Beef Wellington

Ready to win the holidays?

While this origins of this decadent delight are up for debate, it’s maybe best known nowadays as Gordon Ramsay’s signature dish. Luckily though, we’ve found a way to make one that won’t leave you cussing up a storm in your kitchen. Wellingtons can be made with a few different ingredients, but let’s tackle a traditional one first.

First you’re going to want to prepare your mushroom duxelle. Blitz some ‘shrooms in a food processor until a paste forms. Then using a nonstick pan sweat the paste out until it begins to dry. Season and add vermouth and cream.

Now for the fun part. You’ll want to trim a beef tenderloin until you have the center cuter of it. We’re aiming for roughly six inches or two pounds. Add seasoning to your tenderloin. If you’re really looking to up the fanciness, refer to it as a chateaubriand. Using a heavy bottom pan and a high smoke point oil, sear the edges of the chateaubriand. You’ll want to give each side two minutes per sear. Once seared place on a cooling rack. This roast is not done at all.

Using puff pastry roll out a sheet long enough to make your beef wellington. Place a layer of prosciutto down, then your mushrooms and finally place your beef in the center. Roll tightly until your Wellington into shape. Place in the fridge so it firms up.

From here you can bake your Beef Wellington in the oven or an outdoor cooker. You’ll want to cook at a high temp, so be prepared. Place in the over at 450 degrees for 10 minutes, decrease to 400 and monitor the internal temp of the beef. The high heat is to make sure the pastry gets done without being soggy. You’ll want to make sure your beef is around 120 degrees. Keep an eye on your oven to make sure the pastry doesn’t burn.

Serve with ginger ale, because this is Michigan and it’s classy just like a Beef Wellington. Enjoy!

Share your attempts using the hashtag #MeatsTweets.