Beef Wellington

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

Nutrition:

  • kcal763
  • fat48g
  • saturates20g
  • carbs32g
  • sugars0g
  • fibre0g
  • protein50g
  • salt2.46g
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Ingredients

  • 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

    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

    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

    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

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.

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Comments (211)

vrog's picture
5

Was a bit shocked when I saw beef fillet was £36/kilo, but butcher assured me it was high quality hung for 28days beef and that there was no point in compromising on quality. Tried a 300g version and it was a stunner. Just enough for a big meal for 2 of us! Will do the full version for Christmas. Used Parma ham as I couldn't get proscuitto (and am not sure of the difference).

conker170's picture

I wanted to make lamb wellington using lamb fillet for a dinner party but couldn't find any decent recipes. So, I used this one and 3 lamb fillets (just over 1kg of meat) for a party of 11. Using lamb was expensive but it tasted gorgeous - everyone loved it! I doubled up on the duxelle ingredients because I had 3 fillets to cover but kept to all the same weights and measures in this recipe. I especially liked the use of proscuitto to seal in the duxelle as I've made beef wellington before where pancakes were used which made it really heavy.

janicehales's picture
5

What an amazing dish for a special occasion.

mightyknife_cook's picture
5

Absolutely fantastic!

lauren_v_j's picture
3

I tried this recipe, it looked amazing but the fillet of beef was very tough, I think this was probably just because I used a poor quality fillet. I recommend using a very good fillet if you are to attempt this recipe.

kazza11's picture

I made this for friends, they absolutely loved it. Fab recipe, easy to follow and easy to make. One to keep! Have ago!

adriankellett's picture

Fantastic recipe and it turned out as it should. The prosciutto along with the mushrooms really adds a depth of flavour to the dish. Well worth the time and effort in preparation as it pays off in the end. Everybody loved it!!

natay2301's picture
4

This was a delicious meal made by my daughter (12) but my family like there meat well done and as there was no guidance came out a bit pink and the meat cam out a bit tough. However the second time she made it she marnaided the meat with a little bit of coca cola as it tenderizes the meat why not try it?

coconnell63's picture

Meant to leave a comment after Easter. I made this for Easter dinner for my flamily and it went down an absolute treat. Made grave from the meat juices from sealing it and it workded fine.

We all like our meat on the well done side so I sealed it for a little longer than required to help it along

I can't wait to do this again although the fillet for 12 people worked out quite expensive but I must say well work it.

yappy_kelly's picture
5

Mmmmmm, mmmmmmm, mmmmmmm!!! I’m hardly what you'd call a seasoned chef, and although this was a bit fiddly, it wasn’t difficult and the end result was amazing - it tasted absolutely gorgeous, the meat was nicely pink throughout, and it looked impressive. I must admit though, my boyfriend doesn’t like mushrooms so we substituted the mushroom duxelle for a chicken liver pate, worked a treat.

chocolate-rose's picture

Lovely :-D I made it individually though, so what I did was seared the fillets, or sort of half cooked them I suppose, according to the preferences of everyone - so not much for me, a bit longer for the others. Then wrapped them up and all that, and put in the oven at 200'C for about... 15 minutes I think? Delish - but quite heavy and seriously calorific! Doing it individually you get a *lot* more puff pastry, which is yum - but not for dieters.

wilko30's picture

I made individual wellingtons by combining this recipe with the other recipe from this site and it worked perfectly.....my fiance said it was my best dinner so far ;) t

howlow's picture
5

excellent. aclassic british

cmcgill's picture

Made this recipe tonight, the only problem I had with it was the meat cooking time. It wasn't long enough and made it to raw, but put the beef back in for another 30 minutes and this made it a bit tough. will cover next time I try this, looked at the original recipe and this one seems much better especially the mushroom cooking process. Will make again, very easy even though it was my first attempt

hels083's picture
5

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
5

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
4

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

mrsj0nes's picture
5

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

sicknote2k's picture
5

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
5

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.

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