Soft Boil Stories

Tag: Gordon Ramsay beef wellington

  • Beef Wellington (The Showstopper You Can Actually Make)

    Beef Wellington (The Showstopper You Can Actually Make)

    Beef Wellington has a reputation. Fancy. Hard. Only for chefs. Not true. Yes, it takes time. But step by step, you can do this. Tender beef. Mushroom duxelles. Prosciutto. Golden pastry. Holiday hero.

    Ingredients

    Serves 4-6.

    • 1½ lb (675g) beef tenderloin center-cut
    • 2 tbsp olive oil
    • 1 lb (450g) mushrooms (cremini or button), finely chopped
    • 2 shallots, finely chopped
    • 2 cloves garlic, minced
    • 2 tbsp fresh thyme leaves
    • 6 slices prosciutto
    • 1 sheet puff pastry (about 9×12 inches), thawed
    • 2 tbsp Dijon mustard
    • 1 egg, beaten (for egg wash)
    • Salt and black pepper
    • Flour for dusting

    Step-by-Step Instructions

    Step 1: Sear Beef

    1. Season beef generously with salt and pepper. Heat oil in a skillet over high heat. Sear all sides until browned (2-3 minutes total). Brush with Dijon mustard. Cool completely.

    Step 2: Make Duxelles

    1. In the same skillet, cook mushrooms, shallots, garlic, and thyme over medium-high heat until moisture evaporates (8-10 minutes). Spread on a plate to cool.

    Step 3: Wrap in Prosciutto

    1. Lay prosciutto slices on plastic wrap, overlapping slightly. Spread mushroom mixture over prosciutto. Place beef in center. Roll tightly using plastic wrap. Refrigerate 30 minutes.

    Step 4: Wrap in Pastry

    1. Roll puff pastry on a floured surface. Unwrap beef and place in center. Fold pastry over, sealing edges. Trim excess. Brush with egg wash. Refrigerate 30 minutes.

    Step 5: Bake

    1. Preheat oven to 400°F (200°C). Line baking sheet with parchment.
    2. Place Wellington seam-side down. Brush with more egg wash. Score decorative lines on top.
    3. Bake 35-40 minutes until pastry is golden and beef reaches 125°F (52°C) for medium-rare.

    Step 6: Rest & Serve

    1. Rest 10 minutes. Slice into thick rounds. Serve with red wine sauce or gravy.

    Summary

    Prep Time: 40 min + chilling | Bake Time: 40 min | Total: 1 hour 20 min + chilling

    Yield: 4-6 servings | Difficulty: Hard (but worth it)

    Storage Notes

    Best fresh. Leftovers fridge 3 days. Reheat in oven at 325°F for 10-15 minutes (pastry won’t be as crisp). Freeze uncooked Wellington for 3 months. Bake from frozen (add 15-20 minutes).