Beef Wellington

Beef Wellington

  • 1
  • 2
  • 3
  • 4
  • 5
(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
Save to My Good Food
Please sign in or register to save recipes.


  • 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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
3rd Feb, 2012
Seriously guys you are either all superb chefs or I am a lot worse than I thought. Always consider myself to be a good home cook but I have to say that this is the fiddliest recipe I have ever tried. Trying to get the proscuitto on the cling film and then wrapping it around the beef was a nightmare without it splitting. The beef is currently in the oven but I have to say I was glad to see the back of it. Hopefully it will taste good but really there are far simpler recipes out there for the same thing.
1st Feb, 2012
This impressed everyone at the table and won me five stars from my wife! I would say that the final cooking time should be more like 40 mins for med-rare. Enjoy!
28th Jan, 2012
Should have added it took a bit longer but my fillet was 1.5kg. I used a thermometer and cooked until 65c. pink in the middle and well done at the ends for those who liked their meat well done.
28th Jan, 2012
Everyone raved about this when I cooked it on Boxing Day. I made extra Duxelle and added some finely chopped shallot. It makes a great canapé when added to small filo pastry cases or indeed just spread on toast.
25th Jan, 2012
2 hrs?!?! Gordon, get yourself a new watch mate.
8th Jan, 2012
I did this for this new years eve for 10 people. Was excellent and everyone very impressed. 1.5kg beef fillet was good for 10 people and I cooked as instructed initially for 30 minutes and then secondly for 30 minutes again and came out perfect (like the picture.) Highly recommend!
31st Dec, 2011
This went down well for a family gathering two days after Christmas. Omitted the prosciutto which seemed a bit unnecessary. Used sherry instead of wine and added a large dollop of French mustard to the mushroom mix. sliced the mushrooms thinly instead of chopping finely to give a nicer texture. I also browned the fillet in a pan rather than roasting, then baked for 30 minutes when it was wrapped it the pastry, as it was quite a small joint. Came out perfectly rare. A real hit.
28th Dec, 2011
Made this for Christmas Dinner - first time I've ever made a Beef Wellington or Christmas Dinner and was quite apprehensive as I'm a novice! Followed the recipe to the letter, except I left the Wellington in to cook for 5 mins. longer. The results were fantastic and all the family were highly impressed! Even my daughter who is very hard to please. I'd done most of the work on Christmas Eve, just leaving the Wellington to be glazed and put in the oven on the day. When I took it from the oven, it even looked just like the one in the photo! Meat was just nicely pink in the centre and melted in the mouth and the mushroom duxelle was really tasty! I earned countless Brownie points and was proud of my achievement. I'd say that provided you give yourself enough time, are patient anf follow the recipe, it's not too difficult and the results are very impressive. Will definitely make this again should a suitable occasion arise!
26th Dec, 2011
Absolutely perfect! Not so difficult to make; everyone loved it, and no leftovers! Beautiful. I cooked the beef a bit longer to get it medium.
26th Dec, 2011
Followed the recipe to the letter. This was sensational. Made it for Christmas day and even I thought it was fantastic. Learn't that if I was making this again I would prepare day before up to the cooking of fillet and pastry. Well worth the effort.


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.