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Gordon Ramsay Beef Wellington
British

Gordon Ramsay Beef Wellington

Ramsay's signature centerpiece: a seared beef fillet coated in Dijon mustard, blanketed with a dry mushroom duxelles and prosciutto, then wrapped in golden puff pastry and roasted to a perfect medium-rare. The most iconic dish on his table.

100 min
Total time
6
Servings
60 min
Prep
40 min
Cook
advanceddinner
Source: Gordon Ramsay (gordonramsay.com)

Ingredients

6 servings
  • 1 kg beef fillet (center-cut), trimmed, evenly shaped
  • 500 g chestnut or button mushrooms, very finely chopped
  • 8 slices prosciutto
  • 30 g Dijon mustard
  • 500 g all-butter puff pastry, ready-rolled or block
    Available from Amara
  • 2 egg yolks, beaten, for egg wash
  • 30 ml olive oil
  • 1 tbsp thyme leaves, chopped
  • to dust plain flour, for rolling
  • to taste sea salt
  • to taste black pepper, freshly ground

Make it your way

Instructions

Plan my prep
  1. Step 1.Heat a large pan until very hot with the olive oil. Season the beef fillet generously all over, then sear for 30 to 60 seconds on each side until uniformly browned. Remove and immediately brush all over with the Dijon mustard while still hot. Cool.
  2. Step 2.For the duxelles, add the finely chopped mushrooms and thyme to the same pan (no extra oil needed) over high heat. Fry, stirring, for about 10 minutes until all the moisture evaporates and you have a dry paste. Season and spread out on a plate to cool completely.
  3. Step 3.Lay a large sheet of cling film on the worktop. Arrange the prosciutto slices in an overlapping rectangle large enough to wrap the beef. Spread the cooled mushroom duxelles evenly over the prosciutto.
  4. Step 4.Place the mustard-coated beef on one edge of the duxelles. Using the cling film, roll the prosciutto and mushrooms tightly around the beef into a firm cylinder, twisting the ends like a cracker. Chill for 15 to 20 minutes to set the shape.
  5. Step 5.Roll out the puff pastry on a lightly floured surface to a rectangle about 5 mm thick, large enough to enclose the beef. Unwrap the chilled beef from the cling film and place it in the center of the pastry.
  6. Step 6.Brush the pastry edges with beaten egg yolk. Fold the pastry over the beef, sealing the seam underneath and trimming any excess at the ends, then fold the ends under to create a neat parcel.
  7. Step 7.Transfer seam-side down to a baking tray. Brush all over with egg yolk, then chill for 15 minutes. Brush with egg yolk a second time and lightly score the top in a crosshatch pattern. Sprinkle with sea salt.
  8. Step 8.Preheat the oven to 200 C / 400 F (fan 180 C). Bake the Wellington for 35 to 40 minutes, until the pastry is deep golden and crisp and a probe in the center reads 52 to 54 C / 125 to 130 F for medium-rare.
  9. Step 9.Rest the Wellington for 10 to 15 minutes before carving. Slice into thick portions with a sharp serrated knife and serve.

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