Description

Mary Berry Beef Wellington is a luxurious beef dish that features a whole beef fillet coated in a finely chopped mushroom mixture (duxelles), often wrapped in prosciutto or crepes, and encased in buttery puff pastry. It’s then baked until the pastry is crisp and golden. The result is a tender, juicy roast with a crisp exterior and an irresistible umami-rich filling.

Ingredients

Beef fillet – 1kg (about 2.2 lbs), trimmed
Puff pastry – 500g, ready-rolled or homemade
Mushrooms – 250g, finely chopped
Shallots – 2, finely chopped
Garlic – 2 cloves, minced
Butter – 2 tablespoons
Fresh thyme – 1 teaspoon
Prosciutto – 6–8 slices (optional, for extra flavor)
Dijon mustard – 2 tablespoons
Egg yolk – 1, beaten (for brushing pastry)
Salt and black pepper – to taste
Olive oil – for searing

Instructions

Step 1: Prepare the Beef

Season the beef fillet generously with salt and pepper.
Heat olive oil in a frying pan and sear the beef on all sides for about 2–3 minutes per side until browned.
Remove from heat and brush with Dijon mustard. Let it cool.

Step 2: Make the Mushroom Duxelles

Melt butter in a pan, add shallots, garlic, and mushrooms.
Cook until moisture evaporates and the mixture is paste-like.
Add thyme, season, and cool completely.

Step 3: Wrap the Beef

Lay out a large sheet of cling film. Arrange prosciutto slices (if using) in a single layer.
Spread the mushroom mixture over the prosciutto.
Place the cooled beef on top and roll tightly using cling film.
Chill for 15–20 minutes to set the shape.

Step 4: Encase in Pastry

Roll out the puff pastry and unwrap the beef from the cling film.
Place the beef in the center and wrap the pastry around, sealing edges.
Brush with beaten egg yolk and chill again for 15 minutes.
Optional: Decorate with pastry trimmings.

Step 5: Bake

Preheat the oven to 200°C (180°C fan) / 400°F.
Bake the Wellington for 35–40 minutes for medium-rare.
Rest for 10 minutes before slicing.