From Gordon Ramsay's MasterClass

Make: Beef Wellington

He's served over a million of this classic dish all around the globe! Now, Gordon demystifies his iconic Beef Wellington for you to share this showstopper with friends and family.

Topics include: Baking the Beef Wellington • Serving the Beef Wellington

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He's served over a million of this classic dish all around the globe! Now, Gordon demystifies his iconic Beef Wellington for you to share this showstopper with friends and family.

Topics include: Baking the Beef Wellington • Serving the Beef Wellington

Gordon Ramsay

Teaches Cooking I

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Transform your cooking

This is Gordon Ramsay like you've never experienced. The seven-star Michelin chef takes you into his home kitchen to learn everything from kitchen setup and buying the freshest ingredients to constructing unforgettable dishes. In this MasterClass, you're not just learning recipes, you're learning how to take your cooking to the next level.

Reviews

4.7
Students give MasterClass an average rating of 4.7 out of 5 stars.

This Masterclass with GR helped my understand better what is important when cooking. It also confirmed that I am doing many things already the right way and gave me new ideas for new dishes.

Brilliant information and course content, would have no second thoughts recommending this class to anyone

Amazing class, but I really hoped that there were more lessons.

Thank you Gordon, you gave me confidence in so many ways! My fear of branzino, eggplant, souffle, tuna and lamb are gone. I can't wait to adventure!

Comments

A fellow student

It turned out great!!!! I’m going to be hosting every fucking dinner party. Thanks Gordon!

Arnold

nailed it the first time! i cooked the filet sous-vide with rosemary before searing, and added minced shallots, garlic, thyme flowers, and cream to the mushroom duxelle.

Alex R.

Chef`s Beef Wellington served with bacon bedded scallop, golden brussels sprouts, and carrot puree.

George K.

In the beginning the recipe seemed strange with all those ingredients combined but the result justified everything! Thank you Chef!!!

James E.

PS: Stay tuned for the tips on encasing the Wellington. I have done this dish a couple of times...but I know how to do it better after this lesson on forming a pastry case.

James E.

A TREMENDOUS lesson. It took me years as an experimental home cook to discover how to use the rims of my cast iron pans to sear the upper rounded portions of each cut. Next: the value of proper mustard in flavoring Gordon Ramsay's version of this iconic dish. Has any other first class chef served MORE THAN ONE MILLION of these? Probably never at this level of cuisine.

A fellow student

Great instruction by Mr Ramsay. I think most of the filet, even if it’s 1lb is larger in diameter so I needed longer pastry and crepes. Nailed it first time though!

A fellow student

"Fuck me, that's beautiful." Did he literally say that at the end? I literally can't believe that. :')

Russell F.

Mine tasted great, but... 1. It is a lot more difficult to roll than he makes it look. And when I tightened it in the plastic wrap, all the shrooms started squirting out the sides. Ugh. But I got that fixed. 2. I also used 1 1/2 lbs of meat, so it came out enormous. Lol. 3. It tasted great!! But just wasn’t rolled right. A lot of the shrooms displaced to the bottom. But it was still cooked perfectly.

Julie F.

I really thought this would be the hardest of the practical applications but though it took the longest it was the easiest. I worried it wouldn't be right and my husband really wanted to taste a Wellington because no restaurants around here serve them. When it came out well I felt like I had won a challenge on Hell's Kitchen! of course, hubbie still came in and slammed his palm on the counter yelling "IT'S RAAAWWWW!" because he thinks he's funny :) Thank you Gordon for teaching me to make something awesome!