Perfectly Seared Beef for Beef Wellington

Use a neutral oil with a high smoke point, such as sunflower oil, to handle the high heat required for searing.

A common mistake is not getting the pan hot enough; ensure the oil is smoking slightly before adding the meat to create an instant crust.

Be patient and do not move the meat too early; it will release from the pan naturally once the Maillard reaction has occurred.

The first side of the beef takes the longest to sear; subsequent sides will brown much faster as the pan and meat are already hot.