Wrapped In Love And Pastry
Who better to learn a classic recipe from than the OG of British cuisine himself, Gordon Ramsay? This month, we’re serving up the most iconic and timeless British dish ever: the legendary Beef Wellington. Get ready to cook like a true culinary master!
Ingredients
- 2 beef fillets (400g each)
- Olive oil (for frying)
- 500g mixed wild mushrooms, cleaned
- 1 sprig thyme (leaves only)
- 500g puff pastry
- 8 slices Parma ham
- 2 egg yolks, beaten with 1 tbsp water and a pinch of salt
- Sea salt and freshly ground black pepper
- For the Red Wine Sauce:
- 2 tbsp olive oil
- 200g beef trimmings
- 4 large shallots, sliced
- 12 black peppercorns
- 1 bay leaf
- 1 sprig thyme
- Splash of red wine vinegar
- 1 bottle red wine (750ml)
- 750ml beef stock
Method
Wrap each beef fillet tightly in cling film to shape, and chill overnight.
The next day, remove the cling film and sear the beef fillets in hot olive oil for 30-60 seconds until browned all over. Let them cool.
L’Officiel India DigitalRead L’Officiel India in the digital libraryEvery issue and every cover story, on TCG Media.Read now
Finely chop the mushrooms and sauté them with thyme and seasoning until a paste (duxelle) form, about 10 minutes. Set aside to cool.
Roll out the puff pastry into rectangles large enough to wrap around the beef fillets. Chill them.
Lay 4 slices of Parma ham on cling film, overlapping slightly. Spread half the duxelle over the ham. Place a beef fillet on top, then roll the ham and duxelle around the beef using the cling film. Repeat for the other fillet and chill for 30 minutes.
Brush the pastry with egg wash. Remove the cling film from the beef, then wrap the pastry around each ham-covered fillet. Trim and brush with more egg wash. Chill again for 30 minutes.
For the Sauce: Fry the beef trimmings in olive oil until browned. Add the shallots, peppercorns, bay leaf, and thyme, cooking until golden. Pour in the vinegar and reduce. Add the wine and reduce again, then add the stock. Simmer for 1 hour, strain, and season.
Score the pastry, brush with egg wash, and bake at 200°C (Gas 6) for 15-20 minutes until golden brown. Rest for 10 minutes before slicing.
Reheat the sauce and serve with the Beef Wellington.
Big shoutout to the legendary Gordon Ramsay for this incredible Beef Wellington recipe! Perfect to try this September—nothing says cozy fall vibes like a beautifully wrapped, mouthwatering beef fillet.
Spotted a mistake, or your photo used without permission? Report a correction
