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 141-160

  • Binder photo Laura

    08 January 2012

    Laura commented on this recipe

    I did this for this new years eve for 10 people. Was excellent and everyone very impressed. 1.5kg beef fillet was good for 10 people and I cooked as instructed initially for 30 minutes and then secondly for 30 minutes again and came out perfect (like the picture.) Highly recommend!

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  • Binder photo fairyclairy6

    25 January 2012

    fairyclairy6 rated and commented on this recipe

    3 stars

    2 hrs?!?! Gordon, get yourself a new watch mate.

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  • Binder photo Helers

    28 January 2012

    Helers commented on this recipe

    Everyone raved about this when I cooked it on Boxing Day. I made extra Duxelle and added some finely chopped shallot. It makes a great canapé when added to small filo pastry cases or indeed just spread on toast.

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  • Binder photo Helers

    28 January 2012

    Helers commented on this recipe

    Should have added it took a bit longer but my fillet was 1.5kg. I used a thermometer and cooked until 65c. pink in the middle and well done at the ends for those who liked their meat well done.

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  • Binder photo Howard

    01 February 2012

    Howard commented on this recipe

    This impressed everyone at the table and won me five stars from my wife! I would say that the final cooking time should be more like 40 mins for med-rare. Enjoy!

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  • Binder photo Matt

    03 February 2012

    Matt commented on this recipe

    Seriously guys you are either all superb chefs or I am a lot worse than I thought. Always consider myself to be a good home cook but I have to say that this is the fiddliest recipe I have ever tried. Trying to get the proscuitto on the cling film and then wrapping it around the beef was a nightmare without it splitting. The beef is currently in the oven but I have to say I was glad to see the back of it. Hopefully it will taste good but really there are far simpler recipes out there for the same thing.

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  • Binder photo 4squareoranges

    07 February 2012

    4squareoranges rated and commented on this recipe

    5 stars

    Well, I have to thank all the reviewers above. It appears we have the same pallet. If not for the many high praises drawing my attention to this recipe I may have thought it was a bit too difficult and too risky to try but not so. It is in fact quite easy. It's a pricey dish but it goes a long way. Minor quibble: I would not have minded a bit more of the mushroom duxelle. Tip: as I had mushrooms left over, I made a white source with them and the left over thyme and wine. I also added an onion. Simply divine.

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  • Binder photo judy23

    08 February 2012

    judy23 commented on this recipe

    Hi I want to cook this recipe for a large dinner party and have a fillet weighing approx 1.8kg can anyone suggest cooking times as I really don't want to get it wrong. I want the meat to be medium rare. Thanks

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  • Binder photo Alex

    16 February 2012

    Alex rated and commented on this recipe

    5 stars

    This went down a treat at my dinner party. 10/10

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  • Binder photo Corazon

    16 February 2012

    Corazon rated and commented on this recipe

    5 stars

    I have never done or eaten a Beef Wellington before, but had to try it out as my partner really likes it. I used Serrano ham (Pata Negra) instead of the prosciutto. And even though its very time consuming, it was easier than expected and it was absolutely divine!! We all very much enjoyed it and we'll be having it definately again very soon!!

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  • Binder photo SalsaB

    16 February 2012

    SalsaB rated and commented on this recipe

    5 stars

    It's the second time I've made this. Today I used Gordon's recipe for quick puff pastry as I forgot to buy any. An improvement!! The whole thing is not difficult at all, but time consuming. I used the left over mushrooms to make a leek, carrot and mushroom side dish (sauteed and then slowly simmered in some chicken stock until reduced to almost zero) This was a great accompanying veg to compliment the beef.

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  • Binder photo Shroom

    19 February 2012

    Shroom rated and commented on this recipe

    5 stars

    Followed the recipe to the letter and would allow another 10mins (1kg fillet) on cooking time unless you want it very rare. The base was bloody but still tasty. My butcher suggested making a small pancake on which to rest the fillet before wrapping in the pastry, if you don't want the blood to seep into the pastry, so I might try this next time. Everyone loved it and a great alternative to a sunday joint.

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  • Binder photo Sashmom

    24 February 2012

    Sashmom commented on this recipe

    After all these years of watching Gordon yell at people on Hell's Kitchen I'm glad to be able to finally try his Beef Wellington recipe. Can't wait! I especially like the idea of chestnuts in it.

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  • Binder photo Vicnmarv

    25 February 2012

    Vicnmarv rated and commented on this recipe

    5 stars

    Awesome!! :)

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  • Binder photo dbt63

    10 March 2012

    dbt63 rated and commented on this recipe

    5 stars

    I've cooked this a few times now and everytime its a winner with the guests.

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  • Binder photo jesse09

    19 March 2012

    jesse09 commented on this recipe

    I used pre rolled puff pastry and it didn't work - the pastry was too thin and split a little down the side. It was still delicious though, although I found 12 slices of prosciutto too salty - I think you need less.

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  • Binder photo britkp

    21 March 2012

    britkp rated and commented on this recipe

    5 stars

    Perfect !!! My husband being Texan loves his steak this was the first time he had it covered in pastry ..... It went down a storm. Cooking times were spot on for medium. Thank you Mr Ramsay for making me look like a master chef.

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  • Binder photo Gunnar Hakonarson

    11 April 2012

    Gunnar Hakonarson rated this recipe

    5 stars

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  • Binder photo ABI H

    24 April 2012

    ABI H rated and commented on this recipe

    5 stars

    I absolutely loved this recipe but I needed to make the following adjustments for a 1.2k fillet. First seal in the over for at least 30 mins for medium rare. I also needed to double the mushroom mixture and avoided using the fat, just a dry pan, otherwise the mushrooms just over cook while trying to reduce in to a paste, which will never happen with so much oil and butter. I would place the bottom pastry on an oiled/buttered grease proof paper and egg wash the top of the bottom layer of pastry so the pastry bottom sticks snugly to the meat. Continue to egg wash the top and sides of the fillet as per the recipe. For the final cook once all the pastry is complete I cooked for 40mins at 180c and it turned out on the rare side of medium rare but perfectly even. A great recipe.

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  • Binder photo WinnieTheRat

    28 April 2012

    WinnieTheRat rated and commented on this recipe

    3 stars

    Very time consuming which was expected. Like others have mentioned I had no idea which way the ham went but it worked out ok in the end. My fillet was just under a kg which I cooked as described. It was very rare which suited my husband but it could have done with an extra 8-10 minutes to cook enough to be pink rather than purple. Wouldn't do again. I don't think it was worth the cost.

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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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