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When you think of Beef Wellington, oftentimes the first name that comes to mind is Gordon Ramsay. But first, what the heck is it? You essentially sear the beef before wrapping it in layers of duxelles, prosciutto, and pastry. In essence, you sear a beef tenderloin (basically a long filet mignon) before wrapping it in layers of duxelles (minced mushroom blend), prosciutto, and pastry. This dish that originated in England is known by many to be one of the most daunting recipes for any home cook…but I’m going to show you that it’s not that bad after all.

This was cooked to an internal temperature of 129 Fahrenheit, which is on the higher end of the “rare” spectrum. You can cook yours longer or shorter, but NO. This is not raw. If you’re interested in getting yourself some tenderloin, the link to The Wagyu Ship is as follows:

Ingredients:
1.5-pound beef tenderloin
2 tablespoons vegetable oil
salt and pepper to taste
2 sheets puff pastry
6 slices prosciutto
2 egg yolks + water (egg wash)
flaky salt to taste
finely chopped chives (garnish)

Duxelles:
1 pound assorted mushrooms
2 shallots
3-4 cloves garlic
2 tablespoons olive oil
3 tablespoons red wine
3 bay leaves
salt and pepper to taste

Crepe:
1 cup all-purpose flour
1 tbsp granulated sugar
2 eggs
pinch of salt

Mustard:
3 tbsp brown mustard seeds
3 tbsp yellow mustard seeds
1/3 cup white wine vinegar
1/3 cup white wine
1 tbsp minced shallot
salt and pepper to taste
pinch of allspice

Chicken Stock:
2 tbsp butter
6 sprigs thyme
1/2 cup chopped shallots
1/3 cup red wine
1.5 cups reduced chicken stock

You can watch our previous videos if you want.
01. WATER FROM A CACAO POD

02. OPENING A ROSE APPLE

03. ULTIMATE BEEF WELLINGTON

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