Beef Wellington has a reputation. Hard. Fussy. Only for chefs on TV. Nope. It’s just steak wrapped in mushrooms, ham, and puff pastry.
Take it step by step. Don’t rush. You’ll pull a golden, flaky, perfectly pink roast out of the oven and feel like a legend. Let’s do this.
Sear the Beef
Season beef generously with salt and pepper.
Sear in hot oil for 2-3 minutes per side until browned. Cool completely.
Brush with Dijon mustard.
Make the Duxelles (Mushroom Paste)
Cook mushrooms, shallots, and garlic over medium heat until dry (10-15 minutes). No liquid left. Cool.
Wrap in Prosciutto
Lay prosciutto slices overlapping on plastic wrap. Spread duxelles on top.
Place beef in center. Roll tightly using plastic wrap. Chill for 20 minutes.
Wrap in Pastry
Roll puff pastry slightly. Unwrap beef. Place on pastry.
Brush edges with egg wash. Fold pastry over. Seal seams. Flip seam-side down.
Score the top lightly (don’t cut through). Brush with egg wash. Chill for 15 minutes.
Bake
Preheat oven to 400°F (200°C).
Bake for 35-40 minutes until pastry is golden and beef reaches 125°F for medium-rare.
Rest and Serve
Rest for 10 minutes. Slice into thick rounds.
Summary
Prep Time: 45 minutes | Chill Time: 35 minutes | Cook Time: 45 minutes | Total Time: ~2 hours
Yield: 4-6 servings
Difficulty: Medium (take your time)
Storage Notes
How to Store:
- Fridge: Leftover slices for 2 days.
- Reheat: Oven at 300°F for 10 minutes (pastry won’t be as crisp).
- Freeze uncooked: Wrap tightly, freeze 1 month. Bake from frozen, add 15-20 minutes.
Pro Tip:
Soggy bottom is your enemy. Don’t skip the duxelles drying step or the pre-baking chill. Dry filling + cold pastry = crispy crust.
