Beef Wellington

Beef Wellington

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(150 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. 

  4. 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.

  5. 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.

  6. 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.

  7. 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.

  8. 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. 

  9. 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.

  10. 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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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!
25th Aug, 2014
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
25th Aug, 2014
Delicious. What appears a complex recipe is surprisingly easy. Very tasty and looked fabulous when I took it out of the oven.
22nd Aug, 2014
Sorry Gordon, I'm not keen on your variation of this classic dish. The method works very well and the tips are very helpful. The realised dish finishes perfectly. My dislike is the added flavour of the prosciutto which, (to my taste) imparts a slightly "gone off" taste to a perfectly cooked fillet and obliterates the mushroom duxelle. As an aside, I am very surprised that a BBC supported website uses an American spell checker for the comments page - damned annoying!
8th Aug, 2014
My extended family still rave about this. I made double portion and it served 14. It was delicious and lots of people said it was better than anything they'd had in any restaurant. You need to buy a good piece of meat which will be expensive but worth it for a special occasion. It was £80 for the meat but serving 14 it's not so bad as a one off. I've made it twice more and every time it's been equally delicious!
8th Jul, 2014
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.
6th May, 2014
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
12th Mar, 2014
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.


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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