Gordon Ramsay Beef Wellington Recipe

This Beef Wellington is a true showstopper, with tender beef fillet wrapped in a savoury mushroom duxelles, prosciutto and crisp, golden puff pastry. The texture is beautifully contrasting, juicy beef at the centre with a flaky exterior and deep, rich flavour throughout. It is a confident, slightly challenging recipe that rewards care and patience. Allow around 2 hours from start to finish, making it perfect for a special Sunday lunch or celebration dinner.

Ingredients

For the beef

• 1 kg centre-cut beef fillet
• 2 tbsp olive oil
• Sea salt and freshly ground black pepper
• 2 tbsp English mustard

For the mushroom duxelles

• 500 g chestnut mushrooms
• 2 shallots, peeled and roughly chopped
• 2 garlic cloves
• 2 tbsp unsalted butter
• 2 tbsp olive oil
• A few sprigs fresh thyme, leaves only

For wrapping

• 8 slices prosciutto
• 500 g ready-rolled puff pastry
• Plain flour, for dusting
• 2 egg yolks, beaten with 1 tbsp milk

How to Make Gordon Ramsay Beef Wellington

• Prepare the oven and beef: Preheat the oven to 200°C (180°C fan). Heat a large frying pan until very hot. Season the beef fillet all over with salt and pepper, then sear in the olive oil for 1 to 2 minutes on each side until browned. Remove from the pan and brush all over with English mustard while still warm. Set aside to cool completely.
• Make the mushroom duxelles: Place the mushrooms, shallots and garlic in a food processor and pulse until finely chopped. Melt the butter with the olive oil in a wide pan over medium heat. Add the mushroom mixture and thyme, cooking for 10 to 12 minutes until all the moisture has evaporated and the mixture is thick and paste-like. Season lightly and leave to cool.
• Assemble the Wellington: Lay a large piece of cling film on the work surface. Arrange the prosciutto slices slightly overlapping to form a rectangle. Spread the cooled mushroom duxelles evenly over the prosciutto. Place the beef fillet in the centre and, using the cling film, wrap everything tightly into a neat log. Twist the ends to secure and chill for 15 minutes to firm up.
• Wrap in pastry and bake: Roll out the puff pastry on a lightly floured surface. Unwrap the beef and place it in the centre of the pastry. Brush the edges with egg wash, then wrap the pastry neatly around the beef, sealing well and trimming any excess. Place seam-side down on a lined baking tray. Brush all over with egg wash. Bake for 35 to 40 minutes for medium-rare, or until the pastry is golden and crisp. Rest for 10 minutes before slicing.

Tips for the Best Beef Wellington

How do I stop the pastry going soggy?

Make sure the mushroom duxelles is cooked until completely dry and allow the wrapped beef to chill before adding the pastry.

How can I tell when the beef is cooked?

Use a meat thermometer if you are unsure. Medium-rare is around 50 to 52°C at the centre after resting.

Can I prepare it in advance?

You can assemble the Wellington up to the pastry stage and keep it chilled for up to 24 hours before baking.

Serving Suggestions

• Serve with buttery mashed potatoes or dauphinoise potatoes
• Add lightly steamed green beans or tenderstem broccoli
• Finish with a rich red wine jus or simple gravy

Storage

Room Temperature

Beef Wellington should not be left out for more than 2 hours after cooking.

Refrigerator

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in the oven to keep the pastry crisp.

Freezing

Freezing is not recommended once baked, as the pastry can lose its texture.

Nutrition

• Calories: 520 kcal
• Carbohydrates: 28 g
• Protein: 38 g
• Fat: 32 g
• Saturated Fat: 14 g
• Sodium: 780 mg

Nutritional values are estimates and may vary depending on ingredients used.

FAQs

Gordon Ramsay Beef Wellington Recipe

Recipe by Alex TurnerCourse: Main CourseCuisine: BritishDifficulty: Hard

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

Classic Beef Wellington with tender beef fillet, mushroom duxelles, prosciutto and golden puff pastry. A showstopping main course for special occasions.

Ingredients

• 1 kg beef fillet

• 2 tbsp olive oil

• Salt and black pepper

• 2 tbsp English mustard

• 500 g chestnut mushrooms

• 2 shallots

• 2 garlic cloves

• 2 tbsp butter

• Fresh thyme

• 8 slices prosciutto

• 500 g puff pastry

• 2 egg yolks

• 1 tbsp milk

• Plain flour, for dusting

Directions

• Preheat oven to 200°C (180°C Fan). Sear beef all over and brush with mustard.
• Finely chop mushrooms, shallots and garlic and cook until dry and paste-like.
• Wrap beef in prosciutto and mushroom mixture and chill.
• Wrap in puff pastry, brush with egg wash and seal.
• Bake for 35–40 minutes until golden and cooked to preference.
• Rest for 10 minutes before slicing and serving.

Notes

• Ensure mushrooms are completely dry before wrapping.
• Chilling helps keep a neat shape.
• Use a thermometer for perfect doneness.