Gordon Ramsay Beef Wellington Recipe

Beef Wellington is a recipe that brings together simple ingredients to create a dish that’s as comforting as it is elegant.

Making it might seem daunting, but with the right instructions, you can create a dish that’s easy to execute and utterly delicious.

One trick I’ve found invaluable is ensuring your beef is seared to perfection before wrapping; it seals in the flavors and gives the dish its signature texture.

I love this recipe for its seamless blend of flavors—tender beef, savory mushroom duxelles, and buttery puff pastry, each element complements the other beautifully.

It’s the kind of dish that makes any meal feel like a special occasion without being overly complicated.

How to Make Gordon Ramsay’s Beef Wellington

This recipe is a mix of tender beef, flavorful mushroom mixture, and crisp pastry creating an unforgettable meal.

Ingredients

• 1 Beef Tenderloin (center-cut)
• Olive Oil
• Salt and Black Pepper
• 1 tsp English Mustard
• 4 slices Prosciutto
• 2 tbsp Flour
• 200g Mushrooms (finely chopped)
• 3 tbsp Cream
• 1 pack Puff Pastry
• 1 Egg (for egg wash)

Step-by-Step Instructions

Step 1:

Tightly wrap the beef tenderloin in cling film and refrigerate to set the shape.

Step 2:

Heat some olive oil in a pan and sear the beef on all sides for 30-60 seconds until browned.

Step 3:

After searing, let the beef cool, then brush it with English mustard.

Step 4:

Overlap two pieces of cling film on a kitchen surface and lay prosciutto slices on top.

Step 5:

Spread the mushroom cream mixture over the prosciutto.

Step 6:

Place the beef on top and use the cling film to roll it into a tight barrel shape.

Step 7:

Chill the beef log in the refrigerator.

Step 8:

On a floured surface, roll out the puff pastry.

Step 9:

Unwrap the beef from the cling film and place it in the center of the pastry.

Step 10:

Fold the pastry over the beef to cover it completely and seal the edges.

Step 11:

Brush the pastry all over with the egg wash for a golden finish.

Step 12:

Bake in a preheated oven at 220C for around 20 minutes until the pastry is golden-brown.

Tips and Tricks for Making This Recipe

Choosing the Right Beef Cut

For Beef Wellington, you want a center-cut beef tenderloin that is evenly thick.

Searing Beef

Sear the beef just until browned to lock in juices but keep it rare since it will cook more in the oven.

Mushroom Mixture

The mushrooms should be finely chopped and patted dry to prevent the pastry from getting soggy.

Rolling the Wellington

Having a tight wrap on the beef with the prosciutto and mushroom mixture ensures a neat final appearance.

What to Serve with Beef Wellington

Mashed Potatoes

You can’t go wrong with creamy mashed potatoes as a side.

They balance the dish with their buttery smoothness.

Sautéed Greens

Try sautéed spinach or kale for a simple, healthy accompaniment.

These greens add a lovely freshness.

Roasted Vegetables

I love tossing carrots and parsnips with olive oil, salt, and pepper.

Roast them until they’re beautifully caramelized.

Parmesan Asparagus

For something a bit different, roast asparagus with garlic and Parmesan.

It adds an earthy sweetness that complements the beef perfectly.

Cauliflower Puree

If you want a low-carb option, go for a silky cauliflower puree.

It’s surprisingly indulgent and pairs wonderfully.

Check out my other fave ideas for sides as well!

Variations and Substitutions

Seasoning

If you find yourself out of the traditional herbs, don’t hesitate to mix in your favorite seasoning blend for a personal touch!

You can really make the flavors your own.

Olive Oil

I sometimes swap out olive oil for butter to sear the beef, adding a richer flavor.

Trust me, it adds a little something special.

Mushrooms

No mushrooms? No problem!

Use caramelized onions for a different, yet delicious, taste.

Egg Wash

If you’re out of eggs for the wash, a brush of heavy cream gives the pastry a lovely golden hue as it bakes.

It works like a charm.

Meat Options

While Beef Wellington typically stars filet mignon, you can substitute a less expensive cut if you tenderize it well.

Just be sure to adjust your cooking times accordingly.

Tomato Sauce

A tomato sauce can stand in nicely for red wine sauce if you’re looking for something with a bit more acidity.

I enjoy the zest it brings to the plate.

Remember, Beef Wellington is all about technique, so as long as you nail that, the substitutions will still make for a delightful meal!

How to Store Leftover Gordon Ramsay Beef Wellington

Refrigerator Storage

After savoring that delicious Beef Wellington, you might find yourself with leftovers.

Wrap any remaining portions tightly in plastic wrap or aluminum foil.

Then, place your wrapped leftovers in the refrigerator within two hours of cooking.

They will last for up to 3 days in the fridge.

Freezer Guidelines

For a longer shelf life, your leftovers can be stored in the freezer.

First, slice the Beef Wellington into individual portions.

Wrap the pieces in plastic wrap followed by a layer of aluminum foil to prevent freezer burn.

Place the wrapped slices in a freezer bag and expel as much air as possible before sealing.

Label the bag with the date, and your Beef Wellington will stay fresh for up to 3 months.

Common Mistakes to Avoid

Overcooking

You might be tempted to cook the beef round steak longer, but overcooking will dry it out.

Stick to the recommended cook time to keep it juicy.

Seasoning

Remember to season your beef liberally.

It’s the key to a flavorful Wellington.

Tenderizing

Don’t skip tenderizing the round steak if it’s tough.

A mallet can make all the difference in texture.

Forming Patties

Be gentle when forming patties.

Overworking the meat can lead to a denser Wellington.