How to Make Gordon Ramsay’s Beef Wellington Recipe

The mighty Beef Wellington is a staple of British cooking, and Michelin chef Gordon Ramsay is a staple of culinary television, with shows like The F Word and Kitchen Nightmares. What is his take on the classic dish? In this article, we give you all the details.

1. What is Beef Wellington?
2. What Cut of Beef is Best for a Beef Wellington?
3. Gordon Ramsay Beef Wellington Recipe
4. Best Tools to Make a Beef Wellington

1. What is Beef Wellington?

If you've seen Beef Wellingtons before, then you know how succulent they look. They’re a steak dish from England made out of a fillet steak coated with some sort of pâté, wrapped in a puff pastry, and baked. It’s a delicious mix of flavors and textures that you and your guests will love. It is sometimes accompanied by English mustard, and sometimes with a red wine sauce (as is the case with this recipe).

It is speculated by many historians that the dish is named after Arthur Wellesley, who was the 1st Duke of Wellington. However, that’s not entirely confirmed, and there has been no definitive connection established between the dish and the duke.

Whatever the case, this pastry and steak recipe is one of the most beloved British exports all over the world. Just like Gordon Ramsay.

2. What Cut of Beef is Best for a Beef Wellington?

Beef Wellington is made with a whole beef tenderloin, which is one of the most tender meat cuts. This aids in the textural difference between the beef, the ham, and the delicious and crumbly puff pastry.

3. Gordon Ramsay Beef Wellington Recipe

Now you know everything you need to know about this most venerable of British dishes. Now you’re ready to tackle the recipe by the big man himself, the charmingly cantankerous culinary genius that is Gordon Ramsay. It’s a fairly straightforward recipe, and you can make it in ten easy steps (which have some sub-steps along the way…)

First, let’s talk about the ingredients.

For the Beef Wellington:

2 x 400g	Beef fillets
500g	Mixture of wild mushrooms
1	Thyme sprig, leaves only
500g	Puff pastry
8 slices	Parma ham
2	Egg yolks, beaten along with a pinch of salt and a tablespoon of water
	Sea salt and freshly ground pepper
	Olive oil

For the red wine sauce:

2 tablespoons	Olive oil
200g	Beef trimmings (ask the butcher to reserve when trimming the fillet)
4	Shallots, peeled and sliced
12	Black peppercorns
1	Bay leaf
1	Thyme sprig
1 x 750ml bottle	Red wine
750ml	Beef stock
A splash	Red wine vinegar

This recipe serves four. Let's take a look at the steps to making this delicious beef wellington. 

1. Wrap each one of the beef fillets tightly in a triple layer of cling film to set its shape, then let it chill overnight.

2. Remove the cling film, then sear the beef fillets in a hot pan with a little olive oil. This is just a quick sear, it should take between 30 to 60 seconds until it’s browned all over but rare in the middle. Remove it from the pan and leave it to cool.

3. Chop your mushrooms finely and fry them in a hot pan with a bit of olive oil along with the thyme leaves and some seasoning. This will cause the mushrooms to release their juices. Continue to cook them over high heat for around 10 minutes; the excess moisture should be evaporated at that point, leaving you with a mushroom paste (also known as mushroom duxelles). Remove it from the pan and leave it to cool.

4. Cut your puff pastry dough in half. Place it on a lightly floured surface, rolling each piece into a rectangle that should be large enough to cover one of the beef fillets. Then chill in the refrigerator.

5. Put a large sheet of cling film on your work surface and place 4 slices of Parma ham right in the middle, making sure that there’s a bit of overlap between them. This should create a square shape. Spread half of your mushroom paste evenly over the ham.

6. Season your beef fillets, then place them on top of the mushroom-covered ham. Use your cling film to roll the Parma ham over the beef, then roll it and tie the cling film, creating a nice log of even thickness. Repeat this step with the other beef fillet, then let them chill for upwards of 30 minutes.

7. Brush your puff pastry with the egg wash. At this point, you can remove the cling film from the beef, then wrap your puff pastry around each of the ham-wrapped fillets. Trim the puff pastry so there’s no excess, then brush it all over the egg wash. Cover the resulting pastry-covered fillets with cling film and chill them for at least 30 minutes.

8. Now it's time to make our red wine sauce. 

• Heat the oil in a large pan.
• Fry the beef trimmings (leftover from the creation of the beef fillets) for a few minutes until brown on all sides.
• Stir in the shallots and the peppercorns, bay leaf, and thyme.
• Continue cooking for about five minutes, making sure to stir frequently.
• Once the shallots have turned golden brown, you're good to move to the next step.
• Pour in the vinegar and let it bubble for a few minutes until it’s almost dried.
• Add in the wine and boil it until it’s almost completely reduced.
• Add in the beef stock and bring it to a boil again, then lower the heat and let it simmer gently for an hour (making sure to remove any scum that surfaces) until it reaches your desired consistency.
• Strain the liquid through a fine sieve lined with muslin. Taste for seasoning, and add in as necessary. Then set aside.

9. When you’re ready to cook the beef wellingtons, score the pastry lightly with a knife and brush it with the egg wash again. Bake it at 200 C / 390 F for 15-20 minutes until you see that the pastry is golden brown and fully cooked. Let it rest for ten minutes before carving.

10. While the beef wellington rests, you can reheat the sauce. Then serve up your beef wellingtons sliced, pouring the sauce on top of it as an accompaniment. The crumbly puff pastry and the tender steak create an incredible textural contrast. Voila! You’ve made Gordon Ramsay’s famous Beef Wellingtons.

As with any recipe, you can add more pepper, less pepper, more salt, less salt… adjust it to your taste! Similarly, some people prefer to use thicker puff pastry. The idea is that it feels right for you.

4. Best Tools to Make Beef Wellington

See? That wasn’t so hard. Now let’s arm you with some tools that will aid you in your quest to make the very best Beef Wellington (or, at least, Gordon Ramsay’s version of it). 

1. Chef's Knife 10" | Delta Wolf Series

Every home kitchen needs a good chef’s knife to aid in a huge number of kitchen tasks, from the highly specific to the utterly mundane. And you can’t do much better than this absolute stunner of a chef’s knife from Dalstrong’s renowned Delta Wolf series. Not only does it look incredible – that handle! The coating! – but it is also one of the most powerful and durable knives you will find.

PROS:

• Made of precision forged, ultra-sharp, wear-resistant, and high-carbon 9CR18MOV steel, with a Rockwell hardness score of 60. 
• Features a black, non-reflective titanium nitride coating that gives your knife that incredible look that’ll get people talking. It also toughens the blade and enhances its nonstick properties.
• Hand-sharpened blade to 8-12 degrees.
• Features a camouflage ergonomic G10 handle. Looks incredible, and feels great to hold.

CONS:

• The titanium nitride coating might make you a little hesitant when sharpening, but don’t worry – it’s very easy to do, and your knife will still look great.
• 10” is pretty big for a chef’s knife. And though it will come in handy for all sorts of situations, some home cooks might prefer a smaller all-purpose knife. If that’s the case, check out these alternatives: best chef's knives.

2. Bull Nose Butcher Knife 10" | Shogun Series

Some people feel more comfortable getting the butcher to cut their fillets for them. But you? You want total control. And the best way to have total control over the dish you’re making is to make sure you butcher your meat yourself. That’s where this powerhouse of a butcher knife comes in, expertly crafted to masterfully slice through meat.

PROS:

• You’ll be able to sail through any meat you match it up against, whether it’s beef (for beef wellingtons), pork, or chicken, thanks to its razor-sharp blade (hand-polished in the Honbazuke 3-step method).
• The blade also features the gorgeous “Tsunami Rose” blade pattern that is characteristic of the Dalstrong Shogun series.
• The blade has an AUS-10V Japanese super steel core, with 67 layered Damascus.
• This blade is also triple riveted for extra durability. 

CONS:

• Not going to lie: this incredible kitchen tool is towards the upper range of prices represented in this list. But it’s more than worth it.
• The Shogun series is renowned for its aesthetic approach, but if you prefer a less busy blade design, check out other butcher knives here.

3. Carving Knife & Fork Set 9" | Gladiator Series

A carving knife and fork come in handy for a huge number of kitchen tasks, whether it be cutting into a big brisket or cutting open a beef wellington (puff pastry is notoriously difficult!). This incredible carving knife and fork set is exactly what you need to make sure your carving (pastry or otherwise) is as clean and effortless as can be.

PROS:

• Made of wear-resistant high carbon German ThyssenKrupp steel.
• Incredible value for the price, making this a fantastic gift for the foodie in your friends or family.
• Features hollow oval-shaped divots to create air pockets, minimizing friction and stuck-on foods.
• Includes a Dalstrong honing rod to make sure your carving knife is always at its best.

CONS:

• This carving knife is a bit on the hefty side, which you’ll quickly get used to.
• The handle is made of military grade G10; if you prefer a wooden handle, there are other options available.

4. 4 Piece Steak Knife Set | Shogun Series

Making Beef Wellington is one thing; sitting down to eat it is another. And in both instances, you should make sure you have the right tools for the job. If you slave away at a meal for hours, the last thing you'd want is to ruin it with poor slicing, which is why it’s a good idea to get some steak knives. These awesome steak knives from Dalstrong’s Shogun series are among the best you’ll find.

PROS:

• These steak knives will get your guests talking. You break these out at a get-together and you know people will be blown away, and ask you where you got them.
• These 5” steak knives are crafted over 60 days and using only the very best materials.
• They feature a handle made of G10 garolite, which is highly impervious to both heat and moisture.
• The blades are Japanese AUS-10V super steel cutting core with 66 layers of high-carbon stainless steel cladding.

CONS:

• If you’re used to lower quality steak knives, you might be a little thrown by the weight and balanced feel of these, but you’ll get used to them almost immediately.
• You’ll probably find yourself a little paranoid that someone will try to steal them. Keep an eye out!

5. Lionswood Colossal | Teak Cutting Board

And finally, every good chef needs a good cutting board. Forget those flimsy plastic nothings, how about a gorgeous teak cutting board like this one? Looks great, and it’s resistant to water, bacteria, and staining.

PROS:

• Made of sustainably sourced tropical Teak wood.
• You can use it as a chopping or butcher’s block.
• Slip-resistant surface.
• Thicker than most cutting boards, which also ensures its durability.

CONS:

• It’s pretty large, which comes in handy but might be a problem if you don’t have much counter space.
• If you’re looking for a more classic look without the bells and whistles, try out this other teak cutting board.

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