Beef Wellington

Beef Wellington

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(127 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

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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amyd1977's picture
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Delicious!! Definately worth paying for a good piece of fillet, expensive but a real treat.

dracula1's picture
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Made this for a birthday meal (mine!) at weekend. Again I followed the recipe and again, was rewarded with a delicious meal that was well received by everyone present. Not something to make very often at £30ish a time for the meat but well worth it when you consider how much per head it would cost at a restaurant.

loveisdivine's picture

I plan on doing this for Christmas dinner so I will leave a proper review after then. I just wanted to add tht if you are struggling with meat being to rare, you should really invest in a meat thermometre. We got ours from ikea for less than €10 and it takes all the guess work out of cooking any meat. Perfectly cooked every time.

beverleybrindle's picture

Made this last night, really nice and full of flavour. Well worth a go.

photofairy's picture

i made this one , and have to say it was fantastic , and looks very impressive . definate hit ! making it again for dinner party tomorrow hence why im back here reminding myself how good it was !

sarahedmonds's picture

Once you've made the Wellington and chilled it, do you put it straight in the oven or bring it up to room temperature first?

pommet1963's picture
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Have made this so many times now as it a firm favourite with the whole family. I serve with dauphinoise potatoes and asparagus. Great as can get everything ready the night before ( except asparagus)

stephenjoanne's picture
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Forgot to rate.

stephenjoanne's picture
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Fantastic a real show stopper! My piece of fillet was 600 g. Pre cooked for 25 mins and final cook for 35 still pink and juicy....

mackmichaels's picture

It takes a while to do but the effort is well rewarded But it was delicious though and I will make this again but will be making it a little easier for myself next time! I always make it the day or even 2 days before (I just let the meat rest really well so it doesn't make the pastry go soggy) http://gordonramsayrecipesblog.blogspot.com/

dannynowak38's picture
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I made this today. The beef was lovely and soft (thanks to the butcher and the cow) However I wasn't too keen on the duxelles, but that's probably because I hate mushrooms with a passion. The guests loved it. I did cook the beef a little longer in it's first stage (25-30 minutes) and it was just right. Everyone said it was perfect. Can't fault this recipe. It's quite easy despite it's reputation.

miawmc's picture
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First attempt at beef wellington. Added a little extra cooking time, but otherwise followed the recipe.

Delicious!!!

jennyguttridge2's picture
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This recipe is amazing!! I've made it about 6 times now and had to make three for my dads 50th birthday last month, he absolutely loved it. Time consuming but totally worth it, and the left overs taste incredible too, even when cold!

rhiaawhitee's picture
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very nice, but a bit time consuming and the beef and ham made the pastry soggy and the meat needed longer to cook because it was a bit rare.

laurar23's picture

I have cooked this wonderful beef wellington before but only with 1 kilo piece of beef. Has anyone cooked it with 1.5 kilos, if so how much longer did you cook it for to achieve medium?
Thanks

juliajac's picture

I did this at the weekend and it is beautiful and very simple..I had a huge 2lb fillet (12 inches long!)so needed a lot more bacon and mushrooms..I dry fried the mushrooms and added no butter or oil as Gordon says on his website... I prepared it all in the morning up to the pastry. I cooked it for just under an hour on number 4/5 until the pastry started to turn crispy and it was pink in the middle and a little browner at the ends...One guest wanted theirs well done so I just grilled it - gorgeous would highly recommend this for the most inexperienced cook.

thechef007's picture
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sweet ...DONE YES

vcoates's picture

I just tried this and my family went mad for it! Love it, easy to follow and it looks great! Thanks!

winnietherat's picture
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Very time consuming which was expected. Like others have mentioned I had no idea which way the ham went but it worked out ok in the end. My fillet was just under a kg which I cooked as described. It was very rare which suited my husband but it could have done with an extra 8-10 minutes to cook enough to be pink rather than purple.
Wouldn't do again. I don't think it was worth the cost.

ajholdsworth's picture
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I absolutely loved this recipe but I needed to make the following adjustments for a 1.2k fillet. First seal in the over for at least 30 mins for medium rare. I also needed to double the mushroom mixture and avoided using the fat, just a dry pan, otherwise the mushrooms just over cook while trying to reduce in to a paste, which will never happen with so much oil and butter.

I would place the bottom pastry on an oiled/buttered grease proof paper and egg wash the top of the bottom layer of pastry so the pastry bottom sticks snugly to the meat. Continue to egg wash the top and sides of the fillet as per the recipe.

For the final cook once all the pastry is complete I cooked for 40mins at 180c and it turned out on the rare side of medium rare but perfectly even.

A great recipe.

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