Beef Wellington

Adapted from: and

Gordon Ramsay’s take on a Beef Wellington. I tried this recipe out and had many faults, so I hope with practice, I can get better! There is also a legendary red wine sauce that although takes a long time, is amazing to eat alongside any beef meal – Toby

Serves: 4 – The first time I served 8 and used a 1.8kg piece of beef – cooking time: really long… But that may have been because I was very new to the recipe. the sauce can take 2 hours or so

this makes 2x beef wellington rolls


Beef Wellington

  • 2x 400grams of beef tenderloin/ fillet/ fillet mignon or eye fillet – these are all the same cut but have different names depending on where you are. Essentially the beef needs to be rounded and contain very little fat – any cut from the loin region of the cow
  • 700 grams wild mushrooms – cleaned and stems removed
  • thyme sprigs
  • 500 grams of puff pastry
  • 8 slices of prosciutto – approx 200 grams
  • 2 egg yolks beaten with 1 tablespoon of water and a pinch of salt
  • mustard – half jar
  • 2 cloves of garlic
  • 200 grams chestnuts

Red wine sauce

  • 2 tablespoons of olive oil
  • 200 grams of beef trimmings
  • 4 large shallot
  • 12 black peppercorns
  • 2 bay leaves
  • 3 thyme sprig
  •  splash of red wine vinegar
  • 1x 750ml bottle red wine
  • 750ml beef stock



Beef Wellington – prep the night before – or if you are doing it in one night, ensure to do the sauce at the same time.

  1. Wrap each piece of beef tightly in a triple layer of cling film to set its shape – a nice rounded shape – Ideally let it site overnight in this shape
  2. unwrap the beef roll, lather in salt and pepper and sear on a very hot saucepan with a generous amount of olive oil – Use the side of the pan to speed up the searing process – DO NOT COOK – this process should take 30-60 seconds with the beef cuts being all brown on the outside
  3. when finished, let is rest and immediately generously apply mustard on all surfaces
  4. blend all mushroom caps and chestnuts in a food processor, add in the garlic, salt and pepper
  5. put the mushroom mixture and thyme into a hot pan with no olive oil – this should take 20-30 minutes – the idea is too remove all the water from the mushrooms and evaporate it – remove from heat when a dry paste is formed – IT MUST BE DRY – leave aside to cool in a large bake pan
  6. meanwhile, roll out both puff pastrys enough to envelop both beef fillets – refrigerate the sheets
  7. also meanwhile, roll out cling wrap onto a large chopping board – leave cling wrap attached to roll – lay down the prosciutto that is as wide as each beef fillet and will encompass it entirely, allow all edges to overlap
  8. pepper the layed prosciutto
  9. place the cooled, dried mushroom paste on the prosciutto using the back of a spoon to evenly spread out the mixture – spread to about 1cm from the edges
  10. next, fold the initial loose end of the cling film, then carefully wrap the beef fillet ensure the cling film is taught and tightly winds around the fillet – LET THE CLING FILM DO THE WORK – grab the ends and twist very tight to form the beef wellington shape – place in the fridge for 15 minutes to firm up
  11. once it is set, place the beef on your puff pastry, roll over until the long end ends meet – cut excess pastry off – twist the ends encapsulating the entire roll
  12. use more cling film to tighten the puff pastry – you can do this the night before! – the tighter the film, the better the shape. The better the shape, the more evenly it cooks – place in fridge for 10 minutes
  13. lather with egg yolk, carve shapes/ designs in to be fancy and generously salt the rolls
  14. bake for 35 minutes at 200 degrees C
  15. once done, rest for 10 minutes

Red Wine Sauce

  1. Heat oil in a large pan, fry the beef trimmings for a few minutes until golden brown. Stir in shallots, peppercorns, bay leaves, thyme sprigs and continue to cook for 5 minutes – stir frequently until shallots turn golden brown
  2. pour in the vinegar and let it bubble for a few minutes until almost dry
  3. add wine and boil until completely reduced – this can take some time even up to an hour
  4. once reduced, add stock and simmer gently for an hour to further reduce the mixture – remove and scum from the surface of the sauce – stop boiling when you have the desired consistency
  5. strain all the mixture and use the sauce for the beef wellington – season prior to serving
  6. use the remaining sauce material in a beef stew the flowing day!

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