Culinary Arts

Gordon Ramsay’s Beef Wellington Recipe: How to Make Beef Wellington With Mushroom Duxelles

Written by MasterClass

Last updated: Sep 19, 2019 • 5 min read

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Chef Gordon Ramsay modernizes the classic Beef Wellington recipe with his trusty cast iron skillet, which gives the beef fillet color, depth, and flavor. Dijon mustard tenderizes, marinates, and gives a gentle kick to the filet mignon. Layers of prosciutto, savory chive crepe, a mushroom mixture, and puff pastry literally seal the deal on what will become your go-to recipe to impress.

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What Is Beef Wellington?

A traditional Beef Wellington consists of a beef tenderloin wrapped in layers of pâté, duxelles (a finely chopped mushroom mixture), parma ham, and puff pastry, then baked. Rumor has it that Beef Wellington got its name from Arthur Wellesley, the 1st Duke of Wellington, who counted the dish among his favorite recipes. Whether this is true or not, Beef Wellington has become an iconic example of English cuisine, and follows a long tradition of meats baked in pastry dough.

How to Make Beef Wellington: Step-By-Step Easy Beef Wellington (With Pictures)

Gordon Ramsay Rolling beef on silver plate

1. Season beef liberally with salt and pepper on all sides. Use your hands to press salt and pepper in while rolling and shaping beef into a cylinder.

beef being cooked on cast iron skillet

2. Heat a cast iron skillet and add grapeseed oil, then sear beef, cooking 1 minute per side.

Mustard being spread on beef

3. Remove beef to sheet tray and pour the pan juices over it. While hot, brush Dijon mustard all over, and then allow to rest.

Gordon Ramsay pulling plastic wrap over cutting board

4. Take a damp towel and moisten your cutting board. Layer three pieces of plastic wrap overlapping each other on the board.

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Gordon Ramsay spreading mushrooms on prosciutto

5. Depending on the width of the tenderloin, take two to three pancakes and trim into squares the length of the tenderloin, then line them up vertically on the plastic. Layer on the prosciutto slices, then spread the mushroom duxelles over the ham.

Beef Wellington assembly on cutting board

6. Season with salt and pepper. Pour resting juices from the beef over the mushrooms, then place beef at the bottom of the crepe.

Plastic wrap being pulled over Beef Wellington

7. Using the plastic wrap to lift as you pull the crepe over the beef, roll the beef up completely, smoothing plastic and twisting the ends to form a tight package. Refrigerate for 20 minutes.

8. Preheat convection oven to 425°F or non-convection to 450°F.

Gordon Ramsay rolling out puff pastry

9. Moisten cutting board again, then layer three more pieces of plastic wrap. Place puff pastry in center. Use a rolling pin or dowel to evenly roll it to 1/8-inch thick, trimming if necessary to fit beef.

Beef Wellington on puff pastry

10. Unwrap beef and place on the pastry 1/3 of the way up. Lightly brush pastry with egg wash and season with salt and pepper.

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Gordon Ramsay twisting Beef Wellington in plastic wrap

11. Lift the plastic wrap up and roll the pastry over the beef until the edges meet, then massage the pastry, smoothing it evenly across and sealing the seam. Twist the plastic taking the excess pastry with it, until pastry melts together, and cut off the ends.

Gordon Ramsay using knife to score Beef Wellington

12. Unwrap the Wellington, discard the plastic and smooth the ends, then brush with egg wash. Use the back of a knife to gently score the Wellington and create a decorative pattern.

Gordon Ramsay putting herbs on Beef Wellington

13. Season with more salt, place on a parchment-lined tray and insert thyme sprig. Refrigerate for 5 minutes.

14. Place in the center of the oven and bake for 18 to 20 minutes, until golden brown. Remove and let rest for 5 minutes before slicing and serving.

Watch How to Slice and Serve Gordon Ramsay's Beef Wellington

Gordon Ramsay’s Beef Wellington Recipe

Makes
4-5
Prep Time
60 min
Total Time
1 hr 45 min
Cook Time
45 min

Ingredients

FOR THE MUSHROOM DUXELLES:

  • 3 tbsp olive oil
  • 2 portobello mushrooms, finely diced (about 4 cups)
  • Salt
  • Freshly ground black pepper
  • 1 teaspoon thyme leaves

FOR THE CHIVE CREPES:

  • 2 eggs
  • 1 cup flour, lightly packed and leveled
  • 1 cup milk
  • 1 tsp chopped chives
  • 1 tsp fresh thyme flowers
  • Pinch sea salt
  • Nonstick cooking spray

ASSEMBLY OF BEEF WELLINGTON:

  • 1 pound center cut beef tenderloin, room temperature
  • Sea salt
  • Freshly ground black pepper
  • 1 tbsp grapeseed oil
  • 1 tbsp Dijon mustard
  • 4 slices prosciutto
  • 1 9.6 ounce sheet puff pastry, thawed if frozen
  • (Gluten-free tip: you can buy gluten-free puff pastry online.)
  • 2 egg yolks
  1. Make the Mushroom Duxelles.
    Place a medium sauté pan over medium high heat. Add oil and when hot, add mushrooms. Season well with salt and pepper, then add the thyme. Stirring frequently to be sure mushrooms don’t stick, cook until all moisture has evaporated, about 10 minutes. Remove from heat and allow to cool.

  2. Make the Chive Crepes.
    In a large mixing bowl, combine eggs, flour, milk, chives, thyme, and salt. Whisk until incorporated. Transfer to the refrigerator to rest for at least 30 minutes.
    Apply a light coat of cooking spray to a 10-inch nonstick pan and place over low heat. Add 1/4-cup crepe batter and swirl the pan so that the batter spreads evenly along the bottom, forming a very thin pancake. Allow to cook for 25 to 30 seconds until set. Using an offset spatula to lift one side, flip crepe and cook on opposite side for just a few seconds, then transfer crepe to a plate. Move quickly: you don’t want any browning to occur. Continue cooking until batter is finished, making about 5 crepes. Place a parchment square between each crepe to keep them from sticking together.

  3. Sear Beef Tenderloin.
    Season beef tenderloin liberally with salt and pepper on all sides. Use your hands to rub salt and pepper into meat while rolling and shaping beef into a cylinder. Place cast iron skillet over medium high heat and add grapeseed oil. Once the pan is hot, sear the beef, cooking one minute per side. Remove beef to a sheet tray and pour any juices from the pan over it. While hot, brush Dijon mustard all over, and then let it rest.

  4. Assemble Beef Wellington.
    Moisten your cutting board with a damp towel. Layer three pieces of plastic wrap on the board. Take two to three pancakes (depending on the width of your beef tenderloin) and trim into squares the length of the meat, then line them up vertically on the plastic. Layer the prosciutto slices on top of the crepes, then spread the mushroom duxelles over the prosciutto. Season with salt and pepper. Pour resting juices from the beef over the mushrooms, then place beef at the bottom of the crepe. Using the plastic wrap to lift as you pull the crepe over the beef, roll the beef up completely, smoothing plastic and twisting the ends to form a tight package. Refrigerate for 20 minutes.

  5. Cook Beef Wellington.
    Preheat convection oven to 425°F or non-convection to 450°F.
    Moisten cutting board again, then layer three more pieces of plastic wrap. Place puff pastry in center, then use a rolling pin or dowel to evenly roll it to 1/8-inch thick, trimming if necessary to fit your tenderloin. Unwrap beef and place on the pastry 1/3 of the way up. Lightly brush pastry with egg wash and season with salt and pepper. Lift the plastic wrap up and roll the pastry over the beef until the edges meet, then massage the pastry, smoothing it evenly across and sealing the seam.
    Twist the plastic, taking excess pastry with it, until pastry melts together, and cut off the ends. Unwrap the Wellington, discard the plastic and smooth the ends, then apply more egg wash. Use the back of a knife to gently score the top of your Beef Wellington and create a decorative pattern. Season with more salt, place on a parchment-lined tray, and insert thyme sprig. Refrigerate for 5 minutes.
    Place in the center of the oven and bake for 18 to 20 minutes, until golden brown. Remove and let rest for 5 minutes before slicing and serving.

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