One of the most spectacular dishes to grace festive tables (and not only festive ones) is undoubtedly Beef Wellington. A tender beef fillet, wrapped in finely chopped mushrooms and masterfully baked inside golden puff pastry. In some classic variations of the recipe, the fillet is first coated with foie gras, while prosciutto is layered on top of the mushrooms, adding depth and indulgence.

It is a dish of exceptional ingredients, demanding attention to detail and refined technique to achieve this truly festive extravagance.

The Essential Ingredients for Beef Wellington

• 1 whole beef fillet, 1.5–2 kg
• 250 g fresh mushrooms, finely chopped
• 1 small onion, finely chopped
• 100 g goose or duck foie gras
• 150–200 g prosciutto
• 1 pack puff pastry

You will also need butter, extra virgin olive oil, 3 egg yolks (beaten), salt, and pepper.

Step-by-Step Technique

1. Preparation

First, remove the puff pastry from the freezer and transfer it to the refrigerator the day before. Clean the mushrooms briefly under running water and finely chop them, along with the onion.

2. Preparing the Fillet

Pat the fillet dry with kitchen paper and season generously with salt and pepper. In a large pan, heat a little olive oil with butter over high heat until melted. Sear the fillet on all sides, about 2 minutes per side, until nicely browned—this step builds flavor.
Remove from the pan and allow it to cool slightly, then spread the foie gras evenly over the fillet using a knife. Wrap it tightly in plastic wrap and refrigerate, allowing the foie gras to adhere to the meat.

3. Making the Mushroom Duxelles

Duxelles is a thick mushroom paste made from finely chopped mushrooms and sautéed onion. It must be completely dry so it doesn’t soak the pastry later.
Sauté the onion in a mix of butter and olive oil for about 3 minutes, then add the mushrooms. As they release their liquid, increase the heat so the moisture gradually evaporates. After a few minutes, you should be left with a dry, concentrated mushroom pulp. Transfer to a bowl and let cool.

4. Assembling the Layers

Remove the fillet from the refrigerator. Lay a sheet of plastic wrap on your work surface and arrange the prosciutto slices slightly overlapping, large enough to wrap around the fillet. Spread the mushroom duxelles evenly over the prosciutto.
Place the fillet at one edge and, using the plastic wrap, roll everything tightly around it. Twist the ends to secure and refrigerate for at least 30 minutes so the layers bind together.

5. Wrapping in Puff Pastry

Take the layered fillet and the puff pastry out of the refrigerator at the last moment—the pastry must remain cold. Roll out the pastry on plastic wrap, unwrap the fillet carefully, and place it on the pastry. Wrap the pastry tightly around the fillet, sealing the edges with a fork.
Trim excess pastry and use it to create decorative strips on top. Wrap the Wellington again in plastic wrap and refrigerate for at least another 30 minutes. Up to this point, everything can be prepared the day before.

6. Baking

Preheat the oven to 220°C (430°F) with top and bottom heat, about one hour before serving.
Unwrap the chilled Wellington and place it on a baking tray. Using a small knife, make shallow slits on the surface—some piercing all the way through to allow steam to escape. Brush generously with beaten egg yolks for a glossy finish and sprinkle lightly with flaky sea salt, especially into the cuts.
Bake for 40 minutes for a 2 kg fillet, resulting in a perfect medium-rare center. Add 5 extra minutes for every additional 500 g of meat.

7. Serving

Let the Beef Wellington rest on a cutting board for 10 minutes at room temperature before slicing. This allows the juices to redistribute, preventing the pastry from becoming soggy.
Traditionally, it is sliced at the table and served with a rich red wine sauce and forest berries.