Sliced beef wellington on a wooden board

Beef wellington

  • 1
  • 2
  • 3
  • 4
  • 5
(169 ratings)

Ready in 2 ½ hours

A challenge

Serves 6

Gordon Ramsay's version of the classic steak dish – a showstopping 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. Remove the mushroom duxelle from the pan to cool and discard the thyme.

  7. 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.

  8. Spread half the duxelles over the prosciutto, then sit the fillet on it and spread the remaining duxelles over.

  9. 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.

  10. Chill the fillet while you roll out the pastry.

  11. 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.

  12. Roll out the remainder of the 500g pack of puff pastry to about 28 x 36cm.

  13. Unravel the fillet from the cling film and sit it in the centre of the smaller strip of pastry.

  14. Beat the 2 egg yolks with 1 tsp water and brush the pastry’s edges, and the top and sides of the wrapped fillet.

  15. Using a rolling pin, carefully lift and drape the larger piece of pastry over the fillet, pressing well into the sides.

  16. Trim the joins to about a 4cm rim. Seal the rim with the edge of a fork or spoon handle.

  17. 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.

  18. Chill for at least 30 mins and up to 24 hrs. Heat oven to 200C/fan 180C/gas 6.

  19. 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

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Mistabert's picture
24th Aug, 2019
Have made this for Christmas Dinner. Great thing is you can prepare the day before and just put in the oven for the final 20/25 minutes on the day. Absolutely deeeelish!!
Karen Jones's picture
Karen Jones
28th Jul, 2019
Cooked this for a birthday meal loved it will definitely be making again thank you Gordon Ramsey
Lillian Siefken's picture
Lillian Siefken
15th Feb, 2019
I cooked this for hubby and I first time years back and he loved it... now cooking it again! Thanks Gordon!
1st Jan, 2019
I made this for a New Year's Day meal with the family. I like to cook, but I am by no means a culinary genius. But I followed the recipe to the letter, and it came out beautifully. My mother was more than impressed, and it gave 6 people a belt looseningly full tummy!
S Landahl's picture
S Landahl
30th Dec, 2018
I made the recipe for four people with 700g meat. I followed every step and it came out perfectly. I checked the meat temperature with a digital thermometer after 20 minutes roasting and realised I need the whole 30 min for medium at the lower end and medium rare at the higher end of the filet. Thank you !
Deryk King's picture
Deryk King
26th Dec, 2018
After reading all of the comments, this recipe needs to be removed from the web. The cooking times are patently ridiculous and lead to stress and disappointment, not least spending £60 on a poor meal.
Deryk King's picture
Deryk King
26th Dec, 2018
The problem with this recipe is that it takes no account of the diameter of the fillet. This results in the final product being undercooked to the point of being raw if the fillet is more than 8cm in diameter. In the fillet I used, after 30 minutes at 180 degC the centre temperature was just 50 degC, not much above room temperature. Thanks for spoiling what should have been a happy festive dinner!
22nd Dec, 2018
Made this for a pre- Christmas family gathering! Used pate with just a little of the mushroom duxelles to avoid too much moisture seeping into the pastry. Turned out fab! timing was perfect for medium rare - simply melt in your he mouth! Didn’t find the recipe challenging and will certainly use the basis of the recipe again, adding my own little twist.
29th Dec, 2017
Made this for Christmas and it was gorgeous! Yes a tad challenging but worth the effort. Found timings OK but I had ordered a plump piece of tenderloin and we like rare beef
Richard Metcalfe's picture
Richard Metcalfe
28th Dec, 2017
Great recipe. Simple to follow, tastes amazing, and really looks the part. I serve this with Ramsay's red wine jus, which can be prepared in advance. I also made the duxelle 36 hrs in advance and stuck in the fridge, just heated gently to get the fat reintroduced. The cooking times are incorrect in my opinion: doubled the time for both the searing and the cooking time to give medium (brown at the thinner parts of the meat, slightly pink in the middle for the thicker pieces).


28th Oct, 2018
When you do the final cook when the beef is in the pastry- do you cook from chilled or bring up to room temperature? I’m making this for Xmas eve so any tips on how to get it perfect would be much appreciated! Thanks
goodfoodteam's picture
3rd Nov, 2018
Thanks for your question. Yes, these calculations are from chilled. Enjoy!
Caroline Grove's picture
Caroline Grove
28th Dec, 2017
I've tried this a couple of times & I must be doing something wrong. First time I went for medium rare cooking time, & it was still bloody in the middle. Even increasing the time up to 40 minutes it was still far more then just "nicely pink" in the middle - had to slice it & grill the meat to finish. My (gas) oven is only a few years old, & cooking times for other things seem to provide a successful result. Suggestions please?
goodfoodteam's picture
30th Dec, 2017
Sorry to hear your meat did not cook as quickly. Apart from the oven or the fridge being overly cold, the only suggestion we can make is that perhaps the joint was bigger?
4th Oct, 2017
Hi there I want to know how much is a serving size? Should I just divide the end product into 6? And also is the nutrition provided for one serving or the whole dish?
goodfoodteam's picture
6th Oct, 2017
Thanks for your question. Yes, divide the Wellington into six once cooked. We'd suggest taking it to the table first for maximum impact. Bear in mind there'll be extra pastry at each end so make sure the end portions contain enough meat! The nutritional information is per serving ie for one person.
12th Sep, 2017
I want to increase the quantities for 8 people. How long will I need to cook it for?
goodfoodteam's picture
17th Sep, 2017
Thanks for your question. If you would like to make this recipe for 8, all the quantities will need to be increased and as we have not tested this we cannot give definitive advice. If you're happy to scale up the recipe yourself, there is advice below on how to check if your meat is done. As an alternative, the following beef fillet recipe for 8 makes a great dinner party centrepiece:
20th Feb, 2017
Hi I need to make this for 10 people so was going to get a 1.5kg fillet, would you advise increasing the time in the oven on the first cook? Thank you
goodfoodteam's picture
3rd Mar, 2017
We'd suggest increasing the time on the first cook by 10 minutes. You can use a meat thermometer to test in the second cook. It should read 50 - 52C for medium-rare and 55 - 60C for medium. Hope that helps.


14th Oct, 2019
Really delicious!! Only a couple of points to note: 250g of mushrooms is nowhere near enough to cover 1kg of fillet - double that was just enough to cover. A lot of water came out of the mushrooms so I had to drain the mushrooms. I didn't use the butter, oil or wine in the mushroom mixture as I imagine this would've made it even more watery. 30 mins would've been perfect in the oven. After reading the comments on timing, I did mines for around 40 and it was a little too 'done' for my liking.
8th Jul, 2014
It works best to sear the filet prior to cooling... roughly 11/2 to 2 minutes a side incluing the top and bottom of the log. This will ensure that it is not so soggy on the bottom once you bake it.
lisa thiru
26th Jul, 2015
Quick question - does searing the meat replace the first oven step in the original recipe? Or should we sear, oven, cool then finally oven with pastry too?
7th Jun, 2014
Cook the beef for longer than recommended first off to avoid a soggy bottom when cooking again later. Also ensure you rest for 10 minutes +.
19th Jan, 2014
I have cooked this receipe several times and it's never failed to impress. If, however, you are a little pressed for time, I've discovered that substituting Sainsbury's mushroom pate for the duxelle works just as well and saves a lot of kitchen time.
31st Dec, 2013
The Wellington was significantly underdone (still bloody) even after 35 mins+ in the oven. Probably connected to the meat being chilled before cooking. So, I'd advise 45 mins for a rare fillet.
29th Dec, 2013
Superb recipe and worth the effort - it has become a family special occasion classic. However, timing is an issue. My saviour has been a professional standard meat thermometer (thermapen). Relying on the temp rather than timing had given perfect results. Useful for lots of other stuff too so for keen cooks, a brilliant investment.
14th Dec, 2013
Although it's not a quick meal to prepare, this recipe is pretty straightforward and the result is definitely the best Beef Wellington version that I've tried! I also wonder if the timings are a little off - on both occasions that I've made this, it's turned out to be very rare, despite only cooling the meat for 20 minutes. Obviously things will vary from oven to oven, but on the first occasion I followed the timings for medium-rare but even the ends of the meat were barely rare, and I had to pan-fry the meat for a couple of my guests who preferred their meat a little less blue. Next time I followed the timings for medium, and the result was rare but not blue, which was what I'd been aiming for. I guess another 5 minutes on the first cooking and perhaps 5-10 minutes on the second would be required for medium, although I'm unsure what impact that might have on the pastry!
2nd Dec, 2013
I see a number of people have had trouble with the timing. If the meat has only been in the fridge for 30 minutes to relax the pastry and ready it for the oven then the timing is probably about right. However if the meat has been in the fridge for hours (up to 24 hours it says in the recipe) then it will need a lot longer to cook as the internal temperature will be far lower. You can either cook for longer but then you risk burning the pastry or you can let the meat come up to room temperature for say an hour. As well, meat will keep "cooking" while resting so if there is any doubt as to it being too rare just let it sit out of the oven in a warm non-drafty place for longer (the other day I let it sit a whole 45 minutes to an hour "just to be safe" as i didn't want to risk it not being the right doneness. It was PERFECT and the juices had equaled out when the Wellington was sliced.
Want to receive regular food and recipe web notifications from us?