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Easy Beef Wellington

Serves 8, Total Time 1 hour 15 mins. Chill time 20 min - 2 hours

Macros: per serving ⅛ of recipe: 366 calories, protein 39g, fat 19g, carbs 8g, fibre 2g,


2 tsp olive oil, divided

2 lb centre-cut beef tenderloin roast, trimmed and string removed

½ tsp each salt and pepper, divided

1 pkg whole mini bella mushrooms, cleaned and trimmed

1 tsp unsalted butter

1 shallot, finely chopped

1 tsp Thyme leaves, chopped

3-4 slices prosciutto

1-2 Tbsp flour

½ package puff pastry, thawed according to package instructions

1 egg

1 Tbsp water

¼ tsp kosher salt for garnish


  1. Heat 1 tsp olive oil in a medium skillet over medium-high heat. Season beef on all sides with half the salt and pepper. Sear in skillet, cooking 2 minute on each side until browned. Set aside on a towel-lined plate and refrigerate until cool.

  2. Using a knife or food processor, finely chop mushrooms. In the same skillet, heat remaining oil and butter over med-high heat. Add shallot and saute until fragrant. Add mushrooms, remaining salt and pepper and saute, stirring constantly, until mushrooms give up their liquid and brown slightly. Stir in thyme leaves, transfer to a small bowl and cool completely.

  3. Place prosciutto slices on a 12-in piece of plastic wrap and spread evenly with mushroom mixture. Dry bottom of meat with a paper towel and place in the centre. Use the plastic wrap to roll into a cylinder. Twist ends together and refrigerate.

  4. Dust worktop with flour and roll puff pastry into a rectangle about ⅛ inch thick. Unwrap beef and place in the centre of the pastry. Beat the egg and water together. Paint the surrounding dough with some of the egg wash and wrap around beef, trimming extra dough away and tucking in ends. Place seam side down on a parchment lined baking tray, cover loosely and chill at least 20 minutes or up to 2 hours

  5. Preheat oven to 425 degrees. Paint chilled pastry with remaining egg wash. Cut three diagonal slits across the top and sprinkle with kosher salt. Roast on the second rack from bottom for 45 minutes for medium, or until an instant-read thermometer reaches 160 degrees. Let the meat rest for at least 10 minutes before cutting into 1” slices to serve.






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