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Gordon Ramsay Beef Wellington

Gordon Ramsay Beef Wellington Recipe

Gordon Ramsay Beef Wellington is a perfect steak fillet, coated with delicious duxelles and wrapped in delicate puff pastry. You'll love its crispy outside layer with tender juicy beef inside.
5 from 3 votes
Prep Time 5 mins
Cook Time 45 mins
Resting Time 20 mins
Total Time 1 hr 10 mins
Course Chef's Delight
Cuisine American
Servings 5
Calories 5869 kcal


  • Pan
  • Bowl
  • Tongs
  • Blender
  • Spatula
  • Cling film
  • Knife
  • spoon
  • Basting Brush


For Beef Fillet

  • 1 pound Beef Fillet
  • 1 Teaspoon Salt
  • 1 Teaspoon Black Pepper
  • 2 Tablespoons Olive Oil
  • 1 Tablespoon English Mustard

For Mushroom Filling

  • 4 cups Chestnut Mushrooms
  • ½ cup Chestnut
  • 2 cloves Garlic Cloves
  • 1 Teaspoon Salt
  • 1 Teaspoon Black pepper (freshly ground)
  • 1 teaspoon thyme leaves

For Putting Together

  • 2 Tablespoons Egg Wash
  • 1 Teaspoon Black pepper (freshly ground)
  • 200 g Parma Ham
  • 1 Packet Puff Pastry
  • 1 Sprig Thyme
  • 1 Teaspoon Sea Salt


  • Season the beef fillet with a teaspoon of salt and black pepper. Sear the beef fillet in a pan greased with oil until it is golden brown.
  • Add chestnut mushrooms and chestnut to the blender with garlic cloves, salt, and black pepper. Blend the mixture nicely.
  • Cook the ground mixture in a dried pan to release the excess oil.
  • Then, get ready to assemble. On a cling film, place some slices of Parma ham. Overlap it to add the mixture and wrap the wellington fillet.
  • Season the ham with a pinch of salt and pepper. Then, spoon out the mushroom mixture and spread it thinly.
  • Layer the beef on top of the ground mixture and begin to wrap the wellington carefully. Roll out the beef filet nice and tight.
  • Twist the sides of the cling film and let it sit in the refrigerator to firm up.
  • Remove the cling film, before yo go ahead to wrap it up with the puff pastry.
  • Close the edges and roll out tightly with a cling film. Put it back in the fridge again for 5 minutes.
  • Take out the beef filet rolled with puff pastry. Remove the cling film and brush the egg wash all over the fillet to achieve nice and crispy texture of the beef fillet.
  • Make slight slit cuts on top to beautify the wellington. Place some dried thyme for enhanced flavors.
  • Moving forward, place the beef fillet in the oven and bake for 30 minutes at 200 degrees.
  • Let the wellington rest when it is baked.
  • Slice the wellington to serve and enjoy!



  • Use more cling films to keep your layers tight and to keep wellington in shape.
  • To roll the wrap into a perfect cylinder:  Lift the edge of the cling film and wrap from the other side as tight as possible.
  • To ensure the pastry is crispy: Before placing it in the oven, sprinkle some salt over the top of the wrapped wellington after coating it in the egg wash.
  • To make sure your wellington is flavorful, sear the beef in a hot pan first. This adds roasted flavor to the beef. Also, let your beef to rest for few minutes after it is cooked in the oven. This gently infuses all the flavors and the wellington will be tender when you dine.
  • To have perfect slices of wellington: Gordon's tip to slice wellington is to about an inch of slices with a sharp knife.


Calories: 5869kcalCarbohydrates: 375gProtein: 172gFat: 408gCholesterol: 1081mgSodium: 2270mgFiber: 17gSugar: 26g
Keyword American, Beef, Beef Wellington, Gordon Ramsay Beef Wellington
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