A successful attempt at replicating Gordon Ramsay’s beef Wellington recipe. (Jaclyn Hopwood)
A successful attempt at replicating Gordon Ramsay’s beef Wellington recipe.

Jaclyn Hopwood

RAMSAY’S BEEF WELLINGTON

RAMSAY’S RECIPES

September 14, 2022

This week for Ramsay’s recipes I made a classic Gordon dish: beef wellington. Commonly featured in his shows, like Hell’s Kitchen, beef wellington is a dish of English origin.

 

Generally, making it involves a filet coated with duxelles (finely chopped mushroom mixture) wrapped in parma ham or prosciutto and pastry. Newer recipes include the layer of parma ham because it prevents the pie from becoming soggy due to the steak. The entirety of his recipe took about 36 hours to complete. 

 

The steps for this recipe include:

  • Wrap each filet very tightly in a triple layer of cling film to set its shape. The following day the cling film can be removed.

 

  • Once removed, sear the filets in a cast iron skillet for 60 seconds and put them to cool.

 

  • After this, the duxelles is made and also left to cool.

 

  • Then, the pastry must be cut to shape and chilled in a refrigerator. This is the part where technique really became vital for me.

 

  • You must lay down a cling film sheet and the pastry on top, and then the parma ham, four slices to be exact, is placed on top.

 

  • The duxelles is then spread, and the filet is set on top.

 

  • Carefully but firmly, I had to use the cling wrap to seal all of my hard work together. These “logs” are chilled before being brushed with egg wash and thrown in an oven.

 

  • While those were baking, I completed the recipe with a Gordon signature red wine sauce. 
A successful attempt at replicating Gordon Ramsay’s beef Wellington recipe. (Jaclyn Hopwood)

 

If I’m being honest, all my labor paid off. Whether it’s because I’m the next Gordon Ramsay or his recipes are super easy for a teenager to cook, this was easily the best meal I’ve made all year. The filets were perfectly cooked, and the sauce served as a perfect accompaniment. The wonderful people I shared this work with also agreed with my opinion on this one. Gordon may have stood up this time, but we’ll see if he withstands my palate next time.

View Comments (1)
About the Contributors
Photo of JACLYN HOPWOOD
JACLYN HOPWOOD, STAFF MEMBER
Jaclyn is a 17-year-old staff writer for The SIREN. She came to Lincoln Park in 7th grade as a theatre major, and switched to Writing and Publishing for her final year. She enjoys reading and cooking, which inspired her column. She hopes you all enjoy!
Photo of JACLYN HOPWOOD
JACLYN HOPWOOD, STAFF MEMBER
Jaclyn is a 17-year-old staff writer for The SIREN. She came to Lincoln Park in 7th grade as a theatre major, and switched to Writing and Publishing for her final year. She enjoys reading and cooking, which inspired her column. She hopes you all enjoy!

THE SIREN • Copyright 2022 • FLEX WordPress Theme by SNOLog in

1

Comments (1)

All THE SIREN Picks Reader Picks Sort: Newest

Your email address will not be published.

  • O

    OllieSep 26, 2022 at 6:40 pm

    This is a good article.

    Reply