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Beef Wellington is one of the most elegant and impressive dishes you can serve, yet it has a reputation for being complicated. This Easy Beef Wellington recipe simplifies the classic while keeping all the flavor and drama intact. With a golden puff pastry crust, a layer of savory mushroom duxelles, and tender, juicy beef fillet at the center, it’s perfect for holidays, dinner parties, or any special occasion.
By breaking the process into simple, foolproof steps, even home cooks can achieve restaurant-quality results. The key is high-quality beef, careful seasoning, and baking just until the pastry is crisp and the beef is perfectly medium-rare.
Ingredients
Beef Wellington
- 1 lb beef tenderloin (center-cut)
- 2 tbsp olive oil
- Salt and black pepper, to taste
- 2 tsp Dijon mustard
Mushroom Duxelles
- 8 oz cremini or button mushrooms, finely chopped
- 1 small shallot, minced
- 2 garlic cloves, minced
- 2 tbsp unsalted butter
- 1 tsp fresh thyme leaves
- Salt and black pepper, to taste
Assembly
- 6 slices prosciutto
- 1 sheet puff pastry (thawed if frozen)
- 1 egg, beaten (for egg wash)
Instructions
- Prepare the Beef: Pat beef dry, season generously with salt and pepper. Heat olive oil in a skillet over high heat. Sear beef on all sides 2–3 minutes until browned. Remove and brush all over with Dijon mustard. Let cool.
- Make the Mushroom Duxelles: In the same skillet, melt butter. Add shallots and garlic, sauté 1–2 minutes. Add mushrooms and thyme, cook until moisture evaporates and mixture is paste-like. Season with salt and pepper. Let cool.
- Assemble the Wellington: Lay prosciutto slices on a sheet of plastic wrap, slightly overlapping. Spread mushroom duxelles over prosciutto. Place beef on top and roll prosciutto around beef tightly. Chill 15 minutes.
- Wrap in Puff Pastry: Roll puff pastry into a rectangle large enough to wrap beef. Place beef roll on pastry, fold and seal edges. Brush with beaten egg. Score top lightly for decoration. Chill 10 minutes.
- Bake: Preheat oven to 425°F (220°C). Place Wellington on baking sheet lined with parchment. Bake 25–30 minutes for medium-rare or until pastry is golden brown. Let rest 10 minutes before slicing.
- Serve: Slice carefully and serve with roasted vegetables, mashed potatoes, or a red wine sauce.
Tips for Perfect Beef Wellington
- Sear beef first – locks in flavor and juices.
- Cool mushroom mixture and beef – prevents pastry from becoming soggy.
- Chill before baking – helps pastry hold shape.
- Use high-quality puff pastry – flaky pastry makes all the difference.
- Rest after baking – ensures slices stay juicy.
Serving Suggestions
- With roasted root vegetables
- Mashed potatoes or creamy polenta
- Red wine reduction or mushroom sauce on the side
Variations
- Individual Wellingtons: Cut puff pastry and beef into smaller portions for personal servings.
- Vegetarian Wellington: Use a roasted vegetable medley and mushroom duxelles instead of beef.
- Herb-Crusted: Add chopped rosemary or parsley to the egg wash for a fragrant crust
Easy Beef Wellington
Classic Beef Wellington simplified with golden puff pastry, mushroom duxelles, and juicy beef tenderloin. Foolproof and elegant.
Ingredients
Equipment
Method
- Pat beef dry and season generously with salt and pepper.
- Heat olive oil in a skillet over high heat and sear beef on all sides 2–3 minutes. Remove and brush with Dijon mustard. Let cool.
- Melt butter in the same skillet. Add shallots and garlic, sauté 1–2 minutes.
- Add mushrooms and thyme, cook until moisture evaporates and mixture becomes paste-like. Season with salt and pepper and let cool.
- Lay prosciutto on plastic wrap, spread mushroom duxelles over it, place beef on top, and roll tightly. Chill 15 minutes.
- Roll puff pastry to a rectangle, wrap beef roll, seal edges, brush with egg, and score top. Chill 10 minutes.
- Preheat oven to 425°F (220°C). Bake Wellington 25–30 minutes until pastry is golden and beef is medium-rare.
- Rest 10 minutes before slicing and serving.
Notes
Ensure beef and mushroom mixture are cooled before wrapping in pastry to prevent sogginess. Use high-quality puff pastry for best results.
