Gordon Ramsay's beef Wellington

(416 ratings)

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Beef Wellington
Beef Wellington
  • Serves: 4

  • Prep time:

    (plus chilling time)
  • Cooking time:

  • Total time:

  • Skill level: Master chef

  • Costs: Splashing out

Gordon Ramsay says: 'This is an impressive dish and one that's easier than it looks. This beef Wellington makes a great alternative to a Sunday roast, or try it out for a romantic meal.' The whole family are going to love tucking into this pastry parcel filled with tender beef, mushrooms and mustard. It looks so impressive, but it's simple when you follow Gordon Ramsay's recipe as it works every time. It takes just 20 mins to prepare, making a straightfoward recipe using just simple ingredients - you'll need prime beef fillet and readymade pastry, and it will come together very quickly. Try it for a special occasion, an alternative Christmas roast or New Year's Eve dinner. This is one of our most popular recipes, so you know it's a real favourite!


  • 400g flat cap mushrooms, roughly chopped
  • sea salt and freshly ground black pepper
  • olive oil, for cooking
  • 750g piece of prime beef fillet
  • 1-2tbsp English mustard
  • 6-8 slices of Parma ham
  • 500g ready-made puff pastry
  • flour, to dust
  • 2 egg yolks, beaten

To keep the pastry light and crisp, we wrap the beef and mushrooms in a layer of Parma ham to shield the pastry from moisture.

Gordon Ramsay


  1. Put the mushrooms into a food processor with some seasoning and pulse to a rough paste. Scrape the paste into a pan and cook over a high heat for about 10 mins, tossing frequently, to cook out the moisture from the mushrooms. Spread out on a plate to cool.

  2. Heat in a frying pan and add a little olive oil. Season the beef and sear in the hot pan for 30 secs only on each side. (You don't want to cook it at this stage, just colour it). Remove the beef from the pan and leave to cool, then brush all over with the mustard.

  3. Lay a sheet of cling film on a work surface and arrange the Parma ham slices on it, in slightly overlapping rows. With a palette knife, spread the mushroom paste over the ham, then place the seared beef fillet in the middle. Keeping a tight hold of the cling film from the edge, neatly roll the Parma ham and mushrooms around the beef to form a tight barrel shape. Twist the ends of the cling film to secure. Chill for 15-20 mins to allow the beef to set and keep its shape.

  4. Roll out the puff pastry on a floured surface to a large rectangle, the thickness of a £1 coin. Remove the cling film from the beef, then lay in the centre. Brush the surrounding pastry with egg yolk. Fold the ends over, the wrap the pastry around the beef, cutting off any excess. Turn over, so the seam is underneath, and place on a baking sheet. Brush over all the pastry with egg and chill for about 15 mins to let the pastry rest.

  5. Heat the oven to 200C, 400F, gas 6.

  6. Lightly score the pastry at 1cm intervals and glaze again with beaten egg yolk. Bake for 20 minutes, then lower the oven setting to 180C, 350F, gas 4 and cook for another 15 mins. Allow to rest for 10-15 mins before slicing and serving with the side dishes of your choice. The beef should still be pink in the centre when you serve it.

Adapted from Gordon Ramsay's Sunday Lunch, published by Quadrille, available from Amazon.

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 918(kcal)
  • Fat 54.0g
  • Saturates 23.0g
  • Sugars 2.0g
  • Salt 2.3g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

Your rating

Average rating

  • 4
(416 ratings)

Your comments

Chef Michael Angelo

I've made this Beef Wellington and according to Chef Ramsey's recipe and my goodness…it was deeeeelicious!




need to try this


Look good until I got to the mushrooms. I'm not a cannibal. I don't eat my own kind (kept in the dark and fed cra p all day). Is there a substitute?

Donna Fonner

I'm allergic to mushrooms, what would be the best alternative in Beef Wellington?


just sear it a bit longer before you wrap it, that should help


brilliant it tasted fab and was really easy to make and perfect well done on the ends for me and pink for hubby

Viv Mawhinney

What happens if you don't like your beef pink. My partner likes her beef well done so would this be difficult to achieve seeing the meat is wrapped in pastry?


its the same picture thats in his book!!!!!!

Jolene goodtoknow Editor

Wow - Gordon Ramsay's beef Wellington is fast becoming one of this month's most popular recipes! And there was us thinking it was only a winter time dish...

Holly Recipes Assistant

Hi robinjames, Traditionally, the beef is coated with pate such as liver or mushroom, or you could try streaky bacon as a cheaper alternative to the Parma ham. And yes you can prepare it the night before and keep it in the fridge. Hope it turns out OK! xx


would it be okay to wrap the beef in mushroom/ham and then puff pastry cover....overnight...?? this would help prepare for a dinner party the night before, and then necessitate merely the cooking time the night of the party..??


Instead of the parma ham...what else could I wrap the beef and mushrooms in...???


I made this recipe for the first time tonight (Christmas Eve) and it turned out perfect. The prep time was more like an hour than 20 minutes, but the results were well worth it..


my husband made this Boxing day 2008 and it was EASY and GORGEOUS...bit expensive though!! Meat cost &#195&#130&#194&#16330!! Parma ham and mushrooms are a nice difference to the traditional pate in Beef Wellington......p.s if you dont like your meat red in the middle, make sure you sear it in the pan longer than 30seconds!!


cooked it the other week it was great


I just made it last night with my wife and it was great. If you let the mushroom mixture cool down enough you can just a little gorgonzola cheese before wrapping everything. Another item you could add instead of gorgonzola is an aged very sharp cheddar. The mushrooms have to be cooled though and the cheese should be crumbled. If you add the cheese while the mushrooms are still hot then the cheese will melt into the mushrooms and taste like ass. You want gooey chunks in the end product.


How could i calculate the timing/heat to cook brown all the way through without burning the pastry? We tend not to eat beef still red


Seems like a great recipe but what are the timings and how much beef to use for 8 people?


In reply to the previous comment... the picture shown is from Gordons book! I have done the above for a dinner party of 8, i followed the instructions and the beef was wonderful - highly recommend


I'd recommend the cook times that Gordon mentioned in season 1 of the F word 10-12 minutes at 200 then 20 at 180, it comes out a nice golden brown and the meat is perfect, the picture on this web site looks like it's burnt, and I think Gordon would be quite angry if you served it to his customers :)


Use lamb backstop instead of beef and crepes instead of parma ham :)

Ockie Ditchbank

You realize one of those three countries uses a language that is nearly universal now? You realize manufacturers of electronics publish their manuals, etc. in ALL languages? You realize someone who can't publish a recipe in a universal mode is not being very thorough? As for the US and their convoluted websites, you certainly have my vote on that! And it isn't just recipes. Every day, I'm getting more and more to where I won't even look at any website that is loaded with jumping, blinking, sweeping, blinding advertising trash. TV stations and newspapers are the WORST. Don't expect US websites to ever adapt, cuz it ain't gonna happen. This is what we get when politicians decide that capitalism is GOOD. In America, there isn't an honest website left: the larger the corporation, the more crooked their website. I had Beef Wellington once, and thought I'd died and gone to heaven! But trying to find a cognizant recipe for it is like polishing brass on a sinking ship, and I've about written it off.

Rachael Elliott

You realise there are three countries in the world which do not use the metric system: the United States of America, Myanmar and Liberia. That's 5.2% of the world's population. So using metric measurements is universally friendly. From the opposite perspective, I find it enormously frustrating to use US websites for cooking. Perhaps its time the US adapted?

Ockie Ditchbank

That's like saying 'I love freeways but am afraid to drive. How else can I get there using the freeway'? Did you ever make sushi, but had no fish? Why not just use oatmeal and blueberries, instead?

Ockie Ditchbank

No, I don't see anything to indicate it's a UK site. Even so, don't the Brits think people all over the world are going to read it, also? Think outside your little box, for crying out loud... Very little left in the world today revolves around the British - this is not the 1700's, you know.

Lee Moreau

Seriously? You realize this is a .UK site right? You think the whole world should bend over and cater to you in the US? I'm in Canada so I get what you're saying as I don't know how much a gram is either, but common sense being that you're on a site from Europe would have saved you a post.

Ockie Ditchbank

Why can't you quote the recipes in common English, and not this lame king's English gibberish? The majority of viewers aren't going to know what the hell a gram is, for crying out loud, when you could just as simply say (or also include ounces)... Thanks.


I put carmelized onions in the food processor to make a paste that I spread over the bacon or ham.



Kay Douce

Wow are you for NOLA?? We used to live down there too!! We've been all over long much was the tenderloin if you don't mind me asking?? My daughter has membership to Costco, so I can have her go with me and her Dad and pick out the tenderloin. And the gourmet stew sounds delish also, my daughter is into making Guiness pie, that is also an idea we could do with the extras or even a nice beef stronganoff. Your sauce sounds yummy too, what's the Cajun green stuff you're talking about, I am not sure we have it but let me know, we might be able to find it here. My husband loves to be adventurous. And I'd think he would make it on Masterchef, I keep telling him he would do outstanding, he makes this Shelter Harbor chicken, names after the Inn we had it in, it's delish, pounded chicken breasted to so you can bread it with this mixture of breadcrumbs, crushed hazelnuts and thyme, then you panee' it, the sauce has always been the challenge for us, as it's a citrus/cream sauce, has heavy cream, orange juice, sections of orange, frangelica, thyme and salt and pepper, but for some reason, we can't get it to reduce enough to get it creamy enough...any hints??? It's supposed to be thicker, no matter how hard we try, we can't get it thicker...but even so, the dish is so good, served with a risotto or a dauphinois potatoes and brussel sprouts is good. Why didn't you like your Coq au vin?? My husband didn't like his either but everyone else did. I thought it was delish. No we never did that dover sole and I do remember that opening scene, I do not know how they do that and the french make it look so easy, and having been to several tableside serving restaurants here and in CT...we have had chateaubriand on our anniversary here and in CT, that was what we had on our wedding night after the wedding...and having it done tableside was great, and we also had caesar salad done for two done and bananas foster for two done, one place we had cherries jubilee, and one a cruise Baked Alaska...OMG, just making me want some thinking about it...and how they wow you with flaming the the bananas and the cherries down the twisted orange's ex brother in law was executive chef at Foxwoods casino...and he taught us a few you worked at Croziers Restaurant Francais, where is that? Were you a chef or server?? I love talking to you, you should look me up on facebook, Kay Douce...if you want. Thanks for talking...hugs. Here's to great food...Happy Valentine's candlelight dining for us tonight...hopefully on our anniversary, usually go to Morton's but last year we had not the best experience and they ended up comping us a lot...we may end up going to Michel's or Gordon Ramsey's BLT steak that we heard was just outstanding. In Hawaii, you are never at a loss for great food...we have time...but I love when hubby cooks for me from his heart...take care....K


Thanks Kay! I bought a whole beef tenderloin from Costco and butchered it myself. Just watched a YouTube video on how to do that and it wasn't hard. Made 2 wellingtons and had enough scraps for a gourmet stew too! I love the sauces you mentioned. I made my own sauce using the blood from the tenderloin, fresh tyme and rosemary, spices and added some Cajun chef green sauce (it's a New Orleans thing my mom used to use) and it was delicious! Rich and spicy! No recipe for that cause I made it on the fly. Your husband sound accomplished in the kitchen and sure he will do great. It's truly not that difficult. I love Julia child recipes also and just made her coq au vin but wasn't satisfied with mine :-( The opening scene in julie/Julia is the waiter fileting the Dover sole with spoons which I learned to do while serving at Croziers Restaurant Francais. Also impresses guests - if you can get Dover sole that is! I guess my best advice is to relax and take your time. Preparing ahead was the ultimate luxury for Christmas Day. This is going to be Christmas dinner from now on in my house. Let us know how it turns out!!

Kay Douce

Just curious, did you serve your Wellington with a sauce?? Yours looks great, it looks like you could go on Masterchef!! My husband is making this for me before I go in for surgery soon...but he makes things out of Julia Childs cookbooks, like her famous Beef Bourginogne, it took him 6 hours to make, anyway, it was the bomb!! But like you said, don't be afraid to do things, right? I know when you usually make things like this, did you buy a whole beef tenderloin or a chateaubriand? When we usually make filet mignon or beef tenderloin or have chateaubriand, it's always with a sauce, either a bernaise, bordelais, or peppercorn brandy demiglace, so I know this looks rich just by itself but I am wondering does one make a sauce with this dish...and btw your sides that you made, just awesome, we used to live in France and Dauphinois potatoes were the best, we lived in Albertville where they are famous there, because in Savoie region is where all the cheeses are from they have one for every day of the year...amazing!! Any hints you can give that would be great...thanks so much and nice job!! Try that Julia Childs that one in the movie Julie/ is by far one of the best I have ever eaten and Coq au vin is also may take long time to make but it's so good...far worth it...




I made this for Christmas and it was fabulous! Best of all I prepared it the night before so I was able to relax with minimal prep before serving. The presentation is really quite dramatic and is sure to make your guests feel special. The sides I prepared were also made ahead of time - gratin daphanois potatoes and tomatoes provincial (just added the topping and popped them in the broiler just before serving). Oh and a crabmeat salad with baby arugula, avocado and tomato with a lemon tarragon dressing to start! Don't be intimidated by the skill level of this recipe - you can do it!

Bob Cotter

Going to give this a go this weekend. I saw a comment asking for suggested side dishes and I am wondering what you would recommend. Cheers...


I suggest preparing until step 3 and rolling out the puff pastry to desired size and placing it back in the fridge on a cookie sheet. Pick back up at step 4 on the day you plan to serve it. This is because if you chuck the meat straight into the oven, cold, the outside will cook before the meat is medium rare. Then again, you can leave the assembled wellington in room temp, but the butter in the puff pastry will melt faster than the tenderloin can lose its chill.

Ana Fredlund

I will be looking elsewhere to find an accurate recipe, as the druxelles is incorrect, and Gordon always obsesses about painting the mustard on while the beef is still hot.


Please, for the love of god, don't make this if you like your beef to be dried out and disgusting (i.e. well done, or even medium well). Waste of money and a good cut of beef if you do that. Find something else to make.


My wife hates mushrooms. I puree carmelized onions.


can u use mince to cook this


The traditional (non-Gordon-Ramsay) answer to this is pate.


Cooked and finely chopped chestnut.


76 degrees internet temp is almost well done

running caster.

Try using wholegrain mustard instead of english. Gives a more subtle flavour

Mary K

Outstanding! So delicious and easy. Something I've been wanting to try for a while. Can't wait to make it again for the holidays.

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