I Only Made Gordon Ramsay Recipes For 24 Hours

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

1. Season and Brush Beef

   Pat the beef tenderloin dry, season generously with salt and pepper, and brush all sides with English mustard.

   Time: PT5M

2. 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

3. 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

4. Cool Duxelles

   Transfer the mushroom mixture to a bowl and let it cool completely (about 5 minutes).

   Time: PT5M

5. 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

6. Chill Wrapped Beef

   Place the tightly wrapped beef log in the refrigerator for 15 minutes to set its shape.

   Time: PT15M

7. 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

8. 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

9. Preheat Oven

   Preheat the oven to 400°F (200°C).

   Time: PT10M

   Temperature: 400°F

10. Apply Egg Wash

    Beat the egg and brush the entire surface of the pastry with the egg wash for a glossy finish.

    Time: PT2M

11. 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

12. 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