Gordon Ramsay built his name on dishes like these. Here are ten of them, from classic French cooking to modern takes on old favorites, each with full ingredients and step-by-step instructions.

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1. Beef Wellington

Beef Wellington wrapped in golden puff pastry.

Ingredients:

  • 1-2 lbs beef tenderloin
  • 2 tbsp olive oil
  • Salt and pepper
  • 1 tbsp butter
  • 1 small onion, finely chopped
  • 8 oz cremini mushrooms, finely chopped
  • 1 tbsp Worcestershire sauce
  • 1 tbsp Dijon mustard
  • 1 sheet puff pastry, thawed
  • 1 egg, beaten

Instructions:

  1. Preheat the oven to 400°F (200°C).
  2. Season the tenderloin with salt and pepper and heat the olive oil in a large frying pan over high heat.
  3. Sear the beef on all sides until browned, about 2-3 minutes per side, then set aside to cool.
  4. In the same pan, melt the butter and sauté the onion and mushrooms until soft and the liquid has evaporated, 5-7 minutes.
  5. Stir in the Worcestershire sauce and Dijon mustard.
  6. Roll out the puff pastry on a lightly floured surface and place the beef in the center.
  7. Top the beef with the mushroom mixture and brush the pastry edges with beaten egg.
  8. Fold the pastry over the beef and seal the edges with a fork.
  9. Place on a baking sheet and brush the top with the remaining egg.
  10. Bake for 20-25 minutes, until the pastry is golden and the beef is done to your liking.
  11. Rest a few minutes before slicing and serving.

Make it at home with our beef wellington recipe.

2. Coq au Vin

Coq au Vin with chicken, mushrooms, and pearl onions.

Ingredients:

  • 4 lbs chicken pieces
  • Salt and pepper
  • 2 tbsp olive oil
  • 1 large onion, sliced
  • 3 cloves garlic, minced
  • 1 cup red wine
  • 1 cup chicken broth
  • 2 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 1 bay leaf
  • 8 oz bacon, diced
  • 1 lb small white mushrooms
  • 1 cup frozen pearl onions
  • 2 tbsp butter
  • 2 tbsp all-purpose flour
  • Chopped fresh parsley, for garnish

Instructions:

  1. Preheat the oven to 350°F (180°C).
  2. Season the chicken with salt and pepper.
  3. Heat the olive oil in a large oven-safe pot or Dutch oven over medium-high heat.
  4. Brown the chicken on all sides, about 2-3 minutes per side, then set aside.
  5. In the same pot, sauté the onion and garlic until soft and translucent, about 5 minutes.
  6. Add the red wine, broth, thyme, rosemary, and bay leaf and bring to a boil.
  7. Return the chicken to the pot and add the bacon, mushrooms, and pearl onions.
  8. Cover and bake for 1 hour, until the chicken is cooked through and the vegetables are tender.
  9. In a small saucepan, melt the butter, stir in the flour, and cook 1-2 minutes until light golden.
  10. Gradually whisk in a cup of the cooking liquid until the sauce is smooth and thick, then stir it back into the pot.
  11. Garnish with parsley and serve hot.

Make it at home with our coq au vin recipe.

3. Beef Stroganoff

Beef Stroganoff in a creamy sauce.

Ingredients:

  • 1 lb beef tenderloin, thinly sliced
  • Salt and pepper
  • 2 tbsp butter
  • 1 small onion, thinly sliced
  • 8 oz cremini mushrooms, sliced
  • 1 clove garlic, minced
  • 1 tbsp tomato paste
  • 1 cup beef broth
  • 1 tbsp Worcestershire sauce
  • 2 tbsp sour cream
  • Chopped fresh parsley, for garnish
  • Egg noodles, cooked according to package instructions, for serving

Instructions:

  1. Season the beef slices with salt and pepper.
  2. Heat the butter in a large skillet over medium-high heat.
  3. Cook the beef 2-3 minutes per side, until browned, then set aside.
  4. In the same skillet, sauté the onion, mushrooms, and garlic until soft and the liquid has evaporated, 5-7 minutes.
  5. Stir in the tomato paste, broth, and Worcestershire sauce and bring to a boil.
  6. Reduce the heat to low, return the beef to the skillet, and simmer 5-10 minutes, until cooked through and the sauce has thickened.
  7. Stir in the sour cream, garnish with parsley, and serve over egg noodles.

Make it at home with our beef stroganoff recipe.

4. Chicken Piccata

Chicken piccata with lemon and capers.

Ingredients:

  • 4 boneless, skinless chicken breasts
  • Salt and pepper
  • 1 cup all-purpose flour
  • 4 tbsp olive oil
  • 1 cup chicken broth
  • 1/2 cup white wine
  • 2 tbsp lemon juice
  • 2 tbsp capers, drained
  • 2 tbsp butter
  • Chopped fresh parsley, for garnish
  • Pasta, cooked according to package instructions, for serving

Instructions:

  1. Preheat the oven to 200°F (95°C).
  2. Season the chicken with salt and pepper, then dredge in flour, shaking off the excess.
  3. Heat 2 tbsp of the olive oil in a large skillet over medium-high heat.
  4. Cook the chicken 2-3 minutes per side, until golden brown, then keep warm on a baking sheet in the oven.
  5. Add the remaining oil, broth, wine, lemon juice, and capers to the skillet.
  6. Boil for 5-7 minutes, until the sauce has reduced and thickened.
  7. Stir in the butter until smooth.
  8. Pour the sauce over the chicken, garnish with parsley, and serve hot with pasta.

Make it at home with our chicken piccata recipe.

5. Rack of Lamb

A roasted rack of lamb.

Ingredients:

  • 2 racks of lamb, each with 8 ribs
  • Salt and pepper
  • 2 tbsp olive oil
  • 2 cloves garlic, minced
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1 tbsp Dijon mustard
  • 1 tbsp honey

Instructions:

  1. Preheat the oven to 400°F (200°C).
  2. Season the racks with salt and pepper.
  3. Heat the olive oil in a large oven-safe skillet over medium-high heat and sear the lamb on all sides, 2-3 minutes per side. Set aside.
  4. Mix the garlic, thyme, rosemary, mustard, and honey and brush over the top and sides of the racks.
  5. Return the lamb to the skillet and roast 15-20 minutes, until the internal temperature reaches 135°F (57°C) for medium-rare.
  6. Rest 5-10 minutes before slicing and serving.

Make it at home with our rack of lamb recipe.

6. Baked Salmon with Lemon and Dill

Baked salmon topped with lemon slices.

Ingredients:

  • 4 salmon fillets
  • Salt and pepper
  • 2 tbsp olive oil
  • 1 lemon, thinly sliced
  • 1 tbsp chopped fresh dill
  • 1 clove garlic, minced
  • 1/4 cup white wine

Instructions:

  1. Preheat the oven to 400°F (200°C).
  2. Season the salmon with salt and pepper.
  3. Heat the olive oil in a large oven-safe skillet over medium-high heat.
  4. Sear the salmon on one side for 2-3 minutes, until golden brown.
  5. Flip, then top with the lemon slices, dill, and garlic.
  6. Pour in the white wine and transfer the skillet to the oven.
  7. Bake 10-12 minutes, until cooked through and the internal temperature reaches 145°F (63°C).
  8. Serve hot with the pan juices spooned over the top.

Make it at home with our baked salmon recipe.

7. Shrimp Scampi

Shrimp scampi in a garlic butter sauce.

Ingredients:

  • 1 lb large shrimp, peeled and deveined
  • Salt and pepper
  • 4 tbsp butter
  • 4 cloves garlic, minced
  • 1/2 cup white wine
  • 1 tbsp lemon juice
  • 1 tbsp chopped fresh parsley
  • Linguine, cooked according to package instructions, for serving

Instructions:

  1. Season the shrimp with salt and pepper.
  2. Melt 2 tbsp of the butter in a large skillet over medium-high heat.
  3. Cook the shrimp 2-3 minutes per side, until pink and opaque, then set aside.
  4. Melt the remaining butter in the skillet and sauté the garlic until fragrant, about 1 minute.
  5. Add the white wine and bring to a boil.
  6. Stir in the lemon juice and parsley and simmer 2-3 minutes, until slightly thickened.
  7. Return the shrimp to the skillet, toss to coat, and serve hot over linguine.

Make it at home with our shrimp scampi recipe.

8. Beef and Guinness Stew

Beef and Guinness stew in a bowl.

Ingredients:

  • 2 lbs beef chuck, cut into 1-inch cubes
  • Salt and pepper
  • 2 tbsp olive oil
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 1 tbsp tomato paste
  • 1 bottle Guinness beer
  • 2 cups beef broth
  • 2 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 1 bay leaf
  • 3 carrots, peeled and cut into 1-inch pieces
  • 2 parsnips, peeled and cut into 1-inch pieces
  • 1 lb small red potatoes, quartered
  • Chopped fresh parsley, for garnish
  • Mashed potatoes or crusty bread, for serving

Instructions:

  1. Preheat the oven to 300°F (150°C).
  2. Season the beef with salt and pepper.
  3. Heat the olive oil in a large oven-safe pot or Dutch oven over medium-high heat.
  4. Sear the beef on all sides until browned, 2-3 minutes per side, then set aside.
  5. In the same pot, sauté the onion and garlic until soft, about 5 minutes, then stir in the tomato paste for 1-2 minutes.
  6. Add the Guinness, broth, thyme, rosemary, and bay leaf and bring to a boil.
  7. Return the beef to the pot with the carrots, parsnips, and potatoes.
  8. Cover and bake 2-2.5 hours, until the beef is tender and the vegetables are cooked through.
  9. Garnish with parsley and serve with mashed potatoes or crusty bread.

Make it at home with our beef and Guinness stew recipe.

9. Spaghetti Carbonara

A plate of spaghetti carbonara.

Ingredients:

  • 1 lb spaghetti
  • 4 eggs
  • 1 cup grated Parmesan cheese
  • 1/2 cup bacon, diced
  • 1 clove garlic, minced
  • 1/2 cup heavy cream
  • Chopped fresh parsley, for garnish

Instructions:

  1. Cook the spaghetti in a large pot of salted boiling water according to package instructions.
  2. Beat the eggs and Parmesan together in a small bowl.
  3. Cook the bacon in a large skillet over medium heat until crisp, 5-7 minutes.
  4. Add the garlic and cook 1-2 minutes more, until fragrant.
  5. Stir in the cream and bring to a boil.
  6. Reduce the heat to low and add the egg mixture, stirring constantly until the sauce thickens.
  7. Drain the spaghetti, add it to the skillet, and toss until evenly coated.
  8. Garnish with parsley and serve hot.

Make it at home with our spaghetti carbonara recipe.

10. Beef Burgundy (Beef Bourguignon)

Beef Bourguignon in a pot.

Ingredients:

  • 2 lbs beef chuck, cut into 1-inch cubes
  • Salt and pepper
  • 2 tbsp olive oil
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 2 cups red wine
  • 1 cup beef broth
  • 2 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 1 bay leaf
  • 8 oz bacon, diced
  • 1 lb small white mushrooms
  • 2 tbsp butter
  • 2 tbsp all-purpose flour
  • Chopped fresh parsley, for garnish
  • Mashed potatoes or crusty bread, for serving

Instructions:

  1. Preheat the oven to 300°F (150°C).
  2. Season the beef with salt and pepper.
  3. Heat the olive oil in a large oven-safe pot or Dutch oven over medium-high heat.
  4. Sear the beef on all sides until browned, 2-3 minutes per side, then set aside.
  5. In the same pot, sauté the onion and garlic until soft, about 5 minutes.
  6. Add the red wine, broth, thyme, rosemary, and bay leaf and bring to a boil.
  7. Return the beef to the pot with the bacon and mushrooms.
  8. Cover and bake 2-2.5 hours, until the beef is tender.
  9. In a small saucepan, melt the butter, stir in the flour, and cook 1-2 minutes until light golden.
  10. Gradually whisk in a cup of the cooking liquid until smooth and thick, then stir the sauce back into the pot.
  11. Garnish with parsley and serve with mashed potatoes or crusty bread.

Pick one that fits your weekend and start there. The Wellington earns the applause; the carbonara is the fastest way in.

Cover of the World’s Famous Breakfasts ebook.
The World’s Famous Breakfasts ebook

Make it at home with our beef bourguignon recipe.

Get the World’s Famous Breakfasts ebook