Gordon Ramsay's beef Wellington Recipe

Gordon Ramsay says: 'This is undoubtedly an impressive dish and something that's easier pc looks. This beef Wellington creates a great option to a Sunday roast, or test it for a romantic meal.' The whole family will likely love tucking into this pastry parcel full of tender beef, mushrooms and mustard. It looks so impressive, however it is simple after you follow Gordon Ramsay's recipe because it works whenever. It takes just 20 mins to organize, building a straightfoward recipe using just simple ingredients - you may need prime beef fillet and readymade pastry, as well as come together in a short time. Try it to get a special occasion, an alternative solution Christmas roast or New Year's Eve dinner. This is our most popular recipes, and that means you know it's really a real favourite! Check more about Chef Gordon Ramsay's Beef Wellington recipe here.

"To maintain your pastry light and crisp, we wrap the beef and mushrooms in a very layer of Parma ham to shield the pastry from moisture." - Gordon Ramsay


- 400g flat cap mushrooms, roughly chopped
- sea salt and freshly ground black pepper
- essential olive oil, for cooking
- 750g little bit 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

Video Recipe


1. Put the mushrooms to a food processor with a few seasoning and pulse into a rough paste. Scrape the paste in to a pan and cook on the high heat around 10 mins, tossing frequently, in order to cook out the moisture from your mushrooms. Spread out over a plate to cool down.

2. Heat inside a frying pan and put in a little organic olive oil. Season the beef and sear inside the hot pan for 30 secs only on them. (You don't want cooking it at this time, just colour it). Remove the beef through the pan and leave to cool down, then brush across with the mustard.

3. Lay a sheet of cling film using a work surface and arrange the Parma ham slices about it, in slightly overlapping rows. With a palette knife, spread the mushroom paste in the ham, then squeeze seared beef fillet inside the middle. Keeping a decent hold on the cling film in the edge, neatly roll the Parma ham and mushrooms round the beef to form a strong barrel shape. Twist the ends in the cling film to secure. Chill for 15-20 mins to permit the beef to line and keep its shape.

4. Roll your puff pastry with a floured surface into a large rectangle, the thickness of your £1 coin. Remove the cling film in the beef, then lay inside centre. Brush the nearby pastry with egg yolk. Fold the ends over, the wrap the pastry round the beef, cutting off any excess. Turn over, hence the seam is underneath, and place on the baking sheet. Brush over everything the pastry with egg and chill approximately 15 mins permit the pastry rest.

5. Heat the oven to 200C, 400F, gas 6.

6. Lightly score the pastry at 1cm intervals and glaze again with beaten egg yolk. Bake for 20 minutes, then lower the oven setting to 180C, 350F, gas 4 and cook for an additional pair 15 mins. Allow to rest for 10-15 mins before slicing and serving using the side dishes that you pick. The beef should always be pink within the centre whenever you serve it.

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