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.

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.

Beef Wellington Without Mushrooms

Description

A showstopping beef wellington without a single mushroom—packed with caramelized onions, prosciutto, and punchy mustard wrapped in golden, flaky pastry. Perfect for mushroom-phobes and steak lovers alike.

Ingredients

Scale

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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Instructions

Preheat oven to 425°F (220°C). Tie beef with butcher’s twine, season with salt and pepper.
Heat 2 tbsp olive oil in a skillet until smoking hot. Sear beef on all sides for about 2 minutes per side. Let rest and cool, then remove twine.
Mix mustard, garlic, and black pepper. Rub over cooled beef. Chill in fridge.
In the same skillet, sauté onion and thyme in remaining oil for 5 minutes. Add red wine and simmer 2–3 minutes until reduced. Cool completely.
On plastic wrap, roll out puff pastry. Shingle prosciutto in a layer, leaving a border. Spread onion mixture over prosciutto.
Place chilled beef at one end. Roll pastry tightly around beef using plastic wrap to help. Trim excess dough. Wrap and chill for 30 minutes.
Remove plastic. Place seam-side down on foil-lined baking sheet. Brush with beaten egg, cut slits in top, and sprinkle with salt.
Bake for 35–45 minutes until pastry is golden and internal temp is 110°F for rare or 120°F for medium-rare.
Let rest 10 minutes before slicing and serving.

Notes

Chill before baking to keep pastry crisp. Use a thermometer for perfect doneness. Great for picky eaters who avoid mushrooms.

Prep Time: 10 minutes
Cook Time: 2 hours 20 minutes
Category: Main Course
Method: Baking
Cuisine: British

Nutrition

Serving Size: 1 slice
Calories: 610
Sugar: 2g
Sodium: 890mg
Fat: 42g
Saturated Fat: 15g
Unsaturated Fat: 22g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 1g
Protein: 38g
Cholesterol: 145mg