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Ultimate Easy Gordon Ramsay Style Beef Wellington

Cross-section of a perfectly cooked beef wellington recipe showing medium-rare tenderloin inside flaky pastry.
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Make an impressive centerpiece for your special occasion with this straightforward Beef Wellington recipe. You get tender beef tenderloin, savory mushroom duxelles, and flaky puff pastry, achieving that perfect medium-rare center every time.

Ingredients

Scale
  • 1 (2 to 2.5 lb) center-cut beef tenderloin (filet mignon)
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper
  • 1 tablespoon Dijon mustard
  • 1 pound cremini mushrooms, finely chopped
  • 2 shallots, finely chopped
  • 2 sprigs fresh thyme, leaves only
  • 1/4 cup dry white wine (optional)
  • 1/2 cup heavy cream
  • 1/2 cup dry sherry or Madeira (optional)
  • 12 thin slices prosciutto or Parma ham
  • 1 package (14.1 ounces) all-butter puff pastry, thawed
  • 1 large egg, beaten (for egg wash)
  • Flour, for dusting

Instructions

  1. Season the beef tenderloin generously on all sides with salt and pepper. Heat the olive oil in a large skillet over high heat until shimmering. Sear the beef on all sides until deeply browned, about 1 minute per side. Remove the beef from the skillet and let it cool slightly. Brush the entire surface of the beef with Dijon mustard.
  2. Prepare the duxelles: In the same skillet, add the chopped mushrooms and shallots. Cook over medium heat, stirring often, until all the moisture has evaporated and the mixture is dry and dark brown, about 15 to 20 minutes. Stir in the thyme leaves. If using, add the white wine and cook until evaporated. Stir in the heavy cream and sherry/Madeira (if using) and cook until the liquid is absorbed and the mixture is thick. Season with salt and pepper. Spread the duxelles mixture onto a plate to cool completely.
  3. Lay out a large piece of plastic wrap on your counter. Arrange the prosciutto slices on the plastic wrap, overlapping them slightly to form a rectangle large enough to wrap the entire tenderloin.
  4. Spread the cooled mushroom duxelles evenly over the layer of prosciutto. Place the seared beef tenderloin at one end of the prosciutto.
  5. Using the plastic wrap to help you, tightly roll the prosciutto and duxelles around the beef. Twist the ends of the plastic wrap tightly to secure the log shape. Refrigerate the wrapped beef for at least 30 minutes, or up to 24 hours, to firm up.
  6. On a lightly floured surface, roll out the puff pastry into a rectangle large enough to completely enclose the beef log. Remove the beef from the plastic wrap and place it on the pastry. Trim any excess pastry.
  7. Brush the edges of the pastry with the beaten egg wash. Fold the pastry over the beef, sealing the edges tightly. Trim any excess pastry from the ends and fold them neatly underneath the roast. You want a tight seal to prevent leaks.
  8. Wrap the entire Wellington tightly in plastic wrap again and chill for another 30 minutes. This step is key for a crisp crust.
  9. Preheat your oven to 400 degrees F (200 degrees C). Brush the entire surface of the chilled Wellington with the remaining egg wash. If desired, lightly score the top of the pastry with the back of a knife for decoration, being careful not to cut all the way through.
  10. Bake for 30 to 40 minutes for medium-rare (internal temperature of 125 to 130 degrees F). Use a meat thermometer inserted into the center of the thickest part of the beef.
  11. Remove the Beef Wellington from the oven and let it rest on a cutting board for 10 to 15 minutes before slicing thickly and serving.

Notes

  • Chilling the beef after searing and again after wrapping in pastry helps prevent the pastry from becoming soggy.
  • For individual servings, use single slices of tenderloin and smaller sheets of prosciutto and pastry.
  • If you want a very crisp bottom crust, place the Wellington on a preheated baking sheet for the first 15 minutes of baking.

Nutrition

Find it online: https://carlacooking.com/beef-wellington-recipe-for-1-roast/