About this Dish
Beef fillet coated in mushroom duxelles and wrapped in puff pastry — one of the great showpiece dishes of British cooking. The challenge is cooking the beef to medium-rare while the pastry is perfectly golden. Gordon Ramsay's version is considered the definitive modern reference.
IngredientsServes 6
🥩Centre-cut beef fillet, 800g trimmed
🍄Chestnut mushrooms, 500g finely chopped
🥓Parma ham (prosciutto), 6 thin slices
🧄Garlic, 3 cloves minced
🌿Fresh thyme, 4 sprigs leaves picked
🧈Unsalted butter, 30g
🥐Ready-rolled all-butter puff pastry, 500g sheet
🥚Egg yolks, 2 beaten with 1 tbsp milk for egg wash
🫒Olive oil, 2 tbsp
🧂Flaky sea salt and coarsely ground black pepper, to taste
Method
1
Season the beef fillet generously all over with salt and pepper. Heat the olive oil in a heavy frying pan until smoking hot, then sear the fillet for 2 minutes on each side and the ends until deeply browned all over — this builds flavour and forms a crust. Remove, brush lightly with English mustard if you like, and leave to cool completely on a rack.2
Make the duxelles by blitzing the mushrooms and garlic in a food processor until very finely chopped. Melt the butter in the same pan over medium-high heat, add the mushroom mixture and thyme, and cook for 10–15 minutes, stirring often, until all moisture has evaporated and the mixture is dark, dry, and paste-like — this is critical so the pastry doesn't go soggy.3
Lay a large sheet of cling film on your worktop and arrange the Parma ham slices in overlapping rows to form a rectangle roughly the length of the beef. Spread the cooled duxelles evenly over the ham, then place the beef at the near edge and roll tightly using the cling film to create a neat log. Twist the ends to tighten and refrigerate for at least 30 minutes to firm up.4
Preheat your oven to 220°C (200°C fan). Lay the puff pastry on a lightly floured surface and unwrap the beef log onto it. Brush the pastry edges with egg wash, roll the beef up tightly in the pastry, seam-side down, trim any excess, and pinch the ends to seal neatly. Score the top lightly with a knife if you like, then brush all over generously with egg wash.5
Place the Wellington on a baking tray lined with parchment, seam-side down. Chill for another 15 minutes in the fridge while the oven reaches temperature — this helps the pastry stay flaky. Bake for 25–30 minutes until the pastry is a deep, rich golden brown.6
Rest the Wellington on a board for at least 10 minutes before slicing — do not skip this step, as it allows the juices to redistribute and ensures a blush pink, medium-rare centre. Cut into thick slices with a sharp serrated knife and serve immediately with roasted potatoes and a red wine jus.User Reviews
No reviews yet — be the first!
Sign in to leave a review
Members can create lists, save favourites and get recommendations.
Find the Best Beef Wellington Near Me
AI-powered — Google, TripAdvisor and food blogs
🔥 Viral Recipes
How the world's most famous chefs — and creators — make this dish
Nick's Kitchen (Gordon Ramsay recipe)
2.3M views
🌍 Food Vlogs
Food vloggers eating and cooking it at the source
🌍
No videos yet
What To Eat
The World's Food Guide
© 2025 What To Eat · hello@whattoeat.world