How To Make Individual Beef Wellington Like Gordon Ramsay – The Secrets To Success Revealed!

Embark on a culinary adventure as we delve into the secrets of creating mouthwatering individual Beef Wellington, a dish that has become synonymous with the legendary chef, Gordon Ramsay. This step-by-step guide will empower you to impress your guests or indulge in a luxurious dining experience in the comfort of your own home.

Ingredients: Gather the Finest

• 1 lb (450g) beef tenderloin, trimmed and cut into 4 equal-sized medallions
• 1 tbsp Dijon mustard
• 4 slices prosciutto
• 4 slices puff pastry, thawed
• 1 egg, beaten
• 1 tbsp chopped fresh parsley
• 2 tbsp olive oil
• Salt and pepper to taste

Equipment: Prepare Your Kitchen

• Sharp knife
• Cutting board
• Plastic wrap
• Rolling pin
• Baking sheet
• Parchment paper

Step 1: Season and Sear the Beef

• Season the beef medallions generously with salt and pepper.
• Heat the olive oil in a skillet over medium-high heat.
• Sear the beef for 2-3 minutes per side, or until browned on the outside but still pink in the center.

Step 2: Spread the Mustard and Wrap in Prosciutto

• Allow the beef to cool slightly.
• Spread a thin layer of Dijon mustard over the surface of each medallion.
• Wrap each medallion in a slice of prosciutto, pressing it down to adhere.

Step 3: Chill the Beef

• Wrap the beef medallions in plastic wrap and refrigerate for at least 30 minutes, or up to overnight. This will help the flavors meld and firm up the beef.

Step 4: Roll Out the Puff Pastry

• On a lightly floured surface, roll out the puff pastry into a rectangular shape, about 1/8-inch thick.

Step 5: Assemble the Beef Wellington

• Remove the beef medallions from the refrigerator and unwrap them.
• Place a beef medallion in the center of the puff pastry.
• Fold the pastry over the beef, pressing down to seal the edges.
• Trim any excess pastry and brush the top with the beaten egg.

Step 6: Chill and Bake

• Refrigerate the Beef Wellington for at least 30 minutes, or up to overnight. This will help the pastry to rest and rise.
• Preheat the oven to 400°F (200°C).
• Line a baking sheet with parchment paper and place the Beef Wellington on top.
• Bake for 25-30 minutes, or until the pastry is golden brown and the beef is cooked to your desired doneness.

Step 7: Garnish and Serve

• Remove the Beef Wellington from the oven and let it rest for 5 minutes before slicing.
• Sprinkle with chopped fresh parsley and serve immediately.

Perfecting the Duxelles

• 1 lb (450g) mushrooms, finely chopped
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp butter
• 1/4 cup dry white wine
• 1/4 cup heavy cream
• Salt and pepper to taste

Making the Red Wine Sauce

• 1 cup red wine
• 1 cup beef broth
• 1/4 cup tomato paste
• 1 bay leaf
• 1 sprig fresh thyme
• Salt and pepper to taste

Frequently Asked Questions

Q: Can I use other types of beef for this recipe?
A: Yes, you can use other tender cuts of beef, such as strip loin or rib eye steak.

Q: How do I know when the beef is cooked to medium-rare?
A: Insert a meat thermometer into the center of the beef. It should read 135°F (57°C) for medium-rare.

Q: Can I make this recipe ahead of time?
A: Yes, you can assemble the Beef Wellington up to 24 hours ahead of time and refrigerate it until ready to bake.