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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robbieboy's picture
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I actually find beef rather tasteless compared to other meats,but this does look tasty!

smaclusky's picture
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Always turns out perfectly. Time consuming but not difficult. Everyone always comments on this as it is lovely.

nickyb440's picture
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What a great dish, my husband and I cooked this for a dinner party and it did us proud, the beef was very rare though (good job we all liked it that way) I think our fillet was bigger than what the recipe stated, served it with mash, carrots and spinach there was no need for gravy as the meat was so tender.

bridgetmcg's picture
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Followed the recipe to the letter and it was amazing. My friends are still raving about how good it was monthas later!

louisesambells's picture

Quite simply the best thing we have made- did this with my hub when my mum was visiting and it was really impressive- make it now !!!

lynneka's picture
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The BEST thing i have EVER made. DELICIOUS DELICIOUS DELICIOUS!!!

kerrybathfield's picture

I made half the recipe for my fiancé and myself a few weeks ago and it was such a hit with him. The words "move over masterchef" was more than the response I expected. I was so proud I am making it again this weekend for a dinner party. I did not mess with the recipe at all.

mrskonrad's picture
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Made as individual wellingtons as I love my beef rare and hubby is medium-well. Fabulous!! Has anyone done a sauce to go with this? Any suggestions???

heatherswan's picture
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Love it

tracey_bourne's picture
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I made this for my parents 45th wedding anniversary it went down a treat everybody loved it, it is very time consuming but definately worth it.

tamarco's picture

I made this for Xmas two years ago and it's still the best meal I have ever made! I'm doing it again this year x

egyptmania's picture

This recipe looks soooooooooooooo good, however, I can do w/o the mushrooms. I don't like them period. I don't care how anybody makes them. I wonder if there is mushroom sub....? Also on the show "Hell's Kitchen" there is a sauce that goes with it. Also wondering what its made from and how to do it.

ctlarnold's picture
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This recipe is amazing...made it last Christmas and will be making it again this year. Is is time consuming and you need to follow the instructions to the letter but ultimately it is so rewarding and yummy!

reebeck's picture
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So delicious! Me and my mom loved it. We've done it several times. A succes every time!

locko76's picture

My firends said "the best sunday lunch they had eaten for a long time" but as previous readers have said it definatly needs extra cooking time.

heyerart's picture

fabulous recipe, served it to friends from Paris, it has the wow factor I would certainly cook it again for special friends

n_berb's picture
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My other half made this and it was amazing!! Even our 1 year old baby loved it too :0)

jessica_mann's picture
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This was amazing, we used parma ham instead of proscuitto which went well. We decided to go for medium cooking time and it came out quite rare, probably because the fillet of beef we used was pretty big! Really great for special occasions, we made this for 4 people and still had some left over!

melanieday's picture
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I used bacon rather that the prosicutto and assembled the wellingtons in the morning and then cooked them for the evening.

The duxelle didnt seem to make very much so would make more of this next time.

Tasted lovely and was easy to make.

turron's picture

When do you freeze? Is it at the end of stage 5?

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