• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Refreshing Recipes

Refreshing Recipes

All Recipes In One Place

  • Home
  • Appetizer
  • Breakfast
  • Dinner
  • Lunch
  • Dessert
  • About Us
  • Contact us
Refreshing Recipes
  • Home
  • Appetizer
  • Breakfast
  • Dinner
  • Lunch
  • Dessert
  • About Us
  • Contact us
Dinner / Beef Wellington Gordon Ramsay: Recipe, Tips, and Techniques

Beef Wellington Gordon Ramsay: Recipe, Tips, and Techniques

August 2, 2025 by NatalieDinner

Cheddar Sage Potato Gratin: Prepare to be transported to a realm of creamy, cheesy, and utterly comforting goodness! Imagine layers of thinly sliced potatoes, infused with the earthy aroma of sage and blanketed in a rich cheddar sauce that bubbles to golden perfection in the oven. This isn’t just a side dish; it’s a culinary experience that will have your family begging for seconds.

Gratins, in general, have a rich history rooted in French culinary tradition, evolving from simple baked dishes to sophisticated creations. While the classic potato gratin often features Gruyère or Emmental, our version elevates the experience with the sharp, tangy bite of cheddar and the distinctive fragrance of sage. This combination adds a unique twist to a beloved classic, making it perfect for both everyday meals and special occasions.

People adore a good potato gratin for its incredible texture – the tender potatoes, the creamy sauce, and the crispy, cheesy top create a symphony of sensations in every bite. But beyond the texture, it’s the sheer comfort factor that makes this dish so appealing. It’s warm, satisfying, and incredibly flavorful. Plus, our Cheddar Sage Potato Gratin is surprisingly easy to prepare, making it a weeknight winner. The simple ingredients come together to create something truly special, a testament to the power of simple, well-executed cooking. So, gather your ingredients, preheat your oven, and let’s create some magic!

Beef Wellington Gordon Ramsay this Recipe

Ingredients:

  • For the Duxelles:
    • 1 tbsp olive oil
    • 500g mixed mushrooms, such as chestnut, button, and shiitake, finely chopped
    • 2 shallots, finely chopped
    • 2 cloves garlic, crushed
    • 1 tbsp fresh thyme leaves, chopped
    • 50ml dry sherry or Madeira wine
    • 2 tbsp crème fraîche
    • Salt and freshly ground black pepper
  • For the Beef:
    • 1.5kg beef fillet, center cut, trimmed
    • Olive oil, for searing
    • Salt and freshly ground black pepper
    • 2 tbsp Dijon mustard
  • For the Crêpes:
    • 100g plain flour
    • 2 large eggs
    • 300ml milk
    • Pinch of salt
    • Butter, for greasing
  • For the Puff Pastry:
    • 500g all-butter puff pastry, thawed if frozen
  • For the Egg Wash:
    • 2 large egg yolks
    • 1 tbsp milk
  • Optional:
    • Prosciutto slices (about 10-12 slices)

Preparing the Duxelles:

Okay, let’s start with the duxelles. This is the mushroom mixture that adds so much flavor and moisture to our Beef Wellington. Trust me, don’t skip this step!

  1. Sauté the Aromatics: Heat the olive oil in a large frying pan over medium heat. Add the finely chopped shallots and cook until softened, about 5 minutes. Then, add the crushed garlic and cook for another minute until fragrant. Be careful not to burn the garlic!
  2. Cook the Mushrooms: Add the finely chopped mixed mushrooms to the pan. Season with salt and freshly ground black pepper. Cook, stirring occasionally, until the mushrooms have released their moisture and it has evaporated, and the mushrooms are starting to brown. This will take about 10-15 minutes. The key here is to get rid of all that excess water, concentrating the mushroom flavor.
  3. Deglaze with Sherry: Pour in the dry sherry or Madeira wine and let it bubble and reduce for a few minutes, scraping up any browned bits from the bottom of the pan. This adds a lovely depth of flavor.
  4. Finish the Duxelles: Stir in the chopped fresh thyme leaves and crème fraîche. Cook for another minute or two until the mixture is thick and creamy. Taste and adjust the seasoning as needed. Remove from the heat and let it cool completely. You can even make this a day ahead and store it in the fridge.

Preparing the Beef:

Now for the star of the show – the beef fillet! We want to get a beautiful sear on it to lock in those juices.

  1. Prepare the Beef: Pat the beef fillet dry with paper towels. This is crucial for getting a good sear. Season generously with salt and freshly ground black pepper.
  2. Sear the Beef: Heat a large frying pan over high heat with a little olive oil. Once the pan is smoking hot, sear the beef fillet on all sides, including the ends, until it’s nicely browned. This should only take about 2-3 minutes per side. We’re not cooking it through, just searing the outside.
  3. Cool the Beef: Remove the beef from the pan and let it cool completely. Once cooled, brush the entire fillet with Dijon mustard. This adds a tangy flavor and helps the duxelles adhere.

Making the Crêpes (Optional but Recommended):

While some recipes skip this, I find that a thin layer of crêpes wrapped around the beef before the puff pastry helps to keep the pastry from getting soggy. It’s an extra step, but well worth it!

  1. Prepare the Batter: In a bowl, whisk together the plain flour and salt. Make a well in the center and add the eggs. Gradually whisk in the milk until you have a smooth batter. Let the batter rest for at least 30 minutes. This allows the gluten to relax, resulting in more tender crêpes.
  2. Cook the Crêpes: Heat a lightly buttered crêpe pan or non-stick frying pan over medium heat. Pour a thin layer of batter into the pan, swirling to coat the bottom evenly. Cook for about 1-2 minutes per side, or until golden brown. Repeat with the remaining batter. You should get about 6-8 crêpes. Let the crêpes cool completely.

Assembling the Beef Wellington:

This is where all our hard work comes together! Take your time and be precise for the best results.

  1. Lay out the Prosciutto (Optional): On a large sheet of cling film, lay out the prosciutto slices in a slightly overlapping pattern, forming a rectangle large enough to wrap around the beef fillet. This adds another layer of flavor and helps to keep the beef moist. If you are skipping the prosciutto, proceed to the next step using the crêpes.
  2. Spread the Duxelles: Spread the cooled duxelles evenly over the prosciutto (or directly onto the cling film if not using prosciutto).
  3. Wrap the Beef: Place the mustard-coated beef fillet on top of the duxelles. Using the cling film, tightly wrap the prosciutto and duxelles around the beef, forming a log. Twist the ends of the cling film to secure it and refrigerate for at least 30 minutes, or up to 2 hours. This helps the Wellington hold its shape.
  4. Wrap with Crêpes (If Using): Remove the beef from the refrigerator and unwrap it from the cling film. Lay out the cooled crêpes on a clean surface. Wrap the beef fillet with the crêpes, overlapping them as needed to completely cover the beef. This will create a barrier between the beef and the puff pastry, preventing the pastry from becoming soggy.
  5. Prepare the Puff Pastry: On a lightly floured surface, roll out the puff pastry into a large rectangle, about 1/4 inch thick. It should be large enough to completely encase the beef fillet.
  6. Wrap with Puff Pastry: Remove the beef from the refrigerator (if you chilled it after wrapping with crêpes). Place the beef fillet in the center of the puff pastry. Brush the edges of the pastry with egg wash. Carefully wrap the pastry around the beef, sealing the edges tightly. Trim off any excess pastry.
  7. Decorate (Optional): Use the trimmed pastry to create decorative shapes, such as leaves or flowers. Attach them to the top of the Wellington with a little egg wash.
  8. Chill Again: Wrap the assembled Beef Wellington in cling film and refrigerate for at least 30 minutes, or up to 24 hours. This helps the pastry relax and prevents it from shrinking during baking.

Baking the Beef Wellington:

Almost there! This is the final step, and it’s crucial to get the timing right for perfectly cooked beef and golden-brown pastry.

  1. Preheat the Oven: Preheat your oven to 200°C (400°F).
  2. Egg Wash: Remove the Beef Wellington from the refrigerator and unwrap it from the cling film. Brush the entire surface of the pastry with the egg wash. This will give it a beautiful golden-brown color.
  3. Bake: Place the Beef Wellington on a baking sheet lined with parchment paper. Bake for 20-25 minutes for medium-rare, 25-30 minutes for medium, or 30-35 minutes for medium-well. The internal temperature of the beef should be 50-52°C (120-125°F) for medium-rare, 55-57°C (130-135°F) for medium, or 60-63°C (140-145°F) for medium-well. Use a meat thermometer to check the temperature.
  4. Rest: Remove the Beef Wellington from the oven and let it rest for at least 10 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful dish.

Serving:

Finally, the moment we’ve all been waiting for! Slice the Beef Wellington into thick slices and serve immediately. It’s delicious with a red wine reduction sauce, roasted vegetables

Beef Wellington Gordon Ramsay

Conclusion:

And there you have it! I truly believe this Beef Wellington recipe, inspired by the legendary Gordon Ramsay, is an absolute must-try for any home cook looking to impress. It might seem daunting at first glance, but breaking it down into manageable steps makes it surprisingly achievable, and the payoff is undeniably worth the effort. The combination of the perfectly seared beef tenderloin, the savory duxelles, the flaky puff pastry, and that rich, decadent flavor profile is simply unparalleled. It’s a showstopper dish that’s guaranteed to wow your guests and elevate any special occasion.

But why is this particular Beef Wellington recipe so special? It’s the attention to detail, the quality of ingredients, and the techniques that Ramsay himself champions. From searing the beef to golden perfection to ensuring the duxelles are properly cooked and seasoned, every step contributes to the final masterpiece. It’s not just about following a recipe; it’s about understanding the principles behind it and applying them with care and precision. That’s what elevates this dish from ordinary to extraordinary.

Serving Suggestions and Variations:

While the classic Beef Wellington is a star on its own, there are plenty of ways to customize it to your liking. For a truly elegant presentation, slice the Wellington into thick medallions and serve with a side of creamy mashed potatoes or roasted root vegetables. A simple green salad with a light vinaigrette provides a refreshing contrast to the richness of the dish.

Looking for variations? Consider adding a layer of prosciutto between the duxelles and the puff pastry for an extra layer of savory flavor. You could also experiment with different types of mushrooms in the duxelles, such as shiitake or oyster mushrooms, to add a unique twist. For a vegetarian option, you could substitute the beef tenderloin with a large portobello mushroom cap, although it wouldn’t technically be a Beef Wellington anymore, it would still be a delicious and impressive dish.

Another fantastic serving suggestion is to pair your Beef Wellington with a bold red wine, such as a Cabernet Sauvignon or a Merlot. The tannins in the wine will complement the richness of the beef and create a truly unforgettable dining experience. Don’t forget a delicious sauce! A classic red wine reduction or a creamy horseradish sauce are both excellent choices.

Time to Get Cooking!

I know this recipe might seem a bit ambitious, but I promise you, the sense of accomplishment you’ll feel after creating your own Beef Wellington is incredible. Don’t be afraid to experiment and put your own personal touch on it. Cooking should be fun, so relax, enjoy the process, and don’t worry if things don’t go perfectly the first time. Practice makes perfect, and even a slightly imperfect Beef Wellington is still going to be delicious!

So, what are you waiting for? Gather your ingredients, put on your apron, and get ready to embark on a culinary adventure. I’m confident that you’ll be amazed by the results. And most importantly, don’t forget to share your experience! I’d love to hear how your Beef Wellington turned out, what variations you tried, and any tips or tricks you discovered along the way. Share your photos and stories in the comments below – I can’t wait to see what you create! Happy cooking! I hope you enjoy this Beef Wellington as much as I do.


Beef Wellington Gordon Ramsay: Recipe, Tips, and Techniques

Tender beef tenderloin coated in duxelles and prosciutto, wrapped in flaky puff pastry, and baked to golden perfection. A show-stopping centerpiece for any special occasion.

Prep Time30 minutes
Cook Time20 minutes
Total Time3 hours 30 minutes
Category: Dinner
Yield: 6 servings
Save This Recipe

Ingredients

  • 1.5 kg beef fillet
  • Olive oil, for searing
  • 500g mixed mushrooms, such as chestnut, oyster, and shiitake
  • 2 sprigs of thyme
  • 50g butter
  • 18 slices of prosciutto
  • 500g block of puff pastry, thawed
  • 2 egg yolks, beaten
  • Sea salt and freshly ground black pepper

Instructions

  1. Preheat the oven to 200°C/Gas Mark 6.
  2. Season the beef fillet with salt and pepper.
  3. Heat oil in a hot pan and sear the beef on all sides until browned.
  4. Remove from the pan and allow to cool.
  5. Spread mustard over the cooled beef fillet.
  6. Lay out a large sheet of cling film and spread the duxelles evenly over it.
  7. Place the beef fillet on top of the duxelles and roll it up tightly in the cling film to form a sausage shape.
  8. Chill in the fridge for 15 minutes.
  9. Lay out another large sheet of cling film and arrange the prosciutto slices on it, slightly overlapping, to form a rectangle large enough to wrap the beef.
  10. Remove the beef from the cling film and place it on top of the prosciutto.
  11. Roll the prosciutto around the beef tightly, using the cling film to help you.
  12. Twist the ends of the cling film to seal and chill for another 15 minutes.
  13. On a lightly floured surface, roll out the puff pastry to a rectangle large enough to wrap the beef.
  14. Remove the beef from the cling film and place it in the center of the pastry.
  15. Brush the pastry with egg wash.
  16. Wrap the pastry around the beef, sealing the edges well.
  17. Trim off any excess pastry.
  18. Decorate the Wellington with pastry trimmings, if desired.
  19. Brush the Wellington all over with egg wash.
  20. Bake in the preheated oven for 15-20 minutes for medium-rare, or longer if you prefer it more well-done.
  21. Let the Wellington rest for 10 minutes before carving and serving.

Notes

“`html

  • When searing the beef, make sure you get a good color on all sides.
  • Don’t overcook the duxelles, you want them to retain some moisture.
  • Make sure the crêpes are thin and evenly cooked.
  • Wrap the Wellington tightly in plastic wrap to ensure a neat shape.
  • Allow the Wellington to rest before slicing to ensure the juices redistribute.

“`

« Previous Post
Cheddar Sage Potato Gratin: The Ultimate Comfort Food Recipe
Next Post »
Mushroom Spinach Lasagna: A Delicious and Healthy Recipe

If you enjoyed this…

Dinner

Spicy Keto Korean Beef Bowl: A Delicious Low-Carb Recipe for Your Meal Prep

Dinner

Chicken Tikka Masala: The Ultimate Guide to Making It at Home

Dinner

Drunken Noodles: The Ultimate Guide to This Thai Street Food

Reader Interactions

Leave a Comment Cancel reply

Helpful comments include feedback on the post or changes you made.

Primary Sidebar

Browse by Diet

AppetizerAppetizerBreakfastBreakfastDinnerDinnerLunchLunchDessertDessert

Hamburger Potato Casserole: The Ultimate Comfort Food Recipe

Taco Salad Bowl: The Ultimate Guide to a Delicious and Healthy Meal

Carolina BBQ Slaw: The Ultimate Guide to Southern Coleslaw

  • California Consumer Privacy Act (CCPA)
  • DMCA
  • Cookie Privacy Policy
  • Privacy Policy
  • Terms of Use
  • Contact us

© 2025 · Cuisine Recipe Theme · Genesis Framework · Disclosure · Website Design by Anchored Design