Jul 14 2026
Restaurants›Harry Browne's Restaurant›Beef Wellington Recipe

Beef Wellington Recipe

Inspired by Harry Browne's Restaurant
Time2h
Serves4

Tender fillet steak coated with mushroom duxelles and wrapped in pastry

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Ingredients

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Beef and Duxelles

Pastry

Assembly and Cooking

Method

Preparation of Duxelles

  1. 1

    Sauté the Vegetables

    In a skillet over medium heat, melt the butter. Add the shallots and garlic, sautéing until translucent (about 3-4 minutes).

  2. 2

    Cook the Mushrooms

    Add the finely chopped mushrooms to the skillet. Cook until the moisture has evaporated and the mixture is dry (about 10-15 minutes).

  3. 3

    Season the Mixture

    Stir in the fresh thyme, and season with salt and black pepper to taste. Remove from heat and let cool.

Cooking the Beef

  1. 4

    Sear the Beef

    Season the beef fillet with salt and black pepper. In a hot skillet, sear the beef on all sides until browned (about 2-3 minutes per side). Remove from heat and let cool.

Assembly

  1. 5

    Prepare the Prosciutto

    On a sheet of plastic wrap, lay out the prosciutto or Parma ham in overlapping slices.

  2. 6

    Spread the Duxelles

    Spread the cooled mushroom duxelles over the prosciutto evenly.

  3. 7

    Wrap the Beef

    Place the cooled beef fillet on top of the duxelles and carefully roll it up using the plastic wrap. Twist the ends of the wrap to tighten. Refrigerate for 15-30 minutes.

Final Assembly

  1. 8

    Roll Out the Pastry

    On a floured surface, roll out the puff pastry to a thickness of about 3mm. Remove the beef from the plastic wrap and place it in the center of the pastry.

  2. 9

    Wrap the Beef in Pastry

    Fold the pastry over the beef, sealing the edges by pinching them together. Trim any excess pastry.

  3. 10

    Brush with Egg Wash

    Place the wrapped beef seam-side down on a baking tray. Brush the pastry with the beaten egg.

  4. 11

    Bake the Wellington

    Preheat the oven to 200°C (390°F). Bake for 25-30 minutes or until the pastry is golden brown. Let it rest for 10 minutes before slicing.

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