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Easy Beef Wellington

A simplified Beef Wellington with tender seared beef wrapped in mushroom duxelles and flaky puff pastry—perfect for special dinners.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: British, Comfort Food
Calories: 650

Ingredients
  

Beef Wellington
  • 1 lb beef tenderloin center-cut
  • 2 tbsp olive oil
  • 2 tbsp Dijon mustard
  • 1 sheet puff pastry thawed if frozen
  • 1 egg beaten (egg wash)
  • 1 tbsp butter
  • 1 onion small, finely chopped
  • 2 cloves garlic minced
  • 8 oz mushrooms finely chopped
  • 2 tbsp fresh parsley chopped
  • 1 tsp salt to taste
  • 0.5 tsp black pepper to taste
  • 2 slices prosciutto optional

Equipment

  • Skillet
  • Baking sheet
  • Parchment paper
  • Meat thermometer

Method
 

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Pat beef tenderloin dry and season with salt and pepper.
  3. Heat olive oil in a skillet over high heat. Sear beef on all sides for 1–2 minutes each.
  4. Remove beef from skillet and brush with Dijon mustard. Let cool completely.
  5. In the same skillet, melt butter and cook onions until translucent. Add garlic and cook 1 minute.
  6. Add mushrooms and cook until all moisture evaporates, about 6–8 minutes. Stir in parsley and season.
  7. Roll out puff pastry. If using prosciutto, lay it on pastry. Spread mushroom mixture in a thin layer.
  8. Place cooled beef on pastry, wrap tightly, and seal edges. Trim excess pastry.
  9. Place Wellington seam-side down on baking sheet. Chill 15–20 minutes.
  10. Brush with egg wash, cut small slits on top, and bake 25–30 minutes for medium-rare.
  11. Let rest 10 minutes before slicing and serving.

Notes

For best results, keep the mushroom mixture dry and let the wrapped Wellington chill before baking.