Gordon Ramsay's Perfect Beef Wellington

Season the beef tenderloin generously with salt and pepper on all sides. Let it come to room temperature for 30 minutes.

“Room temp beef seals better — never skip this.”

Heat olive oil in a cast-iron pan over high heat until smoking. Sear the beef on all sides until deep golden brown, about 2–3 minutes per side. Add butter and baste continuously.

“You're building colour, not cooking it through. The inside should still be raw.”

Brush the seared beef all over with Dijon mustard while still hot. Place on a wire rack and let cool completely in the fridge for at least 15 minutes.

“The mustard creates a flavour barrier and helps the duxelles stick.”

Blitz the mushrooms, garlic, and shallots in a food processor until fine. Cook in a dry pan over medium-high heat, stirring constantly, until all moisture has evaporated — about 10 minutes. Season well.

“The duxelles must be bone-dry or the pastry will be soggy. Press it against the pan.”

Lay a sheet of cling film. Arrange prosciutto slices overlapping into a rectangle. Spread duxelles evenly over the prosciutto. Place the beef at the edge and roll tightly, twisting ends to form a sausage shape. Refrigerate 15 minutes.

“The tighter you roll, the better the cross-section will look when sliced.”

Roll puff pastry to a rectangle large enough to wrap the beef. Unwrap the beef from the cling film, place on the pastry, brush edges with egg wash, and roll tightly. Trim excess. Crimp and seal the ends.

“Score the top lightly for decoration — don't cut all the way through.”

Brush the entire pastry surface with egg yolk wash. Season with flaky salt. Refrigerate for 15 minutes to firm up.

“Double egg-washing gives a deeper golden colour.”

Preheat oven to 220°C (425°F). Bake for 25–30 minutes until pastry is deep golden and an instant-read thermometer reads 52°C (125°F) for medium-rare.

“Don't open the oven for the first 20 minutes — you'll lose the heat.”

Rest the Wellington on a wire rack for 10 minutes before slicing. Cut with a sharp serrated knife using a single clean stroke.

“Resting is non-negotiable. Cut it too soon and the juices flood out.”