Gordon Ramsay is well-known not only for his “mad” kitchen antics, but also for his great cooking styles. He is the angry host of The Kitchen Nightmares, MasterChef, and Hell’s Kitchen. He also makes everybody shaking with nervousness on the hit series The F Word. One of Chef Ramsay’s signature dishes is the Beef Wellington. Beef Wellington is a classic English dish that is composed of a medley of tastes and textures that will surely please your taste buds.

Generally, Beef Wellington consists of a filet of beef, mushroom paste, prosciutto, and pastry, which is then baked to perfection with the pastry brown and flaky and the beef in medium rare.

This version of Beef Wellington is easy to prepare. It is an (almost) fool-proof dish that does not only taste magnificent, but also looks impressive. You will soon notice that your family is requesting it over and over again once they tasted it. Moreover, the preparation can be done beforehand, so you can make it ahead and then surprise your guest that something this good magically pops out from the oven.

Beef Wellington a’la Gordon Ramsay


  • 400 grams mushrooms, chopped roughly
  • 1 piece filet steak (about 700-800 grams)
  • 2-3 tbsp English mustard
  • prosciutto slices (enough to wrap the filet)
  • 2 sheets puff pastry
  • flour, for dusting
  • 2 egg yolks, beaten
  • salt
  • freshly ground black pepper
  • oil


  • Pulse mushrooms with some salt and pepper in the food processor to create a rough paste.
  • Transfer the paste into a pan over high heat and cook, stirring constantly, for more or less 10 minutes, or until the moisture has dried out. Set aside to cool.
  • On a frying pan, heat oil over high heat. Season beef with salt and pepper and sear for about 30 seconds on each side. Set beef aside on a plate to cool.
  • Spread mustard on the cooled beef and set aside.
  • On a sheet of cling film, arrange prosciutto slices in overlapping rows. Spread with mushroom paste. Place filet of beef in the middle.
  • Roll mushrooms and prosciutto around the beef filet to form a barrel. Make sure to make the roll tight. Twist the ends of the clingfilm and chill for about 20 minutes to set.
  • Preheat oven to 200 degrees Celsius. On a floured surface, roll out puff pastry. Remove cling film wrapping from the beef and lay beef in the centre of the pastry. Fold ends and wrap pastry around beef. Trim any excess pastry.
  • Brush pastry with beaten egg yolk. Chill pastry for at least 15 minutes.
  • Score pastry with light slits at 1 centimetre intervals. Bake for 20 minutes at 200 degrees then lower heat at 180 degrees for 15 minutes more. Wrap in foil and allow to rest for about 15 minutes before slicing.

With Beef Wellington, the beef should be pink at the centre. Since it is a rich dish, it is best served with simple side dish like steamed vegetables or smashed potatoes. This recipe usually serves 4 hungry persons. You can never go wrong with this recipe. Just make sure to use quality meat and don’t forget to follow resting time to keep juices and flavour in.