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1
Sear the Fillet
10 Mins
High heat, about 220°C (425°F)
Season the fillet generously, then sear it in the hot oil for about 2 minutes on each side until deeply browned all over. Brush all over with the Dijon mustard while it is still warm, then leave it to cool.
Pat the fillet very dry first — moisture stops it browning.
Done when: A dark, even crust on every side; the centre is still raw.
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2
Make the Duxelles
20 Mins
Medium heat, about 160°C (320°F)
Melt the butter and cook the shallots and garlic for 2 minutes, then add the mushroom crumbs, thyme and a pinch of salt. Cook, stirring, for 12–15 minutes until the mushrooms give up their water and the pan is dry — the mixture should hold together and leave no liquid behind.
If the duxelles is wet, the pastry will be soggy. Keep cooking until a spoon dragged through leaves a clear trail.
Done when: A dark, dry, paste-like mushroom mixture that holds its shape.
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3
Wrap in Prosciutto and Chill
20 Mins
Chill in the fridge, 4°C (40°F)
Lay the prosciutto slices overlapping on a sheet of cling film, spread the cooled duxelles over them in an even layer, and set the fillet on top. Roll it up tightly in the film, twist the ends, and chill for at least 20 minutes.
The prosciutto layer is a moisture barrier — it is what keeps the pastry crisp.
Done when: A firm, even cylinder with no gaps in the prosciutto.
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4
Wrap in Pastry
10 Mins
No heat — cold pastry, 4°C (40°F)
Roll the cold puff pastry into a rectangle large enough to wrap the fillet with a 2 cm overlap. Unwrap the fillet, set it in the centre, brush the pastry edges with egg wash, and fold it up, sealing the seam underneath. Score the top lightly, brush all over with egg wash, and chill again while the oven heats.
Keep the pastry cold — warm pastry tears and bakes greasy.
Done when: A neat parcel with a sealed seam underneath and a glossy egg-washed top.
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5
Bake Until Golden
35 Mins
200°C (400°F)
Bake for about 35 minutes until the pastry is deep golden, puffed and crisp. A thermometer pushed into the centre of the fillet should read at least 63°C (145°F) — the recommended minimum for a whole beef cut — for a medium finish. Many chefs serve it pinker, at 52–55°C (125–130°F), but that is below the recommended minimum temperature.
If the pastry browns too fast, cover it loosely with foil for the last 10 minutes.
Done when: Deep golden, crisp pastry; the centre reads 63°C (145°F) or above.
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6
Rest and Carve
10 Mins
Rest at 60°C (140°F) or above
Rest for 10 minutes so the juices settle, then carve into thick slices with a sharp serrated knife, using a gentle sawing motion so the pastry does not crush.
Cutting too soon spills the juices and the pastry goes soft.
Done when: Clean slices with a rosy centre and crisp pastry that holds its shape.
auto_awesome Finishing Touches & Plating
Serve beef wellington in thick slices, straight from the board, with roast potatoes, green beans and a red wine sauce — the cut face, pink fillet ringed by dark duxelles and golden pastry, is the moment the dish is made for.
United Kingdom
50m
