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Gordon Ramsay Filet Mignon 

Gordon Ramsay Filet Mignon recipe
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Beef Wellington is one of the most iconic dishes associated with Gordon Ramsay. Known for its buttery puff pastry, tender beef, and flavorful mushroom duxelles, this dish is a showstopper. If you’ve ever wanted to recreate this masterpiece at home, follow this step-by-step guide to achieve restaurant-quality results.

Ingredients

Scale

For the Beef Wellington:

  • 1 (2 lb) beef tenderloin
  • Salt and black pepper to taste
  • 2 tbsp olive oil
  • 2 tbsp Dijon mustard
  • 6–8 slices of prosciutto
  • 1 sheet of puff pastry
  • 1 egg yolk (for egg wash)

For the Mushroom Duxelles:

  • 1 lb mushrooms (cremini or button), finely chopped
  • 2 cloves garlic, minced
  • 1 shallot, finely diced
  • 2 tbsp unsalted butter
  • 1 tbsp fresh thyme leaves
  • Salt and black pepper to taste

For Assembly:

  • Plastic wrap for rolling
  • Flour (for dusting)

Instructions

  1. Season the beef – Generously season the beef tenderloin with salt and black pepper.
  2. Sear the meat – Heat olive oil in a pan over high heat and sear the beef on all sides. Let it rest.
  3. Prepare the mushroom duxelles – Sauté mushrooms, garlic, shallots, and thyme in butter until moisture evaporates.
  4. Coat the beef – Brush Dijon mustard over the cooled beef tenderloin.
  5. Wrap with prosciutto and duxelles – Lay out prosciutto on plastic wrap, spread the mushroom mixture, and place the beef on top. Roll tightly.
  6. Wrap in puff pastry – Roll out puff pastry, place wrapped beef on it, and seal edges tightly.
  7. Apply egg wash – Brush the pastry with egg yolk for a golden finish.
  8. Chill before baking – Refrigerate for 15-20 minutes to firm up.
  9. Bake to perfection – Preheat oven to 400°F (200°C) and bake for 25-30 minutes or until golden brown.
  10. Rest and slice – Let it rest for 10 minutes before slicing and serving.

Find it online: https://gordonramsayeats.com/gordon-ramsay-filet-mignon/