Easy Beef Wellington

Beef Wellington
Lauri Patterson / Getty Images
  • Total: 55 mins
  • Prep: 35 mins
  • Cook: 20 mins
  • Yield: 8 to 10 servings
Nutritional Guidelines (per serving)
664 Calories
44g Fat
29g Carbs
37g Protein
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Nutrition Facts
Servings: 8 to 10 servings
Amount per serving
Calories 664
% Daily Value*
Total Fat 44g 56%
Saturated Fat 12g 62%
Cholesterol 141mg 47%
Sodium 219mg 10%
Total Carbohydrate 29g 11%
Dietary Fiber 2g 6%
Protein 37g
Calcium 60mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This beef Wellington recipe tastes good and is so easy to make. If you're not sure what beef Wellington is, it's steak inside a puff pastry. The texture of the dish is divine when the beef and pastry are cooked properly. Filet mignon is the best cut of beef to use for this recipe. 


  • 1 tablespoon olive oil
  • 4 tablespoons butter (divided)
  • 1 onion (finely chopped)
  • 8-ounce package button mushrooms (chopped)
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 teaspoon dried marjoram leaves
  • 1/2 cup chicken livers (finely chopped)
  • 2 cloves garlic (minced)
  • 2 tablespoons beef broth
  • 8 (3-ounce) filet mignons
  • 1 (17-ounce) package (two sheets) frozen puff pastry (thawed)
  • 1 egg (beaten)

Steps to Make It

  1. Gather the ingredients.

  2. Preheat oven to 400 F.

  3. In a large skillet, heat olive oil and 2 tablespoons butter over medium heat. Add onion and mushrooms; sprinkle with salt and pepper. Cook and stir over medium heat until mixture is browned and moisture evaporates about 8 to 12 minutes.

  4. Add marjoram, chicken livers, and garlic; cook and stir for 4 to 5 minutes longer. Add beef broth; cook and stir for 3 to 4 minutes until liquid evaporates; remove from heat.

  5. In ​a nonstick skillet, melt another 2 tablespoons butter over medium heat. Sear the filet mignons on all sides, leaving the centers medium-rare; remove from heat as they cook.

  6. Roll out puff pastry on​ a lightly floured surface to 13-inch squares. Cut each into four 4 1/2 inch squares. Divide the mushroom mixture over squares and top each with a filet mignon. Brush edges with egg wash, then bring the edges together and seal.

  7. Place seam side down on cookie sheet and brush with more beaten egg. Bake for 15 to 25 minutes or until pastry is golden brown. Let cool on wire racks for 10 minutes, then serve.

  8. Enjoy!