Perfect Beef Wellington Recipe

Step 1: Preheat the Oven

Set your oven to 200°C (about 400°F). Place a baking sheet inside to warm up. Starting with a hot tray helps the pastry base cook evenly and prevents sogginess.

Step 2: Prepare the Beef Tenderloin

Season the beef fillet generously with coarse salt and freshly ground black pepper. Pat the surface dry with a paper towel first — moisture prevents a proper crust from forming.

Heat a large pan over high heat, add olive oil, and sear the beef on all sides until golden. This should take only a couple of minutes per side.

Resist the urge to move the meat around while searing; leaving it undisturbed helps build an even, caramelised crust. The goal is not to cook the meat through but to lock in juices and create flavour. Once done, remove the beef and let it rest on a rack.

For the best results, sear the beef quickly at medium-high heat so the crust forms without overcooking the inside. You want to aim for medium-rare beef in the finished Wellington, so the internal temperature after baking should rest around 54–55°C.

Step 3: Make the Mushroom Duxelles

Add mushrooms to a food processor and pulse until finely chopped. Heat butter and olive oil in a large pan over medium heat. Add shallots and garlic, stirring occasionally until softened. Add mushrooms and fresh thyme, cooking down while stirring frequently until the mixture becomes a mushroom paste with no excess moisture. If your mushroom mixture is still releasing liquid after several minutes, raise the heat slightly and keep stirring until it’s dry. Any moisture left will make the pastry soggy later.

Season with salt and pepper.

Step 4: Wrap with Parma and Duxelles

Lay a sheet of plastic wrap on your counter and arrange overlapping slices of parma ham on top. Spread the mushroom paste evenly over the ham. Place the cooled beef fillet in the centre, then use the plastic wrap to roll everything tightly into a log. This step keeps the layers snug and prevents gapping when you move to the pastry stage. Refrigerate for 20–30 minutes to firm up.

Step 5: Wrap with Puff Pastry

Roll out the puff pastry dough on a lightly floured surface with a rolling pin to about 3mm thickness. Unwrap the beef from the plastic wrap and place it on the pastry. Brush the edges with beaten egg. Carefully fold the pastry around the beef, sealing the seams. Trim any excess with a sharp knife, then flip the parcel so the seam faces down. Use egg wash made from egg yolks to glaze the pastry for colour and shine. Optionally, score the top lightly with the back of a knife for decoration.

Step 6: Bake to Perfection

Transfer the wrapped beef to the preheated baking sheet. Bake for 35–40 minutes, until the pastry is golden and the internal temperature of the beef reaches about 50°C for medium rare. Allow the Wellington to rest for at least 10 minutes before slicing it into thick slices with a sharp knife. This resting time ensures the juices settle and the layers hold together neatly.