The Perfect Beef Wellington Recipe

Credits: Adapted from Gordon Ramsey’s Recipe 

Meat Pang | Beef Wellington

Popularised by Gordon Ramsey and known to many as his greatest dish, the classic Beef Wellington is the epitome of a guilty pleasure — just thinking of a fine fillet steak wrapped in a delicate puff pastry makes our mouths water! Read on to find out how to make the ultimate, chef-approved Beef Wellington here!

  • Difficulty level: Challenging 
  • Duration: Approximately 3h 10min
  • Portion size: Perfect for 4 hungry eaters

What do we have in a beef wellington?

To begin preparing this tasty delight, wrap each piece of beef (Meat Pang recommends tenderloin for this) tightly in a triple layer of cling film to set its signature circular shape, then let it chill in the refrigerator overnight. 

After a good night’s rest, we are ready for the preparation! Fret not, we have broken down this complex dish into a step-by-step guide for you to follow with ease.

Remove the chilled beef from the refrigerator, and prepare a hot pan on your stove, ready for searing. To begin, remove the cling film from the beef, then do a quick sear of the beef fillets in the pan with a little olive oil for 30-60 seconds until browned all over but rare in the middle. Once finished, remove the beef from the pan and leave to cool.

The Puff Pastry
Cut the puff pastry sheet in half, proceed to place on a lightly floured surface, and roll each piece into a rectangle big enough to cover one of the beef fillets. You can then let the sheet chill in the refrigerator.

The Duxelle
To create the duxelle (aka the humble mushroom paste), fry the chopped mushrooms in a hot pan with a teensy bit of olive oil, thyme leaves and some seasoning. When the mushrooms begin to release their juices, continue to cook over a high heat for approximately 10 minutes more until all the excess moisture has evaporated. You should now be left with the duxelle! Remove it from the pan and leave it aside to cool.

You will need a solid, flat surface for this next step. Spread  a sheet of cling film on the surface and place 4 slices of Parma ham in the middle, overlapping them ever-so-slightly, to create a nice square. After the duxelle has been cooled, spread half of it evenly over the ham.

Season the beef fillets with salt and pepper (or your own preferred spices), then place them on top of the duxelle-covered ham. With your cling film, roll the Parma ham over the beef, then roll again and tie the cling film to get a thick and evenly distributed roll. You should also repeat this step with the other beef fillet(s), and let them chill in the refrigerator for at least 30 minutes.

The Egg Wash
To get that perfect eggy smell and texture, we will need our egg wash! Crack two eggs, separate the yolks into a bowl and beat them thoroughly. Add 2 tablespoons of water and a pinch of salt, and stir till combined.

Once you are ready, brush the pastry with your egg wash. Slowly remove the cling film from the beef, and wrap the pastry around each ham-wrapped fillet. Trim the pastry as you desire, and brush it all over with your egg wash. Finally, cover with cling film again and chill for at least 30 minutes.

Meat Pang | Customer's Beef Wellington
Beef wellington prepared by our talented customer


When you are ready to cook the beef wellingtons, score (i.e. to make shallow cuts in the surface for the uninitiated) the pastry lightly and brush with the egg wash again. Then, bake it at 200°C for 15-20 minutes until the pastry is golden brown and cooked. Once cooked, remove from the oven and let it rest for at least 10 minutes before carving for your guests. In the meantime, reheat the sauce so it will be nice and warm when served. 

And congratulations! You can now serve your guests Gordon’s approved beef wellingtons, with a mouth-watering sauce to match!

*Bonus: Red Wine Sauce
If you feel up to adding something more fancy into your dish, you can also prepare a red wine sauce!

Heat the oil in a large pan, then fry the remainders of the beef for a few minutes until browned on every side. Stir in the shallots with the peppercorns, bay leaves and thyme, and continue cooking while constantly stirring for about 5 minutes, until the shallots turn a warm golden brown.

Pour in a splash of vinegar and let it bubble for a few minutes until it is almost dry. Now, add the wine in and boil until almost completely reduced. Pop the cube of beef stock in and bring to a boil again. You can then lower the heat and let your liquid simmer for one hour, removing any remnants until you have your desired consistency. Strain the liquid through a fine sieve, and your red wine sauce is done!

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