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