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Gordon Ramsay’s Beef Wellington with Walmart Ingredients Recipe Document
Recipe
Mushroom Duxelles:
1-2 tbsp olive oil
16 oz (453 grams) mushrooms, finely minced
Salt, to taste
Freshly ground black pepper, to taste
1 tsp (1 gram) fresh thyme leaves
Herb Crepes:
2 eggs
1 cup (120 grams) all purpose flour
1 cup milk (236 ml)
1 tsp (1 gram) chopped chives
1 tsp (1 gram) chopped fresh thyme leaves
Pinch salt
Nonstick cooking spray
Final Beef Wellington Assembly:
2 x beef filets 3-6 oz each (85-170 grams)
Kosher salt, to taste
Black pepper, to taste
Neutral oil
Dijon mustard
4-6 slices prosciutto (or very thinly sliced ham from deli)
1-2 puff pastry sheets, thawed if frozen
2-3 egg yolks + 1-2 tsp water (for egg wash)
Red Wine Sauce (ingredients & directions below)
Instructions:
For the Mushroom Duxelles:
Finely mince mushrooms using a knife or food processor. Place a large nonstick saute pan over medium high heat. Add oil and when hot, add mushrooms. Season with salt. Continue cooking until mushrooms have completely given up all their liquid. (You’re looking for light caramelization and for the mushrooms to have the consistency of dry dirt.) In the last minute of cooking, add the thyme leaves. After cooking, adjust seasoning with salt and pepper. Remove the mushrooms to a lined baking sheet and allow to cool completely. Then place mushrooms, uncovered, in the fridge until totally cold. Then keep in a storage container for up to 3 days. (The mushroom duxelles can be made in advance.)
Leftover Duxelles are good on toast, in an omelet, in pasta, or stuffed in chicken or steak.
For the Herb Crepes:
Sift flour and salt into a large bowl. Whisk eggs until they are totally homogenous and add milk. Add ¼ of the egg/milk mixture and stir until incorporated, then continue adding ¼ of the egg/milk mixture at a time until fully incorporated. Then run the crepe mixture back through the strainer to ensure there are no lumps. Add chives and thyme leaves and stir until fully incorporated. Refrigerate mixture for at least 1 hour or up to overnight before using.
To cook, place a 10-12 inch nonstick pan over medium-low heat and once heated, spray with cooking spray. Add ¼ cup (60ml) crepe batter and swirl around the pan until totally covered and the bottom is evenly coated. (Don’t worry if you aren’t able to get a perfect circle, we’ll be cutting these.) Cook until the bottom is totally set and the top looks dry, and using a spatula, flip over and cook the opposite side for a few seconds. Lay the crepes on top of one another, allow to cool slightly, cover and store in the fridge until ready to use. (Crepes can be made the day before.)
This recipe will make more than you need and the leftovers are good with fruit, sweet cream or even ham and cheese.
For the Beef Filets:
Trim any irregular pieces and fat from your filets. Set aside these pieces for the red wine sauce. Salt the filets generously on all sides and store in the refrigerator, uncovered, for at least 45 minutes and up to overnight.
When ready to cook, heat a pan over medium-high heat and add neutral oil. Once the oil is hot, remove the filets from the fridge, dry with a paper towel if necessary, and immediately sear the cold filets in the pan for about 10-15 seconds per side. After searing, immediately place the filets back into the fridge until you’re ready for final assembly.
Final Assembly:
[Note: Some puff pastry brands need to be defrosted before using. Please refer to the manufacturer’s notes.]
Place a baking sheet in the center rack of the oven and preheat to 400F (200C).
Wet your assembly area slightly with a damp towel. Lay out some plastic wrap, overlapping sheets if you have only a small roll. Then lay enough prosciutto to completely wrap up your filet. Add mushroom duxelles on top of prosciutto leaving a little space on the top and sides, pressing down slightly. Remove the steaks from the fridge, dry with a paper towel and brush with dijon mustard, covering the filet completely. Place it (flat side on top and bottom) on the prosciutto/duxelle mixture and using the plastic wrap, roll the filet over, pulling in with your fingers and pushing forward with your thumb, lifting the plastic wrap up and continuing to do this until it’s entirely rolled up. Then pinch the sides of the plastic and using the table, roll the beef mixture forward, bring it back and roll it forward again until the mixture is tightly rolled into a log. Then place it in the fridge for at least 20 minutes so it can mold into shape.
Cut the crepes so they’re slightly longer and wider than the circumference of your filet log. Wet down your surface slightly and lay out a layer of plastic wrap. Lay out the crepe, (if it’s not big enough to cover your filet, you can use multiple overlapping crepes), then unwrap the filet from the plastic and place it on the crepe. Lift up the plastic and roll the crepe over the top of it, pulling your fingers in and pushing forward with your thumb to make a log shape. Pinch the sides and roll the log forward, bring it back and roll it forward again to make sure it’s tight. Place in the fridge for at least 10 minutes.
Dust your work surface and lay out the puff pastry. Trim it so it is slightly larger than your filet log and set aside. Slightly wet your working surface and lay out another piece of plastic wrap. Lay the puff pastry on the plastic wrap and, using a rolling pin, roll out the puff pastry so it’s slightly thinner. Roll where the top and bottom meet [where you will seal it] slightly thinner than the rest so the puff pastry remains the same thickness all over.
Brush the puff pastry all over with an egg wash and sprinkle with salt. Unravel the crepe/filet log and place about ⅓ of the way above the bottom of the puff pastry. Then, using the plastic from the bottom, lift up the puff pastry and roll it over the top of the crepe/filet log. Using your front fingers, tuck in the puff pastry and pull back the plastic from the front. Pinch the sides and roll the log forward. Twirl each side so it seals the side of the log. Cut off each side and unravel the plastic from the puff pastry/filet log. Pinch the sides closed and make sure the Wellington is sealed all over. Then place it on a piece of parchment paper. Brush all over and sprinkle with salt.
Remove the baking sheet from the preheated oven. Lift up the Wellington and place it on the hot baking sheet. Place in the center of the oven and bake for 20 minutes (for medium rare).
After 20 minutes, remove from the oven and place on a cooling rack. Allow Wellington to rest for at least 15 minutes before slicing.
Serve with red wine sauce or dijon mustard.
Red Wine Sauce:
Ingredients:
1 tbsp neutral oil
Beef trimmings (omit if none available)
2 large shallots or ¼ yellow onion, thinly sliced
6 black peppercorns
1 bay leaf
1 thyme sprig
Splash of red wine vinegar
1.5 cups (375ml) red wine
1.5 cups (375ml) beef stock (or chicken stock)
Salt, to taste
Directions:
Heat oil in a pan over medium heat. Saute beef trimmings until lightly browned. Add shallot (or onion), peppercorns, bay leaf and thyme and saute until the shallot is lightly browned. Add red wine vinegar and cook until almost completely dry. Add red wine and cook until syrupy. Add beef stock (or chicken stock), bring to a boil, reduce to a simmer and cook for 30-60 minutes, or until desired consistency. Strain, adjust seasoning with salt and serve immediately or cool and store in the fridge for up to 3 days.
Amazon ingredient affiliate links:
Colman’s English mustard: https://geni.us/hwcJnB
Dijon mustard: https://geni.us/2vv3Ar
CA Brand Olive oil: https://geni.us/zKB70
Diamond Brand Kosher Salt: https://geni.us/PiO2h
Peppercorns: https://geni.us/dKeod
AP Flour: https://geni.us/DuYfC3
Beef Stock: https://geni.us/17IXuAn
Red wine vinegar: https://geni.us/X7utfk
Pam cooking spray: https://geni.us/kmTB3
Affiliate disclosure: As an Amazon Associate, Jason Farmer may earn commissions from qualifying purchases from amazon.com
