hell’s kitchen beef wellington, inspired by gordon ramsay

Hell’s Kitchen Beef Wellington, Inspired by Gordon Ramsay

If you’re a fan of Hell’s Kitchen and looking to recreate one of the show’s most iconic dishes, look no further than this Beef Wellington recipe with a unique twist. With a tender beef tenderloin wrapped in puff pastry and topped with a rich mushroom duxelle, This Hell’s Kitchen’s beef Wellington recipe adds a unique twist with a delicious blackberry sauce that perfectly complements the rich and savory flavors of the dish.

Whether hosting a special occasion or simply looking to elevate your dinner game, this Hell’s Kitchen-inspired recipe is a great choice for a delicious tender beef tenderloin wrapped in puff pastry and topped with a flavorful mushroom duxelle. This Beef Wellington recipe will impress your guests.

Elevate your pasta game: Dive into Gordon Ramsay’s Guide to Exquisite Lobster Spaghetti for a luxurious twist.

Hell's Kitchen Beef Wellington Recipe

Hell’s Kitchen Beef Wellington Recipe

The Beef Wellington Sauce featured in Hell’s Kitchen is a rich and flavorful accompaniment to the classic dish. It’s made with red wine, beef stock, shallots, garlic, thyme, and butter and is finished with a touch of Dijon mustard and Worcestershire sauce for added depth of flavor.

4.2 from 19 votes


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  • For The Wellington
  • 2 -3 Ib Beef filet mignon

  • ½ tsp Kosher salt to taste

  • ½ tsp. Ground black pepper to taste

  • 2 Tbsp canola or grapeseed oil

  • ¼Cup whole-grain Dijon mustard

  • ½ lb prosciutto di Parma

  • 1 Egg yolk for egg

  • 1 Tbsp whole milk

  • 1 Sheet puff pastry, thawed at room temp

  • For Mushroom Duxelles
  • 1 lb. Cremini mushrooms, coarsely chopped

  • ½ tsp Kosher salt

  • ¼ tsp freshly ground black pepper

  • 2 Tbsp minced chives

  • For Blackberry Sauce
  • 8 Oz. Blackberries

  • ¾ Cup red wine

  • ¾Cup brown chicken stock

  • 1 Tbsp Tbsp. honey

  • 2 Tbsp seedless blackberry jam

  • 2 Tbsp unsalted butter

  • ½ tsp Kosher salt to taste

  • ½ tsp Ground black pepper to taste

  • For Whipped Potatoes
  • 1 lb Yukon Gold potatoes peeled, cut into 1-inch cubes

  • ½ tsp kosher salt to taste

  • 3 Tbsp unsalted butter softened

  • 1 Cup Heavy cream

  • ½tsp ground black pepper to taste

  • For Carrots
  • 1 lb Baby carrots have about 24

  • 2 Tbsp unsalted butter

  • 1 Tbsp chopped fresh Italian flat-leaf parsley


  • Make Mushroom Duxelles
  • Add mushrooms, 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 equally over the surface and cook on medium heat until the moisture in the paste mostly evaporates for 15–20 minutes. Remove from heat, stir in the chives, and let cool. The mixture has the consistency of a spreadable pâté.
  • Build The Wellington
  • Sear the Beef Tender Filet.
  • With paper towels, pat dry filet mignon, then season liberally with salt and pepper. Heat a skillet over medium-high heat and add oil. While the oil is hot but not smoking, add the filet mignon and brown for 1–2 minutes on all sides. Remove from heat and position on a cutting board. Brush Dijon mustard onto the filet and allow it to cool.
  • Rolling the Beef Wellington
  • Put the a-sided baking sheet in the oven and preheat the oven to 425°F.
  • 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 sufficient to encompass the whole filet. Then, smeared mushroom duxelles are placed in a thin layer over the prosciutto. Place the filet on top of the mushrooms.

    Utilize the plastic wrap to help roll the beef up tightly in the duxelles-covered prosciutto, tucking in the ends so the beef has fully encompassed. Refrigerate for 20 minutes.
  • In a bowl, mix egg yolk and milk.
  • Tenderly roll out the puff pastry on a floured surface until it is ¼ inch thick, no thinner. Depending on the pastry sheet’s size, The two overlapping layers of the dough can be used to ensure the filet is completely covered and sealed. Set the beef in the center of the pastry and liberally brush the pastry with the egg wash.

    Bring puff pastry up and around the beef and seal tightly. Steal the ends closed and trim off any excess puff pastry. Refrigerate for 5–10 minutes to let it firm up again.
  • Remove Wellington from the refrigerator. Put the Wellington seam side down on the preheated baking sheet. Brush the top of the puff pastry with the leftover egg wash and score it with a sharp paring knife. Sprinkle with sea salt and place the pan in the oven.
  • Bake for about 35 minutes 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.
  • Make The Blackberry Sauce
  • Place the blackberries, red wine, and stock in a heavy-based saucepan and bring to a boil. Cook for about 5 minutes until the blackberries have softened.
  • Strain the mixture through a fine-mesh strainer and discard the seeds and pulp. Return the sauce to the saucepan over medium-high heat, add the honey and jam, and boil until the mix reduces by half and thickens to a smooth sauce. Remove from the heat, swirl in the butter season to taste, and set aside to keep warm.
  • Make Whipped Mashed Potatoes
  • Place the potatoes in a large saucepan and cover with cold water by two inches. Add ½ teaspoon salt and bring to a boil. Reduce the heat to simmer, cover the pot partially, and cook until the potatoes are very tender when tested with a sharp paring knife tip, 20 – 25 minutes.
  • Drain the potatoes, saving some of the cooking water.
  • Combine the cream and butter in a small saucepan over medium heat and simmer.
  • Put the potatoes through a potato ricer or food mill and return them to the pot over low heat. Combine the hot cream and butter mixture and mix with a wooden spoon. If the potatoes are too thick, add a small amount of the reserved cooking water until the texture you like the season tastes with salt and pepper and set aside to keep warm.
  • Make the Carrots
  • Bring a quart of salted water to a boil. Have a bowl of iced water ready.
  • In a large sauté pan, melt the butter over medium heat. Then add the carrots and cook for about 4 minutes until they are crisp-tender. Utilize a slotted spoon to transport the carrots to the bowl of ice water to stop the cooking, then drain. Combine the carrots and toss to coat; cook until heated thoroughly. Mix in the parsley and season to taste with salt and pepper.

Recipe Video

What is in the Beef Wellington at Hell’s Kitchen?

The Beef Wellington at Hell’s Kitchen typically consists of a filet steak (often filet mignon), which is coated with a pâté (usually pâté de foie gras) and duxelles, a mixture of finely chopped mushrooms, shallots, and herbs. This assembly is then wrapped in puff pastry and baked until the pastry is golden brown. It is usually served with a side of vegetables and sometimes a sauce, like a red wine demi-glace.

How much is Beef Wellington at Hell’s Kitchen?

The price of Beef Wellington at Hell’s Kitchen can vary by location and over time. According to Gordon Ramsay Restaurants, $65-$70 prices are not standardized across all Hell’s Kitchen restaurants, as they may be situated in different countries with varying market prices. Diners interested in the current price of Beef Wellington at a specific Hell’s Kitchen location should check the latest menu or contact the restaurant directly for the most accurate information.

What chef is famous for Beef Wellington?

Chef Gordon Ramsay is famous for Beef Wellington. He has popularized the dish through his television shows, such as “Hell’s Kitchen” and “MasterChef,” it is a signature dish at many of his restaurants. Ramsay’s enthusiasm for the dish and insistence on its proper preparation have made his Beef Wellington renowned worldwide.

Why are beef Wellingtons so expensive?

Beef Wellingtons are considered expensive for several reasons:

  1. High-Quality Ingredients: The dish typically uses high-quality beef, such as filet mignon, which is one of the most expensive cuts of beef due to its tenderness and flavor.
  2. Labor-Intensive Preparation: Making Beef Wellington is a time-consuming process that involves multiple steps, including preparing the duxelles, searing the beef, assembling the Wellington, and baking it to perfection.
  3. Skill Required: It requires a significant culinary skill to execute correctly, ensuring the beef is cooked to the desired level of doneness while achieving a perfectly crisp pastry.
  4. Presentation and Experience: As a classic and iconic dish, Beef Wellington is often associated with fine dining and special occasions, and the presentation is a key part of the experience, which can add to the cost.

Summing Up

As you lay your knife and fork to rest and savor this gourmet masterpiece’s final, flaky morsel, we hope our take on the Hell’s Kitchen Beef Wellington, inspired by the legendary Gordon Ramsay, has lived up to your culinary expectations. From the sear of the tenderloin to the richness of the mushroom duxelles and the enchanting blackberry sauce, may this dish leave a lasting impression on your palate and your guests.

We’d be honored to have our recipe become a part of your celebratory traditions, bringing a taste of Hell’s Kitchen grandeur to your table. Until next time, keep feeding your culinary passion, and remember every elegant dining experience starts with a touch of courage and a dash of love.

Last Updated on February 3, 2024 by John Siracusa


  • John Siracusa

    Hi, I'm John. I've worked in the Food Service industry for over 25 years, working in my family's business. 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 has one of New York City's best independent restaurant communities. I also admire Gordon Ramsay's no-nonsense approach to always being your best.

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4.2 from 19 votes

2 thoughts on “Hell’s Kitchen Beef Wellington, Inspired by Gordon Ramsay”

  1. I’m totally confused….the recipe for the sauce is said to have “beef stock, garlic, shallots, thyme and butter” yet the actual printed recipe has NONE of those ingredients. It’s blackberries, chicken stock, etc. Where’s the actual recipe served at the restaurant

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