Beef Wellington Pie | Elegant Holiday Roast Wrapped in Puff Pastry
Gordon Ramsay’s Beef Wellington features seared beef tenderloin coated in mustard, wrapped in mushroom duxelles and prosciutto, all encased in golden puff pastry — a luxurious and elegant main course.
- Prep Time: 45 minutes
- Rest Time: 15 minutes
- Cook Time: 35–40 minutes
- Total Time: 1 hour 40 minutes
- Yield: 6 servings 1x
Ingredients
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2–2.5 lb (900g–1.1kg) beef tenderloin
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Salt and black pepper
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2 tbsp English mustard
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500g mushrooms, finely chopped
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1 shallot, minced
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2 garlic cloves, minced
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1 tsp fresh thyme
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8–10 slices prosciutto
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1 sheet all-butter puff pastry
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2 egg yolks (for wash)
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1 tbsp olive oil
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1 tbsp butter (for duxelles)
Instructions
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Sear beef on all sides, season, and brush with mustard. Let cool.
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Cook mushrooms, shallots, garlic, and thyme until dry. Cool completely.
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On plastic wrap, layer prosciutto and spread duxelles. Place beef on top and roll tightly. Chill.
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Roll out puff pastry. Unwrap beef and place on pastry. Fold and seal. Chill again.
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Brush with egg yolk. Score if desired. Bake at 200°C (400°F) for 35–40 minutes or until golden.
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Rest 10–15 minutes. Slice and serve.
Notes
Chill between each step to maintain shape. Add truffle oil to duxelles for luxury. Serve with red wine sauce.