Preparing Gordon Ramsay's Beef Wellington in Just 5 Easy Steps

In the culinary world, Beef Wellington is a classic dish that never fails to impress. Here's a comprehensive guide to preparing this delectable dish, based on the techniques of renowned chef Gordon Ramsay.

The Beef Wellington starts with a layer of puff pastry, approximately 1/8 inch thick. To ensure maximum flakiness, it's essential to keep the pastry cold right up until baking. The pastry is brushed with beaten egg, and the edges are also given a similar treatment.

The duxelles mushrooms, a rich mixture of finely chopped mushrooms, shallots, and herbs, form the heart of the Beef Wellington. To prevent the pastry from becoming soggy, it's crucial to cook the duxelles until they practically squeak.

The chilled prosciutto-wrapped beef is placed seam-side down on the pastry. If prosciutto isn't available, thinly sliced pancetta or good-quality smoked ham can be used as a substitute.

The Wellington is then chilled for another 30 minutes before baking. The oven is preheated to 400°F (200°C) for baking the Wellington. It is baked for 30-35 minutes until deep golden brown and reaches an internal temperature of 125°F for medium-rare. An instant-read thermometer is crucial for checking the internal temperature of the Wellington.

The Beef Wellington can be prepared ahead of time and refrigerated for up to 24 hours before baking, adding 5-10 minutes to the baking time. It's also important to note that the beef Wellington can be frozen before baking for up to a month. Thaw overnight in the fridge before baking as usual. Although the pastry might not be quite as flaky, it will still taste amazing.

When reheating the Wellington, it's recommended to avoid the microwave and instead warm slices in a 300°F oven for about 10 minutes. It's also advisable to let the Wellington rest for at least 10 minutes before slicing. A serrated knife should be used to slice the Wellington in gentle sawing motions.

The nutritional information for each slice of the beef Wellington is approximately 650 calories, 45g protein, and varies depending on specific ingredients.

First published in 1998, Gordon Ramsay's Beef Wellington recipe has stood the test of time as a culinary masterpiece. With its rich flavours and elegant presentation, it's no wonder that this dish remains a favourite among food lovers.