Easy Beef Wellington
Make elegant Beef Wellington at home with this easy recipe. Tender beef, mushroom duxelles, and crispy pastry in one impressive dinner.
Ingredients
- 2 lbs beef tenderloin center cut
- 3 tbsp extra virgin olive oil divided
- 1 tsp sea salt
- 1/2 tsp freshly ground black pepper
- 1 lb cremini mushrooms finely chopped
- 4 cloves garlic minced
- 2 large shallots finely diced
- 1/4 cup dry sherry or white wine
- 2 tbsp fresh thyme leaves
- 1 tbsp Dijon mustard
- 8 oz pâté or mushroom spread
- 1 lb whole wheat puff pastry thawed
- 2 tbsp whole wheat flour for dusting
- 1 large egg beaten for egg wash
- 2 oz prosciutto or bacon thinly sliced
- 1/2 cup beef broth
Instructions
- 1
Pat the beef tenderloin completely dry with paper towels, then season generously on all sides with sea salt and black pepper.
- 2
Heat 2 tablespoons of olive oil in a large cast-iron skillet over medium-high heat until the oil shimmers and just begins to smoke.
- 3
Sear the beef on all sides for 2-3 minutes per side, rotating to achieve a golden-brown crust, then transfer to a plate to cool for 10 minutes.
- 4
Brush the cooled beef lightly with Dijon mustard on all surfaces, which will help the mushroom mixture adhere.
- 5
Sauté the chopped shallots in the same skillet with the remaining tablespoon of olive oil over medium heat until softened and translucent, about 3 minutes.
- 6
Add the minced garlic and cook for 30 seconds until fragrant, then add the chopped cremini mushrooms and cook stirring frequently until the mushrooms release their moisture and the mixture becomes dark and concentrated, about 12-15 minutes.
- 7
Pour in the sherry and deglaze the pan, scraping up any browned bits from the bottom, then simmer until nearly all liquid has evaporated, about 2 minutes.
- 8
Stir in the fresh thyme leaves and remove from heat, then let the mushroom duxelles cool for at least 5 minutes.
- 9
Lay out the whole wheat puff pastry on a piece of parchment paper and dust lightly with whole wheat flour.
- 10
Spread the pâté or mushroom spread evenly across the center of the pastry in a rectangle slightly smaller than the beef tenderloin.
- 11
Spread the cooled mushroom duxelles directly over the pâté layer, creating an even coating that will envelop the beef.
- 12
Place the seared beef tenderloin directly on top of the mushroom mixture and arrange prosciutto slices across the pastry to wrap around the meat.
- 13
Roll the pastry edges up and around the beef, sealing the seams with water and pressing gently so the entire tenderloin is enclosed with no gaps, then trim excess pastry if needed.
- 14
Transfer the wrapped beef to a parchment-lined baking sheet, brush the entire pastry surface with the beaten egg wash, and refrigerate for at least 20 minutes before baking.
- 15
Bake in a preheated 400°F oven for 25-35 minutes, depending on your preferred doneness (25 minutes for medium-rare, 35 for medium), until the pastry is golden brown and a meat thermometer reads 130-135°F for medium-rare.
- 16
Remove from the oven and let rest for 8-10 minutes before slicing, which allows the juices to redistribute throughout the beef.
Variations & Substitutions
| Ingredient | Substitute | Notes |
|---|---|---|
| All-butter puff pastry | Whole wheat or phyllo pastry sheets brushed with olive oil | Reduces saturated fat and adds fiber while maintaining flakiness and structure |
| Traditional pâté | Mushroom and walnut spread or hummus | Eliminates processed liver products and reduces cholesterol while adding plant-based nutrients and omega-3 fatty acids |
| Beef tenderloin | Grass-fed or pastured beef tenderloin, or salmon fillet | Grass-fed beef provides higher omega-3 and lower omega-6 ratios; salmon adds anti-inflammatory omega-3s and vitamin D |
| Prosciutto wrapping | Thinly sliced smoked paprika-seasoned mushrooms or sun-dried tomatoes | Reduces sodium and processed meat intake while adding umami depth and antioxidants from paprika |
| Sherry | Balsamic vinegar or fresh lemon juice | Lower sugar content and added acidity that brightens the dish without the refined wine sugars |
Recommended Equipment
Tools that make this recipe easier
Nutrition Information
Per serving (serves 4)
| Calories | 680 |
| Total Fat | 28g |
| Saturated Fat | 9g |
| Cholesterol | 165mg |
| Sodium | 710mg |
| Carbohydrates | 42g |
| Fiber | 5g |
| Sugar | 2g |
| Protein | 61g |
This recipe was extracted from the original video source using AI. Nutritional information is estimated and may vary. Not a substitute for professional dietary advice. As an Amazon Associate, AlmostChefs earns from qualifying purchases. Product links are affiliate links — they cost you nothing extra but help support the site. Read full disclaimer
