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Gordon Ramsay’s Beef Wellington
March 2nd, 2009 by Foodie

Gordon Ramsay’s Beef Wellington

This recipe was featured on The F Word and was a huge hit with the customers. It’s probably a little advanced for a beginner, but it’s a meal fit for a King (or a Queen). I’ve had to convert the measurements from grams, so they may seem a little weird. As always, use the freshest ingredients you can, and support your local butcher by getting your meat from them (added benefit is they’ll actually cut you .88 lbs, even though they may think you’re a little strange for asking).

Ingredients

  • .88 lbs Beef fillet
  • .88 lbs Flat mushrooms
  • 4 slices Parma ham (can substitute with Prosciutto)
  • English mustard for brushing meat
  • .44 lbs puff pastry
  • 2 Egg yolks
  • Approx 8 Charlotte/New potatoes
  • 1 Clove garlic, crushed
  • 1 Sprig thyme (fresh)
  • 2 large baby gem lettuce
  • Salt and pepper
  • Olive oil
  • Mustard vinaigrette, optional

1. Pre-heat the oven to 400 degrees Fahrenheit.

2. Heat oil in a large pan and sear the meat on all sides. Don’t cook the meat, just brown each side. Let it cool and then brush it with the mustard.

3. Chop the mushrooms in a food processor to make a puree. Throw the puree in a hot pan with no oil and sweat out all of the liquid. Let the water evaporate and then set it aside to cool.

4. Lay four slices of parma ham down on a large piece of cling film, slightly overlapping, then brush with mushroom mixture.

5. Put the beef in the middle of the ham and roll the ham around the beef using the cling film. Twist the ends of the cling film to tighten the roll, then refrigerate it for 15 minutes to let it set.

6. Roll your puff pastry and then brush the edges with Egg Wash. Roll the pastry over the beef completely covering it. Cut off any excess pieces. Egg Wash the top. Put your roll back in the fridge for 5 minutes. Egg Wash again and bake for 35-40 minutes. Let it cool for 10 minutes before slicing.

7. Par boil the potatoes in salted water. Quarter them and leave the skin on. Sauté in olive oil and butter with the garlic and thyme, until browned and cooked through. Season. Remove the thyme and garlic before serving.

8. Separate the outside leaves of the baby gem (leaving the smaller inner ones for salads) and very quickly sauté them in a pan of olive oil with a little salt and pepper – just enough to wilt them.

9. Serve hearty slices of the Wellington alongside the sautéed potatoes and wilted baby gems. A classic mustard vinaigrette makes a great dressing.

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43 Responses  
  • tamara writes:
    April 13th, 20096:27 amat

    i only made the beef wellington….it was delicious! the only thing i will try to change next time is how soggy the puff pastry was on the bottom (sitting under the meat). absolutely delicious, though!

  • milady1788 writes:
    April 13th, 20096:54 amat

    Made Beef Wellington for Easter dinner. Excellent recipe, easy to follow. My husband has not stopped raving. Thanks Gordon.

  • Sam writes:
    July 27th, 200910:52 pmat

    I have not made the beef wellington but I’m wondering if the egg wash can also be used on the interior of the pastry shell, it would seal the pastry and prevent it from getting soggy. I use this trick for the bottom shell of my fruit pies and they are never soggy!

  • Foodie writes:
    July 28th, 20099:15 amat

    That’s a good idea and worth a try. Make sure to brush the outside as well, since the egg wash also provides some nice color to the outside.

  • Matt writes:
    August 8th, 20098:26 amat

    I’m going to try to make the Beef Wellington at the Firehouse tomorrow. I’ll let you know what they think. Looks great and I’m predicting smiling faces.. if we can get through the prep and cook time without an alarm!

    PS: I just made Gordon’s spiced pork chops that turned out amazing! Thank you!

  • Tyler writes:
    September 18th, 200911:44 amat

    Is it really .88lbs of beef and .88lbs of mushroom? Seems like a strange number..

    Recipe looks great, can’t wait to try it

  • Foodie writes:
    September 18th, 20096:19 pmat

    Yeah, that’s the measurement. You can use a pound, or just shy of a pound (get 1 pound of mushrooms and take 1 or 2 out). I had to convert the recipe from metric measurements which is why it’s a weird number.

  • father michae; writes:
    December 30th, 20097:42 pmat

    Thank you Mr. Ramsey…
    I prepared the Beef Wellington for Christmas Dinner (in addition to cabbage rolls, and other eastern European dishes)
    The Beef Wellington was a great hit….its become part of our Nativity Tradition!!!

    Again Thank you and Blessings of the Season….

    One thing however……
    Ease up on language could you????? :-)

  • Foodie writes:
    December 31st, 20092:01 pmat

    I’m not Mr. Ramsay, and I don’t think he reads my comments, but I’m sure he’d be glad to receive the season blessings. Have a Happy New Year.

  • Susanna writes:
    May 5th, 20107:58 amat

    Is the cooking time of 35 to 40 min. going to yield rare to medium rare such as on the F-word? I usually adjust down slightly for the convection oven but 35 min still seems long. I don’t want to ruin it first time out.

  • Eddie writes:
    July 4th, 20105:13 amat

    Hi,

    Just curious if this recipe is any of Chef Ramsay’s books?

  • maggie writes:
    July 24th, 20104:38 pmat

    for the soggy bottom cooks… be sure to rest the beef for several minutes after searing and before brushing with mustard or wrapping anything around it. as it rests, it will leak out some of those juices.

  • Donnamarie Gregory writes:
    September 26th, 20104:49 pmat

    Is thie recipe for individual Beef Wellington’s or does this serve more then one peron?

  • Brenda writes:
    December 3rd, 20107:44 amat

    I noticed on the program that there is always a juice or gravy associated served under/around the beef wellington (usually with some type of mashed potato). Where is that derived? Thank you.

  • Bonnie writes:
    December 18th, 20109:30 pmat

    So this must only feed 2? Does it work if doubled or tripled?

  • Yes Chef writes:
    December 29th, 20106:03 pmat

    You don’t want to let the beef sit after searing because it will not absorb the mustard well if it is cold…brushing the pastry with egg yolk should decrease the sogginess.

  • ktad writes:
    February 6th, 20119:07 pmat

    I made this tonight and it was great. Well worth all the work. I didn’t buy the right cut of beef, I highly recommend buying a beef tenderloin. I cheaped out and bought single steaks which is alot more work. My mushroom puree didn’t turn out so well either. More like chopped mushrooms instead of puree, but it still tasted great. I will make this again often!

  • Reuben writes:
    March 17th, 20111:42 pmat

    this is the best recipe I’ve tried. Awesome and totally nice for a special dinner. not to bad on prep

  • Greg writes:
    March 30th, 20117:28 amat

    No, no, no. Ham/Prosciutto? Not even. The ONLY way to make this is by spreading a thin coat of foie gras on the tenderloin then add the mushroom duxelle before wrapping in the puff pastry. You won’t believe the flavor difference. Foie gras, yes, is expensive but more than worth the cost. I make it once or twice a year.

  • Liz Cleland writes:
    April 19th, 20113:06 pmat

    Hi,

    Can I please have the metric measurements for this recipe i.e. how much meat, mushrooms and pastry in grams. Also how hot an oven in Celcius?

    Many thanks

  • thakid writes:
    September 9th, 20118:04 pmat

    also interested in the portion amounts. can this be done as say, 2lbs of filet and then sliced like it seems they do on the show?

  • Steve writes:
    September 17th, 20118:27 amat

    Why did Gordon change from grammes to pounds when we all use grammes and kg these days? Seems odd, and makes the quantity in the recipe look really strange.

  • Foodie writes:
    September 17th, 20119:15 amat

    Because I’m not Gordon Ramsay. This blog is written and maintained by me, a fan of Gordon Ramsay. I live in the United States, where we still use pounds.

  • Olive Martin E. writes:
    September 19th, 20117:22 pmat

    I saw a few comments of the pastry getting soggy. I would recommend scoring the top of the pastry before baking to keep it from accumulating steam in the little pastry package. I hope this helps! Always helps me! Also the egg wash all over inside as well will help too! try both! Great website by the way Foodie. I am enjoying it immensely!

  • Foodie writes:
    September 20th, 20118:11 amat

    Thank you for the suggestions and the compliment.

  • Mandi writes:
    November 26th, 20118:21 pmat

    We followed the recipe perfectly and I guess because we are from
    Texas we like flavor. But this recipe had no flavor whats so ever. The meat came out cooked perfectly and the puff patry perfectly golden brown but there was no flavor whats so ever. No seasoning no flavor at all! Highly overated! And I am Gordon’s biggest fan
    !

  • Mike writes:
    December 8th, 20112:31 amat

    how to you avoid a soggy bottom??

  • chris writes:
    December 18th, 201112:28 pmat

    .88lbs? BBC site giving same recipe says “a good beef fillet (preferably Aberdeen Angus) of around 1kg/2lb 4oz
    So-is it meant to be .88KG’S

  • Derek writes:
    December 25th, 20114:12 pmat

    The way to overcome the sogginess of the pastry on the bottom is as follows, After sealing the beef on all sides wrap tightly in cling film put into an oven set on 70 degrees and cook for exactly 35 mins.Then refrigerate, This can be done the night before or at least 2 hours before needed as it must be cold, take out the now cold beef and wrap in kitchen paper the soak up any blood etc. After wrapping in the rest of the ingredients and placing into the over crank up the oven to about 250 degrees cel. This variation of Gordon’s recipe gives beautiful crisp pastry and no sogginess also the beef is cooked medium rare perfectly

  • Melinda writes:
    December 26th, 20113:32 pmat

    I made this for Christmas Dinner and was surprised at how easy it was to make. I’ll try to include a photo or at least the link to the photo.

  • Shelley writes:
    December 28th, 20115:26 pmat

    Got rid of turkey, and Beef Wellington replaced it. Absolutely fabulous for someone with such a potty mouth I am surprised that such a good dish emerged. Will use this again and again and try washing pastry with egg and vent the top to see if I can achieve crispy all over.
    Thank You Gordon for making a wonderful Christmas Meal for my family.

    Happy New Year
    Shelley

  • Foodie writes:
    January 30th, 20121:01 pmat

    I’m not sure, maybe I messed up during the conversion (I’m in the USA). I’ll look into it and make the changes. Thanks for bringing this to my attention.

  • Renee writes:
    March 25th, 20129:05 amat

    The video doesn’t work. :(

  • Foodie writes:
    May 22nd, 20126:27 pmat

    Shucks, they must have taken it down.

  • jerry writes:
    June 20th, 201212:56 amat

    love the dish going to make it again tonight. just note to cut the ends off the cut it in half and set it on end so you don’t get a soggy bottom. I didn’t do this the first time and it was unpleasant. I saw them do it like this on Hell’s Kitchen and it works great.

  • Whit writes:
    June 28th, 201211:23 amat

    I have made this recipe about 4 times and everytime it comes out awesome.

  • Kathy writes:
    August 14th, 20126:18 pmat

    I did not see a response on how many people one Wellington serves. Since .88 lbs is about 14 ounces, I’m guessing 2 servings each. Does that sound about right?

  • Jen writes:
    October 25th, 20122:43 amat

    Hi! I was planning to make a smaller wellington for only two people so I thought I would make it with 0,5kg meat but then I wonder for how long should I have the wellington in the owen to get it to a medium? Will yhe cooking time still be the same? Thanks for an advice…

  • Wilanie writes:
    October 31st, 201211:54 pmat

    Just tried the recipe last night, had to cook it for six though, adjusted the measurements…..came out perfectly…..
    If I would like to do this next time with individual fillet steaks, how long would the cooking time be, for it to still be medium-rare and not too dry?

  • a strickland writes:
    December 18th, 20126:06 amat

    Is there a Gordon Ramsay book with the recipes from Ultimate Christmas episodes 1 and 2, aired this week in Australia? This is urgent!
    Thank you in anticipation,

    A strickland≥

  • brandy writes:
    December 19th, 20121:36 pmat

    I plan make the christmas vergion of this last night for dinner. My family loved it. They all want the recipe. Thank you gordon. You gave my family a new tradition that we will enjoy for years to come.

  • Donna writes:
    January 1st, 201310:46 amat

    i have a 2 pound roast. the receipt is for .88 pound at 400 deg. for 30 to 35 minutes. how can I change this for the 2 pound roast, so i do not burn the pastry.

  • Jennifer writes:
    June 25th, 201310:33 amat

    How many people does this recipe serve?


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