Atlantis Kitchen Secrets: Gordon Ramsay’s Beef Wellington Recipe from Bread Street Kitchen Dubai
Set the table for a Sunday roast with this classic British beef Wellington that the whole family will love!
Cesar Bartolini, head chef of Bread Street Kitchen Dubai, reveals tips on how to recreate this roast meat feast using easily available ingredients that you can enjoy in the comfort of your home.
Gordon Ramsay’s Beef Wellington Recipe from Bread Street Kitchen Dubai
- 2 x 400g beef fillets
- Olive oil, for frying and greasing
- 500g mixture of wild or button mushrooms, cleaned and roughly sliced
- 1 thyme sprig, leaves only
- Ready-made Arabic bread or crêpe
- 2 egg yolks, beaten with 1 tbsp water and a pinch of salt
- Sea salt and freshly ground black pepper
- Wrap the beef fillet tightly in a layer of cling film to set its shape, then chill in the fridge overnight.
- Remove the cling film, season with yellow mustard then quickly sear the beef fillets in a hot pan with a little olive oil for 2-3 minutes each side until browned all over and rare in the middle. Remove from the pan and leave to cool.
Secret tip: The beef should be seared to seal only, to avoid overdone beef.
- Finely chop the mushrooms and fry in a hot pan with a little olive oil, the thyme leaves and some seasoning. Make sure to stir frequently so that the mushrooms don’t stick to the pan. Cook until the mushroom begins to release their juices. At this point, cook the mushrooms on high heat for about 10 minutes until all the excess moisture has evaporated and you are left with a mushroom pâté (known as a duxelle). Remove the duxelle from the pan and leave to cool.
- Place a crêpe or Arabic bread onto a double layer of cling film. Cut the sides of the bread to form a rectangle large enough to envelop one of the beef fillets. Spread half of the duxelle evenly over the bread. Using the cling film, roll the bread over the beef, then roll and tie the cling film to get a nice, evenly thick log.
Secret tip: Crêpe or Arabic bread acts as a barrier, absorbing moisture and stops the pastry from going soggy.
- Roll out a puff pastry into a thin sheet on a lightly floured surface. Unwrap the mushroom-covered bread parcel and lay it in the middle of the pastry. Trim the pastry and brush all over with some egg wash. Using the cling film, roll the pastry over the beef, then roll and tie the cling film into a thick, tight log again. Place in the fridge and chill for at least 30 mins. Repeat step 4 & 5 using the other beef fillet.
Secret tip: Resting the Wellington in-between prevents filing leaking out. Use the rounded end of a fork or spoon handle to seal the edges. Brushing the meat and the pastry with egg wash will stop top layer from rising and leaving a gap.
- Score the pastry lightly and brush with the egg wash again, then bake at 200°C for 20 – 30 minutes until the pastry is golden brown and cooked. Rest for 10 minutes before carving.
Secret tip: Use a digital thermometer to check that the meat is cooked to your liking.
Ø Rare – 50°C – 55°C
Ø Medium rare – 55°C – 60°C
Ø Medium – 60°C – 65°C
Ø Well done – 65°C – 70°C
Bring the Specially-curated Menu from Bread Street Kitchen Dubai to Your Doorstep
Available on Zomato and Talabat, the restaurant is offering home delivery service so that you can taste the fine British cuisine safely from your home. The menu features Gordon’s Fit Food, Vegan food and charcoal grilled food options.
Find more signature dish recipes, invented by celebrity chefs from our award-winning restaurants in Dubai, for you to try at home.