Gordon’s beef wellington
- Gordon Ramsay
Save recipe
Serves 6
A challenge
Prep: 1 hr
Cook: 45 mins
plus at least 1 hr 30 mins chilling and resting
0 reviews
loading...
Gordon shares the recipe for his beef wellington, a showstopping centrepiece guaranteed to impress your guests
High-protein
Low sugar
Ad
Skip to ingredients
Alternatives
Complete the dish
Loading...
Showing items 1 to 3 of 3
App onlyChicken wellington. This is a premium piece of content available to subscribed users.
A star rating of 0 out of 5.0 ratings
Mushroom wellingtons
A star rating of 4.6 out of 5.111 ratings
Maple & mustard glazed ham
A star rating of 4.8 out of 5.93 ratings
Gordon's top tip for prepping ahead:
The crêpes and mushroom duxelles can be made up to two days ahead and kept chilled. The whole wellington can be assembled and decorated up to a day ahead, then kept chilled until ready to bake.
Ingredients
Nutrition
-
1 kg beef fillet
cut from the even middle section
-
1 tbsp olive oil
-
2 tbsp Dijon mustard
-
8-10 thin slices prosciutto
-
plain flour
for dusting
-
500-750g puff pastry
-
2 egg yolks
beaten with 1 tsp water
-
flaky sea salt
for sprinkling
For the crêpes
-
80g plain flour
-
2 eggs
-
160ml milk
-
a little olive oil
for frying
For the mushroom duxelles
-
50g butter
-
600g button or chestnut mushrooms
roughly sliced
Keep the screen awake with cook mode on the Good Food app.
Nutrition: Per serving
-
kcal859
-
fat53g
-
saturates24g
-
carbs39g
-
sugars3g
low
-
fibre4g
-
protein54g
high
-
salt2.97g
Ad
Method
-
step 1
Pat the beef dry with kitchen paper. Scatter salt and pepper generously over a tray and roll the beef in the seasoning so it’s all evenly coated. Heat the oil in a large, heavy-based frying pan over a high heat until very hot. Sear the beef for about 30 seconds on each side, using tongs to turn it, and remembering to brown both ends as well. Transfer to a plate and, while still hot, brush all over with the mustard. Leave to cool completely.
-
step 2
Meanwhile, make the crêpes. Whisk the flour, eggs, milk and a good pinch of salt together until smooth. Heat a large non-stick frying pan over a medium heat and brush with a very thin layer of oil. Pour in just enough batter to coat the base, swirling it into a thin layer. Cook for about 1 min until set underneath, then flip and cook for another 30 seconds. Transfer to a plate and repeat to make 3-4 thin crêpes. Leave to cool. They should be soft and pliable rather than crisp.
-
step 3
For the duxelles, melt the butter in a large frying pan over a medium-high heat. Add the mushrooms and cook for 10-15 mins, stirring regularly, until completely softened and all the liquid they release has evaporated. Tip into a food processor and pulse to a coarse paste – you don’t want it completely smooth. Season well, then spread on a tray or plate and leave to cool completely.
-
step 4
Lay a large sheet of compostable cling film or baking parchment on the work surface. Trim the crêpes into rough rectangles if needed, then overlap enough of them on top to make a rectangle large enough to completely wrap the beef. Lay the prosciutto over the crêpes in slightly overlapping slices, then spread the cooled duxelles evenly over the prosciutto, taking it almost to the edges.
-
step 5
Sit the beef along the centre. Using the cling film or baking parchment underneath to help you, lift and tightly roll the crêpes, prosciutto and mushrooms around the beef so it is completely enclosed. Tuck in the ends, then roll everything firmly into a neat cylinder. Chill for at least 30 mins to firm up.
-
step 6
Roll 500g of the pastry on a lightly floured surface into a rectangle large enough to completely enclose the beef. Brush lightly all over with egg yolk. Unwrap the chilled beef parcel and lay it along the centre. Fold the short ends of pastry over, then roll the whole thing up to encase the beef, trimming away any large excess pieces. Pinch the joins together to seal.
-
step 7
Lay the wellington on another fresh sheet of cling film or baking parchment and roll it tightly once more to give it a neat cylindrical shape. Chill for another 30 mins.
-
step 8
Roll the remaining pastry into a long rectangle slightly longer and wider than the wellington. Run a lattice cutter firmly along the pastry, leaving a small uncut border at each end, then gently pull the pastry apart to open up the pattern. If you don’t have a lattice cutter, you can cut the pastry into thin strips and arrange these in a criss-cross pattern instead or simply score the pastry with the back of a knife.
-
step 9
Unwrap the wellington and put it, seam-side down, on a baking tray lined with baking parchment. Brush lightly with egg yolk, then carefully drape the lattice over the top. Gently press it onto the pastry, trim the edges and tuck them underneath. Brush the lattice all over with more egg yolk and sprinkle with a little flaky sea salt. Chill for a final 30 mins, or for up to 24 hrs.
-
step 10
To bake, heat the oven to 200C/180C fan/gas 6. Brush the wellington with a final coating of egg yolk, then bake for 35 mins before checking with a digital probe thermometer, inserting it through one end into the very centre of the beef. Continue cooking until it reaches around 45C for medium-rare or 50C for medium. Depending on the thickness of the fillet, this will usually take around 45-55 mins. Leave to rest for 20 mins before carving with a very sharp knife into thick slices.
Ad
Comments, questions and tips
Rate this recipe
What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5
Choose the type of message you'd like to post
Choose the type of message you'd like to post
CommentQuestionTip
Overall rating
0 reviews
Ad
Ad
Get 3 months of Good Food All Access
Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.
Loading...
Ad
Loading...
Loading...