Beef Wellington

Beef Wellington

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(141 ratings)

Cook: 1 hr - 2 hrs

A challenge

Serves 6
Gordon Ramsay's version of the classic steak dish - a show-stopping centrepiece on a special occasion

Nutrition and extra info

  • Freezable

Nutrition:

  • kcal763
  • fat48g
  • saturates20g
  • carbs32g
  • sugars0g
  • fibre0g
  • protein50g
  • salt2.46g
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Ingredients

  • a good beef fillet (preferably Aberdeen Angus) of around 1kg/2lb 4oz
  • 3 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 250g/ 9oz chestnut mushroom, include some wild ones if you like
  • 50g/ 2oz butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 1 large sprig fresh thyme

    Thyme

    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 100ml/ 3½ fl oz dry white wine
  • 12 slices prosciutto
    Prosciutto

    Prosciutto

    proh-shoo-toe

    Prosciutto is sweet, delicate ham intended to be eaten raw. The word 'prosciutto' is the…

  • 500g/1lb 2oz pack puff pastry, thawed if frozen
  • a little flour, for dusting
    Flour

    Flour

    fl-ow-er

    Flour is a powdery ingredient usually made from grinding wheat, maize, rye, barley or rice. As…

  • 2 egg yolk beaten with 1 tsp water

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.

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Comments (209)

stephenjoanne's picture
5

Forgot to rate.

stephenjoanne's picture
5

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
5

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
5

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

Delicious!!!

jennyguttridge2's picture
5

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
3

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
5

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
3

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
5

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.

britkp's picture
5

Perfect !!! My husband being Texan loves his steak this was the first time he had it covered in pastry ..... It went down a storm. Cooking times were spot on for medium. Thank you Mr Ramsay for making me look like a master chef.

jesse09's picture

I used pre rolled puff pastry and it didn't work - the pastry was too thin and split a little down the side. It was still delicious though, although I found 12 slices of prosciutto too salty - I think you need less.

dbt1963's picture
5

I've cooked this a few times now and everytime its a winner with the guests.

victoriajlamb's picture
5

Awesome!! :)

sashmom's picture

After all these years of watching Gordon yell at people on Hell's Kitchen I'm glad to be able to finally try his Beef Wellington recipe. Can't wait! I especially like the idea of chestnuts in it.

shroom's picture
5

Followed the recipe to the letter and would allow another 10mins (1kg fillet) on cooking time unless you want it very rare. The base was bloody but still tasty. My butcher suggested making a small pancake on which to rest the fillet before wrapping in the pastry, if you don't want the blood to seep into the pastry, so I might try this next time. Everyone loved it and a great alternative to a sunday joint.

sallyshark22's picture
5

It's the second time I've made this. Today I used Gordon's recipe for quick puff pastry as I forgot to buy any. An improvement!! The whole thing is not difficult at all, but time consuming. I used the left over mushrooms to make a leek, carrot and mushroom side dish (sauteed and then slowly simmered in some chicken stock until reduced to almost zero) This was a great accompanying veg to compliment the beef.

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