Comments on: Gordon Ramsay’s Beef Wellington

By: Wilanie

Wilanie — Thu, 01 Nov 2012 06:54:32 +0000

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?

By: Foodie

Foodie — Wed, 23 May 2012 01:27:23 +0000

Shucks, they must have taken it down.

By: Renee

Renee — Sun, 25 Mar 2012 16:05:12 +0000

The video doesn’t work.

By: Foodie

Foodie — Mon, 30 Jan 2012 20:01:06 +0000

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.

By: Shelley

Shelley — Thu, 29 Dec 2011 00:26:00 +0000

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

By: Melinda

Melinda — Mon, 26 Dec 2011 22:32:31 +0000

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.

By: Derek

Derek — Sun, 25 Dec 2011 23:12:11 +0000

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

By: chris

chris — Sun, 18 Dec 2011 19:28:07 +0000

.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

By: Mike

Mike — Thu, 08 Dec 2011 09:31:38 +0000

how to you avoid a soggy bottom??

By: Mandi

Mandi — Sun, 27 Nov 2011 03:21:58 +0000

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
!