Cody Casey
Beef Wellington is a luxurious dish that sounds intimidating but is actually quite simple to make. It's a beef fillet wrapped in pastry, and making it in an air fryer is much quicker than cooking it in the oven. The key steps are to assemble the ingredients, season the beef, chill the roll, cook in the air fryer, and then let it rest before serving. This recipe is a great way to impress your guests or treat yourself to a delicious meal.
Characteristics and Values Table for Beef Wellington in an Air Fryer
| Characteristics | Values |
|---|---|
| Temperature | 180ºC-200ºC (390ºF) |
| Cooking Time | 10-25 minutes |
| Calories | 585 |
| Fat | 38g |
| Saturated Fat | 14g |
| Cholesterol | 208mg |
| Sodium | 865mg |
| Carbohydrates | 30g |
| Sugars | 9g |
| Fibre | 1g |
| Protein | 29g |
| Resting Time | 5-10 minutes |
| Beef Temperature (Medium Rare) | 52ºC |
| Beef Temperature (Medium) | 55ºC-57ºC |
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What You'll Learn
Preparing the beef and pastry
Firstly, prepare your beef fillet and season generously with salt and pepper. You can sear the fillet beforehand, but this is optional. If you are using prosciutto, lay the slices out on a sheet of cling film, slightly overlapping, and spread the cooked mushrooms on top before placing the beef on top and rolling it up tightly. Remove the cling film. If you are not using prosciutto, simply spread the cooled mushroom mixture onto the pastry, leaving a clear 1-inch border around the perimeter, and place the beef on top.
Next, prepare your pastry. Lightly dust a work surface and a rolling pin with flour. Place the puff pastry on the surface and roll it out until it is about 1/16 inch thick, or about half its original thickness. If you are using prosciutto, lay the slices on top of the pastry, leaving a 1-cm border, then spread an even layer of pate over the prosciutto, followed by a layer of cold sliced mushrooms. Place the beef fillet in the centre of the pastry sheet. Using a pastry brush, brush a layer of egg wash over the border, then carefully roll the pastry over to create a tight log, tucking in the sides as you go. If you are not using prosciutto, simply roll the pastry up and around the beef, pressing to seal the ends and the edge where the pastry meets.
Finally, place the wrapped beef in the centre of another puff pastry sheet and place the second sheet on top. Press down the edges to seal and cut away any excess pastry. You can use this excess pastry to decorate the top of the Wellington if you wish. Lightly score the top of the pastry for even cooking and a beautiful finish. Brush the pastry all over with beaten egg, then place in the fridge to chill for 20 minutes.
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Cooking temperature and timings
The cooking temperature and timings for your beef Wellington will depend on the size of your air fryer, the size of your Wellington, and your desired level of doneness.
If you are using a smaller air fryer, you will need to make a smaller Wellington. One source recommends using a 675g beef fillet and cooking at 180C for 15 minutes, then flipping it over and cooking for another 18 minutes for medium-rare or 22 minutes for medium. Another source recommends cooking at 180C for 10 minutes, then flipping it over and cooking at 200C for another 10 minutes.
If you are using a larger air fryer and want to make a bigger Wellington, one source recommends cooking at 200C for 20 minutes. Another source recommends cooking at 180C for 20 minutes, flipping it over, and then cooking at 180C for another 45 minutes, or until the centre of the beef reaches 52C for medium-rare or 57C for medium.
If you are using an Instant Pot Vortex, one source recommends cooking at 120F for 30 minutes at 400F for a medium-rare finish.
It is important to note that air fryers cook from the top, so flipping the Wellington during cooking is essential to prevent a soggy bottom. Remember to use a paper liner to make flipping easier and to ensure even cooking.
After removing your Wellington from the air fryer, let it rest for at least five minutes before slicing and serving. This will allow the meat to finish cooking and reach your desired level of doneness.
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Flipping the Wellington
Firstly, use the paper liner as handles to help you carefully lift the Wellington out of the air fryer and onto a worktop. Then, roll it over so that it is the right way up, and place it back onto the paper liner, with the seal side now facing downwards.
Next, cut small slits in the pastry along the top of the Wellington. This will allow the steam to escape, further preventing the pastry from becoming soggy.
Finally, use the paper liner to carefully place the Wellington back into the air fryer basket, and brush the top and sides with extra egg wash.
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Resting and serving
Once you've cooked your beef Wellington in the air fryer, remove it from the basket and let it rest for at least five minutes. This will allow the juices to redistribute and ensure that the meat stays juicy and tender. If you're cooking a larger Wellington, you may want to rest it for up to 10 minutes. Keep in mind that the beef will continue to cook a little during this time, so aim for a temperature of 52ºC for medium-rare, which will finish at 55ºC once rested.
While the Wellington is resting, you can prepare any sides or sauces to go with it. Some suggestions include roasted vegetables, mashed potatoes, green beans, or a red wine reduction. You could also warm up the remaining sauce and stir in some parsley, as suggested by Taste of Home.
When you're ready to serve, use a sharp knife to slice the Wellington into portions. Be careful not to squash the pastry as you cut through it. Place each slice on a plate and serve immediately.
Leftovers can be stored in an airtight container in the refrigerator for up to three days. To reheat, simply pop them back into the air fryer at 180ºC for a few minutes until warmed through.
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Recipe variations
Beef Wellington is a luxurious dish that can be made in many ways. Here are some variations on the classic recipe:
Individual Beef Wellingtons
For a more personalised touch, you can make individual Beef Wellingtons. This variation is perfect for portion control and ensuring that each guest receives an equal serving. Simply adjust the ingredient quantities accordingly and follow the same preparation and cooking methods as the full-sized Wellington.
Ground Beef Wellington
For a more economical option, ground beef can be used instead of beef tenderloin. This variation retains the beefy flavour while being more affordable. The ground beef is combined with an egg yolk, onion, mushroom sauce, salt, and pepper, and shaped into loaves before being wrapped in the pastry.
Mushroom and Mustard Wellington
For a vegetarian option, you can omit the beef entirely and make a mushroom and mustard Wellington. Simply prepare a mushroom mixture by cooking sliced mushrooms with butter, flour, and pepper until tender. Stir in some cream and cook until thickened. Then, stir in some mustard and allow the mixture to cool. Use this mixture as the filling for your pastry, following the same assembly and cooking instructions as the classic Beef Wellington.
Size Adjustments
If you have a smaller air fryer, you can adjust the recipe by using a smaller beef fillet, such as a 675g fillet, and reducing the ingredient quantities accordingly. This smaller Wellington will still feed four people and is a great option if you don't need to serve a large group.
Cooking Temperature and Time
The cooking temperature and time may vary depending on your desired doneness for the beef. For a medium-rare finish, aim for a temperature of 52°C, which will increase to 55°C once the Wellington is done resting. For a medium finish, cook the beef to a temperature of 57°C. Adjust the cooking time accordingly, keeping in mind that the beef will continue cooking for a short while after being removed from the air fryer.
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Frequently asked questions
It is recommended to cook Beef Wellington at 180°C for 20 minutes, then flip it and cook at 200°C for another 10 minutes.
It takes about 20-25 minutes to cook Beef Wellington in an air fryer at 200°C.
Use the sides of the paper liner as handles to lift the Wellington and carefully roll it over so that it's the right way up.
To prevent the pastry from getting soggy, cut small slits along the top of the Wellington to let the steam escape.
Let the Beef Wellington rest for 5-10 minutes before slicing and serving.
