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Easy Beef Wellington

Classic Beef Wellington simplified with golden puff pastry, mushroom duxelles, and juicy beef tenderloin. Foolproof and elegant.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 4 plates
Course: Dinner, Main Course
Cuisine: British, European
Calories: 580
Ingredients Equipment Method Notes

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 cloves garlic minced
  • 2 tbsp unsalted butter
  • 1 tsp fresh thyme leaves
Assembly
  • 6 slices prosciutto
  • 1 sheet puff pastry thawed if frozen
  • 1 egg egg beaten for egg wash

Equipment

  • Skillet
  • Mixing bowl
  • Baking sheet
  • Pastry brush

Method
 

  1. Pat beef dry and season generously with salt and pepper.
  2. 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.
  3. Melt butter in the same skillet. Add shallots and garlic, sauté 1–2 minutes.
  4. Add mushrooms and thyme, cook until moisture evaporates and mixture becomes paste-like. Season with salt and pepper and let cool.
  5. Lay prosciutto on plastic wrap, spread mushroom duxelles over it, place beef on top, and roll tightly. Chill 15 minutes.
  6. Roll puff pastry to a rectangle, wrap beef roll, seal edges, brush with egg, and score top. Chill 10 minutes.
  7. Preheat oven to 425°F (220°C). Bake Wellington 25–30 minutes until pastry is golden and beef is medium-rare.
  8. 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.