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beef wellington

Beef wellington

Gordon Ramsay's version of the classic steak dish – a showstopping centrepiece on a special occasion


- 1 beef tenderloin (about 2-3 pounds)

- Salt and pepper

- 2 tablespoons olive oil

- 1 sheet puff pastry

- 1 egg

- 1 tablespoon water

- Seasoning of your choice (herbs, spices, etc.)


1. Preheat your oven to 425°F (220°C).

2. Season the beef tenderloin generously with salt and pepper on all sides.

3. In a large skillet, heat olive oil over medium-high heat. Once hot, add the beef tenderloin and sear for 2-3 minutes on each side, until golden brown. This will give the beef a nice crust and seal in the juices.

4. Remove the beef from the skillet and let it cool for a few minutes.

5. While the beef is cooling, lightly flour a clean surface and roll out the puff pastry into a large rectangle, about 1/4 inch thick.

6. In a small bowl, beat together the egg and water to make an egg wash.

7. Brush the egg wash on the edges of the puff pastry.

8. Place the beef tenderloin in the center of the puff pastry and wrap the pastry around it, sealing the edges by pressing down with your fingers.

9. Place the beef wellington on a baking sheet lined with parchment paper.

10. Use a knife to score a decorative pattern on top of the puff pastry.

11. Brush the entire surface of the beef wellington with the remaining egg wash.

12. Sprinkle your choice of seasoning on top of the egg wash. This can be a mix of dried herbs or spices, such as rosemary, thyme, or garlic powder.

13. Bake the beef wellington for 35-40 minutes, or until the internal temperature reads 135°F (57°C) for medium-rare or 145°F (63°C) for medium.

14. Let the beef wellington rest for 10-15 minutes before slicing and serving.

15. Serve with your choice of side dishes, such as roasted vegetables or mashed potatoes.

Enjoy your delicious and impressive beef wellington, made with only a few simple ingredients!

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