Beef Wellington

Beef Wellington

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(142 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


  • kcal763
  • fat48g
  • saturates20g
  • carbs32g
  • sugars0g
  • fibre0g
  • protein50g
  • salt2.46g
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  • 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 is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 1 large sprig fresh 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 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 is a powdery ingredient usually made from grinding wheat, maize, rye, barley or rice. As…

  • 2 egg yolk beaten with 1 tsp water


  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 (211)

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

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

fdybxl's picture

Just one question before making this-is prosciutto better than crêpes? No soggy pastry once the fat melts? It'll be an expensive mistake if it all goes wrong!

esearle's picture

yummy xmas dinner - and not quite as rich as some beef wellingtons due to the absence of pate which is nice

cheza21's picture

I'm no professional, but I found this recipe easy to follow, and it turned out looking just like the picture! It was perfectly cooked and tasted beautiful.

rkidsley's picture

I had the opposite problem to those below me. I found that after putting my wellington in for 25 minutes as the recipe suggests, it cooked right through. It was still tasty but I was a tad disappointed.

valliebeth's picture

I'm an avid home-cook from small-town America. I couldn't find prosciutto in the local grocery stores, I'm sure I would have had to gone to a city to find it, but I did the bast I could. I too thin sliced deli ham and dried it on paper towels, leaving it there for a while to remove as much moisture as possible. This may not have been anything like prosciutto, I don't know, I was going by descriptions of it I's read online.

Anyway, this turned out deliciously. My dad is a fussy eater; he'll eat nearly anything but rarely gives approval of it. With this he was complimenting right and left and asked for seconds.

carinacarl's picture

Made for the first time on Christmas Eve, ready for Christmas Day.
Was an absolute hit with everyone! I did cook for about 10 minutes extra in the early stages as I had a fillet on the large side but that made it come out perfect, still rare but the edges were medium-rare as my grandfather prefers it cooked slightly more.
Does take time but worth the effort.

damama-1's picture

Made this for Christmas dinner and it went down a storm. It was hailed as the best Christmas dinner ever. Not too difficult to make but it was time consuming. Well worth the effort. I'd make it again but only on special occasions.

cornz38's picture

I made this for new years day dinner. I'm not a chef but i can rustle up a meal. This was the most challenging thing i have ever attempted to make. It turned out fantastic. The only thing i did was cook the beef a little longer at first. It came out pink in the middle but was juicy and tender. I was well chuffed with myself.
I used parma ham and no mustard as my partner doesnt like it but even so, it was superb.

janyliz's picture

Used a couple of rump steaks for a meal for two instead of beef fillet and created two mini wellingtons.
Absolutley delicious. I used pancetta rather than proscuitto, lovely flavour but stringy fat because not browned.
I cooked for 15 mins for medium but almost raw, turned and cooked for another 10mins which resulted in nice med/rare.

Will try with beef fillet for dinner party next week.

bylsborough21's picture

What a great recipie, not difficult at all. Try it and impress your guests! I made this for Christmas and used a 2kg fillet so increased cooking time. My tip would be to line the baking tray with a double layer of foil, brushed with a little butter; this will help you lift the Wellington off the tray after cooking.

gailmcculloch's picture

Made this last night, was truly delicious, everyone was very impressed. I also used streaky bacon.

rachaeljane's picture

Ok made this for Christmas dinner today and it was great,very tasty.It was a bit too rare however so wuld cook it for a bit longer.

robbieboy's picture

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

smaclusky's picture

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

nickyb440's picture

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

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 !!!


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