I'm going to cook this tomorrow:
https://www.gordonramsay.com/gr/recipes/beef-wellington/

Have any of you done it? How'd it go? Tips or Tricks?

I'll follow up with pics.

How was the red wine sauce? I was actually going to skip that part in favor of a horseradish sauce.

My wife & I are going to cook Ramsey's ricotta gnochi and tarte tatin to go with it. Time to stretch our legs in the kitchen.

It's good. I made two sauces that Christmas dinner. A red wine reduction and a peppercorn cognac sauce. Everyone could choose their poison. That's the one on my plate.

Kenji's deal for using phyllo is a solid add over making a crepe. I didn't use real foie gras but used pate instead.

Helped my brother make one, I don't remember which recipe but damn it took a very very long time if i recall correctly...but worth it. so good

Gordon Ramsey let's his cats crawl all over his kitchen island and cooktop.

***important edit to apologize to Gordon Ramsay. I mixed up my celebrity chefs. Bobby Flay is the gross cat weirdo. I'm sorry, Chef Ramsay.

I made it as well. It is excellent. And take your time.

Looks GREAT! Reading it is TOO much work for this old man. Would, however, like the Red Wine Sauce recipe!

Any recipe that doesn't include pate/liver in the duxelles gets immediately ignored by me.

Food processor helps with the mushrooms

That's one of the mistakes I mentioned. In several of the videos for this, they hand chopped the mushrooms. I did them fine, but clearly not fine enough; there's some texture left.

I went to Bills Townhouse in midtown Manhattan and someone insisted I try the beef Wellington and I have to say it was one of the best meals of my life. Sadly I googled and it's closed down.

nice photos!

This is one of those that my wife had requested. I'm worried about how leftovers of this would be (I'm guessing not very good), so I need to find a recipe that's good for two portions. I bet you could do individual wellingtons and it would still be damn good, and my wife would like it because she loves puff pastry.

HTownAg98 said:

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This is one of those that my wife had requested. I'm worried about how leftovers of this would be (I'm guessing not very good), so I need to find a recipe that's good for two portions. I bet you could do individual wellingtons and it would still be damn good, and my wife would like it because she loves puff pastry.

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…or invite friends or strangers to dine with you? Viola! No leftovers…

The leftovers are okay. Just slice and reheat in an oven on about 300 for 5 or 6 minutes. It's what I had for lunch on Tuesday, and then again today.

HTownAg98 said:

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This is one of those that my wife had requested. I'm worried about how leftovers of this would be (I'm guessing not very good), so I need to find a recipe that's good for two portions. I bet you could do individual wellingtons and it would still be damn good, and my wife would like it because she loves puff pastry.

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Allen Brothers (allenbrothers.com) has a 4 pack of individual ones, 9-10 oz each. They are awesome. A bit pricey ($199), but quality is second to none (read the reviews). You can cook 2 and save 2. My wife and I order them once a year. We grab our favorite side dish and a salad on the way home so there is not a lot of work involved with the meal. Grab some wine and you're ready to go. Thirty minute cook time.

Yikes. That's $80+ per pound. It better be a5 wagyu for that price.