Beef Wellington

Beef Wellington

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(129 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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hels083's picture
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I made this for Mother's Day and it was delicious! Really impressed with the recipe!

When I cut into the final wellington there was quite a bit of juice! I guess form the meat and bacon but it was really tasty so I used it like a sauce for the veg.

kittydowner's picture
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Made it last night. It's not that difficult at all but there is quite a bit of work and chilling time required. It's for sure for a more special ocassion given the extra taste of ham. I made another beef wellington before and it was just as tasty if not as rich with the mushroom and shallot, no white wine and no need for ham. It's also good. I think the ham somehow overpowers the taste of the beef.

mrsi2b's picture
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I made individual wellingtons for myself and my partner. We throughly enjoyed it but found the mushroom slightly overpowering

mrsj0nes's picture
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i thought this looked quite hard to make but it was so easy & gorgeous i will make this again!!!

sicknote2k's picture
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I did this at the weekend for my wife and four friends. It was absolutely lovely. For 6 people you need about 1.5kg. I would recommend you cook it at 200C for 30 minutes then turn the oven down to 120C for another 30 minutes. This gives a nice pink meat without it being too rare and bloody and you dont burn the pastry.

meme55's picture
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I did this recipe for Christmas dinner. Time consuming and a bit of a fiddle but well, well worth it. Everyone enjoyed it and I would definately do it again.

davepop's picture
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I did individual portions. I browned the meat in a frying pan at the start. This essentially cooked the meat and all that needed to be cooked after that was the pastry, so about 25 minutes. It is quite easy to do as long as you follow the stages in order.
The flavour is excellent and getting 1 each is a bonus.

deb666's picture
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looked and tasted wonderful, did use mushroom pate aswell as mushrooms, would of also cooked the beef abit longer as it was abit rare, but everyone loved it. Make sure you have the time and patients to prepare it and the kitchen will look a mess!!!!!

nay212000's picture

Hi, this is not Gordon Ramseys original recipe. I watched him cook this on the F Word and if you go to the F Word site his recipe is on there. He coats the beef in english mustard and he also frys the mushrooms in a dry pan to remove the water. I've only attempted it once so far but the taste is to die for.

loulabelle9's picture
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I made this for New Years Eve, I cooked my very expensive fillet which was very fat, longer than 20 mins before covering it with the filling and pastry. It looked fantastic when it came out of the oven however even 35 mins cooking meant the middle was still very rare, one of my guests likes his meat well done so had to put his slice under the grill. I felt it needed more mushrooms and was quite tricky to slice and look presentable on the plate.However I would give it another go when I can afford the beef fillet!

kooker's picture
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I did this for the first time for our Christmas dinner. I prepared it on Xmas Eve and i must say it turned out fab. It was delicious. The beef was so juicy and velvety. I don't like mushrooms so i fried onions with leeks in the same was as suggested for the mushrooms and this turned out beautiful, it went really well together with th beef and proscuitto. I did oven cooked red cabbage, roast pots and seasonal veg to accompany. Will definately do again. Partner, 2 1/2 year old and 11 month old all gave thums up!

nicolac4028's picture
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I have made this several times now and it is always fantastic. Such a great make ahead dinner that is always great, wether it is a special family meal or a dinner for friends.

I have also done the same thing, with chicken breasts for friends who do not like rare, medium rare beef, as I cannot bring myself to cook the beef for longer.

amandajl's picture
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cooked this for the first time for christmas dinner, was beautiful
found it very easy, all enjoyed it

dennismuk's picture

How would I alter the cooking time for a 500g piece of beef? Thanks

ecr111's picture
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Great, but can anyone advise us as to what would accompany beef wellington for a boxing day meal? Ideas would be much appreciated.

sporkofdestiny's picture
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I was a little aprehensive about making this as it looks quite tricky, but actually it was very straightforward,and it turned out beautifully, definately woth it for a special occasion.

claireboot's picture

This recipe is FANTASTIC! I have made it on numerous occasions and it is really impressive, well worth the effort!

charlottemacnaughton's picture

My husband made this for a dinner party we were having, and it was fantastic! He excelled himself, with a little help from Gordie.

no1joker's picture
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We've had Beef Wellington for Xmas dinner for the last 3/4 years. I have tried various recipes and this version has turned out best.

You should do a trial run for meat times (i have had the full range of over/under cooked there is no easy answer), and you can use any combo of mushroom/onion/pate for the duxelle bit (Foie Gras is the traditional filling)

The Bacon/Proscuitto is to prevent the Beef juices from making the pastry go soggy. So good overlapping is essential, i wouldn't use streaky bacon because there is no way to crisp it, which i think is crucial to its flavour.

powderycheese's picture
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amazing

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