I Only Made Gordon Ramsay Recipes For 24 Hours
I Only Made Gordon Ramsay Recipes For 24 Hours is a hard British recipe that serves 4. 650 calories per serving. Recipe by BuzzFeedVideo on YouTube.
Prep: 1 hr 27 min | Cook: 35 min | Total: 2 hrs 22 min
Cost: $17.50 total, $4.38 per serving
Ingredients
- 2 lb Beef Tenderloin Fillet (trimmed, wrapped in cling film)
- 2 tablespoon English Mustard (for brushing the beef)
- 8 oz Mushrooms (finely chopped for duxelles)
- 2 teaspoon Fresh Thyme (leaves stripped)
- 6 slice Parma Ham (thinly sliced)
- 1 sheet Puff Pastry (thawed if frozen, about 12x12 inches)
- 1 large Egg (beaten for egg wash)
- to taste pinch Salt (seasoning)
- to taste pinch Black Pepper (freshly ground)
- 2 tablespoon Olive Oil (for searing the beef)
- 1 tablespoon Butter (added to pan for color)
Instructions
Season and Brush Beef
Pat the beef tenderloin dry, season generously with salt and pepper, and brush all sides with English mustard.
Time: PT5M
Sear the Beef
Heat olive oil in a skillet over high heat. When shimmering, add the beef and sear 2 minutes per side until browned. Add butter during the last 30 seconds for a richer color, then remove and let rest on a plate.
Time: PT5M
Temperature: High heat
Prepare Mushroom Duxelles
Finely chop the mushrooms and thyme. Add to a hot, dry skillet, cooking over medium‑high heat until the moisture evaporates and the mixture turns paste‑like, about 8‑10 minutes. Season with salt and pepper.
Time: PT10M
Temperature: Medium‑high
Cool Duxelles
Transfer the mushroom mixture to a bowl and let it cool completely (about 5 minutes).
Time: PT5M
Wrap Beef with Duxelles and Parma Ham
Lay out a sheet of plastic wrap. Spread the cooled duxelles evenly over the seared beef, then layer the Parma ham slices on top, pressing gently so the ham adheres to the duxelles.
Time: PT5M
Chill Wrapped Beef
Place the tightly wrapped beef log in the refrigerator for 15 minutes to set its shape.
Time: PT15M
Roll and Wrap Puff Pastry
On a lightly floured surface, roll the puff pastry into a rectangle large enough to encase the beef. Unwrap the chilled beef and place it in the center. Fold the pastry over, sealing edges, and trim any excess. Use the pastry brush to seal seams.
Time: PT10M
Second Chill
Wrap the pastry‑covered beef in plastic wrap again and refrigerate for 20 minutes. This firms the pastry and prevents shrinkage during baking.
Time: PT20M
Preheat Oven
Preheat the oven to 400°F (200°C).
Time: PT10M
Temperature: 400°F
Apply Egg Wash
Beat the egg and brush the entire surface of the pastry with the egg wash for a glossy finish.
Time: PT2M
Bake Beef Wellington
Place the Wellington on a parchment‑lined baking sheet and bake for 25 minutes, or until the pastry is golden brown and the internal temperature of the beef reaches 130°F (54°C) for medium‑rare.
Time: PT25M
Temperature: 400°F
Rest and Slice
Remove from oven and let rest for 10 minutes before slicing. This allows juices to redistribute and the pastry to set.
Time: PT10M
Nutrition Facts
- Calories
- 650
- Protein
- 30g
- Carbohydrates
- 45g
- Fat
- 35g
- Fiber
- 2g
Dietary info: Contains gluten, Contains dairy, Contains egg
Allergens: Wheat, Egg, Dairy, Mustard
Ingredient Substitutions
- Instead of Beef Tenderloin Fillet: Beef ribeye roast, Pork tenderloin
- Instead of English Mustard: Dijon mustard
- Instead of Mushrooms: Cremini mushrooms, Portobello (finely diced)
- Instead of Fresh Thyme: Dried thyme (use 1/3 amount)
- Instead of Parma Ham: Prosciutto di Parma, Thinly sliced ham
- Instead of Puff Pastry: Homemade puff pastry
- Instead of Egg: Egg white
- Instead of Olive Oil: Vegetable oil, Grapeseed oil
- Instead of Butter: Margarine
Equipment Needed
- Chef's Knife
- Cutting Board
- Skillet
- Oven
- Baking Sheet
- Parchment Paper
- Rolling Pin
- Plastic Wrap
- Pastry Brush
- Mixing Bowl
- Timer (optional)
Critical Steps — Do Not Skip
- Season and brush the beef with mustard
- Sear the beef quickly to develop flavor
- Prepare a dry mushroom duxelles
- Wrap beef tightly with duxelles and Parma ham
- Chill the wrapped beef before pastry
- Roll and seal puff pastry around the beef
- Second chill to firm pastry
- Bake to a golden crust while keeping the interior medium‑rare
Chef Tips from the Video
- Use high‑quality, all‑butter puff pastry for the best lift and flavor.
- Brush the beef with a thin layer of English mustard; it adds a subtle tang and helps the duxelles adhere.
- Resting the Wellington after baking keeps the juices inside and makes slicing cleaner.
Troubleshooting
Pastry becomes soggy after baking.
Make sure the duxelles are completely dry before wrapping and chill the wrapped beef thoroughly. You can also brush a thin layer of melted butter on the pastry before the egg wash for extra barrier.
Beef is overcooked (well done).
Sear quickly on high heat and monitor internal temperature with a thermometer; remove from oven at 130°F for medium‑rare and let rest.
Pastry cracks or tears while wrapping.
Keep the pastry cold, roll on a lightly floured surface, and use the pastry brush to seal seams. If needed, patch with a small piece of extra pastry.
Storage
Refrigerator: Store leftovers tightly wrapped in plastic wrap for up to 2 days.
Freezer: Can freeze uncut Wellington wrapped in foil and freezer bag for up to 1 month; reheat in oven.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Prepare the mushroom duxelles and wrap the beef a day ahead; keep refrigerated.
- Puff pastry can be rolled and wrapped in advance, then frozen; bake from frozen adding a few extra minutes.
Frequently Asked Questions
What is the cultural significance and history of Beef Wellington in British cuisine?
Beef Wellington is a classic British centerpiece traditionally served at holiday feasts and formal occasions. It evolved in the 19th century, named after the Duke of Wellington, and symbolizes elegance and celebration in British culinary tradition.
What are the traditional regional variations of Beef Wellington in England?
While the core components—beef, mushroom duxelles, and puff pastry—remain constant, some regions add pâté, use different herbs, or substitute the pastry with a shortcrust. In Scotland, a whisky‑infused glaze is occasionally used.
How is Beef Wellington traditionally served in a British dinner setting?
It is typically sliced thick, plated on a warm platter, and served with roasted vegetables, a red wine reduction, and sometimes a side of creamy mashed potatoes. The presentation is often elegant, reflecting its status as a celebratory dish.
What occasions or celebrations is Beef Wellington traditionally associated with in British culture?
Beef Wellington is most commonly served at Christmas, New Year’s, weddings, and other special gatherings where a luxurious main course is desired. Its impressive appearance makes it a favorite for formal dinner parties.
What authentic traditional ingredients are essential for Beef Wellington versus acceptable substitutes?
Authentic ingredients include high‑quality beef tenderloin, English mustard, mushroom duxelles, Parma ham, and all‑butter puff pastry. Acceptable substitutes are beef ribeye roast for the meat, Dijon mustard for English mustard, and prosciutto if Parma ham is unavailable.
What other British dishes pair well with Beef Wellington?
Classic pairings include roasted root vegetables, butter‑glazed carrots, sautéed green beans, and a rich red wine or Madeira sauce. A light green salad with vinaigrette balances the richness of the Wellington.
What are the most common mistakes to avoid when making Beef Wellington at home?
Common errors include over‑cooking the beef, using wet mushroom duxelles that make the pastry soggy, and not chilling the wrapped beef enough before baking. Follow each chilling step and keep the pastry cold for best results.
Why does this Beef Wellington recipe use a brief high‑heat sear instead of cooking the beef fully before wrapping?
The quick sear creates a flavorful crust while keeping the interior rare, which allows the meat to finish cooking gently inside the pastry. Fully cooking the beef first would result in a dry interior once baked.
Can I make Beef Wellington ahead of time and how should I store it before baking?
Yes, you can assemble the Wellington up to the second chill step, then keep it wrapped in plastic and refrigerated for up to 24 hours. Bake directly from the fridge, adding a couple of minutes to the baking time if needed.
What does the YouTube channel BuzzFeedVideo specialize in?
The YouTube channel BuzzFeedVideo specializes in fast‑paced, entertaining food challenges, recipe recreations, and trend‑driven cooking videos that blend humor with clear step‑by‑step instructions.
How does the YouTube channel BuzzFeedVideo's approach to British cooking differ from other cooking channels?
BuzzFeedVideo often tackles iconic British dishes through bold challenges, like the 24‑hour Gordon Ramsay marathon, focusing on viewer engagement and rapid execution, whereas traditional cooking channels may present more methodical, instructional formats.
Last updated: August 30, 2026
