記得最早知道他是在美國的電視節目《地獄廚房》，在攝影機前展現他對於精品菜餚的苛刻程度，而且性格火暴，曾經有一次現場直播的節目中說了111次以「F」打頭的詞語。經常在電視的開場白裡說：真是見鬼了！我們今天吃點兒好的。他辯解自己火暴脾氣的理由是：如果不在廚房裡開火，廚師怎麼會有熱情？ 它先說明廚師是怎麼煉出來的，然後在說美食是怎麼變出來的。為什麼在第一版名廚介紹他並不是他有多成功！而是他做菜的理念和專注吸引我。
Beef Wellington威靈頓牛排---戈登拉姆齊的經典之作
Serves 2（供2人）Ingredients材料
400g beef fillet 牛柳
400g flat mushrooms蘑菇
4 slices Parma ham 巴馬火腿
English mustard for brushing meat刷肉用的英式芥末
200g puff pastry千層酥皮
2 egg yolks蛋黃
Approx 8 Charlotte/New potatoes大約8個小土豆/新土豆
1 clove garlic, crushed 1瓣大蒜，壓碎
1 sprig thyme 1小束百裡香
2 large baby gem lettuce 2個大的迷你寶石生菜
Salt and pepper 鹽和胡椒
Olive oil 橄欖油
Mustard vinaigrette, optional芥末油醋汁可選
Method製作方法
1. Preheat the oven to 200C烤箱預熱到200°C
2. Heat some oil in a large pan and quickly fry the seasoned beef all over until it's brown. Remove and allow to cool. The point of this is simply to sear the beef and seal all those juices in, you don't want to cook the meat at this stage. Allow to cool and brush generously with the mustard.
橄欖油入鍋加熱，快速煎,直到調過味的牛柳上色。取出並使其冷卻。這樣做能鎖住牛肉的肉汁，你不能再 這個階段把肉完全煎熟。
3. Roughly chop the mushrooms and blend in a food processor to form a puree. Scrape the mixture into a hot, dry pan and allow the water to evaporate. When sufficiently dry (the mixture should be sticking together easily), set aside and cool.
將大致剁碎的蘑菇放入食品加工機攪拌成泥。刮出放入鍋內加熱，使多餘的水分蒸發。充分乾燥至混合物應該很容易粘在一起，刮出放涼。
4. Roll out a generous length of cling film, lay out the four slices of Parma ham, each one slightly overlapping the last. With a pallet knife spread the mushroom mixture evenly over the ham.
鋪開一個大的長食品薄膜，鋪上四片帕爾馬火腿,每一個稍有重疊。用鍋鏟把蘑菇蓉均勻的抹在帕爾馬火腿上。
5. Place the beef fillet in the middle and keeping a tight hold of the cling film from the outside edge, neatly roll the parma ham and mushrooms over the beef into a tight barrel shape. Twist the ends to secure the clingfilm. Refrigerate for 10 -15 minutes, this allows the Wellington to set and helps keep the shape.
再把煎好的牛柳放在抹好蘑菇蓉的火腿邊緣上，巧妙地把帕爾馬火腿,蘑菇牛肉成緊桶的形狀。扭轉兩頭的保鮮膜卷紮起。冷藏10 -15分鐘,這能使牛排有助於保持形狀。
6. Roll out the pastry quite thinly to a size which will cover your beef. Unwrap the meat from the cling film. Egg wash the edge of the pastry and place the beef in the middle. Roll up the pastry, cut any excess off the ends and fold neatly to the 'underside'. Turnover and egg wash over the top. Chill again to let the pastry cool, approximately 5 minutes. Egg wash again before baking at 200c for 35 - 40 minutes. Rest 8 -10 minutes before slicing.
擀開千層酥皮成薄片用於包裹住牛柳。打開包裹住牛肉的保鮮膜。在千層酥皮上刷上雞蛋液再放上牛柳捲起來，切除多餘的底面摺疊整齊。翻轉過來，刷上雞蛋液在底部接口處。再次冷藏，大約5分鐘。再一次刷上雞蛋液以200°C烤35-40分鐘。烤好後放置8-10分鐘切片。
7. Par boil the potatoes in salted water. Quarter them and leave the skin on. Sauté in olive oil and butter with the garlic and thyme, until browned and cooked through. Season. Remove the thyme and garlic before serving.
用鹽水把都煮熟。把它們去皮切成等份，放在橄欖油和黃油炒大蒜和百裡香,直到上色，調味。上桌前去除橄欖油和百裡香。
8. Separate the outside leaves of the baby gem (leaving the smaller inner ones for salads) and very quickly sauté them in a pan of olive oil with a little salt and pepper - just enough to wilt them.
將寶石生菜葉子掰開（留下小的葉子做沙拉），迅速加入橄欖油，鹽，胡椒，以免生菜枯萎。
9. Serve hearty slices of the Wellington alongside the sautéed potatoes and wilted baby gems. A classic mustard vinaigrette makes a great dressing.
將切好威靈頓牛排旁邊配上炒土豆和生菜沙拉。附上經典的芥末油醋汁。即成。
除了開餐廳，拉姆齊撰寫的廚藝暢銷書也是一筆可觀收入。根據合同，拉姆齊每兩年完成一本廚藝書，每本書可為他帶來約100萬英鎊(158萬美元)進帳。目前他已出版10本書，被譯成14種語言。最新出版的《為朋友下廚》一書再度暢銷。
Gordon Ramsay's Just Desserts(2001) 戈登·拉姆齊的甜品
Gordon Ramsay's Secrets(2003) 戈登·拉姆齊的秘密
Gordon Ramsay's Kitchen Heaven(2004) 戈登·拉姆齊的天堂廚房
Gordon Ramsay Makes It Easy(2005) 戈登·拉姆齊的簡單
Gordon Ramsay Easy All Year Round(2006) 戈登•拉姆齊一年到頭都容易
Gordon Ramsay's Sunday Lunch and other recipes from the F word(2006)戈登•拉姆齊的周日午餐和其他從F字食譜
Humble Pie(2006) (Autobiography)餡餅
Roasting in Hell's Kitchen(2006) (US title forHumble Pie)地獄
Gordon Ramsay's Fast Food Recipes from the F Word(2007)戈登•拉姆齊的F字快餐食譜
Playing With Fire(2007) (Follow up to Autobiography) 玩火
Recipes From a 3 Star Chef(2007)3星廚師食譜
Gordon Ramsay's Three Star Chef(2008)戈登•拉姆齊的三星廚師
Gordon Ramsay's Fast Food(2008)戈登•拉姆齊的快餐
Gordon Ramsay's Healthy Appetite(2008) 戈登•拉姆齊的健康食慾
Cooking for Friends: Food from My Table(2008)為朋友做飯:食物在我的桌子上
Gordon Ramsay's On Top of The World(2009)戈登•拉姆齊在世界之巔
Gordon Ramsay's World Kitchen: Recipes from "The F Word"(2009)戈登•拉姆齊的世界廚房:食譜從「F字」
Ramsay's Best Menus(2010)拉姆齊最好的菜單
Pasta Sauces(1996)意粉醬
Fish And Shellfish(1997) 魚類和貝類
喜歡廚藝的同仁們可以上網看看他的書和視頻！