I’ve long refused to get digital tv. Not because I’m antique (ok, maybe a little), but just because I was afraid to get those tv channels that do nothing but broadcast cooking shows all day long. I feared that if I had that on tv, I wouldn’t get out of the house anymore, so it was really more some sort of self-preservation thing.

I confess, I’m a sucker for tv shows about cooking. And not the ones where they’ll show you people yelling at each other (sorry Gordon R!) but the ones where they just cook and bake while still being nice to each other. I’ll even stay home for my all time favourite, the Great British Bake Off (and the Dutch version as well). I could just watch them bake cookies and make cheeky jokes for ever. And contrary to most other talent shows, the judges are genuinely friendly.

Easy beef wellington, by Eva in the Kitchen

Robèrt van Beckhoven, one of the judges of the Dutch version of the Great Bake Off (Heel Holland Bakt), has a pâtisserie in my hometown. When my youngest sister had to give a speech at school when she was about 10 years old (we’re talking 20 years ago), she chose the topic ‘bread’. Well, what can I say, in my family we all take food pretty serious! My mother took her to his bakery to talk to a real baker, and he really took his time to show her around the bakery, give her some samples of flour to show at school and tell her all about bread. How cute is that? I took a recipe by one of the British Bake Off judges, Paul Hollywood. I found a great video of him showing how to make puff pastry.

Easy beef wellington, by Eva in the Kitchen

I decided to make a puff pastry classic, Beef Wellington. But in a very easy version, because I was just lazy (and I made the pastry myself, so I decided to give myself a break). And the good news is, you can make this as difficult as you like. Try a little bake off of your own by making the pastry yourself or take the fast lane and just use a store bought roll of puff pastry. I know the classic contains mushrooms and pâté (or ham), but this is the easy version, so I’ve cut out a few of the ingredients to keep it simple.

Easy beef wellington, by Eva in the Kitchen

After years of refusal, I finally gave in and now have digital tv. And as it turns out I was right, I am watching cooking shows all day. Oh well, who cares? I certainly don’t.

Bon appétit!

PS Looking for more dinner party recipes? Try my mini roulades with spinach almond pesto or grilled lamb chops with pistachio crunch!

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


Easy Beef Wellington, by Eva in the Kitchen

16 Responses

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    […] 4. Easy Beef Wellington. Full Recipe […]

  2. Eileen Digmann

    I love Beef Wellington and this sounds easy, but I’m missing the liver pate which is usually between the pastry and the beef. Have you made it that way and if so, any hints on the pate?

    • Eva in the Kitchen

      Hi Eileen,
      To make this an ‘easy’ variant, I’ve skipped any extra layers. I’ve never made it with paté myself, but I have had good results with wrapping the beef in some slices of raw ham, like Serrano or Parma. Another option is to use sautéed mushrooms (finely chopped mushrooms, sautéed with salted butter, a splash of white wine and some thyme). I think you’ll find good recipes using paté on the (fantastic) BBC food website: http://www.bbc.co.uk/food/
      Have a nice day!

  3. TimedEating

    Hi, looks like a good way to do it very simply. The advantage of the extra layers, however, is that they insulate the meat. This means you can cook the pastry to a deeper golden brown before the meat overcooks. It also helps to reduce the “grey ring” of overcooked meat around the centre of the fillet. Personally I use mushrooms and a layer of bacon and skip the pate – here’s my recipe if people are interested http://www.timedeating.co.uk/beef-wellington

  4. Foodie

    Amazing! It looks so delicious! I’ll surprise my husband with that meal some dinner :) Thanks for the recipe ;)

  5. Ray

    Love this recipe as I don’t like the pate filling some use.
    Would pop beef in oven for 40 mins beforehand though don’t like it too raw.

  6. Jill A Lytton

    WOW! Just what I was looking for to create a Christmas Eve dinner for two. Looks simple and delicious! I love what you did by cutting strips of leftover dough to make the Wellington’s look so special. I am not a fan of pate. I do make a good mushroom/wine sauce, that I will serve on the side. Thanks for Sharing!

  7. Judy

    When you say mustard – do you mean dry mustard or yellow mustard such as French’s?


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