Uploaded November 2024 | Updated September 2026, 7 minutes ago
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Gordon Ramsay has the most famous Beef Wellington of all. BUT, is it the best? Let's stack his recipe up against two legends and their recipes. Hold on to your butts.
00:00 The Brief
02:10 Jamie Oliver
16:51 Julia Child
36:26 Gordon Ramsay
49:37 Order up! The Results
Support the Channel
Patreon → patreon.com/antichef
Follow Me On
Instagram → instagram.com/antichefjamie
#beefwellington #gordonramsay #juliachild #antichef #cagematch #jamieoliver
Recipes:
Jamie Oliver’s recipe:
2 Ibs center fillet of beef, trimmed (the timings below work perfectly for a fillet roughly 4 inches in diameter)
olive oil
2 large pats of unsalted butter
3 sprigs of fresh rosemary
1 red onion
2 cloves of garlic
1¼ Ibs mixed mushrooms
3½ oz chicken livers (cleaned)
1 tablespoon Worcestershire sauce
optional: ½ teaspoon truffle oil
¾ oz fresh bread crumbs
1 x 14-oz block of puff pastry
1 large egg
GRAVY
. 2 onions
4 sprigs of fresh thyme
1 heaping teaspoon blackcurrant jam
⅓ cup Madeira wine
1 heaping teaspoon English mustard
2 heaping tablespoons all-purpose four, plus extra for dusting
• 2½ cups beef broth (hot)
———-
Julia Child’s recipe:
Beef Filet tenderloin (Julia asks for a 12i ncher)
Suet or oil
Marinade:
⅓ cup light olive oil or cooking oil
A small heavy saucepan
½ cup each of sliced onions, carrots, and celery stalks
¼ tsp each of dried thyme and sage
1 bay leaf
3 allspice berries or cloves
6 peppercorns
Salt
1 cup dry white vermouth
⅓ cup cognac
Duxelles:
2 lbs. mushrooms
2 Tb butter
4 Tb minced shallots or scallions
½ cup dry Sercial Madeira
Salt and pepper
4 to 5 Tb mousse de foie or foie gras
Pastry dough:
3 cups all-purpose flour (scoop cup into bag, level off with straight-edged knife)
1¾ sticks (7 ounces) chilled butter
4 Tb chilled shortening
2 tsp salt
¾ cup iced water
Extra 2 tb butter for mock puff pastry
Madeira Sauce: Simmer marinade ingredients and mushroom juices with 2 cups beef bouillon and 1 tablespoon tomato paste for 1 hour; when reduced to
2 cups, strain, degrease, season, and thicken with 2 tablespoons of cornstarch beaten with ¼ cup of Madeira.
———
Gordon Ramsay’s recipe:
(This is for two Beef Wellingtons)
Two 14-ounce beef tenderloins
Olive oil
1 pound mixture of wild mushrooms, cleaned
1 thyme sprig, leaves only
Sea salt and freshly ground black pepper
One 12-ounce package frozen puff pastry, thawed 8 slices of Parma ham
2 egg yolks, beaten with 1 Tbsp water and a pinch of salt
FOR THE RED WINE SAUCE
2 Tosp olive oil7 ounces beef trimmings (ask the butcher to reserve these when trimming the tenderloin)
4 large shallots, peeled and sliced
12 black peppercorns
1 bay leaf
1 thyme sprig
Splash of red wine vinegar
One 750-ml bottle red wine
3 cups beef stock
Sea salt and freshly ground black pepper
Thanks to Graza for sponsoring this video! Get 10% off your order at graza.yt.link/Ju0OF1m using ANTICHEF10 at checkout.
Gordon Ramsay has the most famous Beef Wellington of all. BUT, is it the best? Let's stack his recipe up against two legends and their recipes. Hold on to your butts.
00:00 The Brief
02:10 Jamie Oliver
16:51 Julia Child
36:26 Gordon Ramsay
49:37 Order up! The Results
Support the Channel
Patreon → patreon.com/antichef
Follow Me On
Instagram → instagram.com/antichefjamie
#beefwellington #gordonramsay #juliachild #antichef #cagematch #jamieoliver
Recipes:
Jamie Oliver’s recipe:
2 Ibs center fillet of beef, trimmed (the timings below work perfectly for a fillet roughly 4 inches in diameter)
olive oil
2 large pats of unsalted butter
3 sprigs of fresh rosemary
1 red onion
2 cloves of garlic
1¼ Ibs mixed mushrooms
3½ oz chicken livers (cleaned)
1 tablespoon Worcestershire sauce
optional: ½ teaspoon truffle oil
¾ oz fresh bread crumbs
1 x 14-oz block of puff pastry
1 large egg
GRAVY
. 2 onions
4 sprigs of fresh thyme
1 heaping teaspoon blackcurrant jam
⅓ cup Madeira wine
1 heaping teaspoon English mustard
2 heaping tablespoons all-purpose four, plus extra for dusting
• 2½ cups beef broth (hot)
———-
Julia Child’s recipe:
Beef Filet tenderloin (Julia asks for a 12i ncher)
Suet or oil
Marinade:
⅓ cup light olive oil or cooking oil
A small heavy saucepan
½ cup each of sliced onions, carrots, and celery stalks
¼ tsp each of dried thyme and sage
1 bay leaf
3 allspice berries or cloves
6 peppercorns
Salt
1 cup dry white vermouth
⅓ cup cognac
Duxelles:
2 lbs. mushrooms
2 Tb butter
4 Tb minced shallots or scallions
½ cup dry Sercial Madeira
Salt and pepper
4 to 5 Tb mousse de foie or foie gras
Pastry dough:
3 cups all-purpose flour (scoop cup into bag, level off with straight-edged knife)
1¾ sticks (7 ounces) chilled butter
4 Tb chilled shortening
2 tsp salt
¾ cup iced water
Extra 2 tb butter for mock puff pastry
Madeira Sauce: Simmer marinade ingredients and mushroom juices with 2 cups beef bouillon and 1 tablespoon tomato paste for 1 hour; when reduced to
2 cups, strain, degrease, season, and thicken with 2 tablespoons of cornstarch beaten with ¼ cup of Madeira.
———
Gordon Ramsay’s recipe:
(This is for two Beef Wellingtons)
Two 14-ounce beef tenderloins
Olive oil
1 pound mixture of wild mushrooms, cleaned
1 thyme sprig, leaves only
Sea salt and freshly ground black pepper
One 12-ounce package frozen puff pastry, thawed 8 slices of Parma ham
2 egg yolks, beaten with 1 Tbsp water and a pinch of salt
FOR THE RED WINE SAUCE
2 Tosp olive oil7 ounces beef trimmings (ask the butcher to reserve these when trimming the tenderloin)
4 large shallots, peeled and sliced
12 black peppercorns
1 bay leaf
1 thyme sprig
Splash of red wine vinegar
One 750-ml bottle red wine
3 cups beef stock
Sea salt and freshly ground black pepper
