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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21st Jan, 2013
I should add.. This was a 1kg fillet of beef which would easily have fed 6 people, however it was taken down by four hungry adults in one sitting!
21st Jan, 2013
Blew my mind! 30 mins was perfect. red juicy rare but not blue.
20th Jan, 2013
Loved this recipe, first time I made it and it was a hit with the family, didn't quite turn out like the one pictured above it turned out better. I used streaky bacon instead of prosciutto due to the price of prosciutto and it was wickedly delicious. Armature, beginner or novice cooks could pull this one off. Highly recommended.
28th Dec, 2012
Very nice. Used Bernard Matthews turkey ham instead pig, and it worked very well. (I have also tried this recipe using pastrami in place of the prosciutto, and that didn't work so well...)
28th Dec, 2012
Made this for Boxing day and it went down a storm!! Actually very easy to make despite the many steps - just follow the recipe!! This will definitely become a family favourite!!!
26th Dec, 2012
My husband and I prepared this on Christmas Eve - it took some time but all we had to do on Christmas day was bake it. It looked fantastic coming out of the oven and the beef melted in the mouth. I bought one kilo of beef fillet and it served 4 adults and 2 children with enough left over for another 2 adults easily. I forgot to add the wine to the mushroom mixture but I didn't realise until I had wrapped it in the pastry! We will definitely make again for a special occaison. It is much easier that Gordon's other Beef Wellington recipe where he wraps the beef fillet in pancakes.
26th Dec, 2012
So easy to make and it sat in the fridge on Christmas Eve ready for cooking on Christmas Day. The small piece left was cut into thick slices and grilled one minute on each side. Served it with risoti cake and red wine sauce. Great food. Thank you.
15th Dec, 2012
After receiving CPR in the butchers when they told me how much this cut of meat was (not really !!) I went ahead, after all it was for a Special Occassion. This recipe is brilliant and so easy. I prepared it a few hours in advance and it was perfect. There were gasps when I got it out of the oven , and I said a prayer that it was ok on the inside. I cooked it for 35 minutes and it was medium rare, which is just how everyone liked it. I did it with Dauphinoise potatoes (recipe also off Good Food , and they were lovely, but quite rich. I cant wait to have an excuse to cook this again.
20th Nov, 2012
Gordon Ramsay rules! I made this for a very special occasion and even made my own puff pastry! Overall great. However, I found the oven times different. I live at nearly 2000m above sea level and wonder if this had anything to do with the different times. I wanted it medium rare and cooked it for 45min purely as I forgot to set my timer. It was perfectly medium rare. Would love to know from anyone out there if they increase their times if baking/cooking at altitude?
18th Nov, 2012
Delicious!! Definately worth paying for a good piece of fillet, expensive but a real treat.


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