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 temperature meat sears more evenly.”

Heat olive oil and butter in a hot pan until shimmering. Sear the beef on all sides for 2–3 minutes per side until deeply golden. Remove and let cool.

“Get the pan screaming hot for a proper crust.”

Brush Dijon mustard all over the seared beef while still warm. Refrigerate for 15 minutes.

“Mustard acts as the glue for the duxelles.”

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

“Dry duxelles prevents a soggy Wellington.”

Lay out a sheet of cling film. Arrange prosciutto slices overlapping in a rectangle. Spread the duxelles evenly over the prosciutto. Place the beef at the front edge and roll tightly into a cylinder. Twist the ends and refrigerate for 20 minutes.

“Wrap as tight as possible to hold the shape.”

Roll out the puff pastry on a floured surface. Remove the beef cylinder from the cling film and place on the pastry. Brush edges with egg wash. Roll the pastry around the beef, pressing to seal. Score the top and brush all over with egg wash.

“Chill the pastry-wrapped Wellington for 15 minutes before baking for flakier pastry.”

Bake in a preheated 220°C / 425°F oven for 25–30 minutes until the pastry is deep golden and an internal thermometer reads 52°C / 125°F for medium-rare.

“Use a meat thermometer — do not guess.”

Rest the Wellington on a wire rack for 10 minutes before slicing with a sharp serrated knife.

“Resting is non-negotiable — it keeps the juices inside.”