Beef Wellington Without Mushrooms

Name: Beef Wellington Without Mushrooms
Prep time: 10 min
Cook time: 2 h 20 min
Total time: 2 h 30 min
Cuisine: British
Ingredients: 1.5 lb center-cut beef tenderloin; Kosher salt & black pepper; 3 tbsp olive oil, divided; 2 tbsp spicy grain mustard (or Dijon/yellow); 2 cloves garlic, minced; ½ cup onion, minced; 2 tsp dried thyme; ¼ cup red wine (or beef broth); ¼ lb thinly sliced prosciutto; 1 sheet puff pastry dough; 1 egg, beaten

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If you want a show-stopping beef Wellington but hate mushrooms, this is your answer! Juicy beef, savory onion filling, and prosciutto are wrapped in golden pastry for an elegant, crowd-pleasing centerpiece—no mushrooms needed. All the drama, none of the fungi!

Two slices of beef wellington without mushrooms, filled with juicy beef and wrapped in flaky golden pastry, perfect for Christmas, Thanksgiving, or any special dinner

Why You’ll Love This Beef Wellington Without Mushrooms

Easy, no-fuss steps bring you a gourmet dinner without the mushrooms—just juicy beef, mustard-garlic rub, caramelized onions, prosciutto, and golden pastry. Rich flavor, crisp crust, and perfect for picky eaters or anyone craving classic, show-stopping steak!

Ingredient Tips & Smart Swaps

Must-Haves

Beef Tenderloin (center-cut): Go for the most tender, even-shaped piece you can find.
Puff Pastry or Phyllo Dough: Store-bought works great; just thaw until pliable.
Prosciutto: Adds salt and keeps the pastry crisp.
Onion: Minced and sautéed until jammy.
Spicy Grain Mustard: For big flavor; swap for Dijon or even yellow mustard for less heat.
Garlic & Thyme: For depth and aroma.
Red Wine: Simmered with onions; beef broth or balsamic work if you want non-alcoholic.
Olive Oil: For searing and sautéing.
Egg: For that beautiful golden shine.
Salt & Pepper: Don’t be shy!

Fun Variations

Cheese Layer: Sneak in a swipe of herbed cream cheese or blue cheese under the onions.
Herb Mix: Add chopped parsley, chives, or tarragon to the onions for extra freshness.
Mini Wellingtons: Use filet steaks instead of a whole roast for individual portions (adjust cook time down!).

For precise amounts, check the recipe card at the end of the post.

Overhead view of ingredients for beef wellington without mushrooms including beef tenderloin, prosciutto, onions, herbs, egg, red wine, and olive oil, ready for a holiday dinner or elegant celebration

Kitchen Gear You’ll Need

Cast iron skillet or heavy pan
Baking sheet (line with foil or parchment)
Pastry brush (for the egg wash)
Butcher’s twine (for tying the roast)
Instant-read thermometer (for perfect doneness)
Plastic wrap (for rolling and chilling)

How to Make Beef Wellington Without Mushrooms (Step-by-Step)

Before You Start

Thaw your puff pastry until just pliable.
Pat your beef dry and tie with butcher’s twine for even cooking.

Let’s Cook!

1. Prep the Beef

Preheat oven to 425°F (220°C). Tie the beef tenderloin at 1-inch intervals, season well with salt and pepper.

2. Sear the Tenderloin

Heat 2 tablespoons olive oil in a cast iron skillet until smoking hot. Sear beef on all sides, about 2 minutes per side. Rest on a plate and let cool.

Beef tenderloin seared in a cast iron skillet, showing the first step for making classic beef wellington without mushrooms

3. Mustard-Garlic Rub

Mix spicy mustard, minced garlic, and black pepper. Cut and discard the twine from the cooled beef, then slather with the mustard mixture. Chill in the fridge.

Seared beef tenderloin coated with mustard and spices on a plate, the key step for making beef wellington without mushrooms for holidays or family celebrations

4. Caramelize the Onions

In the same skillet, add remaining oil, onion, and thyme over medium-low. Cook for 5 minutes, then pour in red wine. Simmer 2–3 minutes until reduced. Cool completely.

Caramelized onions cooking in a skillet with a wooden spoon, the perfect savory filling for beef wellington without mushrooms

5. Assemble the Layers

Lay a double sheet of plastic wrap on your cutting board. Roll out the puff pastry, then shingle the prosciutto in a thin, overlapping layer, leaving a 2-inch border. Spread the onion mixture over the prosciutto.

Puff pastry topped with layers of prosciutto and savory onion mixture, ready to wrap beef tenderloin for a holiday showstopper without mushrooms

6. Roll it Up

Place the chilled beef at the edge of the onions. Fold in pastry edges and roll up tight using the plastic wrap to help. Trim excess dough, keeping seams thin. Wrap the whole thing tightly in plastic wrap and chill at least 30 minutes.

Beef tenderloin wrapped in puff pastry, ready to bake for a classic beef wellington without mushrooms, great for festive family meals and special occasions

Unbaked beef wellington without mushrooms wrapped in puff pastry, ready for the oven, great for winter comfort food and family celebrations

7. Bake to Golden Perfection

Remove plastic, place beef seam-side down on a foil-lined baking sheet. Brush with beaten egg, cut a few slits in the top, and sprinkle with salt. Bake 35–45 minutes, until pastry is golden and beef reads 110°F for rare or 120°F for medium-rare.

Brushing egg wash on assembled beef wellington without mushrooms before baking, showing the easy process for an elegant homemade main course

Whole baked beef wellington without mushrooms on foil, with a shiny golden crust ready to slice for a holiday meal or family gathering

8. Rest & Serve

Rest for 10 minutes before slicing into thick, dramatic slices. Bask in the applause!

Close-up of beef wellington without mushrooms, wrapped in crisp puff pastry with savory onion filling, a stunning no mushroom recipe for festive celebrations

Pro Tips for No-Mushroom Beef Wellington

Chill before baking: Helps keep the pastry crisp and shape perfect.
Egg wash = golden crust: Don’t skip it!
Check temp early: Beef cooks faster than you think—use a thermometer for spot-on doneness.
Trim seams: Less dough at the bottom means less risk of sogginess.
Rest before slicing: Locks in those juices!

What to Serve With Beef Wellington

Asparagus or Green Beans: Roasted or sautéed for a crisp side.
Garlic Mashed Potatoes: The classic pairing.
Glazed Carrots or Brussels Sprouts: For color and sweetness.
Simple Red Wine Pan Sauce: Drizzle for extra luxury!

How to Store & Reheat

Fridge: Wrap leftovers tightly; keep up to 3 days.
Freezer: Wrap tightly in foil and freeze up to 2 months (best before baking).
Reheat: Warm in a hot oven (not microwave!) to crisp up the pastry and heat through.

Story Time: Why You’ll Make This Again and Again

First time I skipped mushrooms in a Wellington, I wasn’t sure anyone would notice. They did—because they loved it even more. This recipe is pure celebration food, without the ingredient everyone secretly picks around. It’s rich, it’s beautiful, and it never fails to earn rave reviews (and happy, clean plates).

Golden slice of beef wellington without mushrooms, filled with tender beef and savory onions in flaky pastry, ideal for Christmas dinner or elegant parties

FAQ

Can I make this ahead?

Yes! Assemble and chill up to 24 hours in advance; bake straight from the fridge.

What if I want to make individual portions?

Use thick-cut filet steaks—bake 20–30 minutes, checking temp for doneness.

Can I skip the wine?

Absolutely! Use beef broth or a splash of balsamic vinegar for depth.

How do I keep the bottom crisp?

Chill before baking, use prosciutto as a barrier, and bake on a hot baking sheet.