New Beef Wellington Christmas Recipe

Mouth-watering hell’s kitchen beef wellington new Christmas recipe is easy to make, only taking 20 minutes of prep time. 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 for the holidays. This has become one of our favorite recipes for our family special occasion dinners.

Equipment You Need To Make Gordon Ramsay Beef Wellington Recipe

  • Pan: Take a pan to sear the beef filet. Moreover, use the same pan, washed and dried, to cook the filling.
  • Bowl: Pour the blended mixture into the bowl to mix all the spices.
  • Tongs: Flip the beef steak to flip and cook on both sides using a tong.
  • Blender: Blend the chestnut and mushroom in a blender.
  • Spatula: Spatula, spread the chestnut mushroom mixture onto the pan.
  • Cling film:  Use a cling film to roll out the beef wellington.
  • Knife: Chop the mushrooms and garlic cloves with a sharp knife. Also, make a sharp slit cut on top of the Wellington when it is time to bake.
  • Spoon: Use a spoon to add the filling to the Wellington.
  • Basting Brush: Smother some English mustard all over the beef filet.
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My favorite pan for a perfect sear on a tenderloin is a 12.5 carbon steel nonstick fry pan from Mauviel M’Steel. The steel withstands high temperatures allowing for longer preheating and, thus, superior searing. Professional chefs and home cooks throughout the world use them.

Gordon Ramsay’s Top 15 Kitchen Essentials

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What is in Gordon Ramsay’s Beef Wellington?

Gordon Ramsay Beef Wellington is preparing beef fillet steak coated with pâté and mushroom Duxelles, which is then wrapped in prosciutto di Parma ham and puff pastry and baked.

How to Make Gordon Ramsay’s New Beef Wellington

The step-by-step guide below makes this recipe more straightforward than it looks; Beef Wellington makes a great alternative to a Sunday roast. Now gather your equipment, and let’s start cooking.

My favorite pan for a perfect sear on a tenderloin is a 12.5″ carbon steel nonstick fry pan from Mauviel M’Steel. The steel withstands high temperatures allowing for longer preheating and, thus, superior searing. Professional chefs and home cooks throughout the world use them. 

1. Sear Beef Fillet

Pat filet mignon dry with paper towels and season generously with salt and pepper. Heat a skillet over medium-high heat and add oil. When the oil is hot but not smoking, add the filet mignon and brown for 1–2 minutes on all sides.

Remove from heat and place on a cutting board. Brush Dijon mustard onto the filet and allow it to cool. Place beef aside and preheat the oven to 425°F.

2. Make Mushroom Duxelles

Add cremini mushrooms and a handful of chestnuts, salt, and pepper to a food processor and process until they are finely minced, forming a rough paste.

In a medium sauté pan over medium heat, add the mushroom paste. Spread the mixture evenly over the surface and cook on medium heat until the paste’s moisture is mostly evaporated 15–20 minutes. Remove from heat, stir in the chives, and let cool. The combination has the consistency of a spreadable pâté.

3. Build Beef Wellington

On a cutting board, lay out a long piece of plastic wrap. In the middle of the wrap, lay out the prosciutto shingle-style to form a large rectangle to encompass the whole filet. Spread mushroom duxelles in a thin layer over the prosciutto.

Place the filet on top of the mushrooms. Use the plastic wrap to help roll the beef up tightly in the duxelles-covered prosciutto, tucking in the ends, so the beef is completely encompassed. Refrigerate for 20 minutes.

4. Roll Beef Fillet in Puff Pastry Dough

On a floured surface, gently roll out the puff pastry until it is ¼ inch thick, no thinner. Depending on the pastry sheet’s size, two overlapping sheets can be used to ensure the filet will be completely covered and sealed.

Set the beef in the center of the pastry and generously brush the pastry with the egg wash. Bring puff pastry up and around the beef and seal tightly. Pinch the ends closed and trim off any excess puff pastry. Refrigerate for 5–10 minutes to let it firm up again.

5. Bake Beef Wellington

In a bowl, mix egg yolk and milk. REMOVE Wellington from the refrigerator. Place the Wellington seam side down on the preheated baking sheet. Brush the top of the puff pastry with the remaining egg wash and score it with a sharp paring knife. Sprinkle with sea salt and place the pan in the oven.

Bake for approximately 35 minutes at 425°F or until the steak’s internal temperature reaches 120°F for medium-rare. REMOVE from the oven and rest for at least 10 minutes before slicing.

New Beef Wellington Christmas Recipe



Prep time


Cooking time



Gordon Ramsay’s New Holiday for Beef Wellington


  • Mushroom Duxelles
  • 1 lb. 1 cremini mushrooms, coarsely chopped

  • 1 handful 1 Chestnuts

  • ½ tsp. Kosher salt

  • ¼ tsp. freshly ground black pepper

  • 2 tbsp. 2 minced chopped chives

  • Beef Filet of Wellington
  • 2 lb. 2 filet mignon Kosher salt and freshly ground black pepper to taste

  • 2 tbsp. 2 canola or grapeseed oil

  • ¼ C. whole-grain Dijon mustard

  • ½ lb. prosciutto di Parma

  • 1 egg yolk

  • 1 tbsp. 1 whole milk

  • Puff Pastry Dough
  • 1 sheet 1 of pre-made Puff Pastry Dough.


  • Quickly sear the beef fillets in a hot pan with a little olive oil for 30 60 seconds until browned all over and rare in the middle. Remove from the pan and leave to cool.
  • Finely chop the mushrooms with chestnuts and fry in a hot pan with olive oil, thyme leaves, and some seasoning. When the mushrooms begin to release their juices, cook over high heat for about 10 minutes until all the excess moisture has evaporated and you are left with a mushroom paste (known as a duxelles). Remove the duxelle from the pan and leave it to cool.
  • Cut the pastry in half, place it on a lightly floured surface, and roll each piece into a rectangle large enough to envelop one of the beef fillets. Chill in the refrigerator.
  • Lay a large sheet of cling film on a work surface and place 4 slices of Parma ham in the middle, overlapping them slightly, to create a square. Spread half the duxelle evenly over the ham.
  • Season the beef fillets, then place them on top of the mushroom-covered ham. Using the cling film, roll the Parma ham over the beef, and tie the cling film to get a nice, evenly thick log. Repeat this step with the other beef fillet, then chill for at least 30 minutes.
  • Brush the pastry with the egg wash. Trim the pastry and brush all over with the egg wash. Cover with cling film and chill for at least 30 minutes. Remove the cling film from the beef, then wrap the pastry around each ham-wrapped fillet.
  • Meanwhile, make the red wine sauce. Heat the oil in a large pan, then fry the beef trimmings for a few minutes until browned on all sides. Stir in the shallots with the peppercorns, bay, and thyme and continue to cook for about 5 minutes, frequently stirring, until the shallots turn golden brown.
  • Pour in the vinegar and let it bubble for a few minutes until almost dry. Now add the wine and boil until nearly entirely reduced. Add the stock and bring it to a boil again. Lower the heat and simmer gently for 1 hour, removing any scum from the surface of the sauce until you have the desired consistency. Strain the liquid through a fine sieve lined with muslin. Check for seasoning and set aside.
  • When you are ready to cook the beef wellingtons, score the pastry lightly and brush with the egg wash again, then bake at Bake for approximately 35 minutes at 425°F until the pastry is golden brown cooked. Rest for 10 minutes before carving.
  • Meanwhile, reheat the sauce. Serve the beef wellingtons sliced, with the sauce as an accompaniment.

Recipe Video


  • Adapted from Gordon Ramsay

John Siracusa

Cooking, for me, has always been an "art" infused with traditions. My career was inspired by Hell's Kitchen, the West Side of Manhattan, which boasts one of N.Y. City's best independent restaurant communities, along with Gordon Ramsay's no-nonsense approach towards always being your best.

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