Gordon Ramsay’s beef Wellington recipe

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Gordon Ramsay's beef Wellington recipe looks impressive and takes just 20 mins to prep. Made with beef fillet, mushrooms, and readymade pastry...

Gordon Ramsay’s beef Wellington
(Image credit: www.ti-mediacontent.com)
Preparation Time20 mins (plus chilling time)
Cooking Time50 mins
Total Time1 hours 10 mins
Cost RangeMid
Nutrition Per PortionRDA
Calories920 Kcal46%
Sugar2.4 g3%
Fat49.1 g70%
Saturated Fat23.4 g117%
Salt3.33 gRow 4 - Cell 2
Protein65.4 g131%
Carbohydrates48.6 g19%
Salt3.33 gRow 7 - Cell 2

Gordon Ramsay's beef Wellington recipe is made with prime beef fillet, mushrooms and golden, flakey pastry.

This dish makes such an impressive centrepiece, and it's really not difficult to make. No need to make your own pastry - the shop bought stuff is just as good. The key is to get a really good piece of meat to start with - it makes all the difference. If you can afford to, it's worth getting a prime fillet like Aberdeen Angus. It's expensive, but it makes a great treat, especially in the festive season. Gordon adds a little twist to his version with a layer of Parma ham. Firstly this adds a lovely, salty flavour, but it also keeps the mushrooms away from the pastry, so the pastry gets much crisper. 


  • 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




  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 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. 
  4. 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.
  5. 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 it in the centre. Brush the surrounding pastry with egg yolk. 
  6. Fold the ends over, then 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.
  7. Heat the oven to 200°C/400°F/Gas 6.
  8. Lightly score the pastry at 1cm intervals and glaze again with beaten egg yolk. Bake for 20 minutes, then lower the oven setting to 180°C, 350°F, gas 4 and cook for another 15 mins. Allow resting 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.

Watch how to make Gordon Ramsay's beef Wellington

Top tips for making Gordon Ramsay's beef Wellington

When wrapping the pastry around your beef, wrap it as tightly as possible: this will help prevent any of the juices from leaking out during the cooking process. 

Another tip to create a really crisp outer layer for your Wellington is to wrap your pastry parcel in cling film and chill it in the fridge for a while before cooking. This, again, helps to firm up the pastry and will stop it from absorbing the juices from the beef.

What cut of beef is best for a beef Wellington?

For a beef Wellington, the recommended cut of beef is a beef tenderloin fillet. The beef tenderloin is the most tender cut of beef (the clue's in the name), and has a delicious lean and juicy taste that melts in your mouth.

Should beef Wellington be pink in the middle?

Yes - for tender slices the beef Wellington the beef should be medium rare in the middle, so it will look quite pink. If you're used to well done meat, this can be disconcerting but if you leave it cooking longer the meat becomes tougher and dries out.

Can I reheat leftovers slices of beef wellington?

Yes - reheat them in the oven. Place the slices on a wire rack set over a baking tray and loosely cover with foil. This should keep the pastry flakey and crisp. Heat until the meat is hot all the way through. Remove the foil for a few minutes at the end of cooking if the pastry needs crisping up more.

What else can I do with beef Wellington leftovers?

If you want to do something different with the leftovers, you can deconstruct the Wellington by removing the pastry, and make it into other dishes. Leave the mushroom and ham layer in place - it will just add extra flavour to whatever dishes you make with it. Cut the beef into strips and use it in stir fries, into thin slices to use in sandwiches, or into chunks to make into a pie filling. You can use the pastry to top a pie (add it later than you usually would in the cooking time, to prevent it burning), or you can just crisp it up in the oven and use it like croutons.

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Gordon Ramsay
Celebrity chef

Gordon Ramsay is a celebrity multi-Michelin starred chef. Born who in Scotland, he has restaurants all over the world including the UK, France, Singapore, Hong Kong and the United States. He’s a proud father-of-five (opens in new tab) and many of his recipes are particularly suited to if you’re entertaining for your family or a group of friends. He trained with some of the world’s most renowned chefs including Albert Roux, Marco Pierre White and Guy Savoy and opened his first restaurant, Restaurant Gordon Ramsay, in 1998.