Gordon Ramsay's Perfect Beef Wellington Recipe

Ingredients

• 2 lb Beef Tenderloin (center‑cut, trimmed)
• 2 tsp Kosher Salt (for seasoning the beef)
• 1 tsp Freshly Cracked Black Pepper (for seasoning the beef)
• 2 tbsp Canola Oil (high smoke point for searing)
• 2 tbsp Dijon Mustard (acts as glue and adds flavor)
• 8 oz Shiitake Mushrooms (fresh, stems removed)
• 8 oz Cremini Mushrooms (fresh)
• 2 oz Dried Porcini Mushrooms (re‑hydrated, then chopped)
• 4 oz Chanterelle Mushrooms (fresh, cleaned)
• 2 tbsp Unsalted Butter (for duxelles cooking)
• 2 Shallots (roughly chopped)
• 3 Garlic Cloves (minced)
• 1/2 cup Roasted Chestnuts (peeled and roughly chopped)
• 2 tsp Fresh Thyme Leaves (from 2 sprigs)
• 1 Egg (large, for crepe batter)
• 1/4 cup Whole Milk (room temperature)
• 1 tbsp Melted Butter (for crepe batter)
• 1/4 cup All‑Purpose Flour (sifted)
• 1 pinch Pinch of Salt (for crepe batter)
• 1 sheet Frozen Puff Pastry Sheet (thawed, about 1 lb)
• 2 Egg Yolks (beaten with 1 tbsp water for egg wash)
• 1 tsp Flaky Sea Salt (for finishing)
• 1 cup Red Wine (dry, for sauce)
• 1 cup Beef Stock (low‑sodium)
• 1 tbsp Butter (finishing the sauce)
• 1 tsp Balsamic Vinegar (final flavor boost for sauce)
• 5 Whole Peppercorns (for sauce reduction)

Instructions

1. Dry and Season Beef

   Pat the beef tenderloin completely dry with kitchen towels, then season all sides generously with kosher salt and freshly cracked black pepper.

   Time: PT5M

2. Sear the Beef

   Heat 2 tbsp canola oil in a cast‑iron skillet until it just begins to smoke. Place the beef away from you, press down, and sear each side, rotating the meat three times to get a crust on every face, including the ends.

   Time: PT8M

3. Apply Mustard and Chill

   While the beef is still hot, brush the entire surface with Dijon mustard. Transfer the meat to a plate and refrigerate uncovered to cool.

   Time: PT10M

4. Pulse Mushrooms for Duxelles

   Combine shiitake, cremini, rehydrated porcini, and chanterelle mushrooms in a food processor. Pulse in batches until finely chopped, resembling a paste.

   Time: PT15M

5. Cook Duxelles

   In a skillet over medium heat melt 2 tbsp butter with a splash of oil. Add the chopped mushrooms, then the rough‑chopped shallots, garlic, chestnuts, and thyme leaves. Stir constantly and cook until the mixture becomes a dry, dark paste (about 5‑7 minutes). Season with salt and pepper.

   Time: PT10M

6. Cool Duxelles

   Transfer the duxelles to a bowl, push it up the sides to spread thinly, and refrigerate uncovered to let steam escape.

   Time: PT10M

7. Make Crepe Batter

   Whisk together 1 egg, 1/4 cup milk, 1 tbsp melted butter, 1/4 cup sifted flour, and a pinch of salt until smooth. Mix on low for about 15 seconds.

   Time: PT5M

8. Rest Batter

   Let the crepe batter sit at room temperature for 20 minutes.

   Time: PT20M

9. Cook Crepes

   Heat a non‑stick pan over medium‑low, add a small pat of butter, pour half the batter, and swirl to coat the pan. Cook until set, then flip briefly. Cool each crepe on parchment. Make two crepes.

   Time: PT10M

10. Assemble Duxelles, Crepes, and Beef on Plastic Wrap

    Lay several sheets of plastic wrap on a cutting board. Spread a generous layer of duxelles over the wrap, then place the crepes (cut in half) evenly on top. Position the mustard‑coated beef at the edge of the layer and, using the plastic wrap, roll everything tightly like a burrito.

    Time: PT15M

11. Chill Assembled Roll

    Wrap the rolled bundle tightly in the plastic wrap and refrigerate for at least 30 minutes (or overnight) to set the shape.

    Time: PT30M

12. Prepare Puff Pastry and Lattice

    Flour a clean board, place the thawed puff pastry, and roll to about 1/8 inch thickness. Brush a large square in the center with egg wash. On a separate sheet, roll out another piece of pastry and cut a lattice pattern.

    Time: PT20M

13. Wrap Wellington in Puff Pastry

    Place the chilled beef roll on the prepared pastry square, brush the edges with egg wash, and fold the pastry around the roll, sealing all seams. Trim excess pastry, then brush the entire surface with more egg wash.

    Time: PT15M

14. Final Chill Before Baking

    Transfer the wrapped Wellington to a parchment‑lined baking sheet, seam‑side down, and refrigerate for 10 minutes.

    Time: PT10M

15. Bake Wellington

    Preheat oven to 400°F. Bake the Wellington for about 30 minutes, or until the pastry is golden brown and the internal temperature reaches 130°F for medium‑rare. If the top browns too quickly, tent with foil.

    Time: PT30M

    Temperature: 400°F

16. Rest Baked Wellington

    Remove from oven and let the Wellington rest for 20 minutes before slicing.

    Time: PT20M

17. Prepare Red Wine Sauce

    In a small pot combine 1 cup red wine, sliced shallot, a crushed garlic clove, thyme sprigs, and peppercorns. Simmer until reduced by half. Add 1 cup beef stock and reduce again to coat the back of a spoon. Strain, return liquid to heat, whisk in 1 tbsp butter and 1 tsp balsamic vinegar.

    Time: PT15M

18. Slice and Serve

    Using a sharp knife, slice the Wellington into thick medallions. Plate with the red wine sauce and enjoy.

    Time: PT5M

Nutrition Facts

Calories

650

Protein

35 g

Carbohydrates

30 g

Fat

40 g

Fiber

2 g