The most infamous dish from Gordon Ramsay's Hell's Kitchen has to be the beef Wellington, a traditional British dish consisting of a seared filet mignon smothered in a whole-grain mustard and wrapped in layers of salty prosciutto, an herbed crepe, duxelles (mushrooms that have been pulverized into a paste), and puff pastry. The whole package is then baked until the crust crisps up and the meat reaches medium-rare perfection.
Season after season, it never gets old watching chefs f-up beef Wellingtons and receive a severe verbal spanking from chef Ramsay. Viewers and show contestants alike know the most feared question to come out of Ramsay's mouth is, "Who cooked those Wellingtons?" While Gordon plays a tough guy on screen, behind the scenes he's every bit the funny jokester.
I know this because before coming to POPSUGAR, I spent a few years and few seasons working on Ramsay's shows Master Chef and Hell's Kitchen. Two weeks into the job, I found myself tasked with learning how to make beef Wellington. Thankfully I had a fantastic teacher, one of Gordon's behind-the-scenes sous-chefs, who walked me through the process step-by-step and in great detail. Think you're up for the challenge? Take a look at the recipe below.
Duxelles is something every good cook should have in their arsenal of tricks. It can be used in place of liver mousse for a vegetarian spread. In addition, try topping it over any rich meat, and you'll be surprised by the intense flavor it brings. For mushroom duxelles: For herb crepe: For beef Wellington:
1 pound cremini mushrooms, coarsely chopped
1 tablespoon extra-virgin olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup all-purpose flour
1 teaspoon sugar
1/2 teaspoon salt
2 tablespoons chives, minced
1/2 cup whole milk
1/4 cup water
4 tablespoons butter, melted, plus more if needed for pans
2 pounds filet mignon
Salt and black pepper, to taste
2 tablespoons olive oil
1/4 cup whole-grain Dijon mustard
1/2 pound prosciutto di Parma
1 sheet puff pastry, thawed
1 egg yolk
1 tablespoon whole milk
Duxelles is something every good cook should have in their arsenal of tricks. It can be used in place of liver mousse for a vegetarian spread. In addition, try topping it over any rich meat, and you'll be surprised by the intense flavor it brings.
For mushroom duxelles:
For herb crepe:
For beef Wellington: