Beef Wellington, classic steak dish on rustic wooden table

A Perfect Beef Wellington Recipe with Angus Beef Eye Round

Elevate your dining experience with the culinary masterpiece known as Beef Wellington. This classic dish, wrapped in golden puff pastry and filled with succulent beef, mushrooms and a rich duxelles, promises to impress all guests. In this recipe, we embark on a gastronomic journey using our glorious 1kg Angus Beef Eye Round, renowned for its marbling and tenderness. As we venture into the art of crafting a Beef Wellington, prepare to delight your senses and those of your guests with a symphony of flavours and textures.


  • 1kg Angus Beef Eye Round
  • Salt and black pepper to taste
  • 2 tablespoons olive oil
  • 500g mushrooms, finely chopped
  • 4 shallots, minced
  • 4 cloves garlic, minced
  • 1/2 cup dry white wine
  • 500g puff pastry, thawed if frozen
  • Dijon mustard for brushing
  • 4-6 slices of prosciutto
  • 2 tablespoons chopped fresh thyme
  • 2 tablespoons chopped fresh parsley
  • 2 large eggs, beaten (for egg wash)


Prepare the Beef:

Season the Angus Beef Eye Round generously with salt and black pepper.

Heat olive oil in a skillet over high heat. Sear the beef on all sides until golden brown. Set aside to cool.

Create the Duxelles:

In the same skillet, add finely chopped mushrooms, shallots, and garlic. Cook until the mushrooms release their moisture and become golden brown.

Pour in the white wine and cook until the liquid evaporates. Remove from heat and let it cool.

Assemble the Layers:

Roll out the puff pastry on a floured surface to a size large enough to encase the beef.

Brush the pastry with a thin layer of Dijon mustard.

Lay prosciutto slices on the mustard-covered pastry.

Spread the mushroom duxelles over the prosciutto.

Place the seared beef in the centre.

Add Herb Finishing:

Sprinkle chopped thyme and parsley over the beef.

Carefully fold the pastry over the beef, sealing it tightly. Trim any excess pastry.

Chill and Preheat:

Chill the wrapped beef in the refrigerator for at least 30 minutes.

Preheat the oven to 200°C (392°F).

Brush with Egg Wash:

Brush the pastry with the beaten eggs for a golden finish.

Bake to Perfection:

Place the Beef Wellington on a baking sheet and bake in the preheated oven for 35-40 minutes or until the pastry is golden brown.

Rest and Serve:

Allow the Beef Wellington to rest for a few minutes before slicing.

Serve the slices with your favourite sides and revel in the exquisite flavours of your Beef Wellington

With the luxurious Angus Beef Eye Round as the centrepiece, this Beef Wellington recipe promises to leave a lasting impression on your guests. Order from Online Meats today and reap the rewards in your kitchen.