Beef Wellington

Beef Wellington

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(129 ratings)

By

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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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adelaidefreville's picture
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Absolutely perfect! Not so difficult to make; everyone loved it, and no leftovers!
Beautiful. I cooked the beef a bit longer to get it medium.

happyfeet29's picture

Followed the recipe to the letter. This was sensational. Made it for Christmas day and even I thought it was fantastic. Learn't that if I was making this again I would prepare day before up to the cooking of fillet and pastry.
Well worth the effort.

johnbaxter's picture

I made this recipie for 12 people, they all loved it, I am making iy again for New Year dinner, happy New Year everybody.

bella187's picture

this is great .Did it with venison fillet was lovely and tender family loved it really amazing.Doing it on christmas day.

martnclarke's picture

Easy recipe to follow and a great result, timings on ven cooking didn't produce the required results but that's easily enough fixed.

Probably the best meal I've ever cooked.

sineadzero's picture
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This is amazing! Takes a bit of time but well worth it

helers's picture
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I would not fry the mushrooms in oil and butter. I did this but could not reduce to a paste. I had to drain the mixture in muslin to get the required consistency. Having looked on Gordons's you tube page he says there is so much water in the mushrooms you don't need fat!

Apart from my disaster with the mushrooms it was easy although time consuming - something for a special occasion.

Will be doing a 1.5 fillet for my guests (8) on Boxing Day it really is as good as all the other posters have commented.

helers's picture
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I would not fry the mushrooms in oil and butter. I did this but could not reduce to a paste. I had to drain the mixture in muslin to get the required consistency. Having looked on Gordons's you tube page he says there is so much water in the mushrooms you don't need fat!

Apart from my disaster with the mushrooms it was easy although time consuming - something for a special occasion.

Will be doing a 1.5 fillet for my guests (8) on Boxing Day it really is as good as all the other posters have commented.

richking's picture

This will be the third Christmas running I have made this Wellington. Every Christmas we look at alternatives, but come back to this as it works so well.
I cook the beef on its own the day before, which ensures it is cooked to our liking, and the pastry isn't overdone. Cooking then doesn't take too long on Christmas Day.
Usually I've made a short pastry, but this year will make my own puff pastry.

tburleton's picture

I'd like to make this recipe for 3 people for xmas day if I half the ingredients does that mean I just half the cooking time. PLEASE HELP

youdneverathunkit's picture

Looking for a wee bit of advice please? I would like to give this recipe a go for NY day dinner but there I will be cooking for some who don't like mushrooms. Does anyone know of a good substitution? I was thinking courette may be an idea as they are fairly similar in texture. Also, would this recipe work with shortcrust pastry? I much prefer it:)

Many thanks I. An

mrskab's picture
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Made this for my husband who's been wanting beef wellington for ages! It was absolutely lovely and wasn't as hard to make as I thought it would be. Really enjoyed it and will definitely make again.

pommet1963's picture
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Make this again and again at family's request, always turns out perfectly. I do add a glass of wine wine to the mushrooms and let it evaporate off- adds a lovely richness

wakeywildcats's picture

not for the novice, quite difficult abd not as tasty as i was hoping

miyareddy's picture

Made this for a friend's 60th birthday. Bit nervous as to how it would turn out but no need to worry - it was PERFECTLY cooked! Everyone was most impressed.

rapitkin's picture

For a great beef wellington you need to buy the best quality fillet. Since my local butcher closed I have been getting my beef from online supplier www.traditional-beef.co.uk I couldnt recommend them more, best beef I have ever tasted. I came across them at last years masterchef live event.

nicoleroberts's picture
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Beautiful, timings worked out just right. Most time consuming is the chilling aspect but not all all difficult, just delicious!

pennyb04's picture

So delicious and fairly easy, just takes time.
I love the fact that it can be prepared in advance.

begocky129's picture

What would you suggest if you don't like mushrooms?

tinyex900r's picture
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I have made Beef Wellington many times using other recipes but this is the simplest, easiest and most foolproof one I have used.I would say that the timings are perfect if followed to the letter and if you like your fillet rare. I personally initially roast it for 30 -35 mins and then finally cook it in the pastry for 30 and it comes out perfectly pink inside and not at all bloody.
Adjust your timings to suit your taste and take into account the size and thickness and you can't go wrong.
Brilliant - will only use this method from now on. Thank you Gordon.

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