Easy Beef Wellington Recipe

Name: Easy Beef Wellington Recipe
Prep time: 45 min
Cook time: 35 min
Total time: 1 h 20 min
Cuisine: British
Ingredients: 3 pounds center-cut beef tenderloin; 2 oz pancetta or bacon, finely chopped; 2 tbsp unsalted butter; 12 oz mushrooms (about 4 cups), finely chopped; 1 shallot, diced; 2 tbsp extra-virgin olive oil (plus more for drizzling); 2 garlic cloves, minced; 2 tsp fresh thyme leaves; 1 tbsp dry sherry or vermouth (optional); Kosher salt and black pepper; 2 tbsp Dijon mustard; 10–12 slices prosciutto; 1 large egg; 16 oz puff pastry, thawed

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If you’ve ever dreamed of making Beef Wellington but thought, “Whoa, that’s way out of my league,” this easy beef wellington recipe is about to change your mind—and your dinner plans! This is the ultimate show-off meal, but with smart shortcuts and straightforward steps.

Easy beef wellington recipe collage with step-by-step mushroom duxelles and a golden, sliced beef wellington, perfect for Christmas dinner or a special family meal.

Tender beef, a deeply savory mushroom layer, a hug of salty prosciutto, and a golden, buttery puff pastry shell. It’s all the flavor and drama of the original, with none of the drama in the kitchen.

Why You’ll Love This Easy Beef Wellington

Big wow, low effort—simple steps, store-bought puff pastry, and prosciutto bring gourmet results. Prep ahead and just bake before dinner—no stress, all glory.

Ingredient Guide

What You’ll Need:

Beef tenderloin: Center-cut, about 3 pounds. Tied into a neat log for even cooking.
Pancetta or bacon: Adds smoky flavor to the mushroom layer.
Mushrooms: Any mix—cremini, shiitake, oyster, white—finely chopped for maximum umami.
Shallot & garlic: Sweet, savory base for the duxelles.
Fresh thyme: For a classic, woodsy flavor.
Dry sherry or vermouth: Totally optional, but brings depth and a hint of fancy.
Dijon mustard: A zingy smear that brings it all together.
Prosciutto: Lays down a salty layer that protects the pastry and keeps the beef juicy.
Puff pastry: You need a full pound! Don’t skimp—if your package is less, grab a backup.
Egg: For the golden, bakery-worthy crust.
Olive oil, butter, salt, pepper: Kitchen basics.

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

Swaps & Tips

Sub out pancetta for regular bacon or skip for a lighter flavor.
If you don’t have sherry or vermouth, a splash of white wine or stock works, or leave it out.
Whole grain mustard instead of Dijon? Go for it—adds texture and bite.
Want a smaller Wellington? Halve the recipe for date night.

Step-By-Step: Easy Beef Wellington

1. Prep & Tie the Beef

Tie your tenderloin into a tight log for even cooking. Pat dry, season all over with salt and pepper.

Raw beef tenderloin tied with kitchen string and seasoned, ready for roasting or wrapping in mushroom duxelles and pastry.

2. Make the Mushroom Duxelles

Cook pancetta in a cold skillet until browned. Add butter, then mushrooms and shallot. Cook until mushrooms are golden and all liquid evaporates—take your time here for flavor! Add a splash of oil if needed, then garlic and thyme. Cook until fragrant. Add sherry, scrape up the brown bits, and let everything cool.

Sautéing mushrooms, bacon, and thyme in a pan, creating the savory mushroom duxelles filling for beef wellington recipes.

3. Sear the Beef

Heat olive oil in the skillet. Sear beef on all sides until browned (1–2 minutes per side). Remove from heat, cool slightly, snip off the twine, and brush beef all over with Dijon mustard.

Beef tenderloin searing in a hot skillet with herbs and seasoning, an essential step for sealing in flavor in homemade beef wellington.

4. Build the Prosciutto Blanket

On overlapping plastic wrap, lay prosciutto slices in a rectangle. Spread cooled mushroom mixture over top.

Layer of sautéed mushrooms and prosciutto on plastic wrap, ready to wrap around beef tenderloin for authentic beef wellington flavor.

5. Wrap It Up

Place beef on the long edge of the prosciutto-mushroom blanket and roll up tightly using the plastic wrap. Chill for at least 30 minutes (or up to overnight).

Raw beef tenderloin tightly wrapped in plastic wrap, tied for even shape, showing step-by-step prep for classic beef wellington recipes.

6. Puff Pastry Perfection

Lay puff pastry on parchment-lined baking sheet. Roll out if needed for a rectangle large enough to cover the beef. Unwrap chilled beef, place on one edge of the pastry, and roll up, tucking and sealing ends underneath. Brush all over with egg wash. Cut a few vents on top for steam.

Unbaked beef wellington wrapped in puff pastry, scored and dusted with flour, prepped for baking as an elegant dinner for special events.

7. Bake & Rest

Bake at 400°F for 25–35 minutes, until pastry is golden and an instant-read thermometer reads 115°F for rare in the center. Let rest 10 minutes before slicing.

Whole baked beef wellington with flaky, golden pastry crust, ready for slicing as a main dish for family gatherings, celebrations, or festive meals.

8. Slice & Serve

Cut into thick slices and serve while still warm. Watch the applause roll in!

Golden baked beef wellington sliced open to show tender beef center, wrapped in crisp puff pastry with mushroom duxelles, styled for holiday dinners or special occasions.

Pro Tips for Wellington Success

Take your time with the mushrooms: Let them get deeply browned—this builds the flavor and keeps pastry from getting soggy.
Chill between steps: Cold beef and fillings mean crisp pastry and a perfect center.
Let it rest before slicing: Juices redistribute, so every bite is juicy and tender.
Don’t skimp on pastry: A full pound is key for a beautiful, even wrap.

Close up of beef wellington showing juicy medium-rare beef, savory mushroom layer, and shiny puff pastry, ideal for Christmas dinner or New Year’s Eve.

Make-Ahead, Storage & Serving

Make-ahead: Build the Wellington and chill (wrapped in plastic) up to a day ahead. Bake just before serving.
Store leftovers: Wrap slices tightly and refrigerate up to 2 days. Reheat gently in a 350°F oven to keep pastry crisp.
Serve with: Roasted potatoes, green beans, or a crisp salad for an elegant meal.

FAQ

1. Can I halve the recipe?

Absolutely! The process is the same, just reduce all the ingredients by half. Baking time will be about the same.

2. What if my puff pastry is too small?

Roll it out a bit to fit, or patch with extra pastry—just pinch the seams together well.

3. How do I keep the pastry crisp?

Cool the mushroom layer completely, and chill the wrapped beef before baking.

4. Can I use another cut of beef?

Tenderloin is classic, but you can use another thick, tender steak (like filet mignon) for a smaller Wellington.