Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Easy Beef Wellington in Half the Time Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 78 reviews

  • Author: Sara
  • Total Time: 45 minutes
  • Yield: 4 servings

Description

A simplified and quicker take on the classic British beef Wellington, featuring a juicy beef tenderloin wrapped in a mushroom duxelles and flaky puff pastry, perfect for busy cooks seeking an elegant main course.

Ingredients

Beef and Seasoning

  • 500 g beef tenderloin
  • 2 tbsp olive oil
  • Salt and pepper to taste
  • 1 tbsp Dijon mustard

Mushroom Duxelles

  • 200 g mushrooms, finely chopped
  • 2 cloves garlic, minced
  • 1 tbsp butter

Pastry and Finishing

  • 1 sheet puff pastry
  • 1 egg, beaten

Instructions

  1. Season and Sear the Beef: Season the beef tenderloin generously with salt and pepper. Heat olive oil in a pan over medium-high heat and sear the beef on all sides until browned, about 2-3 minutes per side. Remove and let cool slightly.
  2. Brush with Mustard: Once the beef is cooled enough to handle, brush all surfaces evenly with Dijon mustard to add flavor and help the pastry adhere.
  3. Prepare Mushroom Duxelles: In the same pan, melt butter and sauté the finely chopped mushrooms and minced garlic over medium heat. Continue cooking until most of the moisture has evaporated and the mixture is thick and concentrated. Remove from heat and allow to cool.
  4. Assemble Wellington: Roll out the puff pastry sheet on a lightly floured surface. Spread the cooled mushroom mixture evenly over the pastry, leaving a border around the edges. Place the beef in the center of the pastry.
  5. Wrap and Seal: Fold the pastry over the beef tightly, sealing the edges to encase the meat completely. Trim any excess pastry if needed.
  6. Egg Wash: Brush the entire wrapped pastry with the beaten egg to ensure a golden brown finish during baking.
  7. Bake: Preheat the oven to 200°C (400°F). Place the wrapped beef on a baking tray and bake for 25–30 minutes until the pastry is golden and crisp.
  8. Rest and Serve: Remove the beef Wellington from the oven and let it rest for 10 minutes before slicing. This allows the juices to redistribute, ensuring a juicy and tender bite.

Notes

  • Use store-bought puff pastry to save preparation time.
  • Resting the beef after baking helps retain its juices and keeps the meat tender.
  • Ensure the mushroom mixture is thoroughly cooked to prevent soggy pastry.
  • For medium-rare, monitor the baking time closely and consider using a meat thermometer (internal temp ~125°F/52°C).
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: British

Find it online: https://sarasplate.com/easy-beef-wellington-in-half-the-time-recipe/