Classic Beef Wellington

Beef Wellington? Oh, she’s not just a dish — she’s a statement.
Golden, glossy pastry wrapped tighter than your best-kept secrets, with a centre so rich and juicy it practically demands a round of applause. This isn’t your average Sunday roast… this is full-on main character energy.
Decadent, dramatic, and just a little bit extra — exactly how we like it.
Let’s get into it. #april2027 #cookpadappron2026
Classic Beef Wellington
Beef Wellington? Oh, she’s not just a dish — she’s a statement.
Golden, glossy pastry wrapped tighter than your best-kept secrets, with a centre so rich and juicy it practically demands a round of applause. This isn’t your average Sunday roast… this is full-on main character energy.
Decadent, dramatic, and just a little bit extra — exactly how we like it.
Let’s get into it. #april2027 #cookpadappron2026
Steps
- 1
Season fillet steak with salt and pepper, then sear in hot oil for 1 min per side. Cool.
- 2
Finely chop mushrooms, sauté in butter until moisture evaporates.
- 3
Brush steak with mustard. Lay prosciutto on cling film, spread mushrooms, place steak, and roll tightly. Chill.
- 4
Roll out puff pastry, wrap steak roll, seal edges, and chill again.
- 5
Brush with egg yolk. Bake at 200°C for 25 min until golden.
- 6
Rest 10 min before slicing.
Tips
Ensure the steak is well-seared for flavor and chill the wrapped Wellington before baking for a better shape.
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