Nick and I love watching Chef Gordon Ramsay cook on TV, we always make effort to watch his cooking and competition shows when they are on the air. Over the years we have noticed his love for serving Beef Wellington and so when we had the opportunity to eat at his restaurant in Las Vegas, that is exactly what I ordered; especially once I found out it is made with Duxelles (a mushroom blend) rather than liver for the inside. It was so very delicious and so when my parents booked a trip to come visit us in Indiana for Christmas, I knew exactly what I wanted to make them for our special Christmas dinner. This was absolutely delicious and fun to make.
1-2 lbs beef tenderloin fillet
Sea salt and fresh ground black pepper to taste
2 Tbsp Dijon mustard
1 medium shallot, finely chopped
1 lb. mushrooms (I used cremini and button mushrooms)
1 Tbsp unsalted butter
3 1/2 oz Port wine (we decided to use Maker's Mark Bourbon instead and it was delicious!)
12 slices prosciutto
1 package puff pastry, thawed
All-purpose flour, to dust
2 egg yolks, beaten
1. Heat oven to 425 degrees F. Heat a fry pan on high heat and add a little olive oil. Season the beef with sea salt and pepper and sear in the hot pan for 30 seconds on all sides. Remove beef from pan and set aside to cool. Brush the mustard over the beef on all sides. Keep in mind, it was cheaper for us to buy 4 fillets of beef ($30) at Costco instead of a whole beef tenderloin ($100) and so we ended up making 4 individual beef wellingtons instead of one large one (I highly recommend doing one large one because the juices will stay in the puff pastry better and help it to crisp up in the oven).
Recipe adapted from Gordon Ramsay’s Sunday Lunch Cookbook