Air Fryer Beef Wellington

Creating a classic centerpiece dish doesn’t have to mean tying up your oven all afternoon. This Air Fryer Beef Wellington delivers a beautifully seared beef fillet coated in a savory mushroom mixture and wrapped in a flaky, golden puff pastry, all baked right on your countertop. The circulated heat of the air fryer crisps the outer pastry evenly while keeping the meat juicy inside, turning an impressive dish into a surprisingly straightforward process.

A visual walkthrough follows below so you can see exactly how to prepare the mushroom filling, wrap the pastry, and air fry it to the perfect golden finish.

Ingredients

• 8 oz mushrooms
• 1 medium shallot
• 2 Tbsp butter, divided (1 Tbsp + 1 Tbsp)
• ½ tsp dried thyme
• salt & pepper
• ¼ cup white wine
• 1 tsp oil
• 16 oz beef fillet
• puff pastry
• 2 egg yolks

Instructions

1. Finely chop or mince the mushrooms and the shallot.
2. Heat a pan on the stove and add 1 tablespoon of butter.
3. Once melted, add the minced mushrooms, minced shallot, dried thyme, salt, and pepper to the pan. Stir and cook to combine.
4. Add the remaining 1 tablespoon of butter and the white wine to the mushroom mixture. Cook and stir until the liquid reduces, then remove from the heat.
5. In a separate pan, heat 1 teaspoon of oil. Add the beef fillet and sear on all sides until browned, then remove from the pan.
6. Roll out the puff pastry on a flat surface using a rolling pin.
7. Place the seared beef fillet on the pastry. Spoon the cooked mushroom mixture evenly over the top of the beef.
8. Fold the puff pastry up and around the beef to encase it completely.
9. Beat the 2 egg yolks in a small bowl. Brush the egg wash all over the outside of the folded puff pastry.
10. Place the wrapped Wellington into the air fryer basket and chill for 1 hour.
11. After chilling, use a knife to lightly score the top of the pastry with diagonal lines.
12. Air fry for 30 minutes at 350°F.
13. Remove the Wellington from the air fryer, slice, and enjoy.

Notes

Sear the Beef First: Don’t skip searing the fillet on all sides before wrapping it. This locks in the flavor and helps prevent the meat’s juices from making the puff pastry soggy while cooking.

Reduce the Liquid: Make sure to cook the mushroom and wine mixture until the liquid is fully absorbed so your filling isn’t too wet.

Chill Before Frying: Chilling the assembled Wellington for an hour before air frying is a crucial step that helps the puff pastry maintain its structure and bake up perfectly flaky.

Score the Pastry: Lightly scoring the top of the pastry not only gives the dish a classic, elegant look, but also allows a little steam to vent as it cooks.