This Gordon Ramsay Beef Wellington recipe is a classic and show-stopping dish, which calls for a tender beef fillet and golden puff pastry. It’s a restaurant-quality dish, ready in about 1 hour and 5 minutes, plus chilling time.
Jump to RecipeGordon Ramsay Beef Wellington Recipe Ingredients
For the Beef Wellington:
- 2 x 400g beef fillets (center-cut)
- 500g wild mushrooms (like chestnut or cremini)
- 8 slices of Parma ham
- 500g all-butter puff pastry
- 1 sprig thyme, leaves only
- 2 egg yolks, beaten with 1 tbsp water and a pinch of salt (for egg wash)
- Olive oil, for searing
- Salt and pepper
For the Red Wine Sauce:
- 200g beef trimmings (from the fillets, if any)
- 4 shallots, peeled and sliced
- 12 black peppercorns
- 1 bay leaf
- 1 sprig thyme
- 1 splash of red wine vinegar
- 750ml red wine
- 750ml beef stock
How To Make Gordon Ramsay Beef Wellington Recipe
- Prep the Beef: Tightly wrap each beef fillet in several layers of cling film to set its shape into a perfect cylinder. Chill overnight or for at least a few hours.
- Sear the Beef: Remove the cling film. Heat a little olive oil in a hot pan and sear the beef fillets on all sides until well-browned. Remove from the pan and let cool completely. Once cool, brush all over with English mustard.
- Make the Duxelle: Finely chop the mushrooms or blitz them in a food processor to a coarse paste. Cook the mushrooms in a dry, hot pan until all the moisture has evaporated and you have a dry paste (this is the duxelle). Season with thyme leaves, salt, and pepper. Let it cool completely.
- First Wrap: Lay out a large piece of cling film. Arrange the slices of Parma ham on it in an overlapping layer. Spread the cooled mushroom duxelle evenly over the ham. Place a seared beef fillet on top and, using the cling film, tightly roll the ham and duxelle around the beef to form a tight log. Chill for at least 30 minutes.
- Wrap in Pastry: On a lightly floured surface, roll out the puff pastry to a thickness that will cover the beef log. Unwrap the chilled beef and place it on the pastry. Brush the edges of the pastry with egg wash. Tightly wrap the pastry around the beef, trimming any excess. Place the Wellington seam-side down on a baking sheet lined with parchment paper. Chill for another 15-20 minutes.
- Bake the Wellington: Preheat your oven to 200°C (400°F). Brush the chilled Wellington all over with the egg wash. Lightly score the top with the back of a knife, being careful not to cut all the way through. Sprinkle with sea salt. Bake for 15–20 minutes until the pastry is golden brown and cooked. A meat thermometer inserted into the center should read 50-52°C (125°F) for medium-rare.
- Rest: Let the Beef Wellington rest on a wire rack for at least 10 minutes before slicing.
- Make the Sauce: While the Wellington rests, brown the beef trimmings in a hot pan. Add the shallots, peppercorns, and herbs. Deglaze with the red wine vinegar, then pour in the red wine and reduce by half. Add the beef stock and reduce again until you have a sauce consistency. Strain through a fine sieve and serve with the sliced Wellington.
Recipe Tips
- How do I score the pastry correctly? Use the back of a small knife to make light, even marks across the top of the pastry. Never cut too deep, as this will create a weak spot where the juices can leak out during baking.
- What is the best way to rest the Wellington? Do not rest it on a flat plate or cutting board. The steam from the bottom will get trapped and make the pastry soggy. Always rest it on a wire rack to allow air to circulate underneath.
- How do I use a meat thermometer without ruining the crust? The best method is to insert an oven-safe probe thermometer horizontally into the center of the fillet before you bake it. This way, you can monitor the temperature without puncturing the beautiful crust mid-cook.
- How do I keep the pastry sealed? Always place the Wellington with the pastry seam on the bottom. The weight of the beef helps to keep it sealed during baking.
What To Serve With Beef Wellington
This show-stopping centerpiece pairs perfectly with classic, elegant sides:
- Creamy mashed potatoes or potato dauphinoise
- Glazed carrots
- Steamed asparagus or green beans
- The homemade red wine reduction sauce
How To Store Beef Wellington
- Beef Wellington is best eaten fresh. The puff pastry will lose its crispness upon refrigeration and reheating. If you do have leftovers, store slices in an airtight container in the refrigerator for up to 2 days. Reheat in a moderate oven to try and re-crisp the pastry.
Beef Wellington Nutrition Facts
- Calories: 473kcal
- Carbohydrates: 30g
- Protein: 45g
- Fat: 18g
- Saturated Fat: 8g
- Sodium: 700mg
- Fiber: 3g
- Sugar: 4g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
What is u0022duxelleu0022?
Duxelle is a finely chopped mixture of mushrooms, herbs, and shallots that is slowly cooked down into a paste. It’s a classic French preparation used to add a deep, earthy flavor to dishes.
Can I prepare Beef Wellington in advance?
Yes. You can prepare the Wellington up to the point where it is wrapped in pastry (step 5) and keep it chilled in the refrigerator for up to 24 hours. When ready, simply egg wash and bake as directed.
Why is my pastry soggy on the bottom?
A soggy bottom is usually caused by two things: the mushroom duxelle was not cooked down enough and was too wet, or the Wellington was not rested on a wire rack. Ensure the duxelle is a dry paste and always rest the finished product on a rack.
Gordon Ramsay Beef Wellington Recipe
Course: DinnerCuisine: BritishDifficulty: Easy4
servings45
minutes20
minutes473
kcalA show-stopping centerpiece of tender beef fillet wrapped in mushroom duxelle, Parma ham, and golden puff pastry.
Ingredients
Wellington: 2 x 400g beef fillets, 500g wild mushrooms, 8 slices Parma ham, 500g puff pastry, thyme, 2 egg yolks for wash, olive oil, salt, pepper.
Sauce: 200g beef trimmings, 4 shallots, 12 peppercorns, 1 bay leaf, thyme, splash of red wine vinegar, 750ml red wine, 750ml beef stock.
Directions
- Tightly wrap beef fillets in cling film to shape them; chill.
- Sear the chilled beef on all sides, then let it cool completely.
- Cook finely chopped mushrooms in a dry pan until they form a dry paste (duxelle). Let cool.
- On cling film, layer Parma ham, spread with duxelle, place the beef on top, and roll tightly. Chill for 30 mins.
- Roll out puff pastry and wrap the chilled beef log. Seal the edges, place seam-side down, and chill again.
- Brush the Wellington with egg wash, score the top, and bake at 200°C (400°F) for 15–20 minutes until golden.
- Rest on a wire rack for 10 minutes before slicing. Serve with a red wine reduction sauce made from the trimmings.
Notes
- Scoring the pastry should be shallow to prevent leaks.
- Always rest the finished Wellington on a wire rack, not a flat plate, to prevent a soggy bottom.
- Place the pastry seam on the bottom to keep it sealed during baking.
- Use a meat thermometer inserted from the side before baking for accurate temperature readings without piercing the top crust.
