Cook Gordon Ramsay's Beef Wellington

“After he put the beef wellington into the oven, it wasn’t long before the delicious aroma of beef and pastry started to fill the house. Our stomachs grew hungrier at ever passing second and all of us took turns to peek into the oven, watching the puff pastry slowly start to brown and glisten. The golden moment arrived and we took it out of the oven. By then, we were already drooling! The puff pastry was so crispy [...] As he cut the beef wellington, the juices of the delicious beef flowed out, revealing a perfectly cooked tenderloin. It was perfect.”

“First of all, I need to say that this is the first time I’ve made Beef Wellington. A friend told me that this dish is more difficult and professional than any of the dishes that I cooked before because I have to do the puff pastry, moreover, I can’t see the beef inside which was wrapped by the pastry, so all that I can is guessing when the beef is medium rare. At first, I was pretty nervous :”) [...] when I touched the outside, I almost laughed out loud, so proud of myself. The puff pastry was really crunchy, and had beautiful color thanks to the egg wash ❤”

“I found the dish quite salty with the addition of the parma ham. He also salts the pastry after putting on the egg wash and I don’t think this is needed – it was way too salty. I did cook it too long which is entirely my fault and nothing to do with the recipe. The other thing I didn’t like about it is that the mushrooms sound like a good idea but when you are actually eating the dish, I found that it was dry and there were mushroom crumbs everywhere.”