• 2 egg yolks, beaten with 1 tbsp water and a pinch of salt
• Sea salt and freshly ground black pepper
Ingredients for the red wine sauce:
• 2 tbsp olive oil
• 200g beef trimmings (ask the butcher to reserve these when trimming the fillet)
• 4 large shallots, peeled and sliced
• 12 black peppercorns
• 1 bay leaf
• 1 thyme sprig
• Splash of red wine vinegar
• 1 x 750ml bottle red wine
• 750ml beef stock
​
Directions: (comment if you need any help)
1. Wrap each piece of beef tightly in a triple layer of cling film to set its shape, then chill overnight.
2. Remove the cling film, then quickly sear the beef fillets in a hot pan with a little olive oil for 30-60 seconds until browned all over and rare in the middle. Remove from the pan and leave to cool.
3. Finely chop the mushrooms and fry in a hot pan with a little olive oil, the thyme leaves and some seasoning. When the mushrooms begin to release their juices, continue to cook over a high heat for about 10 minutes until all the excess moisture has evaporated and you are left with a mushroom paste (known as a duxelle). Remove the duxelle from the pan and leave to cool.
4. Cut the pastry in half, place on a lightly floured surface and roll each piece into a rectangle large enough to envelop one of the beef fillets. Chill in the refrigerator.
5. Lay a large sheet of cling film on a work surface and place 4 slices of Parma ham in the middle, overlapping them slightly, to create a square. Spread half the duxelle evenly over the ham.
6. Season the beef fillets, then place them on top of the mushroom-covered ham. Using the cling film, roll the Parma ham over the beef, then roll and tie the cling film to get a nice, evenly thick log. Repeat this step with the other beef fillet, then chill for at least 30 minutes.
7. Brush the pastry with the egg wash. Remove the cling film from the beef, then wrap the pastry around each ham-wrapped fillet. Trim the pastry and brush all over with the egg wash. Cover with cling film and chill for at least 30 minutes.
8. Meanwhile, make the red wine sauce. Heat the oil in a large pan, then fry the beef trimmings for a few minutes until browned on all sides. Stir in the shallots with the peppercorns, bay and thyme and continue to cook for about 5 minutes, stirring frequently, until the shallots turn golden brown.
9. Pour in the vinegar and let it bubble for a few minutes until almost dry. Now add the wine and boil until almost completely reduced. Add the stock and bring to the boil again. Lower the heat and simmer gently for 1 hour, removing any scum from the surface of the sauce, until you have the desired consistency. Strain the liquid through a fine sieve lined with muslin. Check for seasoning and set aside.
10. When you are ready to cook the beef wellingtons, score the pastry lightly and brush with the egg wash again, then bake at 200°C/Gas 6 for 15-20 minutes until the pastry is golden brown and cooked. Rest for 10 minutes before carving.
11. Meanwhile, reheat the sauce. Serve the beef wellingtons sliced, with the sauce as an accompaniment.
Enjoy 🙂
TerryStan
Looks juicy how was the flavor?
picklecruncher
Yum! I make it with prosciutto rather than parma ham. It looks great! Hope it was delicious.
HashBrownRepublic
Looks great!
Hot take: Jack Mancuso has a better Beef Wellington than Gordon Ramsay, and Jack one the internet beef between the two of them
OptimalCheesecake527
“Monsieur le duc, you will have ze beef?”
—Jean Louis de Brugliere (me)
Salpal777
Gordon will probably spit take it tho then embarrass you in front of a live audience
Green-Cardiologist27
Valiant effort and you were close. But you cooked it a bit too long and cut it way too fast. I’m also thinking your pan was not hot enough during the sear. Clean those up and you are in for a huge success. Everything else looks on point.
justsomebro10
You cut it too fast and let all the juice out. Now it’s all soggy. Otherwise looks great to me.
cookingflower
Rest you meat…
WindTreeRock
I feel so lucky I was able to eat beef Wellington at a little bar near me before they took it off the menu. It was wonderful. (Was just too much effort for the staff to make every day.)
OGmojo
Its f*$@%&! leather you donkey and its bloody bleeding everywhere! Thats a 1. – Gordan Ramsay style critique
lameburrito
Sharpen your knife
Interesting-Ad-7238
Soggy bottom
NessLeonhart
i’ve always wanted to try this but i can’t afford to eat at the type of restaurants that serve it, and it seems like it’s difficult to get right if i were to cook it myself. i’d hate to waste the ingredient cost.
Let it rest and don’t cut it with a chainsaw next time, but nice job on a first attempt 🤘🥂
khorijinn
I’d toss that straight back into the oven for another hour.
starsky1984
Everyone saying that he cut it too fast, but if you leave it for long enough for the juices to reabsorb, then won’t it get too cold to serve? Do you quickly heat it up again?
callMEmrPICKLES
Literally just ate one today at Hell’s Kitchen. It was delicious.
JordyG11
Looking for Gordon’s reaction🤣
DoTheRightThing1976
Nice! I haven’t tasted a Gordon Ramsay Beef Wellington yet. (But I plan to go try it from the lunch menu. Just don’t know when.) That’s a super ambitious undertaking, so kudos to you!
Bacnnator
Finally some good fucking food
gacman47
With lots of butter? Kidding aside, looks great.
magusonline
What makes this particularly Ramsay style? It’s overcooked and not rested, and just leaked everywhere.
Still props for attempting such a dish, and I’m sure was still delicious
greeceisthelife
Is beef wellington technically a burrito?
AppointmentSmooth475
Sus
ProlapseParty
This person cooks
Right-Speaker4434
Looks good 😋
Outrageousirish
Something happened to your puff pastry. It didn’t puff. And do wait to cut juice should not be running out on the board. But I’ve made this very recipe it’s very tasty. And yours still looks like dinner to me.
growingwithnate
Pro tip. When cutting meat like this keep downward pressure on the knife when pulling back to keep from having those lines.
30 Comments
Ingredients:
• 2 x 400g beef fillets
• Olive oil, for frying
• 500g mixture of wild mushrooms, cleaned
• 1 thyme sprig, leaves only
• 500g puff pastry
• 8 slices of Parma ham
• 2 egg yolks, beaten with 1 tbsp water and a pinch of salt
• Sea salt and freshly ground black pepper
Ingredients for the red wine sauce:
• 2 tbsp olive oil
• 200g beef trimmings (ask the butcher to reserve these when trimming the fillet)
• 4 large shallots, peeled and sliced
• 12 black peppercorns
• 1 bay leaf
• 1 thyme sprig
• Splash of red wine vinegar
• 1 x 750ml bottle red wine
• 750ml beef stock
​
Directions: (comment if you need any help)
1. Wrap each piece of beef tightly in a triple layer of cling film to set its shape, then chill overnight.
2. Remove the cling film, then quickly sear the beef fillets in a hot pan with a little olive oil for 30-60 seconds until browned all over and rare in the middle. Remove from the pan and leave to cool.
3. Finely chop the mushrooms and fry in a hot pan with a little olive oil, the thyme leaves and some seasoning. When the mushrooms begin to release their juices, continue to cook over a high heat for about 10 minutes until all the excess moisture has evaporated and you are left with a mushroom paste (known as a duxelle). Remove the duxelle from the pan and leave to cool.
4. Cut the pastry in half, place on a lightly floured surface and roll each piece into a rectangle large enough to envelop one of the beef fillets. Chill in the refrigerator.
5. Lay a large sheet of cling film on a work surface and place 4 slices of Parma ham in the middle, overlapping them slightly, to create a square. Spread half the duxelle evenly over the ham.
6. Season the beef fillets, then place them on top of the mushroom-covered ham. Using the cling film, roll the Parma ham over the beef, then roll and tie the cling film to get a nice, evenly thick log. Repeat this step with the other beef fillet, then chill for at least 30 minutes.
7. Brush the pastry with the egg wash. Remove the cling film from the beef, then wrap the pastry around each ham-wrapped fillet. Trim the pastry and brush all over with the egg wash. Cover with cling film and chill for at least 30 minutes.
8. Meanwhile, make the red wine sauce. Heat the oil in a large pan, then fry the beef trimmings for a few minutes until browned on all sides. Stir in the shallots with the peppercorns, bay and thyme and continue to cook for about 5 minutes, stirring frequently, until the shallots turn golden brown.
9. Pour in the vinegar and let it bubble for a few minutes until almost dry. Now add the wine and boil until almost completely reduced. Add the stock and bring to the boil again. Lower the heat and simmer gently for 1 hour, removing any scum from the surface of the sauce, until you have the desired consistency. Strain the liquid through a fine sieve lined with muslin. Check for seasoning and set aside.
10. When you are ready to cook the beef wellingtons, score the pastry lightly and brush with the egg wash again, then bake at 200°C/Gas 6 for 15-20 minutes until the pastry is golden brown and cooked. Rest for 10 minutes before carving.
11. Meanwhile, reheat the sauce. Serve the beef wellingtons sliced, with the sauce as an accompaniment.
Enjoy 🙂
Looks juicy how was the flavor?
Yum! I make it with prosciutto rather than parma ham. It looks great! Hope it was delicious.
Looks great!
Hot take: Jack Mancuso has a better Beef Wellington than Gordon Ramsay, and Jack one the internet beef between the two of them
“Monsieur le duc, you will have ze beef?”
—Jean Louis de Brugliere (me)
Gordon will probably spit take it tho then embarrass you in front of a live audience
Valiant effort and you were close. But you cooked it a bit too long and cut it way too fast. I’m also thinking your pan was not hot enough during the sear. Clean those up and you are in for a huge success. Everything else looks on point.
You cut it too fast and let all the juice out. Now it’s all soggy. Otherwise looks great to me.
Rest you meat…
I feel so lucky I was able to eat beef Wellington at a little bar near me before they took it off the menu. It was wonderful. (Was just too much effort for the staff to make every day.)
Its f*$@%&! leather you donkey and its bloody bleeding everywhere! Thats a 1. – Gordan Ramsay style critique
Sharpen your knife
Soggy bottom
i’ve always wanted to try this but i can’t afford to eat at the type of restaurants that serve it, and it seems like it’s difficult to get right if i were to cook it myself. i’d hate to waste the ingredient cost.
what did you think of the process?
https://youtu.be/hwBBYQDJnfs
Let it rest and don’t cut it with a chainsaw next time, but nice job on a first attempt 🤘🥂
I’d toss that straight back into the oven for another hour.
Everyone saying that he cut it too fast, but if you leave it for long enough for the juices to reabsorb, then won’t it get too cold to serve? Do you quickly heat it up again?
Literally just ate one today at Hell’s Kitchen. It was delicious.
Looking for Gordon’s reaction🤣
Nice! I haven’t tasted a Gordon Ramsay Beef Wellington yet. (But I plan to go try it from the lunch menu. Just don’t know when.) That’s a super ambitious undertaking, so kudos to you!
Finally some good fucking food
With lots of butter? Kidding aside, looks great.
What makes this particularly Ramsay style? It’s overcooked and not rested, and just leaked everywhere.
Still props for attempting such a dish, and I’m sure was still delicious
Is beef wellington technically a burrito?
Sus
This person cooks
Looks good 😋
Something happened to your puff pastry. It didn’t puff. And do wait to cut juice should not be running out on the board. But I’ve made this very recipe it’s very tasty. And yours still looks like dinner to me.
Pro tip. When cutting meat like this keep downward pressure on the knife when pulling back to keep from having those lines.