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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6th Jun, 2015
Was really nervous about doing this for a dinner party having never done it before. I read a lot of comments and therefore changed the cooking times. It's not tricky. .just a lot of steps. I had a thick 1kg fillet so cooked it for 20 mins and then on the final cook i gave it 35 mins. ..turned out rare to medium rare.. perfect. The great thing is you do all the work in the afternoon and are relaxed for the dinner. I served it on kale with roasted balsamic baby carrots and parsnip puree. Made a pomegranate molasses sauce from Al Brown's book Stoked
17th May, 2015
Amazing recipe and amazing results! I had only 1/2 kg of beef and just reduced the time by a few minutes each time in the oven. Turned out medium rare as we like it! gourmet dining! 5 stars!
20th Feb, 2015
This was just fabulous! Had a smaller bit of meat...just under a kilo so cooked for rare and came out perfectly medium rare. Hubby wasn't sure about the prosciutto, he didn't feel it needed it, I loved it! Don't be put off by the 'keen cook' thing it's time consuming prep wise but easy as anything...and all the prep can be done well in advance! Served with tray baked root veg, roast potatoes and horseradish gravy...clean plates all round!
17th Feb, 2015
Did this for Christmas Dinner and it was absolutely fantastic. Followed the recipe, but added an extra five minutes to the initial cooking time. The meat was rare, and was voted the best ever by family and friends. Served with celeriac mash, other seasonal veg, creamy mashed potatoes and shallot and red wine sauce Am now going to try individual Beef Wellingtons when I visit my son and family later this week.. Superb - have yet to come across a bad Ramsay recipe!
16th Feb, 2015
Cooked this for Valentines day and it was absolutely amazing. My boyfriend and I like rare beef and the cooking times for medium-rare result in a very rare beef. very easy to do and definitely worth it!
12th Feb, 2015
Could I use another beef cut as I have problems to buy a fillet. Thanks
12th Feb, 2015
I've tried this once with a different beef joint and it didn't turn out very well. I think I had the cooking times all wrong but I see no reason why it shouldn't work. The other problem obviously is different cuts of beef are best eaten at different stages of cooking. Hope this helps.
26th Dec, 2014
Very tasty, had it for Christmas day worked out well. I wrapped in pastry the day day brfore, there was a little trickle of juices leaking out but it worked out fine. Took an hour to cook on Christmas day, digital prob thermometer was invaluable. Reheated really well the next day, just covered in foil and put it in oven, stayed really moist. Excellent dish.
Mellie66's picture
6th Oct, 2014
Fabulous! The whole family loved this and the beef itself was med rare as we like it, although the middle was more rare - perfect really because that's how the husband prefers his. Easy to follow instructions and I loved the fact that I could make in on a lazy Sunday afternoon and put it in the fridge till we were ready to cook. Try it, it is lovely! Was fantastic served with Ramsay's Red Wine & Shallot sauce.
23rd Sep, 2014
Did this on Christmas Day, and then for some friends a few weeks later. Great recipe, very simple. Cold slabs served up on Boxing Day with pate and!


26th Feb, 2015
Hi there! I was just wondering whether I could prepare the night before atal? I will be pushed for time on the day, so hope I can!!
Rosie 555
1st Jan, 2015
Is it ok to freezer the cooked beef Wellington?
goodfoodteam's picture
8th Jan, 2015
Hi Rosie 555 thanks for your question, for best results freeze this dish before baking and not afterwards as reheating it after freezing could overcook the meat inside the pastry. 
24th Dec, 2014
How do I make this recipe work well at approximately half the quantity? Your tips section said that that can lead to overcooked meat, but that's what I have to work with....
goodfoodteam's picture
5th Jan, 2015
Hi carrieetter, thanks for your question. Unfortunately this really does need to be cooked with the whole quantities. A smaller piece of meat will take less time to cook but the pastry on the outside will still take about the same length of time regardless. This means that using a smaller quantity of meat will either lead to overcooked meat on the inside of the wellington or undercooked pastry on the outside.
4th Aug, 2014
Can I use beef top rump instead of fillet to do this?
goodfoodteam's picture
22nd Dec, 2014
Hi miss_tweed, thanks for your question. The time and temperature stated in the recipe are right for cooking the pastry as well as the fillet inside but they wouldn’t be suitable for a cut like top rump and would mean that the meat inside would be very tough as a result.  Top rump would be great as a roasting joint though so you could serve that with some fried mushrooms or a mushroom sauce on the side instead. Hope this helps. 
Miss sunshine
19th Mar, 2014
If I cook this on a baking tray, will the bottom go soggy?! Thank you.
goodfoodteam's picture
31st Mar, 2014
Hi there. We suggest you use a flat baking tray and leave it in the oven for about 10 minutes to heat up before putting the Wellington on it and the base will be nice and crispy.


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