Beef Wellington

If you are looking for a special meal then this is the recipe for you. I first saw it published in the Christmas 2004 issue of the BBC’s Good Food magazine, and it’s been the must-have for our Christmas dinner ever since. I have even converted my Dad to cooking it every year as well. It’s just so tasty, and actually very simple to prepare.

The recipe, by Gordon Ramsay, is still available on the BBC Good Food website, but it is for a large version which you have to cut up to serve. I make individual portions, which was part of the original article published in the magazine but doesn’t seem to have been included in the web version unfortunately. To be honest, I haven’t really made many adaptions (apart from changing the suggested variety of mushrooms) – Gordon’s version is just too good!

If you like, you can make the majority of this recipe in advance. Doing this is very handy for Christmas, or any occasion really. I make the parcels up and then refrigerate overnight. Then it’s just 30 minutes for cooking/resting when you want them.

Ingredients – serves 4:

  • 4 beef fillet steaks, no bigger than 150g/5oz each (any bigger and you will struggle to eat it!)
  • 350g/12oz button mushrooms (or any mushrooms you prefer, Gordon used chestnut)
  • 2tbsp olive oil
  • 50g/2oz (half a stick) salted butter
  • 1 sprig of fresh thyme (or you can use dried herbs if you don’t have fresh)
  • 100ml/just under half a cup dry white wine
  • 12 slices prosciutto
  • 2 square sheets (25cm/10inch square, approx 350g/12oz) frozen ready-rolled puff pastry
  • Milk, to glaze


  • Spray a non-stick frying pan with a little cooking spray, then brown the fillet steaks for 1 minute each side to seal. Remove steaks to a plate to rest.

Just 1 minute each side!

  • Chop the mushrooms finely. (You can use a food processor, but Gordon says don’t go too far or you will get a slurry!)

Chop, chop!

  • Put the oil and the butter in the frying pan and use a medium heat to melt the butter.
  • Add the mushrooms and thyme to the pan and stir to cover with the melted butter.
  • Cook, stirring regularly, for about 8-10 minutes until the mushrooms have softened.
  • Pour the wine over the mushrooms, mix and then cook for another 8-10 minutes or until the wine has been absorbed.

  • If you have used a sprig of thyme, remove it and then put the mushrooms into a bowl to cool.
  • Defrost the pastry sheets for approximately 5 minutes, then cut each one in half.
  • Lay 3 slices of prosciutto lengthways on each portion of pastry. Overlap them slightly, and remember to leave space at the top and sides so you can eventually join the pastry to make the parcel.
  • Place one of the steaks at the top end of the prosciutto, then top with a quarter of the mushroom mixture.

Looking good.....

  • Fold up the ends of the prosciutto to enclose the steaks and mushroom mixture.
  • Then fold over the pastry to make a parcel. Crimp the edges of the parcels with a fork to seal.

Make sure the edges are sealed

  • If you are making the parcels ahead, put them on a baking tray (sprayed with cooking spray), cover in cling wrap and refrigerate overnight at this point.
  • If you have refrigerated overnight, get the parcels out of the fridge about an hour before you want to cook them.
  • Heat the oven to 200C/fan forced 180C/390F.
  • Brush the parcels with a little milk to glaze.
  • Cook the parcels for about 20-25 minutes or until the pastry is golden brown.
  • Leave to rest for at least 5 minutes before serving.
  • Serve with roast potatoes, stuffing and vegetables, plus gravy if you like. Enjoy!

Our Christmas Dinner!

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One Response to Beef Wellington

  1. Pingback: Traditional Yorkshire Puddings | Recipe Adaptors

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