Beef Wellington is an iconic dish, made even more popular by chef Gordon Ramsay, who claims it would be a staple on his last supper menu. Showcasing a flavorful beef tenderloin alongside wild mushrooms, parma ham, and puff pastry, this classic dish is bursting with incredible textures and mouthwatering flavours. Whether you’re cooking for two or looking for the star dish at your next dinner party, you can never go wrong with Beef Wellington.


At the end we will share Gordon Ramsay’s step-by-step recipe.



Beef Wellington is an indulgent dish that requires both attention and precision. It starts with a lightly seared beef tenderloin that is coated in layers of wild mushroom duxelle and slices of parma ham, then secured with a layer of scored puff pastry. Once the Beef Wellington has been prepared, it is then baked to perfection until the puff pastry is golden brown. The result is a decadent and delicious dish that is guaranteed to be the showstopper at any event.


Beef Wellington was first created on June 18th, 1815 to honour the first Duke of Wellington, Arthur Wellesley, in celebration of his victory at the Battle of Waterloo. Given his title after defeating Napoleon Bonaparte, The Duke was deemed to be a man worth immortalizing with his very own iconic dish.

The dish most closely resembles a French dish called ‘filet de boeuf en croute,’ but was reimagined and renamed after the British victory over the French. Shortly after the inception of Beef Wellington, the dish gained widespread popularity across Europe and eventually reached the United States. Beef Wellington was known to be the favourite dish of former president Richard Nixon, even earning a spot in the White House cookbook.

Chefs from all over the world have made their own twists on the classic Beef Wellington over the years, but none have received quite the fame of Gordon Ramsay’s version of the dish.


To make Gordon Ramsay’s Beef Wellington, you will need to compile ingredients for both the dish and its accompanying red wine sauce.

For the Beef Wellington, you will need beef tenderloins, olive oil, wild mushrooms, fresh thyme, parma ham, puff pastry, egg yolks, salt, and pepper.

For the red wine sauce, you will need beef trimmings, olive oil, shallots, bay leaves, fresh thyme, red wine, beef stock, red wine vinegar, and black peppercorns.

While the ingredient list may seem extensive, don’t let this scare you off. As long as you follow the instructions, the dish should come together with ease and is beyond worth it in the end. With a crispy, golden pastry on the exterior and a thick, juicy beef tenderloin wrapped in duxelle and parma ham on the interior, Beef Wellington is a dish that screams decadence and guarantees to impress.

Serve it as the main course at your next dinner party, date night, or family gathering, but don’t expect there to be leftovers—it tends to go fast!

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