Beef Wellington Sheet Pie

Heat oil in a skillet or heavy frying pan and, once hot, sear the steaks quickly so they develop a deep crust while staying very rare inside. Brush with Dijon, let them rest fully, then chill and slice into neat, thin pieces.

Cook the duxelles with mushrooms, shallots, garlic and thyme until completely dry and concentrated, then cool fully so it doesn’t steam the pastry.

Make a few thin crêpes to use as edible moisture barriers — they keep the base crisp and add proper Wellington structure. Depending on the size of your pan, make 2–4 so they neatly cover the entire sheet of puff pastry.

Par-bake the bottom sheet of puff pastry for about 10 minutes until lightly golden and sturdy enough to hold the filling. Brush with a little extra Dijon mustard.

Spread the cooled duxelles in an even, generous layer from edge to edge.

Arrange the sliced steak in overlapping shingles for even coverage; season lightly with salt and pepper.

Lay crêpes over the filling, then top with the second sheet of puff pastry. If you’re feeling up to it, score this top sheet to create a lattice pattern — it cooks faster than a full sheet, helping keep the steak pink.

Brush with egg wash and bake until puffed, golden and crisp. Rest briefly before slicing to reveal the layers.

Serve with rich beef gravy and enjoy.