Beef Wellington

Beef Wellington

  • 1
  • 2
  • 3
  • 4
  • 5
(126 ratings)

By

Magazine subscription – 3 issues for £3

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

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

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

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
lorri1969's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Made this yesterday for a family gathering. All went well apart from the confusion regarding timings alluded to in earlier posts. I didn't want too rare so went for extra time but ended up with only middle piece being medium so will need to amend for next time. Flavours were great and everybody loved it.....

ade_in_the_kitchen's picture

Delicious. What appears a complex recipe is surprisingly easy. Very tasty and looked fabulous when I took it out of the oven.

vincegonzales's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Amazing! I modified this recipe slightly by omitting the white wine portion. It still turned out incredible, and is now one of my favorite special occasion dishes. Like many other reviewers have said, it is well worth the effort and time to complete.

jen83's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I made this for my Husband's birthday and although very time consuming, was well worth the effort. Delicious! I served it with the honey glazed carrots which went beautifully

signalflare66's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This came out fantastic! My Dad really wanted this for his birthday so I made it this year and it was amazing. We like our meat cooked medium to well done so I cooked it a little bit longer. We had a 2.7 lb cut and I seared the meat before putting in the oven. Cooked it in the oven 40 minutes the first time, then 45 minutes the second time and then let it rest for 10 minutes. It came out perfect! Medium in the middle and well done on the ends.

daniellesohma's picture

Absolutely amazing! I made this for Valentines day and although it took me ages to prepare it was totally worth it! I couldn't find any prosciutto in my local supermarket so I used some nice bacon instead and it was great! I had a large piece if beef so I pre-cooked it for about 35 minutes then another 30-35 second time and it was beautiful! New favorite recipe for special occasions!

Dino40's picture

URGENT QUESTION!! - I started making this Beef Wellington for friends and the had a car breakdown and couldn't make it yesterday so we rescheduled for today. I'd already seared the meat and I've read on lots of recipes that you chill the meat. So I've wrapped it and chilled it but it's obviously still over 24 hours until I use it. Is this ok?

Kamillanlarsen's picture

This was absolutely amazing. I only chilled my meat for about 30 minutes before wrapping it and it turned out perfect. Guests were amazed, I'll definitely make this again!

katedeol's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Well worth it!

jule955's picture

I found that the cooking times were way off - it took much longer to be medium, at least another half hour.

ShivyDevon's picture

Made this for a second time this Xmas (2013) which stunned my guests! Timings were fine for me but I did take the meat out of the fridge for an hour after wrapping in the ham and leaving it the fridge over night. I only chilled it for the 30mins minimum before cooking it and meat was perfect. Really fab recipe and would do this more often if I could afford the cut!!

drbenh's picture

Although it's not a quick meal to prepare, this recipe is pretty straightforward and the result is definitely the best Beef Wellington version that I've tried!

I also wonder if the timings are a little off - on both occasions that I've made this, it's turned out to be very rare, despite only cooling the meat for 20 minutes. Obviously things will vary from oven to oven, but on the first occasion I followed the timings for medium-rare but even the ends of the meat were barely rare, and I had to pan-fry the meat for a couple of my guests who preferred their meat a little less blue. Next time I followed the timings for medium, and the result was rare but not blue, which was what I'd been aiming for. I guess another 5 minutes on the first cooking and perhaps 5-10 minutes on the second would be required for medium, although I'm unsure what impact that might have on the pastry!

SiNZ's picture

I think the timings are a bit off. I followed the recipe precisely to try for medium-rare, but it was still very rare. I recommend at least following the timings for medium if you want medium-rare.

momshakespeare's picture

I am a domestic goddess from this day forward. This was probably the best 'roast' I have ever made. Served it for a dinner party and everyone was floored.
I did deviate a bit as I live in Dubai and couldn't get all ingredients as specified. I could only get a rump roast, not fillet, so I had to bash it with a rolling pin and marinade it overnight in crushed garlic, fresh rosemary and soy sauce to try and tenderise it. Next day made the duxelle with button mushrooms, as I couldn't get chestnut, but I added about 2 Tbsp of dried wild mushroom 'dust' from the bottom of a monster container of dried mushrooms I brought here from back home. Everything else I did according to plan except the timings I had to adjust for the size of my roast. The flavours were incredible and much to my surprise, the meat was amazingly tender and juicy.
So if you can't afford or can't get, a fillet the size you need, there are other ways to recreate this winning recipe. Superb!

danielasjorge's picture

This is the best comment I have ever read.

bobthesexyboss's picture

love this ;*

bobthesexyboss's picture

love this ;*

seanmason's picture

Made it and used bacon, don't do this it adds moisture which can stop the pastry going crisp. Use wide (catering size) cling wrap otherwise you will not have enough cling wrap to really tighten the beef before it goes in the fridge. If you are using pre-rolled puff pastry do not roll it any thinner, I made this mistake and the pastry breaks too easily, hope this helps someone else making it. Lovely recipe for special occasions.

pupsterface's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I usually am really bad at cooking (can't properly cook something harder than pancakes...), but for my wife's birthday I decided to make her a dish, stopped my choice on that one. It was a complete success, everything went as planned and we both LOVED it! Great recipe! :)

suzyhargreaves's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Made this for a dinner party it was delicious,but I did need to cook it for an extra 10-15 minutes and it was still rare/medium

Pages

Questions

Tips