Don Signature Crab - Singapore Food Guide

Beef Wellington

A Singapore-style Beef Wellington: center-cut beef fillet seared and wrapped in mushroom duxelles, prosciutto and flaky puff pastry, then baked to golden perfection — a showstopping baked centrepiece for festive makan or special dinners.

Beef Wellington

About this dish

Beef Wellington feels a bit like a special-occasion dish in Singapore — the kind of centrepiece you’d bring out for Christmas at an HDB flat, a reunion dinner in a Tiong Bahru shophouse, or a celebratory weekend family meal in the heartlands. It’s decidedly Western in origin, but cooked with the same hands-on, made-with-love approach you’d find at home kopi sessions or weekend zi char prep. Think of it as a luxe, oven-baked version of comfort food that still fits into our neighbourhood rhythms.

The Wellington’s flavour is all about contrast: a deeply seasoned, properly seared beef fillet wrapped in a rich mushroom duxelles and salty prosciutto, sealed in buttery puff pastry that turns impossibly flaky in the oven. Texture-wise you get the crisp pastry, the silky mushroom paste, the cured ham layer and a tender pink centre — a combination that suits those who appreciate both finesse and robust flavour. For a local twist, try serving slices with a spoonful of black pepper sauce or a mild sambal beurre blanc on the side for guests who like a hint of chilli.

While this isn’t hawker-centre fare, it’s not out of place on Singapore tables where people love sharing and celebrating: place it on the potluck table alongside roast veg, achar and a crisp salad, or serve it at a hotel-style Christmas spread with mashed potato and red wine jus. The method takes patience — searing, chilling, wrapping and baking — but the steps are straightforward for any home cook with a reliable oven and a heavy skillet. Ingredients can be sourced from NTUC FairPrice, Cold Storage or Sheng Siong, and with practice you’ll be slicing perfect roses of beef for every makan occasion.

Ingredients

  • 800 g centre-cut beef fillet (tied if necessary), trimmed
  • 2 tsp fine sea salt
  • 1 tsp freshly ground black pepper
  • 2 tbsp neutral oil (vegetable or canola), for searing
  • 25 g unsalted butter
  • 400 g mixed mushrooms (button, chestnut or portobello), finely chopped
  • 2 shallots, finely chopped
  • 2 garlic cloves, crushed
  • 2 tbsp dry sherry or Madeira (optional)
  • 1 tsp fresh thyme leaves, chopped
  • 6–8 slices prosciutto or Parma ham
  • 2 tbsp Dijon mustard
  • 375 g ready-rolled puff pastry (or 1 sheet, thawed)
  • 1 egg yolk beaten with 1 tsp water (egg wash)
  • 1 tbsp plain flour, for dusting
  • 200 ml beef stock or demi-glace (for sauce)
  • 1 tsp cornflour mixed with 1 tbsp water (optional, for thickening sauce)
  • Sea salt flakes and cracked black pepper, to finish
  • Optional: 1–2 tsp sambal oelek or chopped chilli padi for a local spicy kick
  • Optional vegetables to serve: 500 g baby potatoes or roasted seasonal veg

Step-by-Step Method

  1. Season the beef fillet all over with fine sea salt and black pepper. Heat a heavy-based skillet or cast-iron pan over high heat until very hot (this gives a good sear). Add neutral oil and sear the beef 1–2 minutes per side until deeply browned — including the ends. Reduce heat briefly if oil smokes. Remove and cool slightly.
  2. Brush the warm fillet evenly with Dijon mustard. Let rest on a rack while you make the mushroom duxelles.
  3. In the same skillet, reduce heat to medium, add butter and a little oil. Sauté the chopped mushrooms, shallots and garlic with thyme over medium-high heat. Cook until all moisture has evaporated and the mixture is paste-like and glossy — about 8–12 minutes. Add dry sherry or Madeira if using and cook off. Season to taste. Let cool completely.
  4. On a sheet of clingfilm, lay out the prosciutto slices, slightly overlapping to form a rectangle. Spread the cooled duxelles over the prosciutto. Place the mustard-brushed fillet on top and use the clingfilm to wrap everything tightly, forming a neat log. Chill in the fridge for 20–30 minutes to firm up (this helps the pastry wrap neatly).
  5. Preheat oven to 200°C (180°C fan). Lightly dust a work surface with plain flour and roll out the puff pastry to a size large enough to wrap the fillet. Remove the clingfilm from the fillet and place it in the centre of the pastry. Brush edges with egg wash, then fold pastry over to seal completely. Trim excess pastry and use trimmings for decoration if desired. Chill for 10 minutes on a tray.
  6. Brush the outside of the pastry with egg wash and score the top lightly with a sharp knife for steam vents. Bake in the preheated oven for 25–35 minutes until pastry is deep golden and internal temperature of the beef reaches about 50–55°C for medium-rare. If you prefer medium, aim for 58–60°C. Oven times vary — check with a probe thermometer.
  7. While the Wellington bakes, make the sauce: deglaze the skillet with beef stock, scraping any browned bits, simmer to reduce. Whisk in a little cornflour slurry if you want a thicker jus. Season, strain if desired and keep warm.
  8. Remove the Wellington from the oven and rest for 10–15 minutes before slicing — resting lets the juices redistribute and makes slicing neater. Slice with a very sharp knife into 1.5–2 cm slices and serve with red wine jus, roasted vegetables or mashed potatoes. For a Singapore twist, offer sambal butter on the side for guests who want extra heat.

Tips & Serving Ideas

  • Buy centre-cut fillet from NTUC FairPrice, Cold Storage or your trusted butcher for even shape — it makes wrapping and slicing easier.
  • Make the mushroom duxelles in advance and chill; a cold duxelles helps keep the pastry from getting soggy.
  • Sear the beef on very high heat to develop a rich crust — a hot cast-iron skillet works best. Let it cool before wrapping to avoid steaming the pastry.
  • Use a probe thermometer to hit the perfect doneness: 50–55°C for medium-rare. Resting 10–15 minutes after baking is crucial for cleaner slices.
  • If short on prosciutto, use thinly sliced ham or Serrano; if you can’t get puff pastry, use store-bought ready-rolled pastry sheets from Cold Storage.
  • For a local touch, offer sambal or chilli padi butter on the side so guests can add a little heat to each slice.
  • Make-ahead option: wrap and chill the assembled Wellington for up to 24 hours before baking, or freeze wrapped and bake from frozen with extra time — handy for festive planning.

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