I was lucky enough to snag tickets to one of Gordon Ramsay’s live cooking shows last summer. The moment he stepped onto the stage, knife in hand, I was completely hooked. The way he moved in the kitchen was like watching a conductor lead an orchestra. Every slice, dice, and sauté was perfectly timed and executed with incredible skill.
What really got me was how he made complicated dishes seem achievable. Though, I couldn’t write down every detail during the show. I went home inspired to recreate his magic in my kitchen. Through trial and error, I’ve adapted these recipes. Even added my own twists to some of them.
Honestly? A few of my versions might even give his restaurants a run for their money!
These recipes I’m sharing are some of his best-kept secrets that I’ve managed to figure out all the time by watching him perform. While they might not be exactly like his, they’re pretty close and delicious.
1. Gordon Ramsay’s Beef Wellington
Serves 4
A glossy, golden-brown pastry exterior that makes you gasp when you cut into it.
Inside, you’ll find the most perfect medium-rare beef tenderloin. It is surrounded by layers of prosciutto and mushrooms.
Ingredients + Cost Estimate (US):
- Center-cut beef tenderloin (2 lbs) – $45-60
- Puff pastry (2 sheets) – $8
- Prosciutto (8 thin slices) – $12
- Button mushrooms (1 lb) – $6
- Dijon mustard (2 tbsp) – $0.50
- Fresh thyme (2 sprigs) – $1
- Egg wash (1 egg) – $0.50
- Shallots (2 medium) – $2
- Garlic (2 cloves) – $0.25
- Salt and pepper – pantry staples
Total cost per serving: ~$20-23
Instructions:
- Start by patting your beef dry with paper towels this is crucial for a good sear.
- Season that beautiful piece of meat generously with salt and pepper on all sides.
- Get your pan screaming hot
- And sear the beef for about 2-3 minutes on each side until it’s golden brown.
- Brush the seared meat with Dijon mustard
- Let it chill in the fridge for like 15 minutes.
- Meanwhile, blitz those mushrooms, shallots, and garlic in a food processor until they’re super fine
- Cook this mixture (called duxelles) in a dry pan until all the moisture is gone (about 10 mins)
- Lay out the plastic wrap, arrange the prosciutto in a rectangle, and spread the mushroom mix on top
- Place the beef in the center and wrap it all up tight using the plastic wrap
- Roll out your puff pastry, remove the plastic from your beef, and wrap it all up in the pastry
- Score the top in a cute diamond pattern and brush with egg wash
- Bake at 400°F for 40-45 minutes until golden brown and internal temp hits 120°F for medium-rare
Cook time: 1 hour 15 minutes
Total (30 mins prep, 45 mins cooking)
2. Gordon Ramsey’s Next-Level Beef Stroganoff
Serves 4
Rich, creamy sauce that’s like a warm hug, coating perfectly pink slices of ribeye and golden-brown mushrooms.
The sauce has this gorgeous pale brown color with flecks of fresh parsley that make it look Instagram-worthy.
Ingredients + Cost Estimate (US):
- Ribeye steak (1.5 lbs) – $35
- Mixed mushrooms (1 lb) – $12
- Crème fraîche (1 cup) – $4
- Beef stock (2 cups) – $3
- Brandy (1/4 cup) – $5
- Dijon mustard (1 tbsp) – $0.25
- Sweet paprika (1 tsp) – $0.50
- Egg noodles (1 lb) – $3
- Onion (1 large) – $1
- Garlic (3 cloves) – $0.30
- Fresh parsley – $1
- Salt and pepper – pantry staples
Total cost per serving: ~$16-17
Instructions:
- Slice your ribeye against the grain into thin strips when it’s still slightly frozen (game-changer!)
- Season the meat generously with salt, pepper, and paprika
- Heat your pan until it’s smoking hot,
- Then sear the meat in batches for like 1 min each side.
- Remove the meat and in the same pan, sauté those sliced mushrooms until golden (about 5-7 mins)
- Add finely diced onion and garlic, and cook until soft and fragrant.
- Splash in that brandy (carefully!)
- Let it reduce by half.
- Pour in beef stock and let it simmer until it starts to thicken
- Stir in crème fraîche and Dijon mustard until the sauce is smooth
- Return the beef to the pan just to warm it through
- Serve over perfectly cooked egg noodles
- Garnish with fresh parsley because we’re fancy like that
Cook time: 45 minutes total (15 mins prep, 30 mins cooking)
3. Classic Ramsay Scrambled Eggs
Serves 2
Luxuriously creamy waves of soft-set eggs that somehow manage to look both rich and light at the same time.
The pale yellow color has those gorgeous silk-like ripples throughout.
Ingredients + Cost Estimate (US):
- Fresh eggs (6 large) – $3
- European-style butter (2 tbsp) – $1
- Crème fraîche (2 tbsp) – $2
- Chives, finely chopped – $1
- Sea salt and cracked pepper – pantry staples
- Sourdough bread for serving – $4
- Optional mushrooms (4 oz) – $2
Total cost per serving: ~$6-7
Instructions:
- Crack those eggs straight into a cold, non-stick saucepan (don’t season yet!)
- Add your butter (cold), this is crucial for the texture.
- Place the pan over medium heat and start stirring immediately with a spatula.
- Keep stirring constantly as the eggs begin to warm up (about 30 seconds).
- Take the pan on and off the heat every 30 seconds while stirring.
- When the eggs start forming small curds, remove them from heat but keep stirring.
- Just before they’re fully set,
- Add the crème fraîche to stop the cooking.
- Now season with salt and pepper (adding salt too early makes them watery).
- Pile onto toasted sourdough and sprinkle with chives
- If you’re feeling extra,
- Serve with sautéed mushrooms on the side.
Cook time: 15 minutes total (5 mins prep, 10 mins cooking)
4. Gordon Ramsay’s Pan-Seared Sea Bass Supreme
Serves 4
The skin is a sheet of pure gold, so crispy it practically sparkles.
The flesh beneath is pearly white and so tender it falls into perfect flakes.
Ingredients + Cost Estimate (US):
- Sea bass fillets with skin (4×6 oz) – $40
- Baby potatoes (1 lb) – $4
- Cherry tomatoes (1 pint) – $4
- White wine (1/2 cup) – $3
- Butter (4 tbsp) – $1
- Fresh thyme and rosemary – $4
- Garlic (4 cloves) – $0.50
- Lemon (1 whole) – $0.75
- Olive oil – $0.50
- Sea salt and black pepper – pantry staples
Total cost per serving: ~$14-15
Instructions:
- Score the fish skin in a diagonal pattern make it pretty but don’t cut into the flesh
- Pat those fillets bone dry with paper towels (crucial for crispy skin!).
- Season both sides generously with sea salt.
- Let the fish sit at room temp for 10 minutes while you prep everything else.
- Meanwhile, boil those baby potatoes until just tender (about 15 minutes)
- Smash each potato slightly
- Season with herbs and salt.
- Get your non-stick pan screaming hot with a thin layer of oil
- Place the fish skin-side down
- And DO NOT MOVE IT for 4-5 minutes.
- Press down gently with a spatula to keep the skin in contact with the pan.
- Flip only when the skin is super crispy and golden.
- Cook for another 2-3 minutes on the flesh side
- Remove fish and in the same pan,
- Add tomatoes and garlic.
- Pour in the wine, let it reduce by half
- Swirl in cold butter to create a glossy sauce.
- Serve the fish over smashed potatoes with the tomato sauce
Cook time: 45 minutes total (15 mins prep, 30 mins active cooking)
5. Gordon Ramsey’s Sticky Toffee Pudding
Serves 6
Dark, rich, and impossibly moist cake that’s literally drowning in a golden-amber sauce.
The top has this gorgeous sheen from the toffee sauce.
And when you cut into it, it’s got this dark treacle color that just screams comfort.
Ingredients + Cost Estimate (US):
- Medjool dates (8 oz, pitted) – $8
- All-purpose flour (1¾ cups) – $0.75
- Dark brown sugar (1 cup) – $1
- Unsalted butter (½ cup + extra for sauce) – $3
- Large eggs (2) – $1
- Vanilla bean (1 whole) – $4
- Heavy cream (2 cups) – $4
- Espresso shot (1) – $0.50
- Baking powder (2 tsp) – $0.25
- Baking soda (1 tsp) – $0.25
- Dark treacle/molasses (2 tbsp) – $2
- Sea salt (pantry staple)
Total cost per serving: ~$4-5
Instructions:
- Start by chopping those dates super fine. This is because you want them basically minced.
- Pour hot espresso over the dates
- Let them get friendly for 20 mins.
- Meanwhile, cream your butter and sugar until it’s super light and fluffy.
- Add eggs one at a time, beating well after each addition
- Scrape those gorgeous vanilla bean seeds into your butter mixture.
- In a separate bowl, mix your flour, baking powder, baking soda, and salt.
- Fold the dry ingredients into the wet ones, alternating with the date mixture
- Pour into a buttered baking dish
- Bake at 350°F for 30-35 mins.
- For the sauce, combine butter, cream, treacle, and brown sugar in a pan
- Simmer until it’s thick enough to coat the back of a spoon (about 5 minutes)
- Pour half the sauce over the hot pudding right when it comes out.
- Serve with the remaining warm sauce and maybe some vanilla ice cream
Cook time: 1 hour total (25 mins prep, 35 mins baking)
6. Gordon Ramsay’s Herb-Crusted Rack of Lamb
Serves 4
This is speckled with different herbs and has the most amazing golden-brown color.
When you slice between the bones, you get this perfect pink center that’s totally gram-worthy.
Ingredients + Cost Estimate (US):
- Rack of lamb (8 ribs) – $45
- Fresh breadcrumbs (1 cup) – $2
- Fresh herbs (parsley, rosemary, thyme) – $6
- Dijon mustard (3 tbsp) – $1
- Garlic cloves (4) – $0.50
- Shallot (1 large) – $1
- Olive oil (¼ cup) – $1
- Lemon zest (1 lemon) – $0.75
- Sea salt and black pepper – pantry staples
- Optional: pine nuts (¼ cup) – $4
Total cost per serving: ~$15-16
Instructions:
- Let your lamb come to room temp for 30 mins before cooking.
- French the bones if your butcher hasn’t already (you want them clean and pretty)
- Season aggressively with salt and pepper on all sides.
- Sear in a screaming hot pan until golden brown all over (about 6-8 mins)
- Meanwhile, throw your herbs, garlic, and shallot in a food processor.
- Add breadcrumbs, lemon zest, and a good glug of olive oil.
- Pulse until you’ve got a bright green, fragrant mixture.
- Brush the lamb with Dijon mustard, be generous with it!
- Press that herb mixture all over the mustard-coated lamb.
- Roast at 375°F for about 20-25 mins for medium-rare.
- Let it rest for 10 mins before cutting (crucial step!)
- Slice between the bones and serve with some fresh herbs for garnish.
Cook time: 1 hour total (20 mins prep, 25 mins cooking, 15 mins resting)
7. Gordon Ramsay’s Lobster Pasta
Serves 4
The pasta has this gorgeous silky sheen with chunks of sweet lobster meat throughout.
The sauce is this beautiful blush pink color from the tomatoes and cream.
And when you twirl it on your fork, it’s literally the definition of pasta goals.
Ingredients + Cost Estimate (US):
- Live lobsters (2 x 1.5 lbs) – $60
- “00” flour (2 cups) – $6
- Fresh eggs (4) – $2
- Cherry tomatoes (1 pint) – $4
- Heavy cream (1 cup) – $3
- Brandy (¼ cup) – $5
- Fresh tarragon (1 bunch) – $2
- Shallots (2) – $1
- Garlic (4 cloves) – $0.50
- Butter (4 tbsp) – $1
- Olive oil – $0.50
- Sea salt and black pepper – pantry staples
Total cost per serving: ~$21-22
Instructions:
- For fresh pasta, make a well with your flour on a clean surface
- Crack eggs into the center
- And slowly incorporate with a fork
- Knead that dough for like 10 mins until it’s smooth and elastic
- Wrap it up and let it rest for 30 mins (super important step!)
- Meanwhile, get your lobsters into a pot of boiling water
- Cook them for about 8 mins until they’re bright red
- Remove meat from shells and chop into chunky pieces
- Save those shells for the sauce (they’re flavor gold!)
- In a large pan, sauté shells with shallots and garlic
- Add brandy and let it reduce until it’s almost gone.
- Throw in those tomatoes and let them burst
- Add cream and simmer until it thickens slightly
- Roll out your pasta
- And cut into tagliatelle.
- Cook fresh pasta for like 2-3 mins in salted water
- Toss everything together with fresh tarragon.
- Finish with a knob of butter because why not.
Cook time: 1 hour 30 minutes total (1 hour prep, 30 mins cooking)
8. Gordon Ramsay’s Short Rib Burger
Serves 4
This isn’t your average burger it’s thick with two c’s.
The patty has this perfect dark crust but stays juicy pink inside.
When you stack it all up, it’s taller than your phone. And the melty cheese drips down the sides in the most satisfying way.
Ingredients + Cost Estimate (US):
- Short rib meat (1 lb) – $12
- Chuck beef (1 lb) – $8
- Gruyère cheese (8 oz) – $10
- Brioche buns (4) – $6
- Red onions (2 large) – $2
- Fresh thyme (1 bunch) – $2
- Butter (4 tbsp) – $1
- Garlic (2 cloves) – $0.25
- Dijon mustard – $1
- Vegetable oil – $0.50
- Salt and pepper – pantry staples
Total cost per serving: ~$11-12
Instructions:
- Have your butcher grind the short rib and chuck it together.
- Gently form into 4 patties, don’t overwork the meat!
- Make a slight dimple in the center of each patty.
- Season generously with salt just before cooking
- Slice those onions super thin to caramelize.
- Cook onions low and slow with thyme for 30 mins.
- Get your cast iron ripping hot for the burgers
- Cook patties for 4 to 5 mins on each side for medium.
- Add cheese during the last 2 minutes to melt
- Meanwhile, brush those buns with garlic butter.
- Toast the buns until golden brown
- Stack it up: bottom bun, Dijon, patty with cheese
- Top with those gorgeous caramelized onions.
- Crown it with the top bun and prepare for glory.
Cook time: 45 minutes total (15 mins prep, 30 mins cooking)
9. Gordon Ramsay’s Christmas Turkey with All the Trimmings
Serves 8
A turkey that’s glistening golden brown, draped with crispy bacon lattice.
And when you cut into it, the meat is so juicy it makes everyone at the table gasp.
The skin has this perfect mahogany color that screams holiday perfection.
Ingredients + Cost Estimate (US):
- Whole turkey (12-14 lbs) – $45
- Bacon strips (1 lb) – $8
- Herb butter (2 cups) (Unsalted butter) (2 cups) – $8
- Fresh sage, thyme, rosemary -$9
- Onions, carrots, celery – $6
- Lemon (2) – $1
- Garlic head (2) – $1
- White wine (1 bottle) – $12
- Chicken stock (4 cups) – $4
- Bay leaves (3) – $0.50
- Salt and pepper – pantry staples
Total cost per serving: ~$12-13
Instructions:
- Let turkey chill at room temp for 2 hours before cooking.
- Mix softened butter with finely chopped herbs
- Gently separate the skin from the breast meat with your fingers.
- Massage that herb butter under the skin everywhere you can reach.
- Season the cavity generously with salt and pepper
- Stuff with lemon halves, garlic, and herb sprigs
- Create a bacon lattice over the breast
- Place chopped vegetables in the roasting pan.
- Pour in wine and stock
- Start at 425°F for 45 minutes to get that color going.
- Lower to 350°F
- And cook for about 2.5 more hours.
- Baste every 30 mins with pan juices
- Test temperature in the thickest part of the thigh (165°F)
- Rest for at least 45 minutes before carving.
- Meanwhile, make gravy with those gorgeous pan drippings.
Cook time: 4 hours total (45 mins prep, 3 hours 15 mins cooking)
10. Shepherd’s Pie Deluxe
Serves 6
The top is pure comfort food goals peaks of mashed potatoes bronzed to perfection, with little crispy bits at the edges.
When you dig in, you hit this rich, dark meat layer.
It is packed with flavor and has the perfect amount of sauce.
Ingredients + Cost Estimate (US):
- Ground lamb (2 lbs) – $16
- Yukon Gold potatoes (3 lbs) – $6
- Red wine (1 cup) – $5
- Egg yolks (2) – $1
- Parmesan cheese (1 cup) – $4
- Carrots, onions, celery – $5
- Fresh rosemary and thyme – $4
- Tomato paste (2 tbsp) – $0.50
- Worcestershire sauce – $1
- Heavy cream (1 cup) – $2
- Butter (1 stick) – $2
- Garlic (4 cloves) – $0.50
- Salt and pepper – pantry staples
Total cost per serving: ~$8-9
Instructions:
- Start with your mash, peel, and chunk those potatoes.
- Boil in salted water until super tender.
- Meanwhile, finely dice all your vegetables
- Brown the lamb in batches until properly caramelized.
- Remove meat,
- Then sauté those veggies in the same pan.
- Add tomato paste and let it caramelize a bit
- Pour in that wine and let it reduce by half
- Return meat,
- Add herbs and Worcestershire.
- Simmer until the sauce is rich and thick
- For the potatoes, mash with warm cream and butter
- Fold in egg yolks and Parmesan while still hot.
- Layer meat mixture in a baking dish
- Top with peaks of mashed potatoes, get creative!
- Brush with melted butter for extra browning
- Bake at 375°F for 40 mins until golden and bubbling.
Cook time: 1 hour 45 minutes total (45 mins prep, 1 hour cooking)
Conclusion
These recipes are your ticket to bringing some Ramsay skills into your kitchen.
I’ve broken down each recipe into simple steps, added my touches, and made sure they’re achievable at home.
While they might not have the drama of a live cooking show, they pack all the flavor.
Trust me, once you master these dishes, you’ll understand why Gordon Ramsay is considered one of the world’s greatest chefs.