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Ingredientsa good beef fillet (preferably Aberdeen Angus) of around 1kg/2lb 4oz3 tbsp ol-iv oylProbably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's… 250g/ 9oz chestnut mushroom, include some wild ones if you like50g/ 2oz butt-errButter is made when lactic-acid producing bacteria are added to cream and churned to make an… 1 large sprig fresh This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint… 100ml/ 3½ fl oz dry white wine12 slices proh-shoo-toeProsciutto is sweet, delicate ham intended to be eaten raw. The word 'prosciutto' is the… 500g/1lb 2oz pack puff pastry, thawed if frozena little , for dusting fl-ow-erFlour is a powdery ingredient usually made from grinding wheat, maize, rye, barley or rice. As… 2 egg yolks beaten with 1 tsp water MethodHeat oven to 220C/fan 200C/gas 7.Sit the 1kg beef fillet on a , with 1 tbsp olive oil and season with pepper, then roast for 15 mins for medium-rare or 20 mins for medium. When the beef is , remove from the oven to cool, then chill in the fridge for about 20 mins.While the beef is cooling, 250g chestnut (and wild, if you like) mushrooms as finely as possible so they have the texture of coarse breadcrumbs. You can use a to do this, but make sure you pulse-chop the mushrooms so they don’t become a slurry.Heat 2 tbsp of the olive oil and 50g butter in a and fry the mushrooms on a medium heat, with 1 large sprig fresh thyme, for about 10 mins stirring often, until you have a softened mixture.Season the mushroom mixture, pour over 100ml dry white wine and cook for about 10 mins until all the wine has been absorbed. The mixture should hold its shape when stirred.Remove the mushroom duxelle from the pan to cool and discard the thyme.Overlap two pieces of cling film over a large . Lay 12 slices prosciutto on the cling film, slightly overlapping, in a double row.Spread half the duxelles over the prosciutto, then sit the fillet on it and spread the remaining duxelles over.Use the cling film’s edges to draw the prosciutto around the fillet, then roll it into a sausage shape, twisting the ends of cling film to tighten it as you go.Chill the fillet while you roll out the pastry.Dust your work surface with a little flour. a third of the 500g pack of puff pastry to a 18 x 30cm strip and place on a .Roll out the remainder of the 500g pack of puff pastry to about 28 x 36cm.Unravel the fillet from the cling film and sit it in the centre of the smaller strip of pastry.Beat the 2 egg yolks with 1 tsp water and the pastry’s edges, and the top and sides of the wrapped fillet.Using a rolling pin, carefully lift and drape the larger piece of pastry over the fillet, pressing well into the sides.Trim the joins to about a 4cm rim. Seal the rim with the edge of a fork or spoon handle.Glaze all over with more egg yolk and, using the back of a knife, mark the beef Wellington with long diagonal lines taking care not to cut into the pastry.Chill for at least 30 mins and up to 24 hrs. Heat oven to 200C/fan 180C/gas 6.Brush the Wellington with a little more egg yolk and cook until golden and crisp – 20-25 mins for medium-rare beef, 30 mins for medium. Allow to stand for 10 mins before serving in thick slices. Recipe from Good Food magazine, Recipe TipHow to make this recipeIf you're new to the dish it can be tricky to get perfect first time. for getting it just right... You may also like 4.714285(28 ratings) 4.81818(22 ratings) 4.80645(31 ratings) 4.666665(6 ratings) 4.642855(14 ratings) 4.1875(16 ratings) 4(9 ratings) 4.8(25 ratings) Related content Comments, questions and tips or to join the discussion. Comments (224) Questions (27) Tips (8) Lillian Siefken 15th Feb, 2019 I cooked this for hubby and I first time years back and he loved it... now cooking it again! Thanks Gordon! Georgieporgie105 1st Jan, 2019 5.05I made this for a New Year's Day meal with the family. I like to cook, but I am by no means a culinary genius. But I followed the recipe to the letter, and it came out beautifully. My mother was more than impressed, and it gave 6 people a belt looseningly full tummy! S Landahl 30th Dec, 2018 5.05I made the recipe for four people with 700g meat. I followed every step and it came out perfectly. I checked the meat temperature with a digital thermometer after 20 minutes roasting and realised I need the whole 30 min for medium at the lower end and medium rare at the higher end of the filet. Thank you ! Deryk King 26th Dec, 2018 1.05After reading all of the comments, this recipe needs to be removed from the web. The cooking times are patently ridiculous and lead to stress and disappointment, not least spending £60 on a poor meal. Deryk King 26th Dec, 2018 1.05The problem with this recipe is that it takes no account of the diameter of the fillet. This results in the final product being undercooked to the point of being raw if the fillet is more than 8cm in diameter. In the fillet I used, after 30 minutes at 180 degC the centre temperature was just 50 degC, not much above room temperature.. Sit the 1kg beef fillet on a roasting tray, My first beef wellington, everyone loved it, its incredibly easy and simply delicious! I do disagree with the cooking times though as I only used a 750g fillet and cooked to be medium rare (using the above times) and it was definitely far more rare. jenclews. 7th Mar, 2017. 5.05. I made this for a retro anniversary dinner, and it was a huge hit . Churchill’s recipe for Allied victory revealed in personal cookbook WINSTON CHURCHILL was noted for his hearty appetite and love of food, remarking: “It is well to remember that the stomach .