Main dish - Gordon ramsay beef wellington christmas recipes

Author: Maria Haney  

Recipe uploaded + video from Gordon Ramsay at This easy beef Wellington recipe, Gordon Ramsay, is a perfect recipe for the holidays! Traditional Beef Wellington is a perfect treat for Christmas.

Christmas Recipe - Christmas Beef Wellington

Christmas Recipe - Christmas Beef Wellington
Christmas Beef Wellington 🥩 - If you want change to roast turkey, this has to be ultimate for the table. It smells Christmassy and it is absolutely perfect. Traditional Beef Wellington is a perfect treat for Christmas. 👨‍🍳 Cook beef wellington for your family and they will love it. Cook this recipe
Provided by: Super User
Total time: 65 minutes
Cook time: 35 minutes
Prep time: 30 minutes
Yields: 6 servings
Number of ingredients: 11
  • Beef fillet 1 kg
  • English mustard 30 g
  • Chestnut mushrooms 700 g
  • Chestnuts 100 g
  • Fresh thyme 10 g
  • 8 slices of Parma ham
  • 1 sheet of puff pastry
  • 1 egg
  • Olive oil
  • Salt
  • Pepper
  • Calories: 315 calories
How to cook:
  1. Beef Wellington has to be the ultimate indulgence during your Christmas dinner. Start with the beef fillet. The important thing is to sear it first. Season your fillet with salt and pepper. The fillet is the leanest and the most expensive cut of beef. It comes from the underneath of the lower back bone, a part of an animal which has very little muscle and this makes it such a tender cut. Take a hot pan, pour some olive oil and place the beef into the pan. We are going to sear the beef. Fry the beef until it is nicely colored.
  2. Take the beef out of the pan and place on the plate. Then, slightly brush your beef with English mustard. This gives a bit of a heat.
  3. While the beef fillet is resting, prepare the filling. Take 700 g of chestnut mushrooms and place them into the blender. Add chopped clove of garlic. Season with salt and pepper and blitz.
  4. Christmas wouldn’t be Christmas without chestnuts. Just add 100 g of chestnuts to the mushrooms. Blitz again.
  5. Once the mixture is finally chopped, cook it in a hot dry pan. This removes the water from the mushrooms and intensifies the flavor. Add 10 g of fresh thyme. When all water is dried off, remove the filling from the pan and leave to cool.
  6. Then, start assembling the Wellington. Stage one is wrapping the beef fillet. Place the kitchen film over the board. Put 8 slices of Parma ham on the kitchen film. Add a little touch of pepper.
  7. Then, spread your mushroom filling over the Parma ham. Use the back of the spoon to spread it nice and thinly.
  8. Next, lay the beef on top and very carefully fold that over. Wrap the beef nice and carefully. Push and roll it nice and tight. The tighter it is the more perfect the shape.
  9. Then, place the beef into the fridge for 15 minutes to firm up.
  10. Once it is set, it is ready for the final wrap. Place your kitchen film on the board and put puff pastry. Put your beef in the center and very carefully roll the puff pastry over the beef until two edges meet. Trim off the excess pastry and twist the ends together to ensure that the beef is completely sealed in its pastry case.
  11. To give the pastry a golden-brown color when it bakes, brush it with an egg yolk. Sprinkle some salt over the pastry, to ensure it becomes lovely and crispy.
  12. Bake in the oven at 200 degrees for around 35 minutes. When, ready let your Wellington beef rest for 10 minutes.
Notes: Beef Wellington | Gordon Ramsay, Christmas. Once the mixture is finally chopped, cook in a hot, dry pan. This removes the water Duration: 7:36

CHRISTMAS RECIPE: Christmas Beef Wellington

A Christmas take on a classic dish.Order Ramsay in 10 Now to get the Full Recipe: http Duration: 7:51

Gordon Ramsay's Christmas Beef Wellington

This is a dish that would be on Gordon Ramsay's last meal table! He creates a delicious beef
Duration: 4:09

Gordon Ramsay's Christmas Main Dinners

Even more Christmas mains to stun your family! Incase you missed part one - Duration: 14:27

Christmas Beef Wellington by Gordon Ramsay

Christmas Beef Wellington by Gordon Ramsay
"Make ahead. Bake day of."
Provided by: BigOven Cooks
Total time: 120 minutes
Prep time: 30 minutes
Yields: 6 servings
Cuisine: not set
Number of ingredients: 11
  • 2-3 lbs Beef tenderloin roast
  • 2 tbsp country style mustard
  • 24 oz chestnut mushrooms
  • Handful chestnuts
  • 1 clove garlic
  • 8 slices prosciutto
  • Sprig fresh thyme
  • Olive oil
  • Premade puff pastry
  • 2 egg yolks
  • Salt
  • Calories: 51 calories
  • Fat: 1.67799783602428 g
  • Carbohydrate: 5.29390336131292 g
  • Cholesterol: 69.9266666666667 mg
  • Fiber: 0.777983667024344 g
  • Protein: 3.81856578716348 g
  • Saturated Fat: 0.567000982116653 g
  • Serving Size: 1 1 (121g)
  • Sodium: 9.7224734566732 mg
  • Sugar: 4.51591969428858 g
  • Trans Fat: 0.112751601317615 g
How to cook:
  1. 1. Trim tenderloin of sinew. Wrap tightly in 3 layers of plastic wrap and refrigerate overnight to keep shape.
  2. 2. In hot pan, add olive oil. Sear tenderloin on all sides and ends, less than 5 minutes total. Brush with mustard and let rest on a plate.
  3. 3. Pulse together mushrooms, chestnuts and garlic until fine paste.
  4. 4. In dry pan over medium heat, combine mushroom mixture and fresh thyme (leaves only). stirring occasionally. Season with salt and pepper. Mixture should be dry but spreadable. Approx 15 minutes to cook out moisture and intensity flavor. Spread on tray or parchment paper to cool.
  5. 5. Place clean plastic wrap on counter. Layer prosciutto to form rectangle, overlapping each piece so there are no gaps. Sprinkle with pepper. Spread mushroom mixture evenly over prosciutto, leaving a 2.5 cm edge. Place beef in center and roll tightly to wrap it. Twist ends of plastic wrap tightly to form cylindrical shape. Refrigerate on plate for 10-15 minutes.
  6. 6. Roll out puff pastry. Remove plastic wrap from Wellington and roll in pastry dough. Pinch ends, trim excess pastry, and egg wash to seal. Wrap tightly in plastic wrap. Refrigerate on plate for 10-15 minutes.
  7. 7. Preheat oven to 190C/375F. Remove plastic and egg wash entire Wellington. Using back of knife, score top of pastry in decorative pattern. Sprinkle with salt. Bake for 35 minutes, reducing temperature if pastry gets too brown. Let rest 15 minutes before slicing.
Notes: New Beef Wellington Christmas Recipe, Beef Wellington is Gordon Ramsay's most popular recipe; this new version has a twist with a handful of chestnuts, adding that extra texture and flavor needed

Beef Wellington recipe from Gordon Ramsay

Beef Wellington recipe from Gordon Ramsay
Recipe uploaded + video from Gordon Ramsay at This easy beef Wellington recipe, Gordon Ramsay, is a perfect recipe for the holidays! Beautiful as center-piece, a nice roast wrapped in a crispy dough!
Provided by: Jan Nevejans @SuppliesForMyKitchen
Total time: 55 minutes
Cook time: 40 minutes
Prep time: 15 minutes
Yields: 3 servings
Number of ingredients: 11
  • 400 gram(s) flat cap or chestnut mushrooms, roughly chopped
  • 80 gram(s) chestnuts
  • pinch(es) sea salt
  • - freshly ground black pepper
  • - olive oil for cooking
  • 750 gram(s) piece of prime beef fillet
  • 1 1/2 tablespoon(s) english mustard
  • 8 slice(s) parma ham
  • 500 gram(s) ready-made puff pastry
  • - flour, to dust
  • 2 - egg yolks, beaten
How to cook:
  1. His new version of beef Wellington is an ode to the original recipe. But makes it more delicate and newer in flavors and texture! If you want to spoil your guests, this is a perfect dish!
  2. Roll the fillet of beef in salt and pepper and sear it short in a hot pan for about 15 second each side. Then brush mustard all around it while it cools down.
  3. Now make the duxelle. Put the mushrooms in a blender with some pepper and salt and blend it shortly, then add the chestnuts and blend again. Scrape the paste into a pan without oil and cook over a high heat for about 10 mins, tossing frequently, this is necessary to cook out the moisture from the mushrooms and intensify the flavor. Add some thyme and then spread it out on a plate to cool.
  4. Put a big sheet of cling film on a work surface and arrange the Parma ham slices on it, slightly overlapping each one with the other, then grind over some pepper and spread the mushroom paste over it and place the seared beef fillet in the middle. Roll the Parma ham and paste around the beef to form a tight jacket. Twit the ends of the cling film to secure. Chill for 15-20 mins to allow the beef to set and keep its shape.
  5. Roll out the puff pastry on a floured surface at the thickness of a £1 coin. Remove the cling film from the beef and then lay in the center. Brush the surrounding pastry with egg yolk and fold the ends over, and cutting off any excess. Turn over, so the seam is underneath, and place on a baking sheet. Brush over all the pastry with egg and chill for about 15 mins to let the pastry rest.
  6. Heat the oven to 200ºC/400ºF/gas 6. Lightly score the pastry at 1cm intervals and glaze again with beaten egg yolk. Bake for 20 minutes , then lower the oven setting to 180ºC/350ºF/gas 4 and cook for another 15 mins. Allow to rest for 10-15 mins before slicing and serving with the accompaniments. The beef should still be pink in the center when you serve it.
  7. recipe from
Notes: How to Make Fillet of Beef Wellington, Gordon Ramsay's Beef Wellington Recipe has to be the most famous dish from his ongoing Duration: 2:16
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