Gordon Ramsay’s beef Wellington recipe is made with beef fillet, mushrooms and readymade pastry. This mouth-watering beef Wellington takes just 20 minutes to prepare. 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 this beef Wellington 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
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.
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.
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.
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.
Heat the oven to 200C, 400F, gas 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.
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.