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This Beef Wellington without mushrooms is absolutely divine. With tender, juicy beef browned to perfection and wrapped in a buttery, flaky pastry crust; this recipe is a true masterpiece.
This classic dish is traditionally made with pate and mushrooms. In this version, we have made a few changes to simplify the recipe without sacrificing decadence or deliciousness.
Please don’t be intimidated by all the steps. I promise that once you make this Beef Wellington recipe without mushrooms, you’ll quickly see how simple it is.
Here’s what I’m going to teach you in this post:
- All the ingredients you need to make this Beef Wellington recipe without mushrooms.
- Step-by-step instructions on how to make the best possible Beef Wellington without mushrooms.
- A list of delectable side dishes to serve with your Beef Wellington no mushrooms dish.
For all its fanciness and specific steps, this classic dish is actually quite simple to make.
With a few dedicated hours and the right ingredients, you are going to amaze both yourself and your family.
How to Make Beef Wellington Without Mushrooms
A full printable version of this recipe with ingredient measurements is available at the bottom of this post.
STEP ONE: Preheat your oven to 425 degrees F. Season the tenderloin with salt and pepper and use butcher’s twine to tie at 1-inch intervals.
STEP TWO: Using a cast iron skillet, heat 2 tablespoons of the olive oil on high until smoking. Sear all sides of the tenderloin for about 2 minutes each side. Transfer to a plate and set aside to rest.
STEP THREE: In a small bowl, combine the spicy mustard, minced garlic, and black pepper. Once cooled, remove the twine from the tenderloin and discard. Rub the mustard mixture all over the beef and place it in the refrigerator to chill.
STEP FOUR: Use the same skillet to heat the remaining olive oil over medium-low heat. Add in the onions and thyme and saute for 5 minutes before adding the red wine. Simmer for about 2-3 minutes, or enough time for the wine to reduce. Remove from heat and set aside to cool.
STEP FIVE: Line a cutting board with a double layer of plastic wrap about 2 feet long and 1 foot wide. Place a layer of puff pastry dough on top of the plastic wrap. Arrange the prosciutto in a thin, overlapping shingle pattern on top of the pastry. Leave about 2 inches at the top and bottom of the phyllo dough. Evenly spread the onion mixture over the prosciutto.
STEP SIX: Next, position the chilled beef tenderloin at the bottom edge of the prosciutto. Gently fold in the edges of the pastry dough and roll the tenderloin, using the plastic wrap to keep everything tight. Trim off any excess dough and ensure the seams aren’t too thick.
STEP SEVEN: Tightly wrap the rolled tenderloin in plastic wrap and twist the ends to make it extra tight. Place the whole thing in the refrigerator to chill for at least 30 minutes.
STEP EIGHT: Once chilled, remove beef from the plastic and place it on a foil-lined baking sheet. Brush the pastry with a beaten egg before cutting a few slits in the top of the dough. Sprinkle with kosher salt.
STEP NINE: Bake for about 35-45 minutes. Use an instant-read thermometer to check the center of the roast, aiming for 110 degrees F for rare and 120 degrees F for medium rare. The pastry should be a golden brown. Remove from the oven and allow at least 10 minutes for cooling. Serve and enjoy!
What is the Best Cut of Beef for Beef Wellington Without Mushrooms?
This recipe calls for beef tenderloin, but filet steaks or filet mignon are often used. These center cuts are the most tender and juicy parts of the cow.
Where Does Beef Wellington Come From?
It is commonly held that Beef Wellington is of English origin and gets its name from the war hero and eventual prime minister of England, Arthur Wellesly, Duke of Wellington.
The story of Beef Wellington is surrounded by colorful lore that I encourage you to explore if this type of history and/or folklore interests you. Some of it is quite funny!
What Goes Well With This Beef Wellington Recipe Without Mushrooms?
This rich and meaty dish goes well with almost any vegetable. Try some of these amazing recipes for inspiration:
Do I Have to Use Puff Pastry Dough for Beef Wellington Without Mushrooms?
I highly recommend puff pastry or phyllo dough for this recipe. However, if unavailable, there are some Beef Wellington recipes out there that substitute pre-made croissant dough or pizza dough.
Feel free to improvise if needed, experiment if desired, and always remember to have fun in the kitchen!
Other Savory Beef Recipes You’ll Love:
- 1.5 pound center-cut beef tenderloin
- Kosher salt, to taste
- Black pepper, to taste
- 3 tablespoons olive oil, divided
- 2 tablespoons spicy grain mustard
- 2 cloves garlic, minced
- ½ cup onion, minced
- 2 teaspoons dried thyme leaves
- ¼ cup red wine
- ¼ pound thinly sliced prosciutto
- 1 sheet puff pastry dough
- 1 egg, beaten
- Preheat the oven to 425 degrees F. Using butcher's twine, tie the tenderloin at 1-inch intervals. Season liberally with salt and pepper.
- Heat 2 tablespoons olive oil in a cast iron skillet set over high heat until smoking. Add the tenderloin and sear it on all sides, about 2 minutes each side. Transfer to a large plate to rest.
- Combine spicy mustard, minced garlic, and ½ teaspoon black pepper in a small bowl. When the tenderloin has cooled enough to handle, cut off and discard the twine, then rub the mustard mixture over the beef. Chill in the refrigerator.
- Heat remaining oil in the same skillet, set over medium-low heat. Saute onion and thyme for 5 minutes, then stir in the red wine. Let the skillet simmer for 2-3 minutes until the wine has reduced, then remove the skillet from the heat and let cool.
- Lay a double layer of plastic wrap about 2 feet long and 1 foot wide on a cutting board. Set a layer of puff pastry dough on top of the plastic wrap. Shingle the prosciutto on top of the pastry to create a thin, even, overlapping layer, leaving a 2-inch border along the bottom and top of the phyllo dough. Spread the onion mixture evenly over the prosciutto.
- Place the chilled beef tenderloin along the very bottom edge of the prosciutto. Carefully fold in the edges and roll the tenderloin, using the plastic wrap to help keep it tight. Make sure the seams aren’t too thick, and trim off any excess pastry.
- Wrap the rolled tenderloin with plastic wrap, twisting the ends to make sure it is very tight. Return to the refrigerator to chill for at least 30 minutes.
- Place beef on a foil-lined baking sheet. Brush the top of the pastry with beaten egg, then cut a few slits in the top of the dough. Sprinkle liberally with kosher salt.
- Bake for 35-45 minutes, until the pastry is golden brown and the center of the roast reads 110 degrees F for rare or 120 degrees F for medium-rare on an instant-read thermometer. Remove from oven and allow to rest for 10 minutes before serving.
Amount Per Serving: Calories: 695Total Fat: 49gSaturated Fat: 17gTrans Fat: 0gUnsaturated Fat: 27gCholesterol: 141mgSodium: 864mgCarbohydrates: 25gFiber: 1gSugar: 1gProtein: 35g
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.