Gordon Ramsay's Beef Wellington Recipe With A Twist
If you are a lover of beef wellington and a Gordon Ramsay fan, then we have the perfect recipe for you. This beef wellington recipe — with a twist — comes together with an excellent red wine sauce, all wrapped up in puff pastry for extra decadence. Just describing this dish is enough to make one's mouth water, and we have to admit that it's off-the-charts good. We love this recipe for so many reasons, with the main one being that it will make you feel like a gourmet chef — you don't have to go out to an expensive restaurant to eat well! And, though it is an impressive dish to make, it actually comes together pretty easily.
Recipe developer Stephanie Rapone came up with this wonderful beef wellington recipe, which puts a twist on the Gordon Ramsay classic. "This is the perfect recipe for a special occasion at home," Rapone raves. "While there are many steps, each one is actually really simple and the steak comes out perfectly cooked and flavorful. It's the best tasting thing I have had in a really long time." Keep reading to find out how to make this wonderful dish.
What did we change?
As you read in the title, there is a twist in this recipe. While Gordon Ramsay's version is great, it's always nice to put your own spin on things, which is exactly what Rapone did in this case. "The twist for this recipe was to make it in individual portions, Rapone shares. "What's great with this method is that you can then scale it down very easily and make just one or two if that's all you need!" We love that this is a super easy recipe to make for a crowd while still allowing individuals to have their own little slice of heaven.
Gather the ingredients to make Gordon Ramsay's beef wellington with a twist
The first thing you need to do is make a list all the necessary items to whip this dish together. For starters, you will need a few filet mignon steaks and some olive oil. Then, be sure to grab some mixed mushrooms and a few sprigs of thyme. The recipe also calls for a few sheets of puff pastry and several slices of prosciutto. Moving on, get some eggs, kosher salt, fresh ground black pepper, beef stew, and a few large shallots. You will also need black peppercorns, a bay leaf, and red wine vinegar. To complete your list, add a bottle of red wine and low-sodium beef stock. Phew! There are quite a few ingredients in this recipe, but as we said before, they come together easily to form a truly unforgettable dish.
Move the puff pastry to the fridge and season the steak
Are you ready to get things started? First, move the puff pastry from the freezer to the refrigerator to thaw. Then, grab your steak and season each one with salt and pepper — be sure to season both sides. Next, grab a pan and toss in your olive oil. Place the pan over the heat and crank it up to high, so it's hot but not smoking. Sear each side of the steak for one to two minutes, until they're nice and browned on the outside but still pink on the inside. Then, remove the steaks from the pan and set them aside.
Clean and chop the mushrooms
Now, grab your mushrooms and toss them in a colander to wash. Then, place them on a cutting board and coarsely chop them using a sharp knife. Throw the chopped mushrooms in a food processor and pulse until they're finely chopped. Using the same pan you did for the steak, toss in the mushrooms and a little more oil. Add the leaves from one sprig of thyme and ½ teaspoon salt, and cook until the mushrooms start to release their juices. After about 10 minutes of cooking, the mushrooms should get a paste-like consistency, also known as duxelle. Once you reach this stage, remove them from the heat and set the pan aside.
Prep the prosciutto and wrap the steak
We've already accomplished a lot in a short time, but there's still more work to be done! Grab a piece of plastic wrap and place two slices of prosciutto in the middle of it. Then, take some of the fresh mushroom duxelle and spread it over the prosciutto. Next, put one of the steaks in the middle of the prosciutto and duxelle mix, then use the cling wrap to bring the corners up and wrap the beef completely. Repeat the process with the remaining three steaks. Then, stick them in the fridge to chill for at least 30 minutes.
Remove the pastry and wrap steaks
At this time, you can remove both the puff pastry and the prosciutto-wrapped steaks from the fridge. Cut the puff pastry in half, then remove the cling wrap from the beef and place it in the middle of the puff pastry. Bring the corners of the puff pastry up to wrap the steak. Then, turn it over, so the seam side is down. Next, crack and separate your eggs and place them in bowls. Beat the egg yolks and one tablespoon of water with a fork. Then, bring the egg wash over the top and side of the pastry with a pastry brush. Cover and chill while you make the sauce, and place the remaining egg wash in the fridge.
Make the red wine sauce
Now, it's time to make the red wine sauce. Heat two tablespoons of olive oil in a large pan. Then, throw in the stew meat for a few minutes until it's browned on all sides. As the meat cooks, get out a cutting board and thinly slice your shallots. Toss the shallots in with the peppercorns, bay leaf, and the remaining sprig of thyme. Continue cooking for about five minutes, and be sure to frequently stir until the shallots turn golden brown.
Add the red wine vinegar to the sauce and let it reduce until it's almost gone. Then, add the wine itself and boil for about 30 minutes, until it's reduced. "I trust the old saying 'cook with something you would drink,'" Rapone notes. "For this, I used a Cabernet Sauvignon that's good enough to drink, but not super pricey." The last thing you need to add is the stock. Bring the mixture a boil, and then reduce the heat to a simmer while you finish the wellingtons.
Preheat the oven and bake the beef wellington
Turn the dial of your oven up to 400 F. Then, grab a large, rimmed baking sheet and place a piece of parchment paper or a silicone mat on top. Remove the wellingtons from the fridge and unwrap. Now, put them on the baking sheet. Use a sharp knife to score the pastry, and then brush the tops with egg wash again. Once the oven has fully preheated, pop the wellingtons into the oven and bake for 15 to 20 minutes until the pastry is golden brown and cooked. Allow them to rest for 10 minutes before carving.
Finish the sauce and enjoy
Almost done! Now, it's time to finish the sauce. Once you finish cooking it, strain the liquid through a mesh sieve. Then, add salt and pepper to taste. Serve the beef wellingtons with the red wine sauce and enjoy. This meal is plenty on it's own but you can also add a side to jazz it up a bit. "For a side dish, I recommend roasted asparagus," Rapone suggests. The freshness is a nice contrast to the richness of the beef wellington." After all that work, throw in your kitchen towel and enjoy Gordon Ramsay's beef wellington with a twist — you deserve it!
- 2 sheets puff pastry
- 4 (6 ounce) filet mignon steaks
- 1 ½ teaspoons kosher salt
- 1 teaspoon ground black pepper
- 4 tablespoons olive oil, divided
- 18 ounces mixed mushrooms
- 2 sprigs thyme
- 8 slices prosciutto
- 2 eggs
- ½ pound beef stew meat
- 4 large shallots
- 12 black peppercorns
- 1 bay leaf
- 1 tablespoon red wine vinegar
- 1 bottle red wine
- 3 cups low-sodium beef stock
- Move the puff pastry to the fridge to thaw.
- Season each steak with 1 teaspoon of salt and pepper on both sides.
- Heat 1 tablespoon of olive oil in a pan over high heat until it's hot but not smoking. Sear the steaks on both sides for 1 to 2 minutes, until browned. Remove from pan and set aside.
- Clean the mushrooms and coarsely chop them. Place them in a food processor and pulse until finely chopped. Add 1 tablespoon of oil to the same pan in which you seared the steaks, and add the mushrooms. Add the leaves from one sprig of thyme and ½ teaspoon salt. Stir over the heat until the mushrooms begin to release their juices. Cook for about 10 minutes, until all of the moisture has evaporated and the mushrooms have reached a paste consistency (this mushroom paste is called "duxelle"). Set the pan aside.
- Lay out a piece of plastic wrap. Place two slices of prosciutto in the middle. Spread ¼ of the duxelle over the prosciutto. Put one steak in the middle, then use the cling wrap to bring the corners up to wrap the beef completely. Repeat with the other three steaks. Chill in the fridge for at least 30 min.
- Remove the puff pastry from the fridge and cut in half. Remove the cling film from the beef, then place in the middle of the puff pastry. Bring the corners of the pastry up to wrap the steak. Turn over so the seam side is down.
- Crack and separate the eggs. Beat the egg yolks and 1 tablespoon water with a fork. Brush the egg wash over the top and sides of each pastry-wrapped steak. Cover and chill while you make the sauce. Save the remaining egg wash in the fridge.
- Make the red wine sauce. Heat 2 tablespoons of olive oil in a large pan, then saute the stew meat for a few minutes until browned on all sides.
- While the beef stew is browning, peel and thinly slice the shallots. Stir in the shallots with the peppercorns, bay leaf, and remaining sprig of thyme. Continue to cook for about 5 minutes, stirring frequently, until the shallots turn golden brown.
- Add red wine vinegar and let it reduce until it's almost gone. Add the wine and boil for 30 min, until almost completely reduced. Add the beef stock and bring to boil. Reduce heat and simmer while you finish the wellingtons.
- Preheat the oven to 400 F.
- While the sauce is simmering, bake the wellingtons. Line a large, rimmed baking sheet with a silicone baking mat or parchment paper. Remove the wellingtons from the fridge and unwrap them, and place them on the lined baking sheet. Score the pastry lightly with a sharp knife and brush with the egg wash again, then bake for 15 to 20 minutes until the pastry is golden brown. Rest for 10 minutes before carving.
- Finish the sauce by straining the liquid through a mesh sieve, then add salt and pepper to taste.
- Serve the beef wellingtons with the red wine sauce.
| Calories per Serving | 1,044 |
| Total Fat | 56.7 g |
| Saturated Fat | 18.1 g |
| Trans Fat | 0.1 g |
| Cholesterol | 281.3 mg |
| Total Carbohydrates | 32.0 g |
| Dietary Fiber | 4.6 g |
| Total Sugars | 11.1 g |
| Sodium | 2,058.3 mg |
| Protein | 67.8 g |
