If you’ve ever wanted to make a dish that impresses both the eyes and the taste buds, beef Wellington is the way to go. With tender, flavorful steak wrapped in flaky golden pastry, this recipe is a showstopper that’s easier than you might think. I cooked my steak first for perfect doneness, then wrapped it in buttery puff pastry for a crisp, golden crust. Served with creamy mashed potatoes and glazed carrots, it’s the perfect comfort meal with a touch of elegance.
Ingredients
For the Beef Wellington
- 2 beef steaks (filet mignon or sirloin work well)
- Salt and pepper, to taste
- 1 tablespoon olive oil
- 2 tablespoons Dijon mustard
- 1 sheet puff pastry, thawed (I like this kind https://amzn.to/3HvDBcL )
- 1 egg, beaten (for egg wash)
Optional Sides
- Mashed potatoes
- Roasted or glazed carrots
Instructions
1. Sear the Steaks
- Pat steaks dry and season generously with salt and pepper.
- Heat olive oil in a skillet over medium-high heat. Sear steaks for about 2 minutes per side, just to get a golden crust (they’ll finish cooking in the oven).
- Remove from heat and brush all sides with Dijon mustard. Let cool completely.
2. Prepare the Pastry
- Roll out puff pastry slightly on a floured surface.
- Place each steak in the center of the pastry sheet.
- Fold pastry over the steak, sealing edges well. Trim excess pastry if needed.
3. Egg Wash & Bake
- Place wrapped steaks seam-side down on a parchment-lined baking sheet.
- Brush with beaten egg for that golden finish.
- Bake at 400°F (200°C) for 20–25 minutes, or until pastry is puffed and golden.
4. Serve & Enjoy
- Let rest 5 minutes before slicing.
- Serve with mashed potatoes and roasted carrots for a complete, beautiful plate.
✨ Cooking Tip:
If you want to keep your pastry extra crisp, wrap your steak in a thin layer of prosciutto and mushroom duxelles before enclosing it in pastry—this adds rich flavor and prevents sogginess.
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