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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16th Feb, 2014
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!
9th Feb, 2014
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?
11th Jan, 2014
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!
10th Jan, 2014
Well worth it!
5th Jan, 2014
I found that the cooking times were way off - it took much longer to be medium, at least another half hour.
26th Dec, 2013
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!!
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!
23rd Sep, 2013
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.
9th Jun, 2013
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!
1st Feb, 2014
This is the best comment I have ever read.


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