Gordon Ramsay’s Perfect Beef Wellington Recipe

Ingredients

• 2.5 lb Beef Tenderloin (center‑cut) (trimmed, ask butcher for the middle section)
• 2 tsp Kosher Salt (for seasoning the beef)
• 1 tsp Black Pepper (freshly ground)
• 2 tbsp Olive Oil (high smoke point for searing)
• 2 tbsp Dijon Mustard (room temperature, brushed on warm beef)
• 1 cup All-Purpose Flour (sifted for crepes)
• 1 cup Whole Milk (for crepe batter)
• 2 large Egg (room temperature)
• 2 tbsp Unsalted Butter (melted, added to crepe batter)
• 2 tbsp Fresh Chives (finely chopped into crepe batter)
• 1 tsp Fresh Thyme Leaves (for crepe batter)
• 8 oz Flat‑Cap Mushrooms (cleaned, sliced, sautéed)
• 1 tbsp Olive Oil (for sautéing mushrooms)
• 1 tsp Fresh Thyme (added to mushrooms)
• 4 slices Parma Ham (thinly sliced, layered over crepe)
• 1 sheet Puff Pastry Sheet (thawed, rolled thin)
• 2 large Egg Yolk (beaten with a splash of water for egg wash)
• 1 pinch Rock Salt (sprinkled on top for texture)
• 2 sprigs Fresh Thyme Sprigs (garnish on finished Wellington)

Instructions

1. Bring Beef to Room Temperature

   Remove the trimmed beef tenderloin from the refrigerator and let it sit uncovered for about 10 minutes so it loses the chill.

   Time: PT10M

2. Season the Beef

   Generously season all sides of the beef with kosher salt and freshly ground black pepper.

   Time: PT2M

3. Preheat Cast Iron Skillet

   Place the cast iron skillet over high heat until it begins to smoke, then add 2 tbsp olive oil.

   Time: PT3M

4. Sear the Beef

   Sear the beef for exactly 60 seconds on each side and also sear the two ends, rotating the pan as needed.

   Time: PT4M

   Temperature: 450°F

5. Rest Briefly

   Transfer the seared beef to a plate and let it rest for 2 minutes.

   Time: PT2M

6. Brush with Dijon Mustard

   While the beef is still warm, brush the entire surface with 2 tbsp Dijon mustard, ensuring an even coat.

   Time: PT2M

7. Prepare Crepe Batter

   In a mixing bowl whisk together 1 cup flour, 1 cup milk, 2 eggs, 2 tbsp melted butter, 2 tbsp chopped chives, 1 tsp thyme leaves, and a pinch of salt until smooth.

   Time: PT5M

8. Cook Thin Savory Crepes

   Heat a small non‑stick skillet with a drizzle of oil over medium heat. Pour a thin layer of batter, swirl to coat, and cook 30‑45 seconds per side. Repeat to make 3 crepes the size of the beef.

   Time: PT10M

   Temperature: 350°F

9. Sauté Mushrooms

   In a separate pan, heat 1 tbsp olive oil over medium‑high heat. Add the sliced flat‑cap mushrooms, 1 tsp fresh thyme, and a pinch of salt. Cook, stirring occasionally, until the mushrooms release their liquid and turn golden, about 8 minutes.

   Time: PT8M

   Temperature: 375°F

10. Assemble Layers on Plastic Wrap

    Lay a sheet of plastic wrap on the work surface. Place one crepe, then layer the Parma ham, spread the sautéed mushrooms evenly, and set the mustard‑coated beef in the center. Roll tightly, pulling the plastic wrap to keep the cylinder tight.

    Time: PT12M

11. Chill Assembled Roll

    Transfer the wrapped roll to the refrigerator and chill for 20 minutes (or quick‑freeze for 5 minutes) to set the shape.

    Time: PT20M

12. Wrap with Puff Pastry

    On a lightly floured surface, roll the puff pastry sheet to a rectangle slightly larger than the chilled roll. Unwrap the beef roll, place it on the pastry, and fold the pastry around, sealing edges and trimming excess.

    Time: PT10M

13. Egg Wash and Season Inside

    Beat 2 egg yolks with a splash of water. Brush the entire pastry surface, including the seams, with the egg wash. Sprinkle a pinch of rock salt and a few fresh thyme leaves on the inside of the pastry.

    Time: PT3M

14. Final Chill

    Re‑wrap the pastry‑covered Wellington in plastic wrap and refrigerate for another 5 minutes to firm the pastry.

    Time: PT5M

15. Preheat Oven

    Preheat the oven to 380°F (190°C) while the Wellington rests.

    Time: PT10M

    Temperature: 380°F

16. Bake Wellington

    Place the Wellington on a parchment‑lined baking sheet and bake for 18‑20 minutes, until the pastry is deep golden and crisp.

    Time: PT20M

    Temperature: 380°F

17. Rest Before Slicing

    Remove the Wellington from the oven, transfer to a cutting board, and let it rest uncovered for 5 minutes before slicing.

    Time: PT5M

Nutrition Facts

Calories

750

Protein

45 g

Carbohydrates

45 g

Fat

40 g

Fiber

2 g

Ingredient Substitutions

• Instead of Beef Tenderloin (center‑cut): Pork tenderloin (not traditional)
• Instead of Kosher Salt: Sea salt
• Instead of Olive Oil: Canola oil
• Instead of Dijon Mustard: English mustard (stronger)
• Instead of All-Purpose Flour: Gluten‑free flour blend
• Instead of Whole Milk: 2% milk
• Instead of Egg: Egg substitute (for veg)
• Instead of Unsalted Butter: Margarine
• Instead of Fresh Chives: Green onion
• Instead of Fresh Thyme Leaves: Dried thyme (1/3 tsp)
• Instead of Flat‑Cap Mushrooms: Cremini mushrooms, Button mushrooms
• Instead of Olive Oil: Butter
• Instead of Fresh Thyme: Dried thyme (1/3 tsp)
• Instead of Parma Ham: Prosciutto
• Instead of Puff Pastry Sheet: Homemade puff pastry
• Instead of Egg Yolk: Whole egg wash

Equipment Needed

• Cast Iron Skillet
• Plastic Wrap
• Rolling Pin
• Pastry Brush
• Baking Sheet
• Parchment Paper
• Mixing Bowls
• Whisk
• Chef's Knife
• Cutting Board
• Oven
• Meat Thermometer (optional)

Critical Steps — Do Not Skip

• Searing the beef for exactly 60 seconds per side
• Brushing the warm beef with Dijon mustard
• Rolling the layered crepe‑ham‑mushroom‑beef tightly on plastic wrap
• Wrapping the chilled roll tightly in puff pastry without gaps
• Egg washing the pastry for a deep golden crust
• Baking to 380°F for 18‑20 minutes and checking for a crisp pastry

Chef Tips from the Video

• Use a meat thermometer to check internal temperature before baking; 120°F before oven gives a perfect medium‑rare after 20 minutes.
• For an extra glossy finish, brush the pastry with a mixture of 1 egg yolk and 1 tbsp milk.
• Lightly dust the puff pastry with flour before rolling to prevent sticking.

Troubleshooting

Storage

Refrigerator: Store leftovers tightly wrapped in plastic wrap for up to 3 days.

Freezer: Wrap each slice in foil and freeze for up to 1 month; reheat in oven.

Room temperature: Do not store at room temperature for more than 2 hours.

Make-Ahead Tips

• The beef can be seared and mustard‑coated up to 24 hours ahead; keep refrigerated and wrap tightly.
• Crepes and mushroom duxelles can be prepared a day early and stored separately.
• Assemble the Wellington (including pastry) up to 12 hours ahead; keep chilled until ready to bake.

Frequently Asked Questions