Easy Beef Wellington Recipe

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  • Prep Time

    30 mins

  • Cook Time

    30 mins

  • Chill time

    30 mins

  • Total Time

    1 hr 40 mins

  • Servings

    8 servings

  • Calories

    436 kcal

  • Course

    Main Course

  • Cuisine

    French, American

Easy Beef Wellington Recipe

This Beef Wellington is a holiday favorite! It's made with a tender, juicy beef tenderloin coated in mustard sauce and layered with prosciutto, mushroom duxelles, and flaky puff pastry that is cooked until golden brown.

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Ingredients

Servings

Mushroom layer:

  • 1.5 pound mixed mushrooms chopped
  • 1 sweet or white onion coarsely chopped
  • 2 tablespoons olive oil
  • 3-4 garlic cloves
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • kosher salt and pepper to taste

Tenderloin:

  • 2.5 pounds beef tenderloin fat trimmed, then tied with butcher’s twine at 1-inch intervals
  • kosher salt and pepper to taste
  • 2 tablespoons olive oil
  • 2 tablespoons Dijon mustard
  • 1 tablespoon Sriracha sauce

Assembly:

  • 12 thin slices prosciutto about ¼ pound
  • 14 ounces frozen puff pastry thawed in the fridge
  • 1 large egg beaten
  • 2 teaspoon poppy seeds
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Instructions

Mushroom layer:

  1. Start by making the mushroom layer. Place the 1.5 pound mixed mushrooms (chopped) and coarsely chopped 1 sweet or white onion in a food processor and pulse several times until finely chopped.
  2. Heat the 2 tablespoons olive oil over medium-high heat in a large skillet and the mushroom-onion mixture, 3-4 garlic cloves (minced), and seasonings (1 teaspoon dried thyme, 1/2 teaspoon dried rosemary, and Kosher salt and pepper). Cook, stirring frequently, for 8-10 minutes until most of the liquid is absorbed. Continue to cook over medium heat, stirring often for 6-8 minutes, until the mushrooms brown and there's no liquid left. This step is important because having no liquid means crispy pastry at the end. Taste and adjust the salt to your taste.

Tenderloin:

  1. To prepare the 2.5 pounds beef tenderloin, pat dry with a paper towel. Trim the excess fat, then tie with butcher's twine 4-5 times around the tenderloin to help keep its shape while cooking.
  2. Season with Kosher salt and pepper on all sides.
  3. Heat the 2 tablespoons olive oil in a large skillet and cook the tenderloin for 2 minutes per side (8 in total) until all sides are golden and seared. Remove from heat.
  4. In a small bowl, combine the 2 tablespoons dijon mustard with 1 tablespoon sriracha sauce. Remove the butcher's tie and rub the seared tenderloin all over with this mixture.

To assemble the beef Wellington:

  1. Roll a large piece of cling film on your clean working table.
  2. Lay with the 12 thin slices prosciutto, slightly overlapping each other. You need to form a square as long as the tenderloin. Spread the mushroom mixture over the prosciutto.
  3. Place the tenderloin on one end of your prosciutto square. Roll it tightly with the help of the cling film.
  4. Refrigerate for 30 minutes.
  5. Preheat the oven to 425°F.
  6. Roll out the 14 ounces frozen puff pastry to create a rectangle 2 inches larger than the length of your prepared tenderloin.
  7. Remove the tenderloin from the cling film and place it on one end of the pastry rectangle.
  8. Roll tightly, tucking the ends in. You might want to cut and remove any excess pastry.
  9. Place the prepared Wellington seam at the bottom of a sheet pan.
  10. Brush with beaten 1 large egg and make a few light diagonal cuts on the top (don't go all the way through the pastry), 1 inch apart. Sprinkle with 2 teaspoon poppy seeds and flaky salt, if desired.
  11. Bake for 35-40 minutes, or until the internal temperature reaches 125ºF (for rare).
  12. Allow it to rest for 15 minutes before slicing.

Notes

  • Cooking temperature: Use a thermometer if possible.
  • Beef Wellington is best served fresh! Once the puff pastry has been refrigerated, it won't be quite as good. However, if you do have leftovers, place them in an airtight container in the fridge for up to 2 days.
  • To reheat, place it in a 250ºF oven for about 12 minutes or until warm.
  • Rare: 120–125°F (49–52°C)
  • Medium-Rare: 130–135°F (54–57°C) – This is the most commonly recommended doneness for Beef Wellington.
  • Medium: 140–145°F (60–63°C)

Nutrition Information

Show Details
Serving 1slice Calories 436kcal (22%) Carbohydrates 31g (10%) Protein 8g (16%) Fat 32g (49%) Saturated Fat 8g (40%) Polyunsaturated Fat 4g Monounsaturated Fat 18g Trans Fat 0.02g Cholesterol 28mg (9%) Sodium 885mg (37%) Potassium 359mg (10%) Fiber 3g (12%) Sugar 3g (6%) Vitamin A 45IU (1%) Vitamin C 3mg (3%) Calcium 32mg (3%) Iron 2mg (11%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 436 kcal

% Daily Value*

Serving 1slice
Calories 436kcal 22%
Carbohydrates 31g 10%
Protein 8g 16%
Fat 32g 49%
Saturated Fat 8g 40%
Polyunsaturated Fat 4g 24%
Monounsaturated Fat 18g 90%
Trans Fat 0.02g 1%
Cholesterol 28mg 9%
Sodium 885mg 37%
Potassium 359mg 8%
Fiber 3g 12%
Sugar 3g 6%
Vitamin A 45IU 1%
Vitamin C 3mg 3%
Calcium 32mg 3%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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