gordon ramsey

Gordon Ramsay's version of the classic steak dish – a showstopping centrepiece on a special occasion

Beef wellington

beef

olive oil

250 grams/9 ounces chestnut mushroom,include some wild ones if you like

butter

thyme

100 milliliters/3.5 fl oz dry white wine

prosciutto

egg yolksbeaten with 1 tsp water

Sit the 1kg beef fillet on a <a href="https://www.bbcgoodfood.com/review/test-five-best-roasting-tins">roasting tray</a>, <a href="https://www.bbcgoodfood.com/content/test-best-pastry-brushes">brush</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 <a href="https://www.bbcgoodfood.com/content/top-five-meat-thermometers">cooked to your liking</a>, remove from the oven to cool, then chill in the fridge for about 20 mins.

While the beef is cooling, <a href="https://www.bbcgoodfood.com/content/top-five-paring-knives">chop</a> 250g chestnut (and wild, if you like) mushrooms as finely as possible so they have the texture of coarse breadcrumbs. You can use a <a href="https://www.bbcgoodfood.com/content/test-five-best-food-processors">food processor</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 <a href="https://www.bbcgoodfood.com/content/five-best-saucepans">large pan</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 <a href="https://www.bbcgoodfood.com/content/test-five-best-chopping-boards">chopping board</a>. 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 href="https://www.bbcgoodfood.com/content/kimberley-wilsons-top-five-marble-rolling-pins">Roll out</a> a third of the 500g pack of puff pastry to a 18 x 30cm strip and place on a <a href="https://www.bbcgoodfood.com/content/kimberley-wilsons-top-5-baking-trays">non-stick baking sheet</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 <a href="https://www.bbcgoodfood.com/content/test-best-pastry-brushes">brush</a> 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.

This delicious Gordon Ramsay recipe is a reader favourite every Christmas – time you find out why

Butter-roasted supreme of chicken with wild mushroom & potato gratin

potatoes, preferably Maris Piper

milk

double cream

garlic clove, smashed

bay leaf

thymesprigs, plus a few extra thyme leaves

mixed wild mushrooms,

Comté

softened butter

lemon

flat-leaf parsley, leaves

paprika

chicken

shallot,

garlicbulb, roughly chopped

thymesprigs

chicken stock

baby

To make the gratin, peel and slice the potatoes no thicker than a 50p piece using a mandolin, if you have one. Bring the milk, cream, garlic, herbs and some seasoning to the boil in a large saucepan, then turn down the heat and simmer for a few mins.

Slip the potatoes into the hot milk mixture and simmer for 10 mins until just cooked. Drain the potatoes in a colander over a bowl to catch the liquid &ndash; reserve the milk. While the potatoes are simmering, heat half the butter in a frying pan until foaming. Fry the mushrooms for 2 mins until just wilted, season with salt and pepper and set aside.

Rub 2 small gratin dishes (or 1 medium) with the remaining butter, sprinkle over the thyme leaves and grate over some of the cheese. Fill the dishes halfway with potato slices, moisten with a little milk and grate over more cheese. Fill up the dishes with potato slices, add enough milk to cover, then top with the mushrooms and the rest of the cheese.

For the chicken, mix about two-thirds of the butter with the lemon zest and half the juice, the parsley, paprika and some salt and pepper. Lift the skin slightly away from each breast, spread or pipe the flavoured butter under the skin, then stretch the skin back over. Chill up to a day in advance, if you like.

Heat oven to 220C/200C fan/gas 7. Heat the remaining butter in an ovenproof frying pan until foaming. Pan-fry the chicken, basting constantly with the butter until starting to brown. Add the shallot, garlic, thyme and stock. Place the chicken, skin-side up in its pan, on the higher shelf of the oven, and the gratins on the lower shelf. Roast both for 25-30 mins, then remove the chicken and rest for 15 mins, while the gratins continue to cook.

To finish, remove the chicken from the pan. Place the pan back on the heat, squeeze over the remaining lemon juice and bring everything to a hard boil. Pass the sauce through a sieve, pressing down firmly on all the soft shallot and garlic. Heat a drizzle of olive oil in another frying pan and reheat the leeks until they start to colour. With the gratins cooked, you are now ready to plate up.

Line six leeks up in a row in the middle of each plate. Carve the chicken on a slant into five thick slices. Neatly fan out each chicken breast over the leeks. Spoon the sauce over the chicken and around the leeks, and serve with the potato gratin.

Gordon Ramsay shows you how to cook the chef's choice of Christmas main courses – a golden goose. Keep the fat to use through the winter months

Gordon's Christmas roast goose

goose

lemons

limes

tsp Chinese five-spice powder

parsley

browning,

tbsp clear honey

thyme leaves

Calculate the cooking time: cook for 10 mins at 240C/fan 220C/gas 9, then reduce to 190C/fan 170C/gas 5 and cook for 20 mins per kg for medium-rare, 32 mins per kg for more well done, plus 30 mins resting.

If the goose is ready-trussed, then loosen the string and pull out the legs and wings a little – this helps the bird cook better.

Check the inside of the bird and remove any giblets or pads of fat. Using the tip of a sharp knife, lightly score the breast and leg skin in a criss-cross. This helps the fat to render down more quickly during roasting.

Grate the zest from 4 lemons and 3 limes. Mix with 2 tsp fine sea salt, 1 tsp Chinese five-spice powder and pepper, to taste.

Season the cavity of the goose generously with salt, then rub the citrus mix well into the skin and sprinkle some inside the cavity.

Stuff the zested fruit and a small handful of parsley, thyme and sage sprigs inside the bird and set aside for at least 15 mins. Can be done up to a day ahead and kept refrigerated.

If you want to give the bird a nice golden skin, brown in a large <a href="https://www.bbcgoodfood.com/content/top-five-non-stick-frying-pans">frying pan</a> (or a heavy-based <a href="https://www.bbcgoodfood.com/review/test-five-best-roasting-tins">roasting tin</a>), using a couple of tbsp olive oil. Holding the bird by the legs (you may like to use an oven glove), press it down on the breasts to brown.

Once browned, place the bird in the roasting tin. Drizzle with 3 tbsp clear honey and sprinkle with 1 tbsp thyme leaves.

Roast for the calculated time, turning the heat down after 10 mins to 190C/fan 170C/gas 5. Cover the goose with foil if it is starting to brown too much.

Every 30 mins or so, baste the bird with the pan juices, then pour off the fat through a sieve into a large heatproof bowl. You will end up with at least a litre of luscious fat – save this for the potatoes and other veg.

At the end of the cooking time, leave to rest for at least 30 mins, covered loosely with foil. The bird will not go cold, but will be moist and much easier to carve.

Follow Gordon's steps for a sensational roast duck dinner, perfect for entertaining

Spiced slow-roast duck & apple sauce

duck

sunflower oil

cinnamon

star anise

garlic

potatoes

watercress

Bramley apples

apple juice

Heat oven to 140C/120C fan/gas 1. Remove any giblets and pull the excess fat from the duck’s cavity. Use a roasting fork or skewer to prick the skin of the duck all over – do this lightly as you don’t want to pierce the meat.

Season generously inside, rub the skin with a little oil and season with salt and pepper. Stuff the cavity with the lemon halves, cinnamon, star anise and garlic. Sit the duck in a roomy roasting tin (you will be adding potatoes to the tin later). Roast the duck for 2 hrs, pricking again every now and then. Meanwhile, boil the potatoes for 10 mins until just cooked.

Remove the duck from the oven and increase the heat to 220C/200C fan/gas 7. Place the duck on a board and pour off half the fat from the tin. Toss the potatoes in the tin so they are completely coated in the juices, then push them to the side of the tin. Sit the duck back in and give it a final 20-30 mins in the oven to crisp up.

Meanwhile, make the apple sauce. Peel and finely slice the apples, discarding the core. Melt the butter in a pan until sizzling, add the apples and spices, then stir to coat.

Pour in 100ml apple juice, cover and simmer for 10 mins, stirring occasionally. Add a splash more juice if the apples are becoming a bit dry. Cook until the apples have collapsed into a fluffy sauce.

Remove the duck from the oven to a board to rest, then place the potatoes back into the oven for 20 mins to crisp up. When the duck has rested and the potatoes are brown, you are ready to carve and plate up.

This classic French sauce from Gordon Ramsay is just perfect with a rib-eye steak

Shallot & red wine sauce

shallot, sliced

garlic clove,

rosemary

tbsp balsamic vinegar

red wine

beef stock chicken

Sauté 250g sliced shallots in a medium <a href="https://www.bbcgoodfood.com/content/five-best-saucepans">saucepan</a> with 4 tbsp olive oil over a high heat for about 3 mins until lightly browned, stirring often.

Season with ground black pepper and add 1 lightly crushed garlic clove and a sprig of rosemary.

Continue cooking for a further 3 mins, stirring often to prevent the shallots burning.

Pour in 5 tbsp balsamic vinegar and cook until evaporated away to a syrup, then pour in 400ml red wine and cook until reduced by two thirds.

Pour in 400ml beef or brown chicken stock and bring to the boil.

Turn down the heat and simmer until reduced by two-thirds again, to around 250ml. Remove the garlic and rosemary.

Add a little salt to taste and finally 'monte' (whisk) in a knob of butter. Add any juices from the steaks just before serving.

Use Gordon Ramsay's recipe when you want a quick, light flaky pastry in minutes

Rough-puff pastry

strong plain flour

tsp fine sea salt

butter,

water

<a href="https://www.bbcgoodfood.com/content/test-best-flour-shakers">Sift </a>250g strong plain flour and 1 tsp fine sea salt into a large <a href="https://www.bbcgoodfood.com/content/top-five-mixing-bowls">bowl</a>. Roughly break 250g butter into small chunks, add them to the bowl and rub them in loosely. You need to see bits of butter.

Make a well in the bowl and pour in about two-thirds of 150ml cold water, <a href="https://www.bbcgoodfood.com/content/top-five-whisks">mixing</a> until you have a firm rough dough adding extra water if needed.

Cover with cling film and leave to rest for 20 mins in the fridge.

Turn out onto a lightly floured board, knead gently and form into a smooth rectangle.

<a href="https://www.bbcgoodfood.com/content/kimberley-wilsons-top-five-marble-rolling-pins">Roll</a> the dough in one direction only, until 3 times the width, about 20 x 50cm. Keep edges straight and even. Don’t overwork the butter streaks; you should have a marbled effect.

Fold the top third down to the centre, then the bottom third up and over that. Give the dough a quarter turn (to the left or right) and roll out again to three times the length.

Fold as before, cover with cling film and chill for at least 20 mins before <a href="https://www.bbcgoodfood.com/content/test-best-rolling-pins">rolling</a> to use.

Gordon Ramsay makes healthy and tasty chunky chips - without deep-frying

Chunky oven chips

Desirée potato (about 3 medium large), peeled

groundnut oil, for drizzling

sea salt and black pepper

Heat oven to its highest setting, ideally 250C/fan 230C/gas 9. Cut each potato into 1cm-wide slices, then into 1cm-thick sticks. Blanch in a large pan of boiling water for 3 mins, then drain well.

Shake the potatoes out onto a roasting pan, drizzle with oil, ensuring each chip is evenly coated, then season well. Bake for about 15-20 mins, turning the potatoes at least twice, until golden brown and crisp.

This is a simple French-style meringue, which should be used as a base for a variety of desserts and mousses

Meringue mousse base

caster sugar

Ensure the mixer bowl and whisk attachment are clean and grease-free. Whisk the egg whites until they form stiff peaks, then whisk in a third of the sugar for about 30 secs.

Add the remaining sugar in 2 batches until the meringue is glossy. Use within about 10 mins of making.

Gordon's moules frites are a treat and easier than you may think to make. Spoil someone today...

Moules frites

mussels, (see try below)

spring onions

shallot

carrot

red chilli

flat-leaf parsley

dry white wine (ideally Muscadet)

Pernod

tbsp crème fraîche

flour

cayenne pepper

mustard powder

tsp white wine vinegar

Tip the mussels into a large bowl of cold water. Discard any that remain open when tapped, then drain well and pull away any ‘beards’. (Fresh mussels look black and shiny and should only smell pleasantly of the deep sea – the vast majority should be tightly closed. Avoid any that smell ‘fishy’, look dry or are mostly open.)

Thinly slice the vegetables and garlic. Roll the chilli in your hands to loosen the seeds, then slit in half and shake out the seeds. Slice the flesh into thin sticks, then stack together and finely chop. Pick over the thyme sprigs, discarding the thick stalks, and pick the parsley leaves from the stalks. Prepare the chips (see recipe, below right).

Place a large, heavy-based sauté pan (with a lid) on the hob and heat until you can feel a strong heat rising. Pour in the oil, then immediately toss in all of the vegetables, chilli and thyme. The thyme sprigs will crackle if the pan is hot enough. Cook for about 1½ mins, shaking the pan and stirring the vegetables until they start to wilt.

With the heat still on high, toss in all the mussels and shake the pan so they form an even layer. Cover with a lid and cook for another 1-2 mins, shaking the pan once or twice.

Uncover the pan and pour in the wine and Pernod. Shake and cook for another 1½ mins so the wine reduces by half, then cover again and cook for another min. Place a large colander over a bowl and tip the mussels and vegetables into the centre. Discard any mussels that remain closed. Fry the chips.

Pour the strained liquid back in the pan, reheat and stir in the crème fraîche and whole parsley leaves. Check the seasoning; you may not need any salt. Return the mussels and vegetables to the pan and reheat, shaking the pan, then divide between two large soup bowls. Serve the chips and mayonnaise (recipe below) alongside.

TIP: Make the mayo and prepare the chips before you start the mussels. Fry the chips after you have cooked the mussels and while they are still draining in the colander, then finish the sauce.

A restaurant-quality dish by Gordon Ramsay made using easily found ingredients

Pan-fried duck breast with creamed cabbage, chestnuts & caramelised pear

duck breasts

celeriac

smoked bacon

thyme leaf

Savoy cabbage

cooked chestnut pieces, sliced

pear

tbsp icing sugar

tsp balsamic vinegar

Lightly score the skin of the duck breasts, then season well. Place a non-stick pan over a medium heat, then lay the duck in the pan, skin-side down. Cook until the fat starts to come from the duck, then add the garlic and thyme. Turn down the heat, then continue to cook for 15-20 mins, depending on the size of the duck breast, until the skin is really crisp and brown. As it cooks, pour the fat into a large pan for the cabbage.

Flip the duck over, cook on the flesh side for 3 mins until browned, then turn off the heat (this will result in meat that is pink in the middle - cook for a few minutes longer if you like it well done). Leave the duck in the pan to rest.

While the duck cooks, heat 1 tbsp of its fat in the other pan. Add the celeriac and bacon, then gently fry for 5 mins until the celeriac has browned and the bacon starts to crisp. Add the thyme, then the cabbage. Fry the cabbage for 5 mins until it starts to wilt. Add 100ml water and simmer for 5 mins until the water has evaporated and the celeriac is soft. Pour in the cream, stir to coat, then add the chestnuts and heat through. This can be done up to a day ahead - cook the celeriac in 1 tbsp vegetable oil instead of the duck fat and reheat with an extra splash of cream before serving.

Cut the pear in half and use a melon baller or teaspoon to scoop out the core. Place a star anise in the cavity of each half.

Place 3 tbsp of the icing sugar in a non-stick pan and heat to make a light amber caramel. Pour in the vinegar and bubble to make a sticky syrup. Dust the pear halves heavily with the rest of the icing sugar, then place the pan back on the heat. Cook the pear for 10 mins until brown and caramelised all over. This can be done up to a day ahead and reheated, adding a splash of water.

To serve, slice each duck breast lengthways and dress the watercress in the olive oil and vinegar. Spoon a neat mound of cabbage on one side of each plate. Place a pear half, cut-side up, on the opposite side of the plate and drizzle the sticky sauce around it. Place the outside slices of duck breast on the cabbage and fan the rest of the duck over. Scatter the dressed watercress sprigs around the sides of the plates and serve.

Sea trout has a subtle flavour that goes well with robust ingredients like smoky chorizo

Pan-fried sea trout, peas & chorizo fricassée

sea trout

cured chorizo

waxy potatoes

sweet smoked paprika

cooked peas

tbsp capers

red onion

tbsp red wine vinegar

tarragon

First make the dressing. Heat 1 tbsp of the olive oil in a small saucepan. Add the capers and the onion and cook for 3 mins until softened. Splash in the red wine vinegar and bubble down, then remove the pan from the heat. Add the rest of the oil and the tarragon, then leave to infuse.

For the fricassée, heat the oil in a sauté pan, add the chorizo and fry for 2 mins until it starts to crisp and render out red oil. Throw the potatoes and paprika in the pan and cook for 5 mins, tossing occasionally, until they start to brown on the edges.

Pour in the chicken stock, turn up the heat and boil the stock for 8-10 mins until it has nearly all evaporated and the potatoes are tender. Stir the peas into the potatoes and cook for 2 mins more until heated through, then set aside.

Using a sharp knife, score the skin of the trout fillet at close intervals, then season generously with sea salt and black pepper.

Heat the butter in a non-stick frying pan. When it starts to sizzle, carefully lay the fish in the pan, skin-side down. Gently fry for about 8 mins until the skin is crisp and golden and most of the flesh has changed colour with just the top still raw.

Carefully turn the fish fillets over, then squeeze over the juice from one half of the lemon. Cook for 1 min more, basting fish with the lemony pan juices. Turn off the heat and leave the fish in the pan. You are now ready to plate up – you can serve the other lemon half on the side if you like.

Spoon a pile of the fricassée into the centre of each plate. Place another spoonful of the mixture on top to create a small heap. Gently sit the fish fillet on top, skin-side up. Spoon the caper dressing around the outside of the plate and serve.

This marinade sauce, from Gordon Ramsay, is best spooned over a steak after cooking – especially a fillet steak

Bois boudrin

small cherry tomato

tbsp tomato ketchup

Worcestershire sauce

tbsp grain mustard

tarragon leaves, finely chopped

Simply mix everything together. This can be done the day before, then kept covered in the fridge until required. Remove the sauce from the fridge at least 30 mins before serving.

Gordon adds a touch of spice to the ultimate French classic to create the definitive autumn pudding

Top 14 gordon ramsey recipes from across the web

The most viewed gordon ramsey recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Beef wellington

Butter-roasted supreme of chicken w...

Gordon's Christmas roast goose

Spiced slow-roast duck & apple sauc...

Shallot & red wine sauce

Rough-puff pastry

Chunky oven chips

Meringue mousse base

Moules frites

Pan-fried duck breast with creamed ...

Pan-fried sea trout, peas & chorizo...

Bois boudrin

Pear tarte tatin

Beef bourguignon with celeriac mash

Top 14 gordon ramsey recipes from across the web

The most viewed gordon ramsey recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Beef wellington

Butter-roasted supreme of chicken w...

Gordon's Christmas roast goose

Spiced slow-roast duck & apple sauc...

Shallot & red wine sauce

Rough-puff pastry

Chunky oven chips

Meringue mousse base

Moules frites

Pan-fried duck breast with creamed ...

Pan-fried sea trout, peas & chorizo...

Bois boudrin

Pear tarte tatin

Beef bourguignon with celeriac mash

The most viewed gordon ramsey recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine