Gordon Ramsay Christmas Beef Wellington Recipe

The Gordon Ramsay Christmas Beef Wellington is a luxurious, show-stopping dish perfect for the holiday season. This classic dish features tender beef tenderloin wrapped in layers of mushroom duxelles, prosciutto, and puff pastry. With a beautiful golden crust and rich flavors, this Beef Wellington is ideal for special celebrations, bringing a festive touch to your Christmas table.

What is Gordon Ramsay’s Christmas Beef Wellington?

Gordon Ramsay’s Christmas Beef Wellington is a famous version of the classic Beef Wellington recipe. The dish consists of beef tenderloin coated in a mushroom mixture called duxelles, wrapped in prosciutto, and then puff pastry. After baking, it’s sliced to reveal a perfectly cooked, juicy center surrounded by layers of flavors, making it a beautiful and delicious main course for holiday gatherings.

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Why You Should Try This Recipe

• Impressive and Elegant: Makes an unforgettable centerpiece for any holiday meal.
• Perfectly Tender Beef: Juicy beef tenderloin wrapped in a crispy, flaky crust.
• Rich Mushroom Flavor: Mushroom duxelles adds an earthy depth.
• Festive and Flavorful: Ideal for special occasions and gatherings.
• A True Culinary Challenge: Perfect for experienced cooks looking to impress.

Ingredients Needed to Make Gordon Ramsay Christmas Beef Wellington

For the Beef Wellington

• 1 kg Beef Tenderloin (center cut): The star of the dish, tender and juicy.
• 2 tbsp Olive Oil: For searing the beef.
• Salt and Pepper: To season the beef.
• 300g Chestnut Mushrooms: For the mushroom duxelles.
• 2 Cloves Garlic (minced): Adds flavor to the duxelles.
• 1 tbsp Fresh Thyme Leaves: Earthy herb for the mushroom mixture.
• 8 slices Prosciutto: Helps hold the mushroom mixture around the beef.
• 2 tbsp Dijon Mustard: Adds a hint of tang and keeps the beef moist.
• 500g Puff Pastry: Wrap the entire Wellington in a golden, flaky crust.
• 1 Egg Yolk (beaten): For the egg wash to give a shiny golden color.

Optional Red Wine Sauce

• 1 cup Red Wine: Adds depth and richness to the sauce.
• 1 cup Beef Stock: Forms the base of the sauce.
• 1 Shallot (finely chopped): Adds sweetness to the sauce.
• 1 sprig of Fresh Thyme: Infuses flavor into the sauce.

Equipment Needed

• Large Skillet: For searing the beef and cooking the duxelles.
• Food Processor: For finely chopping the mushrooms.
• Pastry Brush: For applying the egg wash.
• Cling Film: For wrapping and chilling the beef.
• Baking Sheet: To bake the Wellington.
• Saucepan: For preparing the red wine sauce.

Instructions to Make Gordon Ramsay Christmas Beef Wellington

Step 1. Prepare the Beef

Season the beef tenderloin generously with salt and pepper. In a large skillet, heat olive oil over high heat. Sear the beef on all sides for about 1-2 minutes per side until browned. Remove from the heat and allow it to cool, then brush with Dijon mustard. Set aside.

Step 2. Make the Mushroom Duxelles

In a food processor, pulse the mushrooms, garlic, and thyme until finely chopped. In the same skillet, cook the mushroom mixture over medium heat until all the moisture evaporates and it becomes a paste-like consistency (about 10-15 minutes). Let the mixture cool completely.

Step 3. Wrap the Beef in Prosciutto and Duxelles

Lay out a large piece of cling film and place the prosciutto slices on it, slightly overlapping to form a rectangle. Spread the mushroom duxelles evenly over the prosciutto. Place the beef in the center, then carefully roll the prosciutto and mushroom mixture around it using the cling film. Wrap tightly and chill for 15-20 minutes to firm up.

Step 4. Wrap in Puff Pastry

Preheat the oven to 400°F (200°C). Roll out the puff pastry on a lightly floured surface to a size large enough to wrap the beef. Remove the cling film from the beef, then place it in the center of the pastry. Wrap the pastry around the beef, sealing the edges well, and trim any excess. Place the Wellington seam-side down on a baking sheet.

Step 5. Egg Wash and Bake

Brush the top of the pastry with beaten egg yolk to create a golden crust. Use the back of a knife to score a pattern on the top, being careful not to cut through the pastry. Bake for 30-35 minutes for medium-rare, or until the internal temperature reaches 125°F (52°C). Remove from the oven and let it rest for 10 minutes before slicing.

Step 6. Make the Red Wine Sauce (Optional)

In a saucepan, sauté the chopped shallot in a little oil until soft. Add the red wine and thyme, simmering until reduced by half. Add the beef stock and continue to simmer until thickened. Strain and serve with the Wellington.

What Goes Well With Gordon Ramsay Christmas Beef Wellington

• Roasted Vegetables – Complements the richness of the Wellington.
• Mashed Potatoes – A creamy side to balance the flavors.
• Yorkshire Puddings – Classic British pairing.
• Steamed Asparagus – Adds a fresh, green element.
• Cranberry Sauce – For a festive, sweet-tart flavor.
• Green Beans Almondine – Adds crunch and flavor.

Expert Tips for Making the Best Gordon Ramsay Christmas Beef Wellington

To make a flawless Beef Wellington, keep these tips in mind:

• Use Center-Cut Beef Tenderloin – Even shape makes it easier to wrap.
• Sear the Beef Quickly – Searing locks in juices without cooking the beef.
• Let the Mushrooms Cool – Warm duxelles can make the pastry soggy.
• Chill Before Wrapping – This firms up the Wellington and helps it hold shape.
• Score the Pastry Lightly – Adds an elegant pattern without cutting through.

Easy Variations of Gordon Ramsay Christmas Beef Wellington

Try these ideas to add your own twist to this dish:

• Add Truffle Oil – Mix a few drops of truffle oil into the duxelles for extra richness.
• Use Different Mushrooms – Try a mix of mushrooms like shiitake or portobello for deeper flavor.
• Add Spinach – Layer fresh spinach leaves between the prosciutto and duxelles.
• Brush with Herb Butter – Use garlic and herb-infused butter on the beef before adding the mustard.
• Top with Parmesan – Sprinkle a little Parmesan in the mushroom layer for a nutty flavor.

Best Practices to Store Gordon Ramsay Christmas Beef Wellington

• Refrigerate in an Airtight Container – Store any leftovers for up to 2 days in the fridge.
• Freeze Before Baking – Assemble the Wellington up to the pastry stage, then freeze for up to 1 month. Bake directly from frozen, adding 10-15 minutes to the baking time.
• Reheat Gently – For best results, reheat slices in a low oven (300°F/150°C) until just warmed through.

Best Practices to Reheat Gordon Ramsay Christmas Beef Wellington

• Oven Reheat – Preheat the oven to 300°F (150°C) and warm slices for 10-15 minutes or until just heated.
• Avoid Microwave Reheating – The microwave can make the pastry soggy.
• Cover with Foil – Lightly cover with foil when reheating to prevent drying.

How Can I Make Gordon Ramsay Christmas Beef Wellington Healthier?

• Use Whole Wheat Puff Pastry – Swap for a healthier, fiber-rich pastry.
• Reduce the Prosciutto – Use fewer slices to reduce sodium and fat.
• Add More Vegetables – Serve with a larger portion of greens on the side.
• Opt for Low-Sodium Broth – Use low-sodium beef stock in the sauce to reduce salt.
• Choose Leaner Cuts – If preferred, try a lean cut like pork tenderloin instead of beef.

Nutrition Value (per serving)

• Calories: 580
• Carbohydrates: 35g
• Protein: 40g
• Fat: 32g
• Fiber: 3g
• Sugar: 2g

FAQs

Can I Make Gordon Ramsay Beef Wellington Ahead of Time?

Yes, you can prepare Gordon Ramsay Beef Wellington up to the point of wrapping it in puff pastry. Once wrapped, refrigerate the Wellington for up to 24 hours. When ready to bake, follow the baking instructions, adding an extra 5-10 minutes if needed.

How Do I Prevent the Puff Pastry from Getting Soggy on Beef Wellington?

To keep the puff pastry from getting soggy, make sure the mushroom duxelles is cooked until all moisture evaporates. Wrapping the beef with a layer of prosciutto helps create a barrier between the moist filling and the pastry, keeping it crisp.

What Is the Best Cut of Beef for Gordon Ramsay Beef Wellington?

The best cut for Gordon Ramsay Beef Wellington is the center-cut beef tenderloin (also called filet mignon). It’s tender, cooks evenly, and fits perfectly within the pastry.

How Long Should Beef Wellington Rest Before Slicing?

Allow Beef Wellington to rest for at least 10 minutes after baking. Resting helps the juices redistribute, making it easier to slice and keeping the meat juicy.

Final Words

Gordon Ramsay’s Christmas Beef Wellington is a holiday masterpiece that brings luxury to any festive meal. With a tender center, savory mushroom duxelles, and flaky golden pastry, this Wellington is sure to impress. Serve it with the optional red wine sauce and classic sides, and enjoy the ultimate holiday feast.

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