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Beef Wellington, It’s Easier Than You Think!

March 6, 2011

This was my first time making Beef Wellington, but it certainly won’t be my last!  Surprisingly, the entire preparation only took about 20 minutes and can be done the day before if you wish.  Baking time is about 25 minutes.  The Beef Wellington turned out so tasty and tender but still well done, I’ll be adding this dish to my regular rotation!  Even when microwaved the next day, I was delighted to find the pastry wasn’t soggy.

The only thing I will change in the future is to use either a smaller cut of meat, or slice the meat in half lengthwise to make two smaller Beef Wellingtons.


Beef: I used one labeled Top Sirloin Oven Roast Boneless, no weight given (if I had to guess, maybe 800 grams?) on sale for $5.  A bit smaller would have been fine.

Butter puff pastry: can be found in the freezer section of your local grocery store.


Prosciutto: 6 slices, less than 100 grams if you are buying from the deli section.

Mustard: regular, not dijon.

Onion and garlic

1 egg: just the yolk – sorry, not shown in photo below.

Let the butter puff pastry thaw on your counter while you are preparing the beef.

Place the beef in a hot frying pan just long enough to brown all the sides.  Set aside to cool (even in the fridge for a few minutes while you prepare the mushrooms is good).  After the beef is a little cooler, you can remove the twine if it happened to come twined as mine did.

The proper way to prepare the mushrooms is to actually throw them in a food processor briefly until almost a paste, but since I don’t own a food processor, I just chopped them as small as possible.

Throw the mushrooms (chopped or paste if you are able to use a food processor) into the same pan you browned the meat in.

Chop some onions and garlic finely and add to the pan with the now-slightly-cooked mushrooms.

I removed the pan from the stove immediately after taking the photo below.  The mushrooms and onions only need a few minutes on the stove.

Glaze your cooled beef with a little bit of mustard.

Lay down a large sheet of plastic wrap.  Lay the prosciutto slices slightly overlapping on top of the plastic wrap.

Cover the prosciutto not quite to the edges with the mushroom mixture.

Place the beef on top of the mushrooms and prosciutto.  You can see why I would use a smaller cut of beef next time!

Use the plastic wrap to roll the prosciutto around the beef into a nice tidy package.  Place the package into the fridge for a few minutes while you prepare the butter puff pastry.

Roll out your butter puff pastry on tin foil on a cookie sheet.  Unwrap the pretty beef package and place in the center.  Coat the edges of the pastry with about half of the egg yolk.

Wrap the prepared beef with the pastry and turn over so the seam is at the bottom.  My pastry barely made it around the beef, another reason to use a smaller cut next time!

Coat the pastry with the other half of the egg yolk.  Use a sharp knife to score the pastry to allow steam out while baking.

Bake at 375 degrees for about 25 minutes for a smaller cut of beef.  I was worried as my beef was big, so I baked mine for about 40 minutes just in case.  Thankfully the pastry didn’t burn and the meat turned out well done, but I would have preferred a rarer outcome.

Let the Beef Wellington stand for a good ten minutes before slicing.  Cut into nice thick slices, about 1 inch thick and serve!

Even well done, the beef was tender, and the pastry was divine even after microwaving the leftovers the next day! Jump up.


From → Mains

  1. Raymond permalink

    What is the temps ?

    • Oh goodness, I’m so sorry! 375 degrees. I pretty much bake everything at 375 degrees, it’s a good temp for almost everything except desserts and slow cooked items. I’ve updated the recipe. Thank you for noticing and good luck! The Beef Wellington pretty easy and very delicious!

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