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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23rd Jul, 2012
First attempt at beef wellington. Added a little extra cooking time, but otherwise followed the recipe. Delicious!!!
16th Jul, 2012
This recipe is amazing!! I've made it about 6 times now and had to make three for my dads 50th birthday last month, he absolutely loved it. Time consuming but totally worth it, and the left overs taste incredible too, even when cold!
15th Jul, 2012
very nice, but a bit time consuming and the beef and ham made the pastry soggy and the meat needed longer to cook because it was a bit rare.
14th Jun, 2012
I have cooked this wonderful beef wellington before but only with 1 kilo piece of beef. Has anyone cooked it with 1.5 kilos, if so how much longer did you cook it for to achieve medium? Thanks
15th May, 2012
I did this at the weekend and it is beautiful and very simple..I had a huge 2lb fillet (12 inches long!)so needed a lot more bacon and mushrooms..I dry fried the mushrooms and added no butter or oil as Gordon says on his website... I prepared it all in the morning up to the pastry. I cooked it for just under an hour on number 4/5 until the pastry started to turn crispy and it was pink in the middle and a little browner at the ends...One guest wanted theirs well done so I just grilled it - gorgeous would highly recommend this for the most inexperienced cook.
14th May, 2012
sweet ...DONE YES
12th May, 2012
I just tried this and my family went mad for it! Love it, easy to follow and it looks great! Thanks!
28th Apr, 2012
Very time consuming which was expected. Like others have mentioned I had no idea which way the ham went but it worked out ok in the end. My fillet was just under a kg which I cooked as described. It was very rare which suited my husband but it could have done with an extra 8-10 minutes to cook enough to be pink rather than purple. Wouldn't do again. I don't think it was worth the cost.
24th Apr, 2012
I absolutely loved this recipe but I needed to make the following adjustments for a 1.2k fillet. First seal in the over for at least 30 mins for medium rare. I also needed to double the mushroom mixture and avoided using the fat, just a dry pan, otherwise the mushrooms just over cook while trying to reduce in to a paste, which will never happen with so much oil and butter. I would place the bottom pastry on an oiled/buttered grease proof paper and egg wash the top of the bottom layer of pastry so the pastry bottom sticks snugly to the meat. Continue to egg wash the top and sides of the fillet as per the recipe. For the final cook once all the pastry is complete I cooked for 40mins at 180c and it turned out on the rare side of medium rare but perfectly even. A great recipe.
21st Mar, 2012
Perfect !!! My husband being Texan loves his steak this was the first time he had it covered in pastry ..... It went down a storm. Cooking times were spot on for medium. Thank you Mr Ramsay for making me look like a master chef.


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