Beef Wellington is the undisputed king of steak dishes. Whether you are hosting a festive Christmas and New Year’s dinner or a special anniversary, this combination of succulent beef fillet, earthy mushroom duxelles, and buttery, golden puff pastry is guaranteed to impress.

While it has a reputation for being difficult, our step-by-step guide breaks down the process to ensure you get a perfectly pink center and crisp pastry every single time.

Ingredients

For the Beef:

  • 1kg beef fillet (middle cut, trimmed of fat)

  • 1 tbsp olive oil

  • 500g puff pastry (all-butter is best)

  • 2 egg yolks, beaten with 1 tsp water (for glazing)

  • Flour, for dusting

For the Mushroom Duxelles & Wrap:

  • 250g chestnut mushrooms, very finely chopped

  • 1 sprig fresh thyme (leaves only)

  • 100ml dry white wine

  • 12 slices prosciutto (or Parma ham)

  • 50g butter

  • Salt and freshly ground black pepper

Instructions

1. Sear the Beef

Start by seasoning your beef fillet generously with salt and pepper. Heat 1 tbsp of olive oil in a large pan over high heat. Sear the beef for 2–3 minutes on each side until browned all over (including the ends). Transfer to a plate to cool completely, then chill in the fridge for 20 minutes.

2. Make the Mushroom Duxelles

In the same pan, melt the butter and add the finely chopped mushrooms and thyme. Cook over medium heat for about 10 minutes until the moisture has evaporated. Pour in the white wine and continue cooking until absorbed. The mixture should be a thick paste. Season and leave to cool.

3. Layer the Prosciutto

Layout a large piece of cling film on a chopping board. Arrange the prosciutto slices in a double row, slightly overlapping. Spread the cooled mushroom duxelles evenly over the ham.

4. Roll the Fillet

Place the chilled beef in the center of the mushroom-covered prosciutto. Using the cling film to help you, roll the ham tightly around the beef to create a neat sausage shape. Twist the ends of the cling film to tighten. Chill in the fridge for at least 30 minutes.

5. Wrap in Pastry

On a floured surface, roll out your puff pastry into a large rectangle (approx. 28 x 36cm). Unwrap the beef from the cling film and place it in the center of the pastry. Brush the edges with egg yolk. Fold the pastry over the beef, trimming any excess to ensure a clean seal.

6. Chill and Decorate

Place the Wellington on a baking tray, seam-side down. Brush with more egg yolk and use the back of a knife to score a pattern (taking care not to cut through). Chill for at least 30 minutes (or up to 24 hours).

7. Bake to Perfection

Preheat your oven to 200°C / 180°C fan / Gas 6. Bake for:

  • 20–25 minutes for medium-rare.

  • 30 minutes for medium.

8. Rest and Serve

Once golden brown, remove from the oven and let it rest for at least 10 minutes. This is crucial for the juices to redistribute, ensuring a tender slice. Serve in thick, decadent portions.

Recipe Tips for Success

  • Keep it Cold: Chilling the beef at various stages prevents the pastry from getting soggy and helps the meat retain its shape.

  • The Duxelles: Make sure your mushroom mixture is as dry as possible before spreading; moisture is the enemy of crisp pastry.

  • Meat Thermometer: For a perfect medium-rare, aim for an internal temperature of 52-54°C before resting.