prosciutto slices over the crepes, then spread the cooled mushroom duxelles evenly. Position the mustard‑coated beef on top, then roll tightly, using plastic wrap to form a firm log. Chill wrapped log in the refrigerator for 45 minutes.

   Time: PT15M

9. Prepare Puff Pastry

   Roll the thawed puff pastry sheet to about half its packaged thickness on a lightly floured surface. Trim to a size that will fully encase the chilled beef log.

   Time: PT5M

10. Wrap Beef in Puff Pastry

    Unwrap the chilled beef log, place it in the center of the pastry, and brush the pastry edges with egg wash (2 yolks + 1 tbsp water). Fold pastry over, sealing all seams, and trim excess. Pinch corners and edges to create a neat package. Brush the entire surface with another layer of egg wash and sprinkle a light pinch of salt.

    Time: PT10M

11. Bake the Wellington

    Place the wrapped Wellington on a parchment‑lined baking sheet. Bake in a preheated 415°F oven for about 8 minutes, or until the pastry is golden brown and the internal meat temperature reaches 130°F for rare (adjust 5‑7 minutes for medium‑rare).

    Time: PT8M

    Temperature: 415°F

12. Make Reduced Bone Stock Sauce

    In a saucepan, melt 2 tbsp butter, add a few thyme sprigs, and sauté 1 minced shallot until translucent. Deglaze with ¼ cup red wine, then add 2 cups homemade beef bone stock. Reduce over medium heat until thickened to a glaze consistency, then strain through a fine mesh sieve.

    Time: PT15M

Nutrition Facts

Calories

820

Protein

45 g

Carbohydrates

38 g

Fat

55 g

Fiber

3 g

Ingredient Substitutions

• Instead of American Wagyu Beef Tenderloin: Prime beef filet mignon
• Instead of Assorted Mushrooms: Button mushrooms only
• Instead of Shallots: Red onion, finely minced
• Instead of Garlic: Garlic paste, 1 tsp
• Instead of Olive Oil: vegetable oil
• Instead of Fresh Thyme: Dried thyme, 1 tsp
• Instead of Red Wine: Beef broth
• Instead of Unsalted Butter: Margarine
• Instead of All-Purpose Flour: Cake flour
• Instead of Granulated Sugar: Honey, 1 tbsp
• Instead of Whole Milk: 2% milk
• Instead of Eggs: Egg substitute, 4 tbsp
• Instead of Prosciutto: Thinly sliced ham
• Instead of Puff Pastry Sheet: Homemade puff pastry
• Instead of Egg Yolks: Whole egg, 1
• Instead of Yellow Mustard Seeds: Prepared Dijon mustard
• Instead of White Vinegar: Apple cider vinegar
• Instead of White Wine: Apple juice
• Instead of Allspice: Ground cinnamon, pinch
• Instead of White Pepper: Black pepper
• Instead of Beef Bone Stock: Store-bought beef broth
• Instead of Fresh Chives: Parsley

Equipment Needed

• Chef's Knife
• Cutting Board
• Medium Skillet
• Large Mixing Bowl
• Whisk
• Garlic Press (optional)
• Blender or Food Processor (optional)
• Plastic Wrap
• Baking Sheet
• Pastry Brush
• Oven
• Meat Thermometer (optional)
• Saucepan
• Fine Mesh Sieve (optional)

Critical Steps — Do Not Skip

• Finely chopping mushrooms for duxelles to avoid excess moisture.
• Searing the beef quickly to develop crust without cooking interior.
• Wrapping the beef tightly with crepes, prosciutto, and plastic wrap to prevent leaks.
• Chilling the wrapped log before pastry encasement.
• Ensuring puff pastry is fully sealed and brushed with egg wash for golden finish.

Chef Tips from the Video

• Pat the seared beef with paper towels before applying mustard to remove excess moisture.
• A thin layer of crepes acts like a moisture barrier, preventing soggy pastry.
• Rest the finished Wellington 5 minutes before slicing to let juices redistribute.

Troubleshooting

Storage

Refrigerator: Wrap leftovers tightly in plastic and refrigerate up to 3 days.

Freezer: Freeze individually wrapped portions for up to 2 months; reheat gently in oven.

Room temperature: Do not store at room temperature; risk of bacterial growth.

Make-Ahead Tips

• Prepare the mustard and bone stock 1‑2 days ahead; store refrigerated.
• Duxelles can be made up to 24 hours ahead and kept chilled.
• Crepes can be made ahead and stored covered in the fridge.

Frequently Asked Questions