I just had a look at the Recipe Tin recipe (which Erin referred to) for making beef wellington. There is a step-by-step video.
There are a few things (besides the pastry coating) that might help conceal 'a very unpleasant smell'.
Basically:
First, a dijon mustard coating on the entire beef.
Second, a duxelle made with many eschalots (and the chopped mushrooms)
Third, a crepe that has been lined with prosciutto or ham.
Fourth, the puff pastry coating
Lastly, dijon mustard to seal the pastry closed.
The duxelle effectively has 3 layers on top of it - prosciutto, crepe, pastry. Then is "glued" together with mustard keeping it airtight.
It took loads of attempts but I’m proud to say I’ve finally cracked one of the trickiest of haute cuisine classics, the grand Beef Wellington. The result is incredibly juicy, edge-to-edge rose pink beef encased
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