Gordon Ramsay Beef Wellington Recipe

Gordon Ramsay Beef Wellington is arguably the chef’s most iconic dish, celebrated worldwide as the ultimate centerpiece for special occasions. It features a prime beef tenderloin coated in a savory mushroom duxelles, wrapped in delicate Parma ham, and encased in a golden, crispy puff pastry shell. This recipe is a labor of love that rewards precision and patience with a stunning contrast of textures and flavors—tender meat, salty prosciutto, earthy mushrooms, and flaky pastry.

Try More Recipes:

• Gordon Ramsay Steak Diane Recipe
• Gordon Ramsay Steak Au Poivre Recipe
• Gordon Ramsay Beef Stroganoff Recipe

Why You Will Love This Beef Wellington Recipe:

• Showstopper Status: Cutting into the golden pastry to reveal the perfect medium-rare pink center is a dramatic moment that never fails to impress guests.
• Flavor Layering: Every layer serves a purpose. The searing seals juices; the mushroom duxelles adds umami moisture; the ham provides a salty barrier to stop the pastry from getting soggy; and the pastry adds the buttery crunch.
• Make Ahead: The Wellington needs to be chilled at several stages to hold its shape, meaning the hard work can be done hours (or even a day) before your guests arrive.
• Tender Perfection: Because it uses the tenderloin (fillet), the meat is incredibly soft and easy to carve, melting in the mouth with every bite.
• Classic Technique: Mastering this recipe is a major culinary milestone that teaches skills like searing, rolling, and baking to perfection.

Gordon Ramsay Beef Wellington Ingredients

• 1 kg (2.2 lbs) beef fillet (tenderloin), center cut, trimmed of silverskin
• 250g chestnut mushrooms (cremini or button mushrooms), cleaned
• 12 slices Parma ham (Prosciutto)
• 500g puff pastry (all-butter block or ready-rolled sheet)
• 2 egg yolks, beaten with 1 tbsp water (for egg wash)
• 2 tbsp English mustard
• 2 tbsp olive oil
• 1 clove garlic, peeled
• 2 sprigs fresh thyme
• Salt and freshly ground black pepper
• Flour (for dusting)

How To Make Gordon Ramsay Beef Wellington

1. Sear the Beef: Season the beef fillet generously with salt and pepper. Heat the olive oil in a very hot pan. Sear the beef on all sides for 30 to 60 seconds per side until browned. Do not cook it through. Remove from the pan and brush immediately with the English mustard while hot. Set aside to rest.
2. Make the Duxelles: Finely chop the mushrooms in a food processor until they resemble breadcrumbs. Put them in a dry pan (no oil) over medium heat with the thyme leaves. Cook for 10 to 15 minutes, stirring frequently, until all the moisture has evaporated and you have a dry mushroom paste. Season with salt and pepper and let cool completely.
3. Roll the Ham Layer: Lay a large sheet of plastic wrap (cling film) on a flat surface. Overlap the slices of Parma ham to form a rectangle large enough to wrap the beef. Spread the cooled mushroom duxelles evenly over the ham. Place the seared beef in the center. Using the plastic wrap, roll the ham tight around the beef. Twist the ends of the plastic tightly to form a firm log. Chill in the fridge for 30 minutes.
4. Wrap in Pastry: On a floured surface, roll out the puff pastry into a rectangle large enough to encase the beef log. Remove the plastic from the chilled beef and place it in the center of the pastry. Brush the edges of the pastry with egg wash. Fold the pastry over the beef to enclose it completely, trimming any excess.
5. Final Chill: Wrap the pastry-covered log tightly in clean plastic wrap and chill for at least 30 minutes (or up to 24 hours). This sets the shape and prevents the pastry from shrinking.
6. Bake: Preheat your oven to 400°F (200°C). Unwrap the Wellington and place it on a baking tray. Brush the entire surface with egg wash. Using a knife, lightly score a decorative pattern into the dough (don’t cut all the way through).
7. Cook: Bake for 20 to 25 minutes for medium-rare. Use a meat thermometer to check the internal temperature; it should read 125°F – 130°F (52°C – 54°C).
8. Rest: Remove from the oven and let it rest for at least 10 to 15 minutes before slicing. This is crucial to keep the juices inside.

Recipe Tips

• Dry Duxelles: The most common mistake is soggy pastry (“soggy bottom”). This happens if the mushrooms are still wet. You must cook them until they are completely dry and almost starting to toast in the pan.
• Tight Wrap: When rolling the beef in the plastic wrap, wrap it as tightly as possible. This compression ensures the Wellington keeps a perfectly round shape when baked and doesn’t have air gaps.
• Cold Pastry: Keep your puff pastry cold. If it gets warm and sticky, it won’t puff up. If it gets too soft while working, put it back in the fridge for 10 minutes.
• The Crepe Trick: Some versions of Gordon’s recipe add a thin savory crepe between the mushrooms and the pastry to absorb extra moisture. While optional, it is a great insurance policy for crispy pastry.

What To Serve With Beef Wellington?

Because the Wellington is rich and heavy, it pairs best with simple, elegant sides. Creamy Mashed Potatoes or Dauphinoise Potatoes are classic choices. For vegetables, Glazed Carrots, Roasted Asparagus, or Sautéed Green Beans add color and freshness. A rich Red Wine Jus or Peppercorn Sauce is usually served on the side, not poured over the crisp pastry.

How To Store Leftovers Beef Wellington?

• Refrigerate: Store leftover slices in an airtight container in the fridge for up to 2 days. The pastry will lose its crispness.
• Freeze: Do not freeze cooked Beef Wellington; the texture of the pastry and rare beef will be ruined upon thawing. However, you can freeze the uncooked prepared log (wrapped in pastry) and bake from frozen (adding extra time).

How To Reheat Leftovers Beef Wellington?

Important Tip: You want to warm the meat without cooking it further, while re-crisping the pastry.

• Oven: Place slices on a wire rack over a baking sheet. Heat in a 300°F (150°C) oven for 10 to 15 minutes. This helps crisp the bottom.
• Air Fryer: Reheat slices at 300°F (150°C) for 5 to 8 minutes. This is excellent for reviving the pastry.

FAQs

More Recipes:

• Gordon Ramsay Béarnaise Sauce
• Gordon Ramsay Steak Marinade Recipe
• Gordon Ramsay Cast Iron Steak Recipe

Beef Wellington Nutrition Facts

Serving Size: 1 thick slice (serves 6)

• Calories: 780 kcal
• Total Fat: 52g
• Saturated Fat: 22g
• Cholesterol: 145mg
• Sodium: 850mg
• Total Carbohydrate: 28g
• Dietary Fiber: 2g
• Sugars: 2g
• Protein: 48g

Gordon Ramsay Beef Wellington Recipe

Recipe by Sophie LaneCourse: Dinners, Lunch, MainCuisine: American, British/InternationalDifficulty: Easy

Servings

6

servings

Prep time

1

hour 

Cooking time

25

minutes

Calories

780

kcal

Gordon Ramsay Beef Wellington is arguably the chef’s most iconic dish, celebrated worldwide as the ultimate centerpiece for special occasions. It features a prime beef tenderloin coated in a savory mushroom duxelles, wrapped in delicate Parma ham, and encased in a golden, crispy puff pastry shell. This recipe is a labor of love that rewards precision and patience with a stunning contrast of textures and flavors—tender meat, salty prosciutto, earthy mushrooms, and flaky pastry.

Ingredients

• 1 kg (2.2 lbs) beef fillet (tenderloin), center cut, trimmed of silverskin

• 250g chestnut mushrooms (cremini or button mushrooms), cleaned

• 12 slices Parma ham (Prosciutto)

• 500g puff pastry (all-butter block or ready-rolled sheet)

• 2 egg yolks, beaten with 1 tbsp water (for egg wash)

• 2 tbsp English mustard

• 2 tbsp olive oil

• 1 clove garlic, peeled

• 2 sprigs fresh thyme

• Salt and freshly ground black pepper

• Flour (for dusting)

Directions

• Sear the Beef: Season the beef fillet generously with salt and pepper. Heat the olive oil in a very hot pan. Sear the beef on all sides for 30 to 60 seconds per side until browned. Do not cook it through. Remove from the pan and brush immediately with the English mustard while hot. Set aside to rest.
• Make the Duxelles: Finely chop the mushrooms in a food processor until they resemble breadcrumbs. Put them in a dry pan (no oil) over medium heat with the thyme leaves. Cook for 10 to 15 minutes, stirring frequently, until all the moisture has evaporated and you have a dry mushroom paste. Season with salt and pepper and let cool completely.
• Roll the Ham Layer: Lay a large sheet of plastic wrap (cling film) on a flat surface. Overlap the slices of Parma ham to form a rectangle large enough to wrap the beef. Spread the cooled mushroom duxelles evenly over the ham. Place the seared beef in the center. Using the plastic wrap, roll the ham tight around the beef. Twist the ends of the plastic tightly to form a firm log. Chill in the fridge for 30 minutes.
• Wrap in Pastry: On a floured surface, roll out the puff pastry into a rectangle large enough to encase the beef log. Remove the plastic from the chilled beef and place it in the center of the pastry. Brush the edges of the pastry with egg wash. Fold the pastry over the beef to enclose it completely, trimming any excess.
• Final Chill: Wrap the pastry-covered log tightly in clean plastic wrap and chill for at least 30 minutes (or up to 24 hours). This sets the shape and prevents the pastry from shrinking.
• Bake: Preheat your oven to 400°F (200°C). Unwrap the Wellington and place it on a baking tray. Brush the entire surface with egg wash. Using a knife, lightly score a decorative pattern into the dough (don’t cut all the way through).
• Cook: Bake for 20 to 25 minutes for medium-rare. Use a meat thermometer to check the internal temperature; it should read 125°F – 130°F (52°C – 54°C).
• Rest: Remove from the oven and let it rest for at least 10 to 15 minutes before slicing. This is crucial to keep the juices inside.

Notes

• Dry Duxelles: The most common mistake is soggy pastry (“soggy bottom”). This happens if the mushrooms are still wet. You must cook them until they are completely dry and almost starting to toast in the pan.
  Tight Wrap: When rolling the beef in the plastic wrap, wrap it as tightly as possible. This compression ensures the Wellington keeps a perfectly round shape when baked and doesn’t have air gaps.
  Cold Pastry: Keep your puff pastry cold. If it gets warm and sticky, it won’t puff up. If it gets too soft while working, put it back in the fridge for 10 minutes.
  The Crepe Trick: Some versions of Gordon’s recipe add a thin savory crepe between the mushrooms and the pastry