Easy Beef Wellington Recipe

I finally perfected an Easy Beef Wellington thanks to a little-known bistro umami trick and an unexpected shortcut that changed everything.

I never thought a beef tenderloin center cut wrapped in puff pastry could make me feel like I beat the system, but here we are. After chasing the Best Beef Wellington Recipe tag across forums I made something that tastes like a small miracle, messy edges and all.

The first fork through the pastry makes you stop, you get a snap and a soft inside, and suddenly you want to know every tiny trick I used. It’s not showy, its stubborn and honest, and yes sometimes I reach for Pepperidge Farm Puff Pastry when I’m lazy, ok?

Ingredients

• Beef tenderloin center cut: Rich in protein, low in carbs, high iron, lean but pricey.
• Prosciutto: Salty cured pork, high in sodium and fat, adds savory umami, worth it.
• Puff pastry: Flaky buttery sheet, mostly carbs and fat, gives crisp golden crust, not very healthy.
• Cremini mushrooms: Low calories, some fiber and B vitamins, earthy umami, they soak up flavor.
• Dijon mustard: Tangy and bright, low calorie, adds zip and balances richness, dont overdo it.
• Egg wash: Gives golden sheen and glue, small protein boost, yolk fat helps browning.

Ingredient Quantities

• Beef tenderloin center cut, 2 to 2.5 pounds (900 g to 1.1 kg), trimmed
• Kosher salt, 1 to 1 1/2 teaspoons
• Freshly ground black pepper, 1 teaspoon
• Olive oil, 2 tablespoons
• Dijon mustard, 2 tablespoons
• Prosciutto, thin slices, 8 to 10 slices (about 6 ounces / 170 g)
• Puff pastry, thawed, 1 sheet (about 17 ounces / 500 g), or 2 sheets if your fillet is bigger
• Cremini or button mushrooms, finely chopped, 10 ounces (300 g)
• Unsalted butter, 2 tablespoons
• Shallot, finely chopped, 1 small
• Garlic, 1 clove, minced (optional)
• Fresh thyme leaves, 1 teaspoon
• Dry white wine or dry sherry, 1 to 2 tablespoons
• Large egg, 1, beaten for egg wash
• All purpose flour, 1 to 2 tablespoons for dusting pastry
• Chicken liver pâté or smooth pâté, 2 to 3 tablespoons (optional)
• Fresh parsley, 1 tablespoon chopped (optional)

How to Make this

1. Season the beef all over with 1 to 1 1/2 teaspoons kosher salt and 1 teaspoon freshly ground black pepper, heat 2 tablespoons olive oil in a hot skillet and sear the fillet on all sides until brown, about 1 to 2 minutes per side; remove and let cool enough to handle, then brush all over with 2 tablespoons Dijon mustard.

2. Make the mushroom duxelles: finely chop 10 ounces mushrooms, then cook them with 2 tablespoons unsalted butter, 1 small finely chopped shallot, 1 clove minced garlic if using, 1 teaspoon fresh thyme leaves and 1 to 2 tablespoons dry white wine or sherry; cook over medium heat until the mixture is very dry and concentrated, about 8 to 12 minutes, stir in 1 tablespoon chopped parsley if you like, taste and season lightly.

3. Lay out plastic wrap, arrange 8 to 10 thin prosciutto slices slightly overlapping in a rectangle, spread the cooled duxelles over the prosciutto in an even layer, if using spread 2 to 3 tablespoons pâté over the seared beef first then place the beef on top of the duxelles.

4. Using the plastic wrap, roll the prosciutto tightly around the fillet so it forms a snug log, twist ends of plastic wrap and chill in fridge for at least 15 minutes to set its shape, this helps with neat wrapping later.

5. On a lightly floured surface dusting with 1 to 2 tablespoons all purpose flour, roll out 1 sheet puff pastry to fit the log with some overlap, remove plastic from the beef and place the prosciutto wrapped fillet near one edge of the pastry.

6. Brush the pastry edges with beaten egg wash, wrap the beef tightly in the pastry and press seams to seal, trim any excess pastry and tuck ends under to make a neat parcel, place seam side down on a baking sheet lined with parchment.

7. Chill the wrapped Wellington for 15 to 30 minutes so pastry firms up; just before baking score the pastry lightly with a knife for decoration if you want and brush the outside generously with beaten egg for a deep golden crust.

8. Bake in a preheated oven at 400°F 200°C for about 20 to 30 minutes depending on thickness, start checking internal temperature after 18 to 20 minutes; for medium rare target an internal temp of about 120°F to 125°F because it will rise while resting.

9. Let the Wellington rest 10 minutes before slicing, slice with a sharp knife and serve warm, tip try to keep the duxelles very dry and chill the wrapped beef well so pastry bakes crisp not soggy, and always use a meat thermometer for best results.

Equipment Needed

1. Heavy skillet (cast iron or stainless) for searing the fillet
2. Chef’s knife and cutting board for trimming, chopping mushrooms and slicing at the end
3. Food processor or fine chopping tool for the duxelles if you want it quick and even
4. Large sheet of plastic wrap to roll the prosciutto tight and chill the log
5. Rolling pin and a lightly floured work surface to roll out the pastry
6. Baking sheet lined with parchment paper for baking the Wellington
7. Pastry brush and a small bowl for the beaten egg wash
8. Instant read meat thermometer to check doneness, very important
9. Tongs and oven mitts for handling the hot skillet and trays safely

FAQ

Easy Beef Wellington Recipe Substitutions and Variations

• Beef tenderloin (center cut) – Substitutes
  • Top sirloin or boneless ribeye roast, not as tender but juicy, just adjust cooking time
  • Pork tenderloin, milder flavor and lower roast temp, works if you dont eat beef
  • Large portobello caps or a whole roasted cauliflower for a vegetarian take, sear first
• Prosciutto – Substitutes
  • Pancetta, slice thin and lightly crisp for similar saltiness
  • Serrano ham or jamon, basically the same cured vibe
  • Thinly sliced smoked turkey or deli ham if you need a pork-free option
• Puff pastry – Substitutes
  • Frozen pie crust, easier to handle but less flaky
  • Phyllo dough brushed with butter, gives lots of crisp layers
  • Rough puff or croissant dough made at home, if you want extra buttery layers
• Chicken liver pâté (optional) – Substitutes
  • Soft goat cheese or cream cheese mixed with a little Dijon for richness
  • Extra mushroom duxelles alone, earthy and vegetarian friendly
  • Olive tapenade for a salty, savory punch instead of liver flavor

Pro Tips

1. Get the mushrooms really dry, like almost crumbly, or your pastry will go soggy. Chop them fine in a food processor, cook in a wide pan so moisture evaporates faster, and if you have to, spread them on paper towels and press a bit to pull out extra liquid before they cool.

2. Let the seared beef and the duxelles cool completely before you assemble. Warm beef or warm filling will melt the pastry or make it wet. Wrap and chill the prosciutto log well so the pastry seals neat, trust me the chill time is not optional.

3. Keep the pastry cold and dont overwork it. Roll once gently, patch tears with a little egg wash, and use a rimmed baking sheet or foil under the parchment to catch any leaks. If the top browns too fast, cover loosely with foil halfway through baking.

4. Use a meat thermometer and plan for carryover cooking, then rest the Wellington at least 10 minutes before slicing. Slice with a very sharp thin knife, wiping the blade between cuts for cleaner slices, and dont saw back and forth too hard or the pastry will crumble.