Beef Wellington

Beef Wellington

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(148 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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5th May, 2013
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.
16th Apr, 2013
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! :)
11th Apr, 2013
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
1st Apr, 2013
Takes a long time to make but was certainly worth the effort. It was superb!
27th Mar, 2013
It was amazing! I reccomend it event it doesn't look easly for some of you!
6th Mar, 2013
Is I half this recipe do I have to change the cooking time?
6th Mar, 2013
Is I half this recipe do I have to change the cooking time?
6th Feb, 2013
I made this for guests coming over for Sunday dinner. It turned out perfectly and was if I say so myself... Out of this world!!!
sarahfairlamb's picture
31st Jan, 2013
forgot to rate before!
sarahfairlamb's picture
31st Jan, 2013
I read all the other reviews and decided to give this recipe a go on New Year's Eve. My filet was 1.5k, so I upped the cooking times slightly. I was really worried when I took it out of the oven after 30 minutes to find it had shrunk so much and even thought I had over cooked it..I needn't have worried as after following the rest of the instructions, and baking for 15 minutes longer than stated for the smaller piece, I took it to the table with a flourish..then I tried to serve it and discovered when I tried to slice it that it was still practically mooing!! I rescued it by slicing nearly all the way through, opening out into a fan shape, covering with foil and putting it back in the oven for another 35 minutes (while we ate the left over pre dinner nibbles). Once finally cooked, it was delicious and the foil saved the pastry which didn't go soggy at all from the extra cooking


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