Gordon Ramsay Beef Wellington Recipe
Make the gordon ramsay beef wellington recipe with juicy beef fillet, mushroom duxelles, prosciutto, and flaky pastry for a perfect dinner.
Equipment
- Large frying pan or skillet
- Baking tray
- Sharp knife
- Cutting board
- Cling film (plastic wrap)
- Pastry brush
- Food processor (optional for mushrooms)
- Thermometer (optional but helpful)
Ingredients
- 1 beef fillet about 700g, trimmed
- Salt and black pepper to taste
- 2 tablespoons olive oil
- 250 g mushrooms finely chopped
- 2 garlic cloves minced
- 1 tablespoon fresh thyme leaves
- 8 slices prosciutto
- 1 tablespoon Dijon mustard
- 500 g puff pastry
- 1 egg yolk for egg wash
Instructions
Step 1: Sear the beef
- Season the beef fillet with salt and pepper. Heat olive oil in a hot pan and sear the beef on all sides until browned. Remove and brush with Dijon mustard while still warm. Let it cool.
Step 2: Prepare the mushroom duxelles
- Finely chop mushrooms and cook in a dry pan with garlic and thyme. Let the mixture cook down until all moisture evaporates and it becomes thick and paste-like. Cool completely.
Step 3: Layer the prosciutto
- Lay cling film on your work surface and arrange prosciutto slices in an overlapping layer. Spread the mushroom mixture evenly over the prosciutto.
Step 4: Wrap the beef
- Place the beef on top and use the cling film to roll everything tightly into a log. Chill in the fridge for 15 minutes to set the shape.
Step 5: Wrap in pastry
- Roll out the puff pastry and place the wrapped beef in the center. Fold the pastry around it, sealing the edges well.
Step 6: Brush and chill
- Brush with egg yolk and chill again for 10 minutes. This helps the pastry hold its shape.
Step 7: Bake
- Preheat oven to 200°C (390°F). Bake for 35–40 minutes until the pastry is golden brown.
Step 8: Rest and serve
- Let the Wellington rest for 10 minutes before slicing. This keeps the juices inside.