Beef Wellington
Beef Wellington wraps seared beef fillet, mushroom duxelles and often prosciutto in crisp puff pastry while keeping the beef rosy and tender.
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Illustrated cooking guide
Step-by-step visual method
A polished English infographic for the whole cooking flow, paired with the full written recipe below for detail and SEO.
Written method
Instructions
Read through once, then cook at your own pace with the illustrated guide above.
- 1
Season the beef and sear it quickly in a very hot oiled pan on every side. Brush with Dijon mustard and cool completely.
- 2
Cook the mushrooms, shallots and thyme until the duxelles is dry and concentrated; season and cool completely.
- 3
Lay prosciutto on cling film, spread with duxelles, place the beef on top and roll into a tight cylinder. Chill for 30 minutes.
- 4
Roll the puff pastry, unwrap the beef cylinder and enclose it completely. Seal underneath, decorate if desired and chill again.
- 5
Brush with beaten egg, score without cutting through, and bake at 210°C until the pastry is deep golden and the centre reaches the desired temperature.
- 6
Rest for 10–15 minutes before slicing thickly.
Cook notes
Tips
Duxelles and beef must be cold before wrapping.
A thermometer is the safest way to control the beef doneness.
Cook smarter
Helpful notes
Practical storage, serving, swap, and troubleshooting notes for a better first try.
Storage Tips
- Refrigerate leftovers for up to 2 days.
- Reheat gently in the oven; the beef will cook further.
Substitutions
- Thin pancakes can replace prosciutto as a moisture barrier.
- Use chestnut mushrooms or a mixture of cultivated mushrooms.
What to Serve With
- Madeira sauce
- Roast potatoes
- Green vegetables
Common Mistakes
- Wet duxelles causes soggy pastry.
- Wrapping warm beef melts the pastry layers.
Recipe FAQ
What makes this Beef Wellington traditional?
A dry mushroom layer and careful chilling protect the pastry while the fillet cooks inside.
Can I prepare Beef Wellington ahead?
Assemble and chill the wrapped Wellington for several hours, then egg-wash and bake shortly before serving.
Kitchen tools
Helpful Tools for This Recipe
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Baking sheet
Useful for roasting, baking, broiling, and sheet-pan prep.
Skillet
Useful for browning, quick sautes, and weeknight one-pan cooking.
Chef knife
A basic prep tool for vegetables, herbs, aromatics, and proteins.
Cutting board
Keeps prep organized for chopping, slicing, and staging ingredients.
Measuring spoons
Useful for balancing spices, salt, acids, and sauces.
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