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.

Easy Beef Wellington Recipe

Description

This easy beef Wellington recipe delivers all the flavor and wow-factor of the classic dish with smart shortcuts and zero stress. Tender beef, savory mushroom duxelles, salty prosciutto, and flaky puff pastry—ready to impress with minimal fuss.

Ingredients

Scale

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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Instructions

Tie tenderloin into a tight log, pat dry, season with salt and pepper.
Heat olive oil in skillet, sear beef on all sides until browned (1–2 minutes per side). Cool, remove twine, brush with Dijon mustard.
Cook pancetta until browned. Add butter, mushrooms, and shallot. Sauté until mushrooms are golden and dry. Stir in garlic, thyme, and sherry (if using). Cool completely.
On plastic wrap, lay out prosciutto slices slightly overlapping. Spread cooled mushroom mixture on top.
Place beef on one edge of prosciutto-mushroom layer. Roll tightly using the plastic wrap. Chill at least 30 minutes or overnight.
Roll puff pastry on parchment paper to fit beef. Unwrap chilled beef and place on pastry. Roll up, seal edges, and tuck ends under.
Brush with beaten egg. Cut vents on top for steam to escape.
Bake at 400°F for 25–35 minutes until golden brown and 115°F in center for rare. Let rest 10 minutes.
Slice into thick pieces and serve warm.

Notes

Chill between steps for crisp pastry. Let Wellington rest before slicing for perfect results. Halve the recipe for a smaller portion.

Prep Time: 45 minutes
Cook Time: 35 minutes
Category: Dinner
Method: Baked
Cuisine: British

Nutrition

Serving Size: 1 slice
Calories: 620
Sugar: 2g
Sodium: 780mg
Fat: 38g
Saturated Fat: 14g
Unsaturated Fat: 20g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 1g
Protein: 42g
Cholesterol: 135mg