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Delicious Easy Beef Wellington with tender beef, mushroom duxelles, and flaky puff pastry.

Easy Beef Wellington

A delightful Beef Wellington recipe featuring tender beef tenderloin, savory mushroom filling, and a golden puff pastry crust that's perfect for holiday gatherings.
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Prep Time 1 hour
Cook Time 35 minutes
Total Time 1 hour 35 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: French, Holiday
Calories: 600
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds Beef tenderloin, center cut About 2 to 2.5 pounds for a typical dinner group.
  • 2 sheets Puff pastry Thawed but still cold.
  • 8 ounces Mushrooms, cremini or baby bella Finely chopped.
  • 4 slices Prosciutto or thin ham Helps hold the mushroom layer and adds flavor.
  • 2 tablespoons Dijon mustard Brushed on the beef for added flavor.
  • 1 large Egg For egg wash.
  • to taste Salt and pepper
  • 1 teaspoon Dried thyme or rosemary Optional.
  • 1 tablespoon Olive oil For searing.
  • 1 tablespoon Butter For cooking the mushrooms.

Method
 

Preparation
  1. Pat the tenderloin dry, then season it generously with salt and pepper.
  2. Heat a skillet with olive oil and sear the beef on all sides for 2 to 3 minutes per side until browned.
  3. Remove from heat and let it cool before brushing all over with Dijon mustard.
  4. Chop mushrooms very finely and cook them in a skillet with butter, salt, pepper, and thyme until mostly dry.
  5. Lay plastic wrap on the counter and overlap prosciutto slices into a rectangle.
  6. Spread the cooled mushroom mixture over the prosciutto, place the beef on top, then roll it tightly in the plastic wrap. Chill for at least 20 to 30 minutes.
Assembly and Cooking
  1. Roll out the puff pastry slightly on a floured surface and unwrap the beef log, placing it on the pastry.
  2. Wrap the beef snugly in the pastry, sealing the edges well.
  3. Place seam side down on a baking sheet and brush with egg wash. Optionally score a light pattern on top.
  4. Chill the wrapped Wellington for 15 minutes if possible.
  5. Bake in a preheated oven at 400°F until the pastry is deep golden and the internal temperature of the beef reaches your desired doneness (about 25 to 35 minutes).
Finishing Touches
  1. Allow the Wellington to rest for 10 minutes before slicing to retain the juices.

Notes

For best results, chill the beef before wrapping in pastry and bake on a hot sheet pan. Use a meat thermometer to check doneness.