Chef Gordon Ramsay modernizes the classic Beef Wellington recipe with his trusty cast iron skillet, which gives the beef fillet color, depth, and flavor. Dijon mustard tenderizes, marinates, and gives a gentle kick to the filet mignon. Layers of prosciutto, savory chive crepe, a mushroom mixture, and puff pastry literally seal the deal on what will become your go-to recipe to impress.
What Is Beef Wellington?
A traditional Beef Wellington consists of a beef tenderloin wrapped in layers of pâté, duxelles (a finely chopped mushroom mixture), parma ham, and puff pastry, then baked. Rumor has it that Beef Wellington got its name from Arthur Wellesley, the 1st Duke of Wellington, who counted the dish among his favorite recipes. Whether this is true or not, Beef Wellington has become an iconic example of English cuisine, and follows a long tradition of meats baked in pastry dough.
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How to Make Beef Wellington: Step-By-Step Easy Beef Wellington (With Pictures)
1. Season beef liberally with salt and pepper on all sides. Use your hands to press salt and pepper in while rolling and shaping beef into a cylinder.
2. Heat a cast iron skillet and add grapeseed oil, then sear beef, cooking 1 minute per side.
3. Remove beef to sheet tray and pour the pan juices over it. While hot, brush Dijon mustard all over, and then allow to rest.
4. Take a damp towel and moisten your cutting board. Layer three pieces of plastic wrap overlapping each other on the board.
5. Depending on the width of the tenderloin, take two to three pancakes and trim into squares the length of the tenderloin, then line them up vertically on the plastic. Layer on the prosciutto slices, then spread the mushroom duxelles over the ham.
6. Season with salt and pepper. Pour resting juices from the beef over the mushrooms, then place beef at the bottom of the crepe.
7. Using the plastic wrap to lift as you pull the crepe over the beef, roll the beef up completely, smoothing plastic and twisting the ends to form a tight package. Refrigerate for 20 minutes.
8. Preheat convection oven to 425°F or non-convection to 450°F.
9. Moisten cutting board again, then layer three more pieces of plastic wrap. Place puff pastry in center. Use a rolling pin or dowel to evenly roll it to 1/8-inch thick, trimming if necessary to fit beef.
10. Unwrap beef and place on the pastry 1/3 of the way up. Lightly brush pastry with egg wash and season with salt and pepper.
11. Lift the plastic wrap up and roll the pastry over the beef until the edges meet, then massage the pastry, smoothing it evenly across and sealing the seam. Twist the plastic taking the excess pastry with it, until pastry melts together, and cut off the ends.
12. Unwrap the Wellington, discard the plastic and smooth the ends, then brush with egg wash. Use the back of a knife to gently score the Wellington and create a decorative pattern.
13. Season with more salt, place on a parchment-lined tray and insert thyme sprig. Refrigerate for 5 minutes.
14. Place in the center of the oven and bake for 18 to 20 minutes, until golden brown. Remove and let rest for 5 minutes before slicing and serving.
