I love Gordon Ramsay. I followed him from the start. I was intimidated to try this Beef Wellington not until I watched his video. He inspired me to create. You should also try this, I promise this is not as difficult as it looks!
Ingredients
Beef
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Salt & pepper
grapeseed oil
Dijon mustard
prosciutto slices
Mushroom
Egg
How to make Gordon Ramsay’s Beef Wellington
Step 1: Generously season all sides of the beef with salt and pepper. Press the salt and pepper using your hands while rolling and shaping the beef into a cylinder.
Step 2: Add the grapeseed oil to a hot cast-iron skillet. Add the beef and sear for about a minute on each side.
Step 3: To a sheet tray, transfer the beef and pour the juices over it. Brush the Dijon mustard all over the beef while still hot. Leave the beef to rest.
Step 4: Moisten a cutting board using a moist damp towel. On the board, layer three pieces of plastic wrap overlapping each other.
Step 5: Trim 2 to 3 pancakes into squares the length of the tenderloin. Note that the pieces of pancakes needed to depend on the width of the tenderloin. Vertically line the pancakes on the plastic, then layer on the slices of prosciutto. Over the ham, spread the mushroom duxelles.
Step 6: Sprinkle with salt and pepper. Over the mushrooms, pour the resting juices from the beef. At the bottom of the crepe, put the beef.
Step 7: Lift the crepe as you pull over the beef using the plastic wrap. Roll it completely, smoothing the plastic and twisting the ends to make a tight package. Place the roll in the fridge for at least 20 minutes.
Step 8: Prepare the oven. Preheat it to 425 degrees if using a convection oven or 450 degrees F for non-convection.
Step 9: Layer another 3 pieces of plastic wrap on the moistened cutting board. In the centre, place the puff pastry, then evenly roll it into 1/8-inch thickness using a rolling pin. If needed, trim the beef.
Step 10: Now, unwrap the beef and lay it on the pastry about 1/3 way up. With egg wash, lightly brush the pastry and sprinkle with salt and pepper.
Ingredients
- Beef
- Salt & pepper
- grapeseed oil
- Dijon mustard
- prosciutto slices
- Mushroom
- Egg
Instructions
Step 1: Generously season all sides of the beef with salt and pepper. Press the salt and pepper using your hands while rolling and shaping the beef into a cylinder.
Step 2: Add the grapeseed oil to a hot cast-iron skillet. Add the beef and sear for about a minute on each side.
Step 3: To a sheet tray, transfer the beef and pour the juices over it. Brush the Dijon mustard all over the beef while still hot. Leave the beef to rest.
Step 4: Moisten a cutting board using a moist damp towel. On the board, layer three pieces of plastic wrap overlapping each other.
Step 5: Trim 2 to 3 pancakes into squares the length of the tenderloin. Note that the pieces of pancakes needed to depend on the width of the tenderloin. Vertically line the pancakes on the plastic, then layer on the slices of prosciutto. Over the ham, spread the mushroom duxelles.
Step 6: Sprinkle with salt and pepper. Over the mushrooms, pour the resting juices from the beef. At the bottom of the crepe, put the beef.
Step 7: Lift the crepe as you pull over the beef using the plastic wrap. Roll it completely, smoothing the plastic and twisting the ends to make a tight package. Place the roll in the fridge for at least 20 minutes.
Step 8: Prepare the oven. Preheat it to 425 degrees if using a convection oven or 450 degrees F for non-convection.
Step 9: Layer another 3 pieces of plastic wrap on the moistened cutting board. In the centre, place the puff pastry, then evenly roll it into 1/8-inch thickness using a rolling pin. If needed, trim the beef.
Step 10: Now, unwrap the beef and lay it on the pastry about 1/3 way up. With egg wash, lightly brush the pastry and sprinkle with salt and pepper.
