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There’s hardly a roast more alluring, majestic, and intimidating than beef Wellington. A fillet of beef gets wrapped in puff pastry with the hope that both the beef and pastry will bake up to a gorgeous, golden brown on the outside and tender, pink perfection on the inside. And Gordon Ramsay’s version is as infamous as it is beloved.

You might already know Ramsay as the hot-tempered chef at the helm of shows like Hell’s Kitchen, Kitchen Nightmares, and MasterChef. He’s a stickler for perfection — so when it came to making one of his dishes for the first time, beef Wellington stood out as the standard-bearer.

Now, I’ve made beef Wellington a handful of times, but that didn’t stop me from wanting to try Ramsay’s version. I wanted to see if the final product lived up to its pristine reputation, and if it was worth both the hefty price tag and the days-long prep.

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