Beef Wellington is a favorite of mine if it’s on a restaurant menu. I never tried making it at home though until recently. I was inspired when I saw Gordon Ramsay’s famous recipe online and thought it looked really doable. Since my husband and I were having a cozy date night in, I decided it would be the perfect fancy meal to make. I was so happy that I tried it out because it was a huge hit! This version is a fairly close adaptation of Chef Ramsay’s recipe and I absolutely loved it.
Oh my goodness, it tasted as good as it looked! The puff pastry was the perfect, flaky vehicle for all of that flavorful beef, ham and duxelles. We paired it with some red wine for a really nice, fancy dinner without needing to go to a restaurant. Hope you all love it as much as we did, it would be a showstopper for the Holidays! xoxo
This is such an amazing version of classic beef wellington with tender center cut tenderloin wrapped in ham, duxelles and flaky puff pastry!
- 1 pound cremini mushrooms
- 1 whole shallot
- 3 cloves garlic
- 2 dashes olive oil
- 1.75 pound center cut beef tenderloin roast
- salt as needed for seasoning
- freshly cracked black pepper as needed for seasoning
- 1 tablespoon Dijon mustard
- 4 thin slices ham
- 2 sheets frozen puff pastry thawed
- 1 whole egg beaten
- First, make the duxelles. Combine the mushrooms, shallot and garlic in a food processor and pulse it all together until it is a fine mixture. Set it aside. Then heat the olive oil in a large skillet with deep sides. While it heats up, use kitchen twine to tightly tie up the roast if it isn't already. Season it generously with the salt and pepper before you brown it on all sides in the pan. It should take 2-3 minutes on each side to develop a nice brown crust. Transfer it to a cutting board to rest. Add the duxelles to the same pan the beef was brown it. Let it all cook down until the moisture is gone and it becomes a dry, almost pasty mixture. It should take about 6-7 minutes. While it is cooking, cut the twine off of the beef tenderloin and brush it all over with the mustard. When the duxelles is done, take the pan off of the heat and set it aside.
- Lay out two large, overlapping sheets of plastic wrap on a clean surface and lay out the ham in an overlapping layer on it. Then spread the duxelles in a thick, packed in layer on the ham. Place the tenderloin in the center of the ham layer, then use the plastic wrap to wrap it up tightly, twisting the ends. Put it in the refrigerator to chill for 15 minutes. This helps it set and keep its shape. While it is chilling, lay out another layer of plastic wrap and place one of the puff pastry sheets in the middle of it. Unwrap the chilled tenderloin from the plastic and place it in the center of the puff pastry sheet. Wrap it up tightly, making sure to pinch the seam and the ends together well. Wrap it in the plastic wrap and chill it again for 15 minutes.
- At this point, pre-heat the oven to 400 and line a sheet tray with a silicone mat or parchment paper. Take the chilled beef wellington and place it on the sheet tray. Use a fork to gently score lined patterns in the dough if you wish, and use the second sheet of puff pastry to cut out any shapes you like. This is all optional. If you do cut out shapes to decorate, place them on the beef wellington and gently press them into the puff pastry dough. Generously brush the whole thing with the beaten egg and bake it for 35-40 minutes to achieve a medium to medium well beef with some pink in the middle. Let it rest for 5 or so minutes, then slice and serve!