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 161-180

  • Binder photo vonda

    12 May 2012

    vonda commented on this recipe

    I just tried this and my family went mad for it! Love it, easy to follow and it looks great! Thanks!

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  • Binder photo thechef007

    14 May 2012

    thechef007 rated and commented on this recipe

    5 stars

    sweet ...DONE YES

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  • Binder photo JULIAJ

    15 May 2012

    JULIAJ commented on this recipe

    I did this at the weekend and it is beautiful and very simple..I had a huge 2lb fillet (12 inches long!)so needed a lot more bacon and mushrooms..I dry fried the mushrooms and added no butter or oil as Gordon says on his website... I prepared it all in the morning up to the pastry. I cooked it for just under an hour on number 4/5 until the pastry started to turn crispy and it was pink in the middle and a little browner at the ends...One guest wanted theirs well done so I just grilled it - gorgeous would highly recommend this for the most inexperienced cook.

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  • Binder photo Laura23

    14 June 2012

    Laura23 commented on this recipe

    I have cooked this wonderful beef wellington before but only with 1 kilo piece of beef. Has anyone cooked it with 1.5 kilos, if so how much longer did you cook it for to achieve medium? Thanks

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  • Binder photo RhiaaWhittee

    15 July 2012

    RhiaaWhittee rated and commented on this recipe

    3 stars

    very nice, but a bit time consuming and the beef and ham made the pastry soggy and the meat needed longer to cook because it was a bit rare.

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  • Binder photo JennyG

    16 July 2012

    JennyG commented on this recipe

    This recipe is amazing!! I've made it about 6 times now and had to make three for my dads 50th birthday last month, he absolutely loved it. Time consuming but totally worth it, and the left overs taste incredible too, even when cold!

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  • Binder photo JennyG

    16 July 2012

    JennyG rated this recipe

    5 stars

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  • Binder photo Lisa

    23 July 2012

    Lisa rated and commented on this recipe

    5 stars

    First attempt at beef wellington. Added a little extra cooking time, but otherwise followed the recipe. Delicious!!!

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  • Binder photo dannynowak38

    19 August 2012

    dannynowak38 rated and commented on this recipe

    5 stars

    I made this today. The beef was lovely and soft (thanks to the butcher and the cow) However I wasn't too keen on the duxelles, but that's probably because I hate mushrooms with a passion. The guests loved it. I did cook the beef a little longer in it's first stage (25-30 minutes) and it was just right. Everyone said it was perfect. Can't fault this recipe. It's quite easy despite it's reputation.

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  • Binder photo Mack

    03 September 2012

    Mack commented on this recipe

    It takes a while to do but the effort is well rewarded But it was delicious though and I will make this again but will be making it a little easier for myself next time! I always make it the day or even 2 days before (I just let the meat rest really well so it doesn't make the pastry go soggy) http://gordonramsayrecipesblog.blogspot.com/

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  • Binder photo joe

    15 September 2012

    joe commented on this recipe

    Fantastic a real show stopper! My piece of fillet was 600 g. Pre cooked for 25 mins and final cook for 35 still pink and juicy....

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  • Binder photo joe

    15 September 2012

    joe rated and commented on this recipe

    5 stars

    Forgot to rate.

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  • Binder photo Pommet

    07 October 2012

    Pommet commented on this recipe

    Have made this so many times now as it a firm favourite with the whole family. I serve with dauphinoise potatoes and asparagus. Great as can get everything ready the night before ( except asparagus)

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  • Binder photo SEM Edmonds

    10 October 2012

    SEM Edmonds commented on this recipe

    Once you've made the Wellington and chilled it, do you put it straight in the oven or bring it up to room temperature first?

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  • Binder photo photofairy

    18 October 2012

    photofairy commented on this recipe

    i made this one , and have to say it was fantastic , and looks very impressive . definate hit ! making it again for dinner party tomorrow hence why im back here reminding myself how good it was !

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  • Binder photo Beverley

    21 October 2012

    Beverley commented on this recipe

    Made this last night, really nice and full of flavour. Well worth a go.

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  • Binder photo loveisdivine

    24 October 2012

    loveisdivine commented on this recipe

    I plan on doing this for Christmas dinner so I will leave a proper review after then. I just wanted to add tht if you are struggling with meat being to rare, you should really invest in a meat thermometre. We got ours from ikea for less than �10 and it takes all the guess work out of cooking any meat. Perfectly cooked every time.

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  • Binder photo Marcula

    15 November 2012

    Marcula commented on this recipe

    Made this for a birthday meal (mine!) at weekend. Again I followed the recipe and again, was rewarded with a delicious meal that was well received by everyone present. Not something to make very often at £30ish a time for the meat but well worth it when you consider how much per head it would cost at a restaurant.

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  • Binder photo amydorey'77

    18 November 2012

    amydorey'77 rated and commented on this recipe

    5 stars

    Delicious!! Definately worth paying for a good piece of fillet, expensive but a real treat.

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  • Binder photo Macarooner

    20 November 2012

    Macarooner commented on this recipe

    Gordon Ramsay rules! I made this for a very special occasion and even made my own puff pastry! Overall great. However, I found the oven times different. I live at nearly 2000m above sea level and wonder if this had anything to do with the different times. I wanted it medium rare and cooked it for 45min purely as I forgot to set my timer. It was perfectly medium rare. Would love to know from anyone out there if they increase their times if baking/cooking at altitude?

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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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