Name: Easy Beef Wellington Recipe
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Cuisine: British
Ingredients: 1.5 pounds mixed mushrooms, chopped; 1 sweet or white onion, coarsely chopped; 2 tablespoons olive oil; 3-4 garlic cloves, minced; 1 teaspoon dried thyme; 1/2 teaspoon dried rosemary; Kosher salt and pepper, to taste; 2.5 pounds beef tenderloin, fat trimmed and tied with butcher’s twine at 1-inch intervals; Kosher salt and pepper, to taste; 2 tablespoons olive oil; 2 tablespoons Dijon mustard; 1 tablespoon sriracha sauce (optional); 12 thin slices prosciutto (about ¼ pound); 14 ounces frozen puff pastry, thawed; 1 large egg, beaten; 2 teaspoons poppy seeds; Flaky salt (optional)

Ingredients

1.5 pounds mixed mushrooms, chopped

1 sweet or white onion, coarsely chopped

2 tablespoons olive oil

3-4 garlic cloves, minced

1 teaspoon dried thyme

1/2 teaspoon dried rosemary

Kosher salt and pepper, to taste

2.5 pounds beef tenderloin, fat trimmed and tied with butcher’s twine at 1-inch intervals

2 tablespoons olive oil (for searing)

2 tablespoons Dijon mustard

1 tablespoon sriracha sauce (optional)

12 thin slices prosciutto (about ¼ pound)

14 ounces frozen puff pastry, thawed in the fridge

1 large egg, beaten

2 teaspoons poppy seeds

Instructions

Step 1: Prepare the mushroom layer by placing the chopped mushrooms and coarsely chopped onion in a food processor. Pulse several times until finely chopped.

Step 2: Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the mushroom mixture, minced garlic, dried thyme, dried rosemary, salt, and pepper. Cook, stirring frequently, for 8-10 minutes until most liquid is absorbed. Continue cooking over medium heat for another 6-8 minutes, stirring often, until mushrooms brown and all liquid evaporates. Adjust salt to taste.

Step 3: Pat the beef tenderloin dry with a paper towel. Trim excess fat and tie with butcher’s twine at 1-inch intervals to maintain shape.

Step 4: Season the tenderloin all over with kosher salt and pepper.

Step 5: Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Sear the tenderloin for about 2 minutes per side until all sides are golden brown. Remove from heat.

Step 6: In a small bowl, mix Dijon mustard and sriracha sauce. Remove the twine from the tenderloin and rub the mustard mixture evenly over it.

Step 7: Lay a large piece of cling film on your work surface. Arrange prosciutto slices on the cling film, slightly overlapping to form a square roughly the size of the tenderloin. Spread the mushroom mixture evenly over the prosciutto.

Step 8: Place the mustard-coated tenderloin on one edge of the prosciutto square. Using the cling film, roll the prosciutto around the beef tightly. Refrigerate for 30 minutes.

Step 9: Preheat the oven to 425°F (220°C).

Step 10: Roll out the thawed puff pastry into a rectangle about 2 inches larger in length than the prepared tenderloin roll.

Step 11: Remove the tenderloin roll from the cling film and place it at one end of the pastry rectangle. Roll the pastry tightly around the beef, tucking in the ends. Trim any excess pastry.

Step 12: Place the wrapped beef seam side down on a baking sheet. Brush the surface with beaten egg, then make several light diagonal cuts on top, about 1 inch apart, without cutting through the pastry. Sprinkle poppy seeds and flaky salt if desired.

Step 13: Bake for 35-40 minutes, or until an instant-read thermometer inserted into the center reads 125ºF for rare.

Step 14: Let the Beef Wellington rest for 15 minutes before slicing and serving.

Tips & Variations

Ensure the mushroom layer is fully cooked with no liquid remaining to keep the pastry crisp.

Use sriracha sauce for a mild spicy kick or omit it for a classic flavor.

Let the beef rest after baking to retain juices and avoid dryness.

Use prosciutto or thinly sliced ham to add a salty, savory layer.

FAQs

Can I prepare Beef Wellington ahead of time?

Yes, you can assemble the Wellington up to the point of baking and keep it refrigerated for a few hours before baking. This helps the flavors meld and makes the cooking day easier.

How do I know when the beef is cooked to my liking?

Use an instant-read thermometer inserted into the center: 125ºF for rare, 135ºF for medium-rare, and 145ºF for medium. Keep in mind the beef will continue to cook slightly while resting.