Gordon Ramsay’s Classic Beef Wellington

Name: Gordon Ramsay’s Classic Beef Wellington
Ingredients: beef fillet; salt; freshly ground black pepper; oil; mustard; shiitake mushrooms; butter; oil; cremini mushrooms; dried porcini mushrooms; morel mushrooms; pressed garlic cloves; chestnuts; thyme leaves; 1 egg; milk; melted butter; flour; coarse sea salt; red wine; shallot; garlic; thyme; whole spices; beef stock; balsamic vinegar

#beef#wellington#duxelles#puff pastry#mushrooms

This classic Beef Wellington stars a tender beef fillet coated with a rich mushroom duxelles, wrapped in prosciutto and crepe layers, then encased in golden puff pastry. Served with a luscious red wine sauce, it’s an impressive centerpiece for any special occasion.

Ingredients extracted via AI

beef filletsaltfreshly ground black pepperoilmustardshiitake mushroomsbutteroilcremini mushroomsdried porcini mushroomsmorel mushroomspressed garlic cloveschestnutsthyme leaves1 eggmilkmelted butterflourcoarse sea saltred wineshallotgarlicthymewhole spicesbeef stockbalsamic vinegar

Procedure generated via AI

Thoroughly pat the beef fillet dry, making sure to dry all sides and edges.
Season the beef generously with salt and freshly ground black pepper on all sides and the ends.
Heat oil in a cast-iron skillet until smoking, then place the beef in the pan and press firmly to sear all sides, creating a beautiful crust.
Sear the beef evenly on all sides, including the ends, to develop a uniform crust.
After searing, let the beef rest briefly, then brush it all over with mustard while still warm.
Place the mustard-coated beef uncovered in the refrigerator to chill.
Prepare the mushroom duxelles by blending shiitake, cremini, dried porcini, and morel mushrooms into a fine paste.
Sauté the mushroom paste over medium heat with butter and oil, then add chopped shallots, garlic, chestnuts, and thyme. Pulse lightly to retain some texture.
Cook the mixture slowly for 5 to 7 minutes, stirring regularly until thick and dry. Season with salt and pepper to taste.
Cool the duxelles in a bowl in the refrigerator uncovered.