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Gordon Ramsay’s Beef Wellington Recipe

Indulge in Gordon Ramsay’s Beef Wellington, featuring a tenderloin wrapped in prosciutto-mushroom duxelles and encased in golden puff pastry—a spectacular centerpiece for any celebration.
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Prep Time 45 minutes
Cook Time 25 minutes
Course Main Course
Cuisine American
Servings 8
Calories 800 kcal

Ingredients
  

Beef & Seasoning

  • 2½ –3 lb 1.1–1.4 kg beef tenderloin, trimmed
  • Sea salt and freshly ground black pepper
  • 2 tbsp olive oil

Mushroom Duxelles

  • 1 lb 450 g mixed mushrooms, finely chopped
  • 2 shallots minced
  • 2 garlic cloves minced
  • 2 tbsp unsalted butter
  • 2 sprigs fresh thyme leaves only

Assembly

  • 6 –8 slices prosciutto
  • 2 tbsp Dijon mustard
  • 1 sheet puff pastry thawed
  • 1 large egg beaten (egg wash)
  • Optional: 2–3 tbsp pâté or foie gras mousse

Instructions
 

  • Prep & Sear Beef: Season tenderloin with salt and pepper. Sear in hot olive oil 1½–2 min per side until golden. Brush all over with Dijon mustard and cool.
  • Make Duxelles: Sauté shallots and garlic in butter, add mushrooms and thyme. Cook, stirring, until moisture evaporates and mixture is paste-like. Cool.
  • Wrap in Prosciutto: On plastic wrap, layer prosciutto slices into a rectangle. Spread duxelles (and pâté, if using) over prosciutto. Place beef in center, roll tightly, twist ends of plastic wrap, and chill 30 min.
  • Encase in Pastry: Roll pastry into a rectangle. Unwrap beef roll, place on pastry, brush edges with egg wash. Fold pastry over beef, seal seams, trim excess, add decorative pastry if desired. Chill 15 min.
  • Bake: Preheat oven to 400 °F (200 °C). Brush Wellington with egg wash. Bake on a parchment-lined sheet for 20–25 min (medium-rare) until internal temp is 125 °F (52 °C).
  • Rest & Slice: Rest under foil 10 min. Slice into 1–1½ inch rounds and serve.

Notes

  • Chilling: Essential between searing and baking to keep pastry crisp.
  • Thermometer: Use an instant-read probe for accurate doneness.
  • Make-Ahead: Assemble through egg wash and refrigerate overnight; bake next day (add 5–7 min if straight from fridge).
  • Storage: Leftovers keep 2 days in fridge; reheat at 300 °F (150 °C) for 10 min.
  • Variations: Try individual mini Wellingtons, lamb loin substitute, or vegetarian with portobello mushroom.