Gordon Ramsay's Beef Wellington
Gordon Ramsay's signature dish, based on the recipe published on his official website: seared beef fillet brushed with mustard, wrapped in mushroom duxelles and Parma ham, then baked in golden puff pastry. A spectacular British classic for special occasions — the centrepiece of festive menus at Ramsay's restaurants.
Original recipe : Gordon Ramsay — gordonramsay.com
Ingredients
- 750 g beef fillet (centre cut)
- Salt and freshly ground pepper
- Vegetable oil, for searing
- 500 g mushrooms (chestnut or portobello)
- A few sprigs of fresh thyme
- 10 thin slices Parma ham
- 2 tbsp English or Dijon mustard
- 500 g puff pastry
- 2 beaten egg yolks, for glazing
Method
- 1Season the fillet generously and sear in very hot oil on all sides (30 seconds to 1 minute per side). Brush with mustard and let cool.
- 2Blitz the mushrooms to a coarse purée. Dry them out in a hot pan with the thyme, without fat, until all moisture has evaporated. Cool.
- 3Lay out a large sheet of cling film, overlap the Parma ham slices on it and spread the duxelles over the ham.
- 4Place the fillet in the centre and roll tightly with the film into an even log. Chill for 15 minutes.
- 5Roll out the puff pastry. Remove the film, set the log on the pastry and wrap, sealing the edges well. Brush with egg yolk and score the top lightly. Chill another 15 minutes.
- 6Preheat the oven to 200 °C (400 °F). Glaze again and bake 20–25 minutes until deep golden (52–54 °C core for medium-rare).
- 7Rest 10 minutes before carving into thick slices.
Tips & tricks
- Drying the duxelles completely is crucial: any moisture makes the pastry soggy.
- Both chilling steps firm up the assembly and guarantee clean slices.
- Serve with a red wine sauce, as in Ramsay’s restaurants.
Variations
- Ramsay’s "for two" version uses a 450–500 g chateaubriand, with a thin herb crêpe between ham and duxelles.
Storage
Serve after resting. Leftovers keep 24 h refrigerated.
Ingredient substitutions
- Eggs : apple sauce (50 g per egg) or 1 tbsp ground flaxseed + 3 tbsp water.
- Ground meat : cooked lentils, textured soy protein or chopped mushrooms.
What to serve it with
- A dressed green salad
- Fresh bread or a starchy side
- Roasted seasonal vegetables
- A wine matched to the dish (to taste)
Frequently asked questions
How long does it take to make "Gordon Ramsay's Beef Wellington"?
Allow about 45 min of prep and 50 min of cooking, i.e. 1 h 35 min in total for 4 servings.
Is this recipe easy to make?
Its difficulty is "Hard". Following the steps in order and our tips, it stays accessible.
Can I make "Gordon Ramsay's Beef Wellington" ahead and store it?
Serve after resting. Leftovers keep 24 h refrigerated.
How many servings does this recipe make?
The quantities are for 4 servings. To adjust, simply multiply or divide the ingredients by the number of guests.
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