Beef Wellington Gordon Ramsay just the name itself conjures images of culinary excellence and impressive dinner parties. Have you ever dreamed of recreating that iconic dish, the one that screams sophistication and flavor, right in your own kitchen? I know I have! This isn’t just a recipe; it’s an experience, a journey into the heart of classic British cuisine, elevated to legendary status by the one and only Gordon Ramsay.

Beef Wellington boasts a rich history, often associated with the Duke of Wellington, though its exact origins remain delightfully shrouded in culinary mystery. Regardless of its precise beginnings, this dish has become synonymous with celebratory meals and special occasions. It’s a showstopper, a centerpiece that demands attention and promises an unforgettable dining experience.

So, why is Beef Wellington Gordon Ramsay style so beloved? It’s the symphony of textures and tastes, of course! Imagine sinking your teeth into a perfectly seared, tender beef fillet, enveloped in a savory mushroom duxelles, encased in flaky, golden puff pastry. The contrast between the crisp pastry and the melt-in-your-mouth beef is simply divine. While it may seem intimidating, with my step-by-step guide, you’ll discover that creating this masterpiece is achievable, even for the home cook. Get ready to impress your friends and family with a dish that’s as delicious as it is visually stunning!

Ingredients:

For the Duxelles:

1 tbsp olive oil
500g mixed mushrooms, such as chestnut, shiitake, and oyster, finely chopped
2 shallots, finely chopped
2 cloves garlic, crushed
1 tbsp thyme leaves, chopped
50ml dry sherry or Madeira
50g butter
Salt and freshly ground black pepper

For the Beef:

1.5kg beef fillet, center cut, trimmed
Olive oil, for searing
Salt and freshly ground black pepper
2 tbsp Dijon mustard

For the Crêpes (optional, but recommended):

100g plain flour
2 large eggs
300ml milk
Pinch of salt
Butter, for greasing

For the Puff Pastry:

500g all-butter puff pastry, thawed
1 egg, beaten, for egg wash

For the Pâté (optional):

200g smooth pâté (chicken liver or duck pâté)

Preparing the Duxelles:

Okay, let’s start with the duxelles. This is the mushroom mixture that adds so much flavor and moisture to the Beef Wellington. Trust me, don’t skip this step!

Sauté the Aromatics: Heat the olive oil in a large frying pan over medium heat. Add the finely chopped shallots and cook until softened, about 5 minutes. Then, add the crushed garlic and cook for another minute until fragrant. Be careful not to burn the garlic!
Cook the Mushrooms: Add the finely chopped mixed mushrooms to the pan. It’s important that the mushrooms are finely chopped so they cook evenly and release their moisture properly. Cook over medium-high heat, stirring frequently, until the mushrooms have released their liquid and it has evaporated, about 10-15 minutes. You want them to be nice and dry.
Deglaze with Sherry: Pour in the dry sherry or Madeira and scrape up any browned bits from the bottom of the pan. This adds a lovely depth of flavor. Let the sherry reduce until almost completely evaporated.
Finish the Duxelles: Stir in the chopped thyme leaves and butter. Season generously with salt and freshly ground black pepper. Taste and adjust the seasoning as needed. The duxelles should be rich, earthy, and well-seasoned.
Cool Completely: Transfer the duxelles to a bowl and let it cool completely. This is crucial because you don’t want to put warm duxelles onto the beef or the pastry. You can even make this a day ahead and store it in the fridge.

Preparing the Beef:

Now for the star of the show the beef fillet! We want to get a beautiful sear on it to lock in all those delicious juices.

Prepare the Beef: Pat the beef fillet dry with paper towels. This is important for getting a good sear. Season generously with salt and freshly ground black pepper. Don’t be shy with the seasoning!
Sear the Beef: Heat a generous amount of olive oil in a large frying pan over high heat. Once the oil is shimmering and very hot, carefully place the beef fillet in the pan. Sear on all sides until nicely browned, about 2-3 minutes per side. You’re not trying to cook the beef through, just to get a good crust.
Cool the Beef: Remove the beef from the pan and place it on a wire rack to cool completely. Again, this is important to prevent the pastry from becoming soggy.
Mustard Coating: Once the beef is cool, brush it all over with Dijon mustard. This adds a tangy flavor and helps the duxelles adhere to the beef.

Making the Crêpes (Optional):

The crêpes are an optional layer, but they really help to prevent the puff pastry from becoming soggy. They act as a barrier between the beef and the pastry.

Make the Batter: In a large bowl, whisk together the flour, eggs, and salt. Gradually add the milk, whisking constantly to avoid lumps. The batter should be smooth and thin.
Rest the Batter: Let the batter rest for at least 30 minutes. This allows the gluten to relax, resulting in more tender crêpes.
Cook the Crêpes: Heat a lightly oiled crêpe pan or non-stick frying pan over medium heat. Pour a thin layer of batter into the pan, swirling to coat the bottom evenly. Cook for about 1-2 minutes per side, or until golden brown.
Stack the Crêpes: Stack the cooked crêpes on a plate, covering them with a clean kitchen towel to keep them warm and pliable. You’ll need enough crêpes to completely wrap the beef fillet.

Assembling the Beef Wellington:

Now for the fun part putting it all together! This is where your patience and attention to detail will really pay off.

Lay Down the Crêpes (if using): On a large sheet of plastic wrap, lay out the crêpes, overlapping them slightly to create a large rectangle that’s big enough to completely wrap the beef fillet.
Spread the Pâté (optional): If using pâté, spread it evenly over the crêpes. This adds another layer of richness and flavor.
Spread the Duxelles: Spread the cooled duxelles evenly over the crêpes (or directly onto the plastic wrap if you’re not using crêpes), covering the entire surface.
Place the Beef: Place the mustard-coated beef fillet in the center of the duxelles.
Wrap Tightly: Using the plastic wrap, tightly wrap the duxelles and crêpes (or just the duxelles) around the beef fillet, forming a tight log. Twist the ends of the plastic wrap to seal it completely.
Chill: Refrigerate the wrapped beef for at least 30 minutes, or up to several hours. This helps the Wellington hold its shape and prevents the pastry from shrinking during baking.
Prepare the Puff Pastry: On a lightly floured surface, roll out the puff pastry into a large rectangle that’s big enough to completely wrap the beef fillet.
Remove the Plastic Wrap: Remove the beef from the refrigerator and unwrap it from the plastic wrap.
Wrap in Puff Pastry: Place the beef fillet in the center of the puff pastry. Brush the edges of the pastry with the beaten egg.
Seal the Pastry: Fold the pastry over the beef, sealing the edges tightly. Trim off any excess pastry. You can use the trimmings to decorate the Wellington, if desired.
Crimp the Edges: Crimp the edges of the pastry with a fork to create a decorative seal. This also helps to prevent the filling from leaking out during baking.
Egg Wash: Brush the entire surface of the Wellington with the beaten egg. This will give it a beautiful golden-brown color.
Score the Pastry: Using a sharp knife, score the top of the pastry in a decorative pattern. This allows steam to escape during baking and prevents the pastry from puffing up too much.
Chill Again: Refrigerate the assembled Wellington for at least 15 minutes before baking. This helps the pastry to relax and prevents it from shrinking in the oven.

Baking the Beef Wellington:

Almost there! Now it’s time to bake the Beef Wellington to perfection. The key is to get the pastry golden brown and the beef cooked to your desired level of doneness.

Preheat the Oven: Preheat your oven to 200°C (400°F).
Bake: Place the Beef Wellington on a baking sheet lined with parchment paper. Bake for 20-25 minutes for medium-rare, or longer for more well-done. Use a meat thermometer to check the internal temperature of the beef. For medium-rare, aim for 52-55°C (125-130°F).
Rest: Remove the Beef Wellington from the oven and let it rest for at least

Conclusion:

This Cheesy Mushroom Spinach Lasagna isn’t just another lasagna recipe; it’s a flavor explosion waiting to happen! The creamy ricotta, the earthy mushrooms, the vibrant spinach, and that glorious blanket of melted cheese all come together in perfect harmony. It’s a dish that’s both comforting and sophisticated, perfect for a weeknight dinner or a special occasion. I truly believe this is a must-try recipe for anyone who loves Italian food or is simply looking for a delicious and satisfying meal.

But what truly sets this lasagna apart is its versatility. Feel free to experiment with different types of mushrooms shiitake, oyster, or even a wild mushroom blend would add a unique depth of flavor. If you’re not a fan of spinach, kale or Swiss chard would work beautifully as well. For a richer, more decadent experience, consider adding a layer of béchamel sauce. And if you’re looking to lighten things up, you can use part-skim ricotta and mozzarella.

Serving Suggestions:

This lasagna is fantastic on its own, but it also pairs well with a variety of sides. A simple green salad with a light vinaigrette is always a classic choice. Crusty bread, perfect for soaking up all that delicious sauce, is another must-have. For a more substantial meal, you could serve it with roasted vegetables like asparagus or broccoli. And don’t forget the wine! A light-bodied red like Pinot Noir or a crisp white like Sauvignon Blanc would complement the flavors of the lasagna perfectly.

Variations to Explore:

* Meat Lovers’ Lasagna: Add a layer of browned Italian sausage or ground beef for a heartier meal.
* Vegetarian Delight: Incorporate other vegetables like zucchini, bell peppers, or eggplant.
* Spicy Kick: Add a pinch of red pepper flakes to the ricotta mixture or the sauce for a little heat.
* Gluten-Free Option: Use gluten-free lasagna noodles to make this dish accessible to everyone.

I’ve poured my heart into perfecting this recipe, and I’m confident that you’ll love it as much as I do. The combination of textures and flavors is simply irresistible, and it’s a dish that’s sure to impress your family and friends.

So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to create a culinary masterpiece. I promise, you won’t be disappointed. This Cheesy Mushroom Spinach Lasagna is more than just a recipe; it’s an experience.

And most importantly, I want to hear about your experience! Did you try the recipe? Did you make any modifications? What did your family think? Share your photos and stories in the comments below. I’m always eager to learn from your culinary adventures and see how you’ve made this recipe your own. Happy cooking! I can’t wait to see what you create!
Beef Wellington Gordon Ramsay: The Ultimate Recipe and Guide

A rich and flavorful vegetarian lasagna featuring a creamy béchamel sauce, a savory mushroom and spinach filling, and a blend of ricotta, Parmesan, and mozzarella cheeses.

Prep Time45 minutes

Cook Time45 minutes

Total Time90 minutes

Category: Dinner

Yield: 9-12 servings

Save This Recipe

Ingredients
- 6 tablespoons unsalted butter
- 6 tablespoons all-purpose flour
- 4 cups whole milk, warmed
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon white pepper, or to taste
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 pound cremini mushrooms, sliced
- 10 ounces fresh spinach, roughly chopped
- 1/2 teaspoon dried thyme
- 1/4 teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
- 1/4 cup dry white wine (optional)
- 15 ounces ricotta cheese (whole milk or part-skim)
- 1 cup grated Parmesan cheese
- 1/2 cup grated mozzarella cheese
- 1 large egg, lightly beaten
- 1/4 cup chopped fresh parsley
- Salt and black pepper to taste
- 1 box (9-12 ounces) oven-ready lasagna noodles
- 2 cups shredded mozzarella cheese
Instructions
1. Melt the butter in a medium saucepan over medium heat.
2. Add the flour and whisk constantly for 2-3 minutes to create a roux.
3. Gradually pour in the warm milk, about 1/2 cup at a time, whisking constantly after each addition.
4. Bring the sauce to a simmer, stirring constantly. Reduce heat to low and simmer for 5-7 minutes, or until thickened enough to coat the back of a spoon.
5. Remove from heat and stir in salt, nutmeg, and white pepper. Taste and adjust seasoning. Set aside.
6. Heat olive oil in a large skillet or Dutch oven over medium heat. Add onion and cook until softened, about 5-7 minutes. Add garlic and cook for another minute until fragrant.
7. Add mushrooms and cook until they release their moisture and become tender, about 8-10 minutes.
8. Add spinach and cook until it wilts, about 2-3 minutes.
9. Stir in thyme and red pepper flakes (if using). Season with salt and black pepper to taste. If using white wine, pour it into the skillet and scrape up any browned bits from the bottom of the pan. Let the wine reduce for a minute or two.
10. Remove from heat and set aside.
11. In a medium bowl, combine ricotta cheese, Parmesan cheese, and mozzarella cheese.
12. Add the lightly beaten egg and chopped fresh parsley to the cheese mixture.
13. Season with salt and black pepper to taste. Mix well until everything is evenly combined.
14. Preheat oven to 375°F (190°C).
15. Lightly grease a 9×13 inch baking dish.
16. Spread a thin layer of white sauce (about 1 cup) evenly over the bottom of the baking dish.
17. Arrange a layer of oven-ready lasagna noodles over the white sauce, overlapping them slightly if necessary to cover the entire bottom of the dish. You may need to break some noodles to fit.
18. Spread half of the ricotta cheese mixture evenly over the noodles.
19. Spread half of the mushroom spinach filling evenly over the cheese mixture.
20. Sprinkle about 1 cup of shredded mozzarella cheese over the mushroom spinach filling.
21. Drizzle about 1 cup of white sauce over the mozzarella cheese.
22. Repeat layers 2-6: noodles, remaining ricotta cheese mixture, remaining mushroom spinach filling, 1 cup mozzarella cheese, and 1 cup white sauce.
23. Top with a final layer of lasagna noodles.
24. Spread the remaining white sauce evenly over the noodles.
25. Sprinkle the remaining mozzarella cheese evenly over the white sauce.
26. Cover the baking dish tightly with aluminum foil.
27. Bake in the preheated oven for 30 minutes.
28. Remove the foil and bake for another 15-20 minutes, or until the top is golden brown and bubbly.
29. Remove the lasagna from the oven and let it rest for at least 15-20 minutes before cutting and serving.
Notes
- Make-Ahead: You can assemble the lasagna ahead of time and store it in the refrigerator for up to 24 hours before baking. Just add an extra 15-20 minutes to the baking time.
- Freezing: You can also freeze the assembled lasagna before baking. Wrap it tightly in plastic wrap and then in aluminum foil. It can be stored in the freezer for up to 3 months. Thaw it in the refrigerator overnight before baking.
- Vegetables: Feel free to add other vegetables to the mushroom spinach filling, such as zucchini, bell peppers, or carrots.
- Cheese: You can use other types of cheese in the cheese mixture, such as provolone or fontina.
- Meat: If you’re not vegetarian, you can add cooked ground beef, sausage, or chicken to the mushroom spinach filling.
- Noodles: If you prefer, you can use regular lasagna noodles. Cook them according to package directions before assembling the lasagna.