I’ve tried doing Ramsay’s recipe for a few years (Christmas dinner) and this was the best so far. Previous years the meat was too big so ended up more on the rare side, which is generally fine for my family, but I wanted to hit closer to med rare.
So at this point I’m mainly just looking for tips to improve. I do 400 F for 35 mins, resting for ten. I’m really curious on two things especially: if this is the right amount of puff pastry thickness, and whether I cooked down the duxelle enough. Because it’s Ramsay’s recipe I use Parma ham as the crepe layer. But any tips would be amazing.
by Arinoch
4 Comments
From the looks of it you should be the one giving tips
This looks amazing and I am so jealous of your family!
This looks fantastic and the perfect doneness. Beef-mushroom-pastry ratios are all to my liking. In all my years of cooking I still haven’t braved making Beef Wellington. And probably never will. But hats off to you, it appears you’ve nailed it!
I’ve seen about 357 of these Beef Wellington posts in the past week and this is genuinely the only one that looks incredible