Ramsey has the mushrooms blended, with salt and pepper. to just shy of a paste and doesn't put anything in the pan when cooking them.<br/><br/>Also, he sears the meat just so it gets colored on the outside. The actual cooking comes from when it is baked after wrapping.<br/><br/>I'm not sure how this recipe would come out but its a bit different from what Ramsey does.
This recipe is missing a key step and ingredient. Gordon?s instructions are you brown the meat and then you baste it with mustard and refrigerate for 20 minutes.
This is *not* Gordon Ramsay's Beef Wellington. Gordon Ramsay's take only an hour from start to finish, is coated in a thin layer of mustard, has a thin crepe before the puff pastry, is evenly (and tightly) wrapped, and is medium rare. The image provided with this recipe make my stomach turn... not at all like Gordon Ramsay's Beef Wellington. If you need a short tutorial on the way he does it, watch Season 6 Episode 9 of Masterchef.
Absolutely amazing. My family loved it. Planning to make more for thanksgiving
I found that 394 degrees works much better. :)