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Mary Berry Beef Wellington

Mary Berry Beef Wellington recipe
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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.

Find it online: https://britishbakingrecipes.co.uk/mary-berry-beef-wellington/