Menu
Beef Wellington

Beef Wellington

  • 1
  • 2
  • 3
  • 4
  • 5
(141 ratings)

Cook: 1 hr - 2 hrs

For the keen cook

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

  • kcalories763
  • fat48g
  • saturates20g
  • carbs32g
  • sugars0g
  • fibre0g
  • protein50g
  • salt2.46g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

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

    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

    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

    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

Compare prices

Want to see what this recipe costs at different supermarkets? Compare in one place here:

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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (208)

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
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

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.

sammywarrens's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This was AMAZING me and my housemate made this together, it certainly was a team effort as it was quite the challenge! It came out perfectly, slightly pink in the middle which was delicious! We served it with dauphinoise potatoes, broccoli and organic carrots, and a lot of red wine!

kcarz3's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This was an amazing dish. It took ages to make but I'm a pretty slow cook. I would defenently recommend this recipe.

cherthomas72's picture
  • 1
  • 2
  • 3
  • 4
  • 5

The first time i've made a beef wellington. The family loved it.

paul_line's picture
  • 1
  • 2
  • 3
  • 4
  • 5

despite its long making time, it totally worthes it! everyone loves it! :D

pommet1963's picture
  • 1
  • 2
  • 3
  • 4
  • 5

No 1 favourite in our house for a special family dinner. Turns out perfectly everytime.

rikkeharders's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Nice recipe. The duxelles was really god..

annethebaker's picture

I made this last weekend and all I can say is wow! Easier to make than I had expected and worth every little bit of effort that goes into it. My lovely butcher suggested strip loin steak in one piece as it was cheaper and he cut it in half and trimmed the fat off. It was perfect. Will certainly make this again.

ian2425's picture

Hi all
Cooked this last night and it was lovely, I would agree with a previous cook who stated that the cooking time had to be extended. I have always used a probe thermometer which is left in place during cooking and I'm glad I do as the meat needed a good deal longer. As the previous cook recommended I cooked the second stage as shown and then turned the temp down to 120c and cooked for a further 40 mins being guided by the thermometer. this did not affect the pastry, the meat was a lovely medium, pink but cooked. Get yourselves a good probe thermometer that you can monitor the cooking temp with 71 deg C for medium..

ruthy10's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I made this as part of a 3 course valentines meal for my boyfriend and it was lovely. I should have cooked the beef for a little longer first time round as it was still quite red for my liking once completed. will definitely make again

Pages

Questions (13)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (8)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…

Skills & know how

As well as helping you decide what to cook we can also help you to cook it. From tips on cookery techniques to facts and information about health and nutrition, we’ve a wealth of foodie know how for you to explore.

About BBC Good Food

We’re all about good recipes, and about quality home cooking that everyone can enjoy. Whether you’re looking for some healthy inspiration or learning how to cook a decadent dessert, we’ve trustworthy guidance for all your foodie needs.

Our recipes

All our recipes are tested thoroughly by us to make sure they’re suitable for your kitchen at home. We know many of you are concerned about healthy eating, so we send them to a qualified nutritionist for thorough analysis too.

Tell us what you think…

Love the new look or think we’ve missed the mark? We want to hear your thoughts – good and bad – to make sure we make the new website as useful as possible.

Magazine

Subscribe to BBC Good Food magazine and get triple-tested recipes delivered to your door, every month.

Events

Discover the dates and details of all the BBC Good Food Shows.

On TV

See your favourite chefs on Sky Channel 247, Virgin TV 260 and find their recipes at goodfoodchannel.co.uk

Good Food Apps

Download the BBC Good Food Recipes, tips & cooking tools app and get good food on the go.