If you’ve ever wanted to impress dinner guests without spending hours in the kitchen, this Easy Beef Wellington recipe is your answer. Traditionally, Beef Wellington is a complex dish reserved for special occasions—but this simplified version keeps all the luxury, flavor, and wow-factor while cutting down on time and effort.

In this recipe, tender beef tenderloin is seared, wrapped in flavorful mushroom duxelles, and enclosed in golden puff pastry. The result is a perfectly cooked, juicy steak surrounded by a crisp, flaky crust—an impressive meal that looks like it came from a fine dining restaurant.

Whether you’re cooking for a holiday, anniversary, or just a weekend dinner, this easy Beef Wellington recipe will make you feel like a chef without the stress.

Why You’ll Love This Easy Beef Wellington

Restaurant-quality flavor with minimal effort
Crispy puff pastry and tender beef in every bite
A beautiful centerpiece dish that’s perfect for guests
Simple steps with common ingredients
Customizable for different tastes and dietary needs

Ingredients (Simple & Delicious)

1 lb (450 g) beef tenderloin (center-cut)
2 tbsp olive oil
Salt and black pepper (to taste)
2 tbsp Dijon mustard
1 tbsp butter
1 small onion, finely chopped
2 cloves garlic, minced
8 oz (225 g) mushrooms, finely chopped
2 tbsp fresh parsley, chopped
1 sheet puff pastry (thawed if frozen)
1 egg (beaten, for egg wash)
1 tbsp flour (for dusting)
Optional: 2 slices prosciutto or ham
Optional: 1/2 cup red wine or beef stock (for sauce)

Instructions (Step-by-Step)

Prep the beef
Pat the beef tenderloin dry and season generously with salt and pepper on all sides.
Sear the beef
Heat olive oil in a heavy skillet over high heat. Sear the beef on all sides for 1–2 minutes until browned. Remove from heat and brush the outside with Dijon mustard. Let it cool completely.
Make the mushroom duxelles
In the same skillet, melt butter over medium heat. Add onions and cook until translucent. Add garlic and cook for 1 minute. Add mushrooms and cook until all moisture evaporates (about 6–8 minutes). Stir in parsley and season with salt and pepper. Remove from heat and cool completely.
Prepare the pastry
Dust your work surface with flour. Roll out puff pastry into a rectangle large enough to wrap the beef. If using prosciutto, lay it on the pastry first.
Assemble the Wellington
Spread the mushroom duxelles in a thin layer over the pastry. Place the cooled beef in the center. Fold the pastry around the beef, sealing all edges tightly. Trim any excess pastry.
Chill before baking
Place the wrapped beef seam-side down on a baking sheet lined with parchment paper. Chill in the refrigerator for 15–20 minutes. This helps the pastry stay crisp.
Egg wash and bake
Brush the pastry with beaten egg for a golden finish. Make a few small slits on top to allow steam to escape. Bake at 400°F (200°C) for 25–30 minutes for medium-rare. Bake longer if you prefer more well-done.
Rest before slicing
Let the Wellington rest for 10 minutes before slicing. This keeps the juices locked inside and prevents the pastry from getting soggy.
Serve with sauce
Optional: Make a quick red wine reduction or beef stock sauce to drizzle over the slices. Serve with roasted vegetables or mashed potatoes.

Tips for Perfect Beef Wellington

1. Don’t skip the sear

Searing the beef seals in the juices and adds rich flavor. It also gives the meat a beautiful crust before wrapping.

2. Keep everything dry

The mushroom mixture must be dry. Any excess moisture will make the pastry soggy.

3. Chill before baking

Chilling helps the pastry stay firm and crisp while the beef cooks.

4. Use a meat thermometer

For perfect doneness:

125°F (52°C) for rare
135°F (57°C) for medium-rare
145°F (63°C) for medium

5. Let it rest

Resting is essential to keep the meat tender and juicy.

Variations (Easy Upgrades)

1. Add prosciutto or ham

Layer thin slices of prosciutto for extra flavor and moisture protection.

2. Use puff pastry squares

If you want a mini version, cut pastry into smaller squares and wrap individual beef pieces.

3. Make a beef sauce

Use red wine, beef stock, and a splash of balsamic to create a quick, rich sauce.

4. Add herbs

Mix thyme or rosemary into the mushroom duxelles for a fragrant twist.

Serving Suggestions

Serve with roasted baby potatoes
Pair with creamy mashed potatoes
Add a side of steamed asparagus or green beans
Finish with a glass of red wine for a true restaurant feel

Fun Facts & Cultural Context

Beef Wellington is named after the Duke of Wellington, though the exact origin is debated. It became popular in the UK during the 19th century and later became a classic celebratory dish in modern Western cuisine. The dish is often served at weddings, holidays, and upscale dinners because of its luxurious appearance and rich flavors.