Go Back
Easy Beef Wellington Recipe

Easy Beef Wellington Recipe

This simplified Beef Wellington wraps tender beef, savory mushroom duxelles, and prosciutto in flaky puff pastry. Elegant, make-ahead friendly, and perfect for holidays or date night.
Rate This Yum Pin This Recipe For Later! Share The Yum On Facebook Print
Prep Time: 35 minutes
Cook Time: 45 minutes
Total Time: 1 hour 20 minutes
Servings: 6

Ingredients
 

Main Ingredients

  • 2.25 lb center-cut beef tenderloin roast, trimmed
  • 1.25 tsp kosher salt plus more to taste
  • 1 tsp freshly ground black pepper
  • 1 tbsp olive oil
  • 2 tbsp unsalted butter divided
  • 12 oz cremini mushrooms, very finely chopped
  • 3 tbsp minced shallot
  • 2 tsp minced garlic
  • 1 tsp chopped fresh thyme leaves
  • 2.5 tbsp Dijon mustard
  • 6 oz thinly sliced prosciutto
  • 14 oz puff pastry, thawed but cold
  • 2 tbsp all-purpose flour for dusting
  • 2 oz beaten egg for egg wash
  • 1 tsp water to loosen egg wash

Instructions

Preparation Steps

  • Preheat oven to 425°F. Line a sheet pan with parchment.
  • Pat the beef dry. Season all over with salt and pepper.
  • Heat olive oil and 1 tbsp butter in a skillet until shimmering.
  • Sear beef on all sides until well browned, about 6–8 minutes total. Cool completely.
  • Brush the cooled beef with Dijon. Wrap tightly in plastic and chill 20 minutes.
  • Pulse mushrooms, shallot, and garlic until finely chopped, not pureed.
  • Melt remaining butter over medium heat. Cook mushroom mixture with thyme until very dry.
  • Season duxelles lightly with salt and pepper. Cool fully to room temperature.
  • On plastic wrap, shingle prosciutto into a rectangle slightly larger than the beef.
  • Spread duxelles evenly over prosciutto. Place beef along one edge and roll into a tight log.
  • Twist the plastic ends to compress. Chill the log 20 minutes to set the shape.
  • Dust the counter with flour. Roll pastry into a thin rectangle, about 1/8 inch thick.
  • Unwrap the beef. Set on pastry. Wrap tightly, sealing seams and tucking ends under.
  • Chill 15 minutes. Whisk egg with water and brush all over the pastry.
  • Score lightly with a knife and cut two small vents on top. Sprinkle a pinch of salt.
  • Bake until pastry is deep golden and center reads 125–130°F, about 35–40 minutes.
  • Rest 10 minutes before slicing thickly. Serve immediately.

Notes

Variation: Add a thin layer of pâté or brush the duxelles with a spoonful of Madeira for extra richness. Make-ahead: Assemble up to 24 hours in advance, keep chilled, and bake straight from the fridge, adding a few minutes. Serve with a quick pan jus or a peppercorn sauce.
This recipe is an original creation inspired by classic Easy Beef Wellington Recipe flavors. All ingredient ratios and instructions are independently developed.