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Mary Berry Beef Wellington Recipe

Mary Berry Beef Wellington

Mary Berry's beef Wellington has tender fillet steak, a rich mushroom duxelles, and crisp golden puff pastry.
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Prep Time 1 hour
Cook Time 35 minutes
Cooling Time 1 hour 30 minutes
Total Time 3 hours 5 minutes
Servings: 6 Portions
Course: Main Course
Cuisine: British
Calories: 540
Ingredients Method Notes

Ingredients
  

  • Beef:
  • 800 g–1kg beef fillet trimmed
  • 2 tbsp olive oil
  • Salt and freshly ground black pepper
  • 2 tbsp Dijon mustard
  • Mushroom Duxelles:
  • 400 g chestnut mushrooms very finely chopped
  • 2 shallots very finely chopped
  • 2 garlic cloves crushed
  • 25 g unsalted butter
  • 2 tbsp fresh thyme leaves
  • Salt and pepper
  • Wrapping:
  • 8 –10 slices Parma ham or prosciutto
  • 500 g ready-made puff pastry
  • 2 large egg yolks beaten with 1 tbsp water

Method
 

  1. Pat beef dry, season generously. Sear in hot oil for 1–2 minutes per side until browned all over. Brush with Dijon mustard. Cool completely, at least 30 minutes.
  2. Melt butter, cook mushrooms, shallots, and garlic for 15–20 minutes until reduced and dry, almost paste-like. Stir in thyme. Season. Cool completely.
  3. Arrange Parma ham slices, overlapping, on cling film. Spread duxelles evenly over the top. Place cooled beef in the centre. Roll tightly into a cylinder using the cling film. Twist ends to secure. Refrigerate at least 30 minutes.
  4. Roll out puff pastry into a rectangle large enough to enclose the beef. Unwrap beef cylinder and place on pastry. Brush pastry edges with egg wash. Wrap and seal seams. Place seam-side down on a lined baking tray. Brush with egg wash and decorate if desired. Refrigerate at least 1 hour, up to 24 hours.
  5. Preheat oven to 200°C / 180°C fan / Gas 6. Brush Wellington with egg wash again and score diagonal lines across the top.
  6. Bake for 35–45 minutes until deep golden brown and internal temperature reaches 55–57°C for medium-rare.
  7. Rest for 10–15 minutes before slicing with a sharp serrated knife.

Notes

Cool the beef completely before wrapping — this is the most critical step to prevent soggy pastry.
Cook the mushroom duxelles until properly dry, with no visible liquid remaining.
Use a meat thermometer for a reliably accurate result every time.
Chill at every stage — after wrapping in Parma ham, and again after wrapping in pastry.
Can be assembled up to 24 hours ahead and refrigerated before baking.
Rest for 10–15 minutes before slicing for the cleanest results.
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