Beef Wellington

Beef Wellington

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(136 ratings)

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Cooking time

Cook: 1 hr - 2 hrs

Skill level

For the keen cook

Servings

Serves 6

Gordon Ramsay's version of the classic steak dish - a show-stopping centrepiece on a special occasion

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition

kcalories
763
protein
50g
carbs
32g
fat
48g
saturates
20g
fibre
0g
sugar
0g
salt
2.46g
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Ingredients

  • a good beef fillet (preferably Aberdeen Angus) of around 1kg/2lb 4oz
  • 3 tbsp olive oil
  • 250g/ 9oz chestnut mushroom, include some wild ones if you like
  • 50g/ 2oz butter
  • 1 large sprig fresh thyme
  • 100ml/ 3½ fl oz dry white wine
  • 12 slices prosciutto
  • 500g/1lb 2oz pack puff pastry, thawed if frozen
  • a little flour, for dusting
  • 2 egg yolks beaten with 1 tsp water

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Method

  1. Heat oven to 220C/fan 200C/gas 7. Sit the 1kg beef fillet on a roasting tray, brush with 1 tbsp olive oil and season with pepper, then roast for 15 mins for medium-rare or 20 mins for medium. When the beef is cooked to your liking, remove from the oven to cool, then chill in the fridge for about 20 mins.
  2. While the beef is cooling, chop 250g chestnut (and wild, if you like) mushrooms as finely as possible so they have the texture of coarse breadcrumbs. You can use a food processor to do this, but make sure you pulse-chop the mushrooms so they don’t become a slurry.
  3. Heat 2 tbsp of the olive oil and 50g butter in a large pan and fry the mushrooms on a medium heat, with 1 large sprig fresh thyme, for about 10 mins stirring often, until you have a softened mixture. Season the mushroom mixture, pour over 100ml dry white wine and cook for about 10 mins until all the wine has been absorbed. The mixture should hold its shape when stirred. Remove the mushroom duxelle from the pan to cool and discard the thyme.
  4. Overlap two pieces of cling film over a large chopping board. Lay 12 slices prosciutto on the cling film, slightly overlapping, in a double row. Spread half the duxelles over the prosciutto, then sit the fillet on it and spread the remaining duxelles over. Use the cling film’s edges to draw the prosciutto around the fillet, then roll it into a sausage shape, twisting the ends of cling film to tighten it as you go. Chill the fillet while you roll out the pastry.
  5. Dust your work surface with a little flour. Roll out a third of the 500g pack of puff pastry to a 18 x 30cm strip and place on a non-stick baking sheet. Roll out the remainder of the 500g pack of puff pastry to about 28 x 36cm. Unravel the fillet from the cling film and sit it in the centre of the smaller strip of pastry. Beat the 2 egg yolks with 1 tsp water and brush the pastry’s edges, and the top and sides of the wrapped fillet. Using a rolling pin, carefully lift and drape the larger piece of pastry over the fillet, pressing well into the sides. Trim the joins to about a 4cm rim. Seal the rim with the edge of a fork or spoon handle. Glaze all over with more egg yolk and, using the back of a knife, mark the beef Wellington with long diagonal lines taking care not to cut into the pastry. Chill for at least 30 mins and up to 24 hrs.
  6. Heat oven to 200C/fan 180C/gas 6. Brush the Wellington with a little more egg yolk and cook until golden and crisp – 20-25 mins for medium-rare beef, 30 mins for medium. Allow to stand for 10 mins before serving in thick slices.

Recipe from Good Food magazine, December 2004

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Comments

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rpochin's picture

Was really nervous about doing this for a dinner party having never done it before. I read a lot of comments and therefore changed the cooking times. It's not tricky. .just a lot of steps. I had a thick 1kg fillet so cooked it for 20 mins and then on the final cook i gave it 35 mins. ..turned out rare to medium rare.. perfect. The great thing is you do all the work in the afternoon and are relaxed for the dinner. I served it on kale with roasted balsamic baby carrots and parsnip puree. Made a pomegranate molasses sauce from Al Brown's book Stoked

magoulis's picture
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Amazing recipe and amazing results! I had only 1/2 kg of beef and just reduced the time by a few minutes each time in the oven. Turned out medium rare as we like it! gourmet dining!
5 stars!

joanna1972's picture
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This was just fabulous! Had a smaller bit of meat...just under a kilo so cooked for rare and came out perfectly medium rare. Hubby wasn't sure about the prosciutto, he didn't feel it needed it, I loved it! Don't be put off by the 'keen cook' thing it's time consuming prep wise but easy as anything...and all the prep can be done well in advance! Served with tray baked root veg, roast potatoes and horseradish gravy...clean plates all round!

chris4food's picture
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Did this for Christmas Dinner and it was absolutely fantastic. Followed the recipe, but added an extra five minutes to the initial cooking time. The meat was rare, and was voted the best ever by family and friends. Served with celeriac mash, other seasonal veg, creamy mashed potatoes and shallot and red wine sauce
Am now going to try individual Beef Wellingtons when I visit my son and family later this week..
Superb - have yet to come across a bad Ramsay recipe!

LauraT88's picture
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Cooked this for Valentines day and it was absolutely amazing.
My boyfriend and I like rare beef and the cooking times for medium-rare result in a very rare beef.
very easy to do and definitely worth it!

julia0410's picture

Could I use another beef cut as I have problems to buy a fillet.
Thanks

Amateurchef101's picture

I've tried this once with a different beef joint and it didn't turn out very well. I think I had the cooking times all wrong but I see no reason why it shouldn't work. The other problem obviously is different cuts of beef are best eaten at different stages of cooking. Hope this helps.

ebhand's picture
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Very tasty, had it for Christmas day worked out well. I wrapped in pastry the day day brfore, there was a little trickle of juices leaking out but it worked out fine. Took an hour to cook on Christmas day, digital prob thermometer was invaluable. Reheated really well the next day, just covered in foil and put it in oven, stayed really moist. Excellent dish.

Mellie66's picture
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Fabulous! The whole family loved this and the beef itself was med rare as we like it, although the middle was more rare - perfect really because that's how the husband prefers his. Easy to follow instructions and I loved the fact that I could make in on a lazy Sunday afternoon and put it in the fridge till we were ready to cook.

Try it, it is lovely! Was fantastic served with Ramsay's Red Wine & Shallot sauce.

damienkeegan's picture

Did this on Christmas Day, and then for some friends a few weeks later. Great recipe, very simple. Cold slabs served up on Boxing Day with pate and chutney...wow!

lorri1969's picture
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Made this yesterday for a family gathering. All went well apart from the confusion regarding timings alluded to in earlier posts. I didn't want too rare so went for extra time but ended up with only middle piece being medium so will need to amend for next time. Flavours were great and everybody loved it.....

ade_in_the_kitchen's picture

Delicious. What appears a complex recipe is surprisingly easy. Very tasty and looked fabulous when I took it out of the oven.

Coquus1's picture
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Sorry Gordon, I'm not keen on your variation of this classic dish. The method works very well and the tips are very helpful. The realised dish finishes perfectly. My dislike is the added flavour of the prosciutto which, (to my taste) imparts a slightly "gone off" taste to a perfectly cooked fillet and obliterates the mushroom duxelle.

As an aside, I am very surprised that a BBC supported website uses an American spell checker for the comments page - damned annoying!

MummyAbey's picture
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My extended family still rave about this. I made double portion and it served 14. It was delicious and lots of people said it was better than anything they'd had in any restaurant. You need to buy a good piece of meat which will be expensive but worth it for a special occasion. It was £80 for the meat but serving 14 it's not so bad as a one off. I've made it twice more and every time it's been equally delicious!

vincegonzales's picture
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Amazing! I modified this recipe slightly by omitting the white wine portion. It still turned out incredible, and is now one of my favorite special occasion dishes. Like many other reviewers have said, it is well worth the effort and time to complete.

jen83's picture
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I made this for my Husband's birthday and although very time consuming, was well worth the effort. Delicious! I served it with the honey glazed carrots which went beautifully

signalflare66's picture
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This came out fantastic! My Dad really wanted this for his birthday so I made it this year and it was amazing. We like our meat cooked medium to well done so I cooked it a little bit longer. We had a 2.7 lb cut and I seared the meat before putting in the oven. Cooked it in the oven 40 minutes the first time, then 45 minutes the second time and then let it rest for 10 minutes. It came out perfect! Medium in the middle and well done on the ends.

daniellesohma's picture

Absolutely amazing! I made this for Valentines day and although it took me ages to prepare it was totally worth it! I couldn't find any prosciutto in my local supermarket so I used some nice bacon instead and it was great! I had a large piece if beef so I pre-cooked it for about 35 minutes then another 30-35 second time and it was beautiful! New favorite recipe for special occasions!

Dino40's picture

URGENT QUESTION!! - I started making this Beef Wellington for friends and the had a car breakdown and couldn't make it yesterday so we rescheduled for today. I'd already seared the meat and I've read on lots of recipes that you chill the meat. So I've wrapped it and chilled it but it's obviously still over 24 hours until I use it. Is this ok?

Kamillanlarsen's picture

This was absolutely amazing. I only chilled my meat for about 30 minutes before wrapping it and it turned out perfect. Guests were amazed, I'll definitely make this again!

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