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Gordon Ramsay's beef Wellington

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Gordon Ramsay's 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 parcel full of soft, tender beef. Add the crisp buttery pastry for one delicious combination.


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

Nutritional information

Each portion contains:

  • Calories918
  • Fat54.0g
  • Saturates23.0g
  • Sugars2.0g
  • Salt 2.3g

of an adult's guideline daily amount

  • Low
  • Med
  • High

More Information


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.

More Info

That's goodtoknow

cartoon image of chef

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. Twit 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 200ºC/400ºF/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 180ºC/350ºF/gas 4 and cook for another 15 mins. Allow to rest for 10-15 mins before slicing and serving with the accompaniments. 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

Average rating

  • 4
(320 ratings)

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Your comments


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 :)




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.

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..??

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