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Written by This Gordon Ramsay Beef Wellington Recipe is a timeless classic and the fiery Scot adds his own irresistible touch.
It is not entirely clear as to where the name “Beef Wellington” originates. The natural leaning would be to Arthur Wellesley, the 1st Duke of Wellington, the man who famously spanked Napoleon’s bottom on the battlefield at Waterloo in Belgium, not on the site of the train station in London. His name has also been given to “Wellington boots” which were actually worn by the man.
Another theory reverts back to the Wellington boots in that the finished product looks a bit like a Wellington boot, if you think that’s ridiculous you’d be right.
A final theory put forward by Clarissa Dickson Wright (one of two fat ladies) is that the dish “has nothing to do with that splendid hero, the Duke of Wellington, it was invented for a civic reception in Wellington, New Zealand, but is a splendid addition to any party.”
Regardless of it’s origin it is a great dish, in fact it’s so good that it has made it on to the menu at the Gordon Ramsay Steakhouse at Paris Las Vegas.
The 275 seat restaurant does about 400 covers a night and his Beef Wellington is one of the more popular dishes on the menu but why pay $52 for one when you can make it at home?
For the best results use a good quality steak, Ramsay gets his from New York butcher Pat LaFrieda.
More: Gordon Ramsay Recipes | Gordon Ramsay Christmas Recipes
| Fillet Steak | 4 | ||
| Salt & Pepper | |||
| Olive Oil | |||
| Mustard | |||
| Black Mushrooms | 500g | ||
| Parma Ham | 2 | ||
| Puff Pastry | 1 | ||
| Eggs | 3 |
1 . Preheat the oven to 180°C (350°F)
2 . Season the beef fillet
3 . Heat some olive oil in a pan
4 . Seal the meat
5 . Brush on mustard (don’t care what Ramsay says, use your favourite mustard)
6 . Slice the mushrooms and blitz
7 . Place the mushrooms in a hot pan and let the water evaporate
8 . Lay out some cling film
9 . Lay down the Parma Ham
10 . Spread the mushrooms on
11 . Centre the beef fillet
12 . Roll it all up
13 . Chill in the fridge for 20 minutes
14 . Layout the puff pastry
15 . Place the beef in the middle
16 . Brush on the egg wash
17 . Roll & Tuck
18 . Chill in the fridge for 10 minutes
19 . Glaze with some more egg wash
20 . Score & Salt
21 . Stick in the oven at 180°C (350°F) for 20 – 25 minutes
Plate up your Beef Wellington
