Holiday Beef Wellington (Gordon Ramsay) Gordon Ramsay's Christmas version of Beef Wellington, and it's the one I'm working up to for the holidays. The whole dish is moisture control: sear the fillet hard, brush it with mustard, cook the mushroom duxelles until they're dry, then wrap it in prosciutto before the pastry goes on so the crust stays crisp instead of going soggy. Chill it tight, egg wash, sea salt on top, and rest it before slicing or the juices run everywhere. Ambitious, but that payoff slice — pink in the middle, golden pastry outside — is worth a practice run before December. *Recipe in comments