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Christmas Beef Wellington with Chestnut Mushroom Duxelles
Recipe by Gordon Ramsay
A lighter, festive take on the classic Beef Wellington. Tender beef fillet is seared, brushed with English mustard, wrapped in Parma ham, layered with a chestnut‑mushroom duxelles, and encased in golden puff pastry. Perfect for a holiday centerpiece.
MediumBritishServes 4
Printable version with shopping checklist
Source Video
1h 13m
Prep
43m
Cook
14m
Cleanup
2h 10m
Total
Cost Breakdown
Total cost:$47.77
Per serving:$11.94
Critical Success Points
- • Searing the beef to develop flavor
- • Dry‑cooking the mushroom‑chestnut duxelles to remove moisture
- • Wrapping the beef tightly with ham and duxelles
- • Sealing the puff pastry without gaps
- • Baking at 200 °C until golden and using a thermometer for doneness
Safety Warnings
- • Use oven mitts when handling hot pans and trays
- • Do not taste raw beef; avoid cross‑contamination
- • Sharp knives – keep fingers tucked
- • Cling film can melt if left in a hot pan – remove before searing
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