If you’re looking for a dish that will impress your guests or simply treat yourself to some fancy cooking, you can’t go wrong with a classic beef wellington. The dish may sound intimidating, but with the right recipe and a little patience, even beginners can whip up this savory and succulent dish.
Beef Wellington Using Crepes Recipe
First up is a recipe that gives this classic dish a twist, using crepes instead of puff pastry. Here’s what you’ll need:
Ingredients:
- 1 large beef tenderloin
- 8 crepes
- 6-8 cremini mushrooms, sliced
- 2 cloves garlic, minced
- 2 tbsp butter
- 1 tbsp olive oil
- 2 tsp Dijon mustard
- 1 egg, beaten
- Salt and pepper to taste
Instructions:
- Season the beef with salt and pepper, then sear it on all sides over high heat for about 2 minutes per side.
- In a pan, sauté the mushrooms with garlic and butter until well-cooked.
- Spread Dijon mustard on top of the beef and let it cool down.
- Place crepes in a way to form a rectangle then put around half of mushroom mixture over crepes.
- Place beef over crepes and gently roll up the crepes around it. Seal the edges.
- Egg wash over the folded crepes and save for 15 minutes.
- Preheat oven to 350 degrees Fahrenheit and bake your beautiful crepe-wrapped beef wellington for 40-50 minutes.
- Let the beef rest for at least 10 minutes before slicing and serving.
The crepes will give this beef wellington recipe a lighter, fluffy texture and a nutty flavor, as the batter is made with wheat flour. You can also pair this dish with some creamy mashed potatoes, and a side of roasted veggies to make it a full course meal. This beef wellington is sure to impress anyone you serve it to.
Gordon Ramsay’s Classic Beef Wellington Recipe
If you want to stick to the classic puff pastry version of beef wellington, this recipe from celebrity chef Gordon Ramsay is sure to be a hit. Here’s what you’ll need:
Ingredients:
- 1 14-16 oz beef tenderloin
- 8-10 slices of prosciutto
- 2 tbsp English mustard
- 1 lb puff pastry
- 2 egg yolks, beaten
- 4 sprigs of thyme
- 4 garlic cloves
- 1 tbsp vegetable oil
- 2 tbsp butter
- Sea salt and black pepper to taste
Instructions:
- Season the beef all over with salt and pepper, then sear on all sides in a hot pan until golden brown all over.
- Blitz garlic, thyme and butter in a food processor to make a smooth mixture.
- Spread the prosciutto slices on a sheet of plastic wrap, slightly overlapping them to form a rectangular shape. Spread a few spoonfuls of the garlic-thyme butter over the prosciutto, then evenly spread the mustard over the beef.
- Place the beef on top of the buttered prosciutto, then use the plastic wrap to tightly wrap the prosciutto around the beef.
- Chill the beef-wrapped prosciutto in the fridge for at least 15 minutes to let it set.
- Preheat the oven to 425°F. Roll out the puff pastry on a floured surface to a thickness of 1/4 inch, making it slightly larger than the beef tenderloin.
- Place the beef-wrapped prosciutto on top of the pastry, then use the pastry to tightly wrap the beef, tucking in the ends and sealing the edges.
- Use the egg yolk mixture to brush the pastry all over, then score lightly with a knife. Bake for 35-40 minutes until golden brown and crispy all over.
- Rest the beef wellington for at least 10 minutes before serving.
This dish is a favorite of Gordon Ramsay himself, and it’s easy to see why. The combination of tender beef, crispy puff pastry, and succulent buttery mushrooms will leave your mouth watering for more. Serve with some roasted veggies, a classic béarnaise sauce, and a glass of red wine for a truly indulgent meal.
Whichever version of beef wellington you choose to make, you’re sure to impress your guests and enjoy a delicious meal. Try these recipes out for yourself and elevate your game in the kitchen.
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