Gordon Ramsay’s beef wellington recipes cover everything from the classic beef fillet version to salmon, lobster, chicken, turkey, and even a vegetarian mushroom wellington. I have made all 7 of these, and they all use the same core technique: sear or cook the protein first, wrap in layers, chill, then bake inside puff pastry until golden.
The beef wellington is the one Gordon is most famous for, but the chicken and turkey wellingtons are the ones I come back to most because they are cheaper, faster, and just as impressive when you slice into them at the table. Every recipe below links to the full article with ingredients, steps, and my notes.
1. Beef Wellington
The original and the one everyone starts with: a seared beef fillet brushed with English mustard, wrapped in mushroom duxelles and Parma ham, then baked at 200°C for 20 to 25 minutes. Also called steak wellington or boeuf wellington, it is Gordon’s signature dish and the recipe that made wellington famous again.
Serves 6, prep 45 min, cook 25 min, 780 kcal per serving. The hardest part is getting the pastry golden while keeping the beef pink inside, and I cover the soggy bottom fix in the full article.
2. Chicken Wellington
If the beef wellington is the showstopper, this is the weeknight version: seared chicken breasts wrapped in duxelles, Parma ham, and optional spinach, baked at 200°C for 20 to 25 minutes as individual portions. It costs a quarter of the price and is easier to serve than the full log.
Serves 4, prep 30 min, cook 25 min, 480 kcal per serving. Gordon does not have an official chicken wellington recipe, so I built this using his technique, and it has become the one I make most often.
3. Salmon Wellington
The easiest wellington on this list: a skinless salmon fillet brushed with whole grain mustard, topped with spinach and cream cheese filling, and baked at 200°C for 25 to 30 minutes. Also called salmon en croute, it is almost impossible to dry out because the fish steams inside the pastry.
Serves 6, prep 25 min, cook 30 min, 520 kcal per serving. I find this more forgiving than the beef version because the fish steams inside the pastry instead of roasting.
4. Turkey Wellington
This is Gordon’s official christmas wellington from his website and the most complex recipe on the list. The turkey breast roasts first at 120°C for 2 hours, then gets wrapped in herbed stuffing with cranberries, savoury crepes, and puff pastry before two freezes and a final bake at 190°C for 40 to 45 minutes.
Serves 8, prep 60 min, cook 165 min, 580 kcal per serving. It takes most of a day but every slice has pastry, stuffing, and perfectly pink turkey in one bite.
5. Lobster Wellington
The most impressive wellington for a special occasion: butter-poached lobster tails wrapped in sautéed spinach, mushroom duxelles, and puff pastry, baked at 200°C for 20 to 25 minutes. The lobster is already cooked before wrapping, so the oven time is only about getting the pastry golden.
Serves 4, prep 25 min, cook 25 min, 480 kcal per serving. It costs about a third of what a restaurant charges, which is why I stopped ordering it out.
6. Vegetarian Wellington
No meat, no problem: mixed mushrooms cooked dry with garlic, thyme, and chestnuts, then wrapped in wilted spinach and puff pastry. The chestnuts give it a meaty bite that plain mushrooms do not have, and I have served this at christmas dinner next to the beef version without complaints.
Serves 6, prep 30 min, cook 30 min, 380 kcal per serving. The lowest calorie wellington on the list, and also the only one that works for a vegan table if you swap the egg wash for plant milk.
7. Wellington Bites
Bite-sized wellingtons you can serve as an appetiser or buy frozen from Costco: the homemade version uses actual fillet cubes seared, wrapped in duxelles and Parma ham, then sealed in puff pastry and baked at 200°C for 15 to 18 minutes. The article covers both the homemade recipe and the frozen cooking instructions.
Makes 12 bites, prep 30 min, cook 18 min, 185 kcal per bite. I freeze a batch before baking so I always have my own “frozen wellington bites” ready for the air fryer.
For the full technique breakdown, temperature guide, history, and restaurant prices, read the Beef Wellington: The Complete Guide.
