Beef Wellington
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Beef Wellington

Gordon Ramsay's version of the classic steak dish - a show-stopping centrepiece on a special occasion

Difficulty and servings

For the keen cook

Serves 6

Preparation and cooking times

Cook time

Cook 1 hr - 2 hrs

Freezable

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.
Try

Trim carefully

Lower the chances of the edges separating by giving yourself lots of room - and don't trim the pastry too close to the meat.

Gordon's tips

Brush the meat as well as the pastry with egg wash. This will make the top layer of pastry stick to the meat and stop it from rising and leaving a gap.

Use up leftover pastry

Any leftover pastry is fine to use for something else, even if covered in egg. Simply roll it into a ball and refrigerate until needed.

Sealing the pastry

Use the rounded end of a fork or spoon handle to seal the edges rather than the prongs of a fork - using the prongs will only pierce the pastry rather than joining it.

Keep it air-free

Drape over the top layer of pastry very carefully, smoothing it down with your hands as you go. You don't want any air trapped between the pastry and the meat.

763 kcalories, protein 50g, carbohydrate 32g, fat 48 g, saturated fat 20g, fibre 0g, salt 2.46 g

Recipe from Good Food magazine, December 2004.

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Latest comments and suggestions

Results 101-120

  • Binder photo Rkids

    21 January 2011

    Rkids rated and commented on this recipe

    3 stars

    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.

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  • Binder photo Cheryl

    22 January 2011

    Cheryl rated and commented on this recipe

    5 stars

    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.

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  • Binder photo EJH80

    23 January 2011

    EJH80 rated and commented on this recipe

    5 stars

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

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  • Binder photo FdyBxl

    01 February 2011

    FdyBxl commented on this recipe

    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!

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  • Binder photo ruthy

    16 February 2011

    ruthy rated and commented on this recipe

    4 stars

    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

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  • Binder photo Ian2426

    13 March 2011

    Ian2426 commented on this recipe

    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..

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  • Binder photo Annethebaker

    16 March 2011

    Annethebaker commented on this recipe

    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.

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  • Binder photo Rikkeharders

    03 April 2011

    Rikkeharders commented on this recipe

    Nice recipe. The duxelles was really god..

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  • Binder photo Rikkeharders

    03 April 2011

    Rikkeharders rated this recipe

    4 stars

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  • Binder photo Pommet

    14 April 2011

    Pommet rated and commented on this recipe

    5 stars

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

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  • Binder photo yummy

    02 May 2011

    yummy rated and commented on this recipe

    5 stars

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

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  • Binder photo cher

    30 May 2011

    cher commented on this recipe

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

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  • Binder photo cher

    30 May 2011

    cher rated this recipe

    5 stars

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  • Binder photo Kat

    20 June 2011

    Kat rated and commented on this recipe

    5 stars

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

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  • Binder photo SammyWarrens

    15 July 2011

    SammyWarrens rated and commented on this recipe

    5 stars

    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!

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  • Binder photo Sara

    03 August 2011

    Sara rated this recipe

    5 stars

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  • Binder photo Tiny

    07 August 2011

    Tiny rated and commented on this recipe

    5 stars

    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.

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  • Binder photo verity

    10 August 2011

    verity rated this recipe

    5 stars

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  • Binder photo begocky129

    13 September 2011

    begocky129 commented on this recipe

    What would you suggest if you don't like mushrooms?

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  • Binder photo Pen's pies

    20 September 2011

    Pen's pies commented on this recipe

    So delicious and fairly easy, just takes time. I love the fact that it can be prepared in advance.

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Difficulty and servings

For the keen cook

Serves 6

Preparation and cooking times

Cook time

Cook 1 hr - 2 hrs

Freezable

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/ 3.5 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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763 kcalories, protein 50g, carbohydrate 32g, fat 48 g, saturated fat 20g, fibre 0g, salt 2.46 g

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