Classic beef Wellington: seared beef fillet wrapped in mushroom duxelles, prosciutto and golden puff pastry.
About this British recipe
Beef Wellington is a celebration dish of British and French cooking. The mushroom duxelles and ham protect the pastry from the meat juices.
Ingredients you will need
The main ingredients are centre-cut beef fillet, olive oil, english mustard, chestnut mushrooms, thyme, butter. Exact quantities are in the recipe card below.
How long it takes
Allow 2 hr 45 min in total: 1 hr of preparation, 45 min of cooking and 1 hr of resting, chilling or soaking. The recipe serves 6.
Inspired by Gordon Ramsay
Beef Wellington is the dish most closely associated with Gordon Ramsay. This is our own step-by-step version. Read our profile of Gordon Ramsay.
This is our own home-kitchen version of a classic dish. It is not Gordon Ramsay’s recipe and is not endorsed by them. For the chef’s own recipes, see their official books and restaurants.
Beef Wellington
Ingredients
Method
- Season the beef and sear in hot oil on all sides for 2 minutes each. Brush with mustard and cool.
- Blitz the mushrooms finely and cook with the butter and thyme until all moisture has evaporated. Cool.
- Lay the prosciutto overlapping on cling film, spread with the mushrooms, place the beef on top and roll tightly. Chill for 20 minutes.
- Roll out the pastry, unwrap the beef, place it on the pastry and wrap, sealing the edges with egg. Chill for 20 minutes.
- Heat the oven to 200°C. Brush with egg yolk, score lightly and bake for 35–40 minutes until the centre reaches 50°C for medium-rare.
- Rest for 10 minutes before slicing.
