There is nothing quite as impressive as a classic Beef Wellington brought to the center of the dinner table. This iconic dish combines a tender, succulent beef fillet with earthy mushrooms and a salty hint of ham, all encased in a beautifully crisp, golden-brown puff pastry. Whether you are hosting a holiday gathering or simply want to treat your family to a restaurant-quality meal, this recipe delivers a sophisticated flavor profile that is surprisingly achievable for the home cook.

Recipe Details

  • Yields: 4
  • Prep Time: 10 min
  • Cook Time: 2 hours
  • Total Time: 2 hours 10 min

Ingredients

  • 1lb of Fillet Beef
  • Extra Virgin Olive Oil
  • 1lb of mushrooms
  • 4 Thinly Cut Slices of Ham
  • 2tbsp of Yellow Mustard
  • 7oz of Puff Pastry
  • 2 Egg Yolks Beaten

Instructions

  1. Begin by seasoning your beef fillet generously with a coating of salt and black pepper.
  2. Prepare a pan with a light coating of oil over high heat. Sear the fillet on every side, making sure to brown the ends as well. For a traditional medium-rare finish, simply sear the outside quickly; if you prefer your meat more well-done, allow it to remain in the pan a bit longer. Once seared, move the meat to a plate and set it aside.
  3. While the beef is still hot from the pan, immediately brush the entire surface with yellow mustard. This timing is essential as it allows the meat to absorb the mustard's zest, creating a lovely, mild heat.
  4. Finely chop the mushrooms and pulse them in a food processor until they reach a purée consistency. Transfer this mixture to a sauté pan over medium-high heat. Cook the mushrooms until they have released all their moisture and the pan is dry, then remove them to cool down.
  5. Lay out a sheet of plastic wrap and arrange the ham slices on top. Spread the cooled mushroom purée evenly over the ham, then place the beef fillet in the center. Carefully roll the ham and mushrooms around the beef to create a tight barrel shape, using the plastic wrap to secure it. Twist the ends of the plastic tightly and let the roll firm up in the refrigerator for 20 minutes.
  6. Preheat your oven to 302°F/150°C.
  7. Dust a flat surface with a little flour and roll out the puff pastry to a size large enough to encompass the meat, saving a small amount of dough for any needed patching. Remove the beef from the plastic wrap and place it in the center of the pastry. Brush the edges of the dough with the beaten egg yolks.
  8. Place your pastry-wrapped creation onto a baking sheet. Coat the exterior with more of the egg yolks for a glossy finish. If you like, you can use a knife to lightly score a decorative pattern into the top of the pastry, taking care not to cut through to the meat. Sprinkle the top with coarse salt.
  9. Bake the Wellington at 302°F/105°C for 35 to 42 minutes. You are looking for a beautiful golden hue on the pastry. Once removed from the oven, let the roast rest for 10 minutes before slicing into 1-inch thick rounds for a stunning presentation.

Tips for Success

The key to a perfect Wellington is moisture control. Ensure the mushroom mixture is cooked until quite dry; otherwise, the pastry may become soggy. Additionally, the 20-minute chilling period is vital for helping the meat hold its shape when you transition it to the pastry. For the best visual results, the egg wash is your best friend—it provides that professional, deep golden shine that makes the dish look as good as it tastes.

Serve this elegant roast alongside some roasted root vegetables or a crisp green salad for a complete and memorable meal.