Beef Wellington

Beef Wellington

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(147 ratings)

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


  • kcal763
  • fat48g
  • saturates20g
  • carbs32g
  • sugars0g
  • fibre0g
  • protein50g
  • salt2.46g
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  • 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 is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 1 large sprig fresh 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 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 is a powdery ingredient usually made from grinding wheat, maize, rye, barley or rice. As…

  • 2 egg yolks beaten with 1 tsp water


  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, questions and tips

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jenclews's picture
7th Mar, 2017
I made this for a retro anniversary dinner, and it was a huge hit. I used local beef from the butcher, as it's always top quality. Followed Gordon's instructions exactly (went for the longer cooking times as per the options in the recipe) and it was perfect, tender and nicely pink in the middle. I'll definitely make it again.
11th Jan, 2017
I made this for a dinner party for six and it came out perfect. Would recommend investing in a meat thermometer to ensure perfection. Definitely a show stopper.
1st Jan, 2017
Used the timings for medium and it was perfect for us, it came out pretty rare. I messed up the duxelle first time as I didn't chop the mushrooms finely enough, but using the food processor on the second go fixed it. Well worth the prep time and will definitely be doing this again.
8th Oct, 2016
2nd time I've made it with great reactions from guests both times!! I always think you need extra Palma Ham and a few more mushrooms. Timings worked really well for medium rare. Just make sure you leave yourself enough time to put meat in and out of the fridge to cool.
11th Sep, 2016
This recipie differs from his Beef Wellington recipie posted on YouTube. Cook the mushrooms without butter or oil but do add wine. Don't cook the beef in the oven, seal it on all sides in a hot pan. cover the beef with English mustard once sealed. No water in the egg wash either.
19th Jun, 2016
I plan on making this on my husband's birthday, hope it turns out well, I have read the comments below so I will keep that in mind( about cooking time)
1st Jan, 2016
Made this last night for a New Years Eve dinner party and it turned out well and everyone loved it. I'm just glad I read all the comments and tips, particularly about the cooking times. Why can't these be incorporated into the basic recipe? Ours was a short fat piece of fillet so I had to improvise with cooking times and the pastry sizes. It was cooked for 40 minutes without wrapping and 45 minutes at the end, far more time than the basic recipe states and it was nice and pink in the middle still. I'd also say that you don't need a 4cm pastry border - this is probably to allow for shrinkage when resting but is a bit over the top I think. I just added a bit of butter to the mushrooms when frying and this was ok. The duxelle looks like a small amount but it is enough! Oh and you must use fillet beef, it's worth it!
28th Dec, 2015
Used this recipe for the second time on Boxing Day and the family loved it. As long as you use the helpful tips and take your time it works a treat. The only mistakes I made were I forgot to chill it after sealing the edges and I lined my heated tray with foil, so the bottom stuck slightly to the foil. Tasted great and will definitely use this recipe again. Thank you.
13th Dec, 2015
First time I cooked this, I followed it exactly and my beef was very rare. Second time, I decided to pan sear the beef before its first cooking and I added a few minutes to the cooking time. The second time was perfect. So good. Blew my dinner guests away and I really enjoyed the cold leftovers the day after.
24th Nov, 2015
The flavours are all there with this dish. I seared the beef before putting in the oven for the first time (as someone had suggested), however timings were still all wrong. The poor cow was still running around the fields when I took it out after 35 minutes (2nd time). I think I will try again but leave in for an hour or so, because it did taste very nice, once we put it back in for half an hour.


20th Feb, 2017
Hi I need to make this for 10 people so was going to get a 1.5kg fillet, would you advise increasing the time in the oven on the first cook? Thank you
goodfoodteam's picture
3rd Mar, 2017
We'd suggest increasing the time on the first cook by 10 minutes. You can use a meat thermometer to test in the second cook. It should read 50 - 52C for medium-rare and 55 - 60C for medium. Hope that helps.
Becky Smale
29th Nov, 2016
I want to make this for Christmas dinner this year but I don't fancy spending all morning in the kitchen. Can I make the mushroom duxelles or sear the beef a few days in advance and freeze it for assembly on Christmas Eve? Any advice appreciated.
goodfoodteam's picture
20th Dec, 2016
Thanks for your question. You'll notice at the end of step 5 that you can actually chill the assembled Wellington for up to 24 hours so that will hopefully give you enough of a head start. You could alternatively freeze it at this stage, defrost overnight in the fridge and then cook on Christmas Day. Hope that helps!
28th May, 2016
I want to cook this recipe for fourteen people. Please would you let me know how the cooking times should be amended.
18th Nov, 2015
Should I cook the wellington straight from the fridge or bring to room temperature first? Could make quite a difference between medium rare and well done I think. Thanks for your time and sharing your recipes.
goodfoodteam's picture
10th Dec, 2015
Cook the Wellington from chilled, as this will ensure that the pastry is well cooked and the meat is not overdone. For additional tips scan to the bottom of the recipe where you will find a tip called 'How to make this recipe' as there is a helpful link that gives advice on cooking it rare, medium or well done.
18th Nov, 2015
How could one make Wellington work with topside of beef without it being too tough? Perhaps pre roast it a little before hand maybe?
goodfoodteam's picture
10th Dec, 2015
This isn't something that we have tried, and you will get a different result, as the meat won't be rare, but we think the best advice, as it is a tougher cut, would be to cook it slowly in beef stock and red wine, with onions and bay or thyme, for several hours until tender then cool it, dry it really well then carry on from step 2.
16th Dec, 2016
I am planning to cook this Wellington recipe for Christmas eve, but I have a couple of questions, would you please help me out?. The original Gordon Ramsay's Wellington video recipe mentions the number one step is to sear the fillet, but here it says to roast it in the oven... why is roasting it better than searing it? or should I do both?... And my other question is if there a substitute for english mustard? Thanks in advance!


8th Jul, 2014
It works best to sear the filet prior to cooling... roughly 11/2 to 2 minutes a side incluing the top and bottom of the log. This will ensure that it is not so soggy on the bottom once you bake it.
lisa thiru
26th Jul, 2015
Quick question - does searing the meat replace the first oven step in the original recipe? Or should we sear, oven, cool then finally oven with pastry too?
7th Jun, 2014
Cook the beef for longer than recommended first off to avoid a soggy bottom when cooking again later. Also ensure you rest for 10 minutes +.
19th Jan, 2014
I have cooked this receipe several times and it's never failed to impress. If, however, you are a little pressed for time, I've discovered that substituting Sainsbury's mushroom pate for the duxelle works just as well and saves a lot of kitchen time.
31st Dec, 2013
The Wellington was significantly underdone (still bloody) even after 35 mins+ in the oven. Probably connected to the meat being chilled before cooking. So, I'd advise 45 mins for a rare fillet.
Fish face
29th Dec, 2013
Superb recipe and worth the effort - it has become a family special occasion classic. However, timing is an issue. My saviour has been a professional standard meat thermometer (thermapen). Relying on the temp rather than timing had given perfect results. Useful for lots of other stuff too so for keen cooks, a brilliant investment.
14th Dec, 2013
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!
2nd Dec, 2013
I see a number of people have had trouble with the timing. If the meat has only been in the fridge for 30 minutes to relax the pastry and ready it for the oven then the timing is probably about right. However if the meat has been in the fridge for hours (up to 24 hours it says in the recipe) then it will need a lot longer to cook as the internal temperature will be far lower. You can either cook for longer but then you risk burning the pastry or you can let the meat come up to room temperature for say an hour. As well, meat will keep "cooking" while resting so if there is any doubt as to it being too rare just let it sit out of the oven in a warm non-drafty place for longer (the other day I let it sit a whole 45 minutes to an hour "just to be safe" as i didn't want to risk it not being the right doneness. It was PERFECT and the juices had equaled out when the Wellington was sliced.