Gordon Ramsay Beef Wellington Recipe

This delicious Beef Wellington, inspired by Gordon Ramsay, is a show-stopping meal perfect for special occasions. With tender beef, savory mushroom duxelle, and golden puff pastry, it’s surprisingly simple to prepare. Using flexible ingredients like wild mushrooms and Parma ham, this recipe creates a luxurious yet approachable dish that’s guaranteed to impress your guests!

Ingredients Needed:

For the Beef Wellington:

• 2 x 400g beef fillets
• 2 tbsp olive oil (for frying)
• 500g wild mushrooms, cleaned
• 1 sprig of fresh thyme, leaves only
• 500g puff pastry
• 8 slices Parma ham
• 2 egg yolks, beaten with 1 tbsp water and a pinch of salt
• Sea salt and freshly ground black pepper

For the Red Wine Sauce:

• 2 tbsp olive oil
• 200g beef trimmings
• 4 large shallots, peeled and sliced
• 12 black peppercorns
• 1 bay leaf
• 1 sprig of fresh thyme
• 1 splash of red wine vinegar
• 1 x 750ml bottle of red wine
• 750ml beef stock

How To Make Beef Wellington Recipe?

1. Prepare the Beef Fillets: Wrap each beef fillet tightly in a triple layer of cling film to shape them evenly, then chill overnight.
2. Sear the Beef Fillets: Remove cling film, heat 2 tbsp olive oil in a pan, and sear fillets for 30-60 seconds on all sides until browned but rare inside. Set aside to cool.
3. Make the Mushroom Duxelle: Finely chop 500g (17.6 oz) mushrooms. Heat olive oil in a pan, add mushrooms, thyme leaves, salt, and pepper, and cook over high heat for 10 minutes until moisture evaporates, leaving a paste. Let cool.
4. Prepare the Puff Pastry: Roll out 500g (17.6 oz) pastry into two rectangles large enough to wrap each beef fillet. Chill until needed.
5. Wrap the Beef in Parma Ham and Duxelle: Lay cling film on a surface, overlap 4 slices of Parma ham into a square, and spread half the mushroom duxelle evenly on top. Place a beef fillet on the duxelle, season, and use cling film to roll the ham tightly around the beef, forming a log. Chill for 30 minutes. Repeat with the second fillet.
6. Wrap the Beef in Pastry: Remove the cling film, brush the pastry with egg wash, and wrap it around the ham-covered beef. Trim excess pastry and brush with more egg wash. Cover in cling film and chill for 30 minutes.
7. Prepare the Red Wine Sauce: Heat 2 tbsp olive oil in a pan, brown 200g (7 oz) beef trimmings, then add 4 sliced shallots, 12 peppercorns, bay leaf, and thyme. Cook for 5 minutes until the shallots are golden. Add a splash of red wine vinegar and reduce until dry. Pour in 750ml (25.4 fl oz) red wine and reduce by half, then add 750ml (25.4 fl oz) beef stock and simmer for 1 hour. Strain and season.
8. Bake the Beef Wellington: Preheat oven to 200°C (180°C fan) / 400°F / Gas Mark 6. Score pastry lightly, brush with egg wash, and bake for 15-20 minutes until golden. Rest for 10 minutes before slicing.
9. Reheat the Sauce and Serve: Reheat the red wine sauce gently. Slice the beef wellington and serve with the sauce on the side.

Recipe Tips:

• Keep Everything Cold: Chill the beef, mushrooms, and pastry to make wrapping easier and stop the pastry from getting soggy.
• Choose Good Beef: Use the best fillet you can for tender and tasty results.
• Don’t Overfill: Spread the mushrooms thinly and wrap the ham tightly so the pastry stays neat.
• Seal the Pastry: Press the edges firmly and brush with egg wash to stop leaks and get a shiny finish.
• Let It Rest: Rest the Wellington for 10 minutes after baking to keep it juicy and easy to cut.

How To Store & Reheat Leftovers?

• Refrigerate: Let Beef Wellington cool to room temperature. Wrap it in cling film or store it in a container and refrigerate for up to 2 days.
• Freeze: Cool it, wrap it in cling film and foil, and freeze for up to 2 months.
• Reheat: Warm slices in a pan over low heat, covered, flipping once to heat evenly.

Nutrition Facts:

• Calories: 473kcal
• Total Fat: 26g
• Saturated Fat: 10g
• Cholesterol: 50mg
• Sodium: 270mg
• Potassium: 600mg
• Total Carbohydrate: 32g
• Dietary Fiber: 2g
• Sugars: 2g
• Protein: 25g