$ cat recipes/gordon-ramsay-s-classic-beef-wellington-0006.md
Gordon Ramsay's Classic Beef Wellington
The ultimate center-plate showstopper: beef tenderloin coated in English mustard, wrapped in a savory mushroom duxelles, salty Parma ham, and flaky golden puff pastry. This is Gordon Ramsay's most famous signature dish, synonymous with his name globally and refined across decades of fine dining.
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Ingredients
- 800g center-cut beef tenderloin fillet
- 500g chestnut mushrooms, finely minced (duxelles)
- 12 slices of Parma ham
- 2 tbsp English mustard
- 500g ready-rolled puff pastry sheet
- 2 egg yolks, beaten with 1 tbsp water (egg wash)
- 2 tbsp olive oil
- Salt and black pepper to taste
Steps
- Season the beef tenderloin generously with salt and pepper. Sear in a smoking-hot skillet with olive oil for 30-40 seconds per side until colored but raw inside. Cool and brush with English mustard.
- Mince the mushrooms in a food processor, then cook in a dry hot pan until all water evaporates, forming a dry mushroom duxelles paste. Season and let cool.
- Lay plastic wrap on a board, overlap the Parma ham slices, and spread the cooled mushroom duxelles evenly over the ham layer.
- Place the seared beef fillet in the center, roll the ham and mushrooms tightly around the beef using the plastic wrap, twist the ends secure, and chill for 15 minutes.
- Roll out the puff pastry sheet. Unwrap the chilled beef roll and place it in the center. Brush pastry borders with egg wash.
- Wrap the pastry tightly around the beef, seal the edges, trim excess, wrap tightly in plastic, and chill for another 15 minutes to firm up.
- Unwrap the roll, score decorative lines on top of the pastry, brush generously with egg wash, sprinkle with sea salt, and bake at 200°C (400°F) for 30-35 minutes until golden brown. Rest for 10 minutes before carving.