Easy Beef Wellington


  • 600 gr (4/3 pound) of beef fillet
  • 1 tbsp of mustard
  • 1 egg
  • 1 tbsp of milk
  • salt & pepper
  • 1 roll of ready-to-use puff pastry (230 gr / 8 oz) OR make it yourself (1 day in advance!) see link with instruction video by Paul Hollywood in post

For homemade puff pastry you need:

  • 300 gr (2,5 cups) of flour
  • 2 eggs
  • 100 ml of water
  • pinch of salt
  • 200 gr (3/4 cup + 2 tbsp) of cold unsalted butter


  1. Take out the beef and let it get to room temperature
  2. Take a pan, heat a bit of butter and season the beef with salt & pepper
  3. Sear the beef just shortly on all sides, just to give it colour
  4. Take it out and allow it to cool, make sure it has cooled off before you wrap it in dough
  5. Rub the beef with the mustard
  6. Take out the puff pastry and roll out on a piece of baking paper
  7. Place the beef in the middle and wrap the pastry around it, cut of the extra pastry
  8. Cut the extra pastry in small strips and decorate the beef wellington
  9. Place it in the fridge for 30 minutes
  10. Preheat the oven to 200 C (390 F), place your baking sheet in the oven so that this gets really hot too
  11. Slightly beat the egg and mix in the milk
  12. Brush twice with egg wash and place in the oven
  13. Bake for 25 minutes
  14. Leave to rest for 10 minutes before cutting


If you decide to make your own puff pastry, be sure to make it a day in advance, cause it needs to rest overnight in your fridge. The good news is that it freezes really well, so you can make it well in advance or make a lot and freeze it in smaller portions to have it ready when you need it.

Nutrition Information

Serving size: 3

Source: https://evainthekitchen.com

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