Christmas Beef Wellington by Gordon Ramsay

Are you looking for the perfect centerpiece for your Christmas feast? Look no further! Gordon Ramsay’s Christmas Beef Wellington is a showstopping dish that will leave your family and friends in awe. This article will provide you with a step-by-step guide to creating this mouthwatering masterpiece, complete with expert tips from the world-renowned chef himself.

 

What is Beef Wellington?

Beef Wellington is a classic British dish consisting of a tender, juicy beef fillet encased in a delicious, flaky puff pastry. The beef is first seared and then coated in a rich mushroom duxelles before being wrapped in a layer of prosciutto and finally encased in the puff pastry.

 

Why Choose Gordon Ramsay’s Christmas Beef Wellington?

Gordon Ramsay’s Christmas Beef Wellington is the perfect festive dish for a number of reasons:

 

Gordon Ramsay’s Expertise

Gordon Ramsay is a world-famous chef known for his expertise in creating delicious, high-quality dishes. His Beef Wellington recipe is no exception, with his attention to detail and emphasis on quality ingredients ensuring a final result that is nothing short of spectacular.

 

The Perfect Festive Dish

Beef Wellington is not only a delectable dish, but it also makes for an impressive centerpiece that is sure to impress your guests during the holiday season. The combination of tender beef, rich mushroom duxelles, and golden puff pastry creates a truly memorable dining experience.

 

Ingredients

For the Beef Wellington

• 2 lb beef fillet, trimmed and tied
• Salt and freshly ground black pepper
• 2 tbsp vegetable oil
• 2 tbsp English mustard
• 8-10 slices prosciutto
• 1 lb puff pastry, thawed if frozen
• 1 large egg, beaten

 

For the Mushroom Duxelles

• 1 lb button mushrooms, finely chopped
• 2 shallots, minced
• 2 garlic cloves, minced
• 2 tbsp unsalted butter
• 2 tbsp fresh thyme leaves, chopped
• Salt and freshly ground black pepper

 

For the Red Wine Sauce

• 2 cups red wine
• 2 cups beef stock
• 1 shallot, minced
• 1 tbsp unsalted butter
• Salt and freshly ground black pepper

 

Preparing the Beef Wellington

Step 1: Searing the Beef

Season the beef fillet generously with salt and black pepper. In a large skillet, heat the vegetable oil over high heat. Sear the beef on all sides until it develops a beautiful golden-brown crust. This should take about 2-3 minutes per side. Once seared, transfer the beef to a plate and let it cool.

 

Step 2: Applying the Mustard

Once the beef has cooled, brush it with the English mustard, coating it evenly on all sides. Set the beef aside while you prepare the mushroom duxelles.

 

Step 3: Preparing the Mushroom Duxelles

In a large skillet, melt the butter over medium heat. Add the minced shallots and garlic, and sauté until they become translucent. Then, add the finely chopped mushrooms, thyme, salt, and pepper. Cook the mixture, stirring frequently, until the mushrooms have released their moisture and the mixture becomes a thick paste. This should take about 8-10 minutes. Remove the duxelles from the heat and let it cool.

 

Step 4: Wrapping the Beef in Prosciutto

Lay a sheet of plastic wrap on your work surface. Arrange the prosciutto slices on the plastic wrap, slightly overlapping each other, to create a rectangle large enough to wrap around the beef fillet. Spread the cooled mushroom duxelles evenly over the prosciutto, leaving a small border around the edges. Place the mustard-coated beef in the center of the prosciutto and duxelles, and use the plastic wrap to help roll the prosciutto around the beef, creating a tight, even layer. Twist the ends of the plastic wrap to secure the roll, and refrigerate for 30 minutes.

 

Step 5: Rolling the Puff Pastry

On a lightly floured surface, roll out the puff pastry to a rectangle large enough to encase the beef and prosciutto. Remove the beef from the refrigerator and unwrap it. Place the beef in the center of the puff pastry. Brush the edges of the pastry with the beaten egg, and fold the pastry over the beef, sealing the edges to create a tight package. Trim any excess pastry, and use a fork to crimp the edges for a decorative touch. Transfer the wrapped beef to a parchment-lined baking sheet, seam-side down.

 

Step 6: Assembling the Beef Wellington

Preheat your oven to 425°F (220°C). Brush the entire surface of the pastry with the beaten egg, and use a sharp knife to score a decorative pattern on the pastry, if desired. Be careful not to cut through the pastry completely. Refrigerate the assembled Beef Wellington for 15 minutes to firm up the pastry.

 

Cooking Instructions

Place the chilled Beef Wellington in the preheated oven and bake for 40-45 minutes, or until the pastry is golden brown and the internal temperature of the beef reaches 125°F (52°C) for medium-rare. Allow the Beef Wellington to rest for 10 minutes before carving.

 

Serving Suggestions

While the Beef Wellington is resting, prepare the red wine sauce by combining the red wine, beef stock, and minced shallot in a saucepan. Bring the mixture to a boil, then reduce the heat and simmer until the sauce has reduced by half. Whisk in the butter, and season with salt and pepper to taste. Serve the Beef Wellington sliced, drizzled with the red wine sauce, and accompanied by your favorite festive side dishes.

 

Gordon Ramsay’s Tips for a Perfect Beef Wellington

1. Use high-quality, well-trimmed beef fillet for the best results.
2. Make sure the mushroom duxelles is cooked down until it becomes a thick paste, as this will help prevent the pastry from becoming soggy.
3. Be sure to wrap the beef tightly in both the prosciutto and the puff pastry, as this will help maintain the Beef Wellington’s shape and prevent any leakage during cooking.
4. Allow the Beef Wellington to rest for 10 minutes after baking, as this will help the juices redistribute and ensure a tender, juicy final result.
5. Don’t be afraid to get creative with your pastry decorations, but be careful not to cut through the pastry completely when scoring.

 

Conclusion

Gordon Ramsay’s Christmas Beef Wellington is the ultimate showstopper for your holiday feast. With its tender, flavorful beef, rich mushroom duxelles, and flaky puff pastry, this dish is sure to impress your guests and become a festive favorite. By following this step-by-step guide and incorporating Gordon Ramsay’s expert tips, you can create a truly memorable dining experience.

 

 

FAQs

Can I prepare Beef Wellington in advance?

Yes, you can prepare Beef Wellington up to the point of assembling it with the puff pastry. Wrap it tightly and refrigerate for up to 24 hours before baking.

 

Can I use store-bought puff pastry for this recipe?

Yes, store-bought puff pastry will work well for this recipe. Just be sure to thaw it according to the package instructions if it’s frozen.

 

What side dishes should I serve with Beef Wellington?

Roasted or mashed potatoes, glazed carrots, green beans, or a simple green salad are all great accompaniments to Beef Wellington.

 

How do I reheat leftover Beef Wellington?

To reheat Beef Wellington, preheat your oven to 350°F (180°C) and place the leftovers on a baking sheet. Cover the Beef Wellington with aluminum foil to prevent over-browning, and heat for 15-20 minutes, or until heated through.

 

Can I substitute another type of meat for the beef in this recipe?

While Beef Wellington is traditionally made with beef fillet, you can also try using a pork tenderloin or a whole turkey breast for a twist on the classic dish. Just be sure to adjust the cooking time accordingly to ensure the meat is cooked to the desired doneness.