Air Fryer Beef Wellington

Let’s be honest: some nights you want a five-star dinner, but you’re not about to turn your kitchen into a war zone. Enter this air fryer beef wellington—the easy, crispy, and foolproof way to get all the elegance of classic Wellington, minus the stress and the mess. We’re talking golden, flaky pastry, juicy beef, a savory mushroom layer, and the big “ta-da!” moment—all cooked up right in your air fryer.

Why You’ll Love Air Fryer Beef Wellington

• No oven needed: The air fryer gives you a golden, crispy pastry in less time—no heating up the whole kitchen.
• Perfect for two: Makes just the right amount for a special dinner (or tasty leftovers).
• Easy restaurant vibes: You get impressive, restaurant-style results at home with less effort and faster cooking. Most of the work is hands-off!

Smart Swaps & Notes:

• No prosciutto? Very thin sliced ham works in a pinch.
• Mushrooms can be any kind, but buttons keep it classic and mild.
• If you don’t have French shallots, use a bit less regular onion.
• Dijon is traditional, but whole grain mustard adds great texture.

Air Fryer Beef Wellington: How-To Guide

1. Sear the Steaks

Pat steaks dry, season with salt and pepper. Heat oil in a frying pan over high heat. Sear steaks 3–4 minutes, turning to brown all sides (just a crust—don’t cook through!). Transfer to a plate, chill in the fridge.

2. Make the Mushroom Layer

Turn the heat to medium. Add finely chopped mushrooms, shallot, and garlic. Sauté, stirring, about 15 minutes until golden and all the liquid is gone. Transfer to a plate, cool briefly in the fridge.

3. Wrap with Prosciutto

On plastic wrap, arrange 6 prosciutto slices in a rectangle, overlapping. Spread mushroom mix over prosciutto, leaving a border. Place steaks lengthwise in the center, brush with Dijon. Fold prosciutto over the steaks, tuck in ends. Lay one more slice on top to cover gaps. Wrap tightly in plastic, chill 20 minutes.

4. Assemble the Wellingtons

Lay out thawed puff pastry. Unwrap the prosciutto/steak log, place in the center of the pastry. Fold pastry over to seal, tucking in ends. Place seam-side down on baking paper. Brush with beaten egg, score pastry with a sharp knife for a bakery-worthy look.

5. Air Fry to Crispy Perfection

Preheat air fryer to 180°C (350°F) if needed. Place Wellington (with the baking paper) into the basket. Air fry for 20 minutes for medium-rare, or adjust for your preferred doneness. Pastry will be gloriously golden and crisp.

6. Rest & Serve

Let Wellington rest a few minutes, then slice thickly and serve with broccolini and a dollop of onion relish for the full bistro experience.

Pro Tips for Air Fryer Wellington Success

• Dry those steaks and mushrooms! Any extra moisture = soggy pastry. We want it crisp.
• Chill between steps: Cold beef and mushroom mix keeps your pastry from getting mushy.
• Score the pastry: It’s not just pretty—it lets steam out for extra flake.
• Don’t crowd the air fryer: If you’re doubling the recipe, cook in batches.

Ingredient Swaps, Storage & Serving Ideas

Swaps

• Use a mix of mushrooms for deeper flavor (try cremini or portabella).
• Skip prosciutto for a veggie version—double the mushroom layer.

Storage & Reheating

• Store leftovers in an airtight container in the fridge for up to 2 days.
• Reheat in the air fryer at 160°C (320°F) for 5–7 minutes to crisp it back up.

Serving

• Add steamed veggies (broccolini, green beans, asparagus).
• Spoon over onion relish, red wine sauce, or your favorite gravy.

Story Time: Why Air Fryer Wellington is My Weeknight Hero

I used to think Beef Wellington was only for holidays or TV chefs. But when I tried it in the air fryer, everything changed. It’s quick, the clean-up is easy, and the results? Jaw-dropping. The first time I made this, my partner said, “This tastes like a fancy restaurant.” And that’s when I knew: air fryer Wellington is for anyone who wants max flavor with minimum fuss.

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