Beef Wellington
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By Gordon Ramsay

Ingredients

A beautifully plated beef Wellington on a wooden board, featuring a golden-brown puff pastry with a crosshatch design, revealing the succulent beef inside. Accompanied by vibrant vegetables, a scoop of purple mashed potatoes, and a small cup of sauce.
A beautifully plated beef Wellington, showcasing a golden pastry crust filled with tender beef, mushrooms, and garnished with fresh herbs.
A close-up view of a sliced beef Wellington on a wooden board, showcasing the layers of pastry, mushroom duxelles, and beef. Accompanied by fresh basil leaves, a small bowl of sauce, and two glasses of red wine.
A beautifully sliced Beef Wellington, showcasing tender beef surrounded by mushroom duxelles and wrapped in golden puff pastry, served with a garnish of basil and accompanied by red wine.
A plated beef Wellington with slices revealing pink beef and mushroom duxelles, accompanied by a small pitcher of green sauce and a side salad.
Gourmet Beef Wellington served with a side of salad and a rich green sauce.
A beautifully plated Beef Wellington, showcasing golden puff pastry encasing a tender piece of beef, mushroom duxelles, and served with a side of vegetables, set against a festive backdrop.
A beautifully cooked beef Wellington, showcasing tender beef encased in golden puff pastry, with mushrooms visible inside.

Beef Preparation

Beef tenderloin 1 kg center cut
Salt and freshly ground black pepper
Olive oil 2 tablespoons
English mustard 2 tablespoons

Mushroom Duxelles

Mushrooms 400 g finely chopped
Garlic 2 cloves minced
Butter 2 tablespoons
Fresh thyme 2 tablespoons chopped
Salt and pepper to taste

Assembly

Parma ham or prosciutto 8 to 10 slices
Puff pastry 500 g
Egg yolks 2 for glazing
Flour for dusting

Method

1. Searing the Beef

Season the beef evenly with salt and pepper.
Heat olive oil in a heavy pan until it begins to smoke.
Sear the beef on all sides until a deep golden crust forms.
Remove from heat and immediately brush with English mustard.
Allow the beef to cool completely before proceeding.

2. Preparing the Mushroom Duxelles

Melt butter in a pan over medium heat and add garlic.
Add finely chopped mushrooms and cook on high heat.
Continue cooking until all moisture evaporates and the mixture becomes dry and concentrated.
Season with thyme salt and pepper.
Cool the mixture completely.

3. Wrapping with Parma Ham

Lay cling film on a clean surface.
Arrange Parma ham slices in an overlapping layer.
Spread the cooled mushroom duxelles evenly over the ham.
Place the beef in the center and roll tightly into a uniform log.
Chill for 20 minutes to firm the structure.

4. Encasing in Puff Pastry

Roll out puff pastry on a lightly floured surface to an even thickness.
Remove cling film from the beef and place it in the center of the pastry.
Wrap tightly ensuring no air pockets remain and seal all edges neatly.
Brush with egg yolk for a glossy finish.
Chill again for 15 minutes to maintain shape.

5. Baking

Preheat the oven to 200 degrees Celsius.
Lightly score the pastry for an elegant finish.
Bake for 35 to 40 minutes until the pastry is golden brown and crisp.
Rest the Wellington for at least 10 minutes before slicing.

Serving Recommendation

Slice into thick even portions using a sharp knife.
Serve with buttery mashed potatoes seasonal vegetables or a rich red wine reduction.

Professional Chef Notes

Use high quality center cut tenderloin for best results
Moisture control in mushrooms is critical for crisp pastry
Always chill between stages to maintain structure
Resting ensures juices remain inside the meat

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