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

Nutrition:

  • kcal763
  • fat48g
  • saturates20g
  • carbs32g
  • sugars0g
  • fibre0g
  • protein50g
  • salt2.46g
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Ingredients

  • 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

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 1 large sprig fresh thyme

    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

    Prosciutto

    proh-shoo-toe

    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

    Flour

    fl-ow-er

    Flour is a powdery ingredient usually made from grinding wheat, maize, rye, barley or rice. As…

  • 2 egg yolks beaten with 1 tsp water

Method

  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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jesse09
19th Mar, 2012
I used pre rolled puff pastry and it didn't work - the pastry was too thin and split a little down the side. It was still delicious though, although I found 12 slices of prosciutto too salty - I think you need less.
dbt1963
10th Mar, 2012
5.05
I've cooked this a few times now and everytime its a winner with the guests.
victoriajlamb
25th Feb, 2012
5.05
Awesome!! :)
sashmom
24th Feb, 2012
After all these years of watching Gordon yell at people on Hell's Kitchen I'm glad to be able to finally try his Beef Wellington recipe. Can't wait! I especially like the idea of chestnuts in it.
shroom
19th Feb, 2012
5.05
Followed the recipe to the letter and would allow another 10mins (1kg fillet) on cooking time unless you want it very rare. The base was bloody but still tasty. My butcher suggested making a small pancake on which to rest the fillet before wrapping in the pastry, if you don't want the blood to seep into the pastry, so I might try this next time. Everyone loved it and a great alternative to a sunday joint.
sallyshark22
16th Feb, 2012
5.05
It's the second time I've made this. Today I used Gordon's recipe for quick puff pastry as I forgot to buy any. An improvement!! The whole thing is not difficult at all, but time consuming. I used the left over mushrooms to make a leek, carrot and mushroom side dish (sauteed and then slowly simmered in some chicken stock until reduced to almost zero) This was a great accompanying veg to compliment the beef.
denises1987
16th Feb, 2012
5.05
I have never done or eaten a Beef Wellington before, but had to try it out as my partner really likes it. I used Serrano ham (Pata Negra) instead of the prosciutto. And even though its very time consuming, it was easier than expected and it was absolutely divine!! We all very much enjoyed it and we'll be having it definately again very soon!!
lucyandalex
16th Feb, 2012
5.05
This went down a treat at my dinner party. 10/10
myrecipes2012
8th Feb, 2012
Hi I want to cook this recipe for a large dinner party and have a fillet weighing approx 1.8kg can anyone suggest cooking times as I really don't want to get it wrong. I want the meat to be medium rare. Thanks
4squareoranges
7th Feb, 2012
5.05
Well, I have to thank all the reviewers above. It appears we have the same pallet. If not for the many high praises drawing my attention to this recipe I may have thought it was a bit too difficult and too risky to try but not so. It is in fact quite easy. It's a pricey dish but it goes a long way. Minor quibble: I would not have minded a bit more of the mushroom duxelle. Tip: as I had mushrooms left over, I made a white source with them and the left over thyme and wine. I also added an onion. Simply divine.

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