Gordon Ramsay: Beef Wellington

Gordon Ramsay, the celebrity chef and restaurateur, is well-known for his fiery personality and impressive culinary skills. One of his most iconic dishes is the Beef Wellington, a classic British dish that is often considered one of the most challenging dishes to master. In this article, we will explore Gordon Ramsay’s version of the Beef Wellington, including its history, preparation, and cooking tips.

History of Beef Wellington

Beef Wellington is a dish that dates back to the early 19th century, and its origins are somewhat unclear. Some historians believe that it was created in honor of the Duke of Wellington, while others speculate that it was simply named after the Wellington boot, which it resembled in shape. Regardless of its origins, the dish quickly became a popular choice for formal dinners and special occasions, and it has remained a staple of British cuisine ever since.

Preparation of Beef Wellington

Beef Wellington is a dish that requires several steps, and it is essential to have all of the ingredients prepared and ready before beginning the cooking process. The dish consists of a tenderloin of beef that is coated in a layer of mushroom duxelles and prosciutto before being wrapped in puff pastry and baked.

Ingredients:

• 2-pound beef tenderloin
• 1 pound mushrooms, finely chopped
• 2 shallots, finely chopped
• 2 garlic cloves, minced
• 1 tablespoon thyme leaves, chopped
• 1/2 cup white wine
• 6-8 slices prosciutto
• 1 pound puff pastry
• 1 egg, beaten
• Salt and pepper
• Olive oil
• Butter

Instructions:

1. Preheat the oven to 425°F.
2. Season the beef tenderloin generously with salt and pepper.
3. Heat a large skillet over medium-high heat, and add a tablespoon of olive oil and a tablespoon of butter.
4. Sear the beef on all sides until browned, then set it aside to rest.
5. In the same skillet, add another tablespoon of olive oil and a tablespoon of butter.
6. Add the mushrooms, shallots, garlic, and thyme, and cook until the mushrooms release their liquid and begin to brown.
7. Deglaze the skillet with white wine, and continue to cook until the liquid has evaporated.
8. Spread the mushroom mixture out on a sheet of plastic wrap, and place the prosciutto slices on top.
9. Place the seared beef on top of the prosciutto, and roll it up tightly using the plastic wrap.
10. Refrigerate the beef for 15-20 minutes to allow it to set.
11. Roll out the puff pastry on a lightly floured surface, and place the beef in the center.
12. Brush the edges of the pastry with the beaten egg, and fold the pastry over the beef, pressing the edges to seal.
13. Trim off any excess pastry, and use a knife to score the top of the pastry.
14. Brush the pastry with more beaten egg, and place the beef on a baking sheet lined with parchment paper.
15. Bake the Beef Wellington for 35-40 minutes, or until the pastry is golden brown and the beef is cooked to your liking.

Cooking Tips:

• Be sure to use high-quality ingredients, especially when it comes to the beef tenderloin. Look for a piece of meat that is well-marbled and free of any sinew or connective tissue.
• It’s important to allow the mushroom mixture to cool before spreading it on the prosciutto, as this will prevent the prosciutto from becoming too moist.
• When rolling the beef in the plastic wrap, be sure to roll it tightly to ensure that it holds its shape during cooking