Easy Beef Wellington Recipe

Ever wish that you had enough time to make a fancy meal? Just once? My life is probably characteristic of most others’. It’s a rat race. I get myself involved in so many things that cooking, while I enjoy it, often takes a back seat. I make a concerted effort to make healthy meals, but forget fancy meals. The faster I can whip it together, the better.

It’s interesting how much our daily life schedule can change. Not too many months ago, I had just finished graduate school and was waiting to begin my new job. I was off for several months. I truly enjoyed my time off, but initially, until I figured out activities to occupy my time, I was chomping at the bit to begin working. Eventually, cooking became my outlet. I made homemade bread, homemade tomato sauce, homemade desserts were always on hand, homemade granola bars, etc. Literally everything I made, or got the desire to make, I made from scratch. I froze products for use during the winter, I canned sauces and jams for use throughout the year, I spent a good half a day going through recipe books figuring out menu items to make. I calculated nutrition information in all of the products I made. Yup, it truly became a full time job. I have absolutely no time to do this now, and now that I am busy working and doing extra-curricular activities, I have no desire to attempt making half of the items I made over the Summer from scratch.

With all of that being said, I do still desire to make fancy meals. I don’t want all of my meals to appear as though cooking may be in the back seat. The recipe I am sharing today is a meal that I had never tried, but have always wanted to. The name in and of itself presents itself as a delicacy. It is super easy and fast, believe me! Enjoy, and give it a try this week!

Beef Wellington


  • 1 package phyllo dough
  • 1 8 oz container of button mushrooms
  • 1 medium yellow onion
  • 2 Tbsp dijon mustard
  • 1 Tbsp oil
  • 1 Tbsp parsley
  • 1  lb already cooked loin or hamburger (you can cook the loin in the crockpot the day before)


  1. Remove phyllo dough from refrigerator and allow to sit out for 10 minutes. Divide into 4 roughly square pieces.
  2. In the meantime, sauté onion and mushrooms with oil in medium size skillet over medium-high heat, until tender. Stir in mustard. Sprinkle in parlsey and mix until evenly distributed. Set aside in bowl.
  3. If you are using a loin, I recommend cooking it in the crockpot the day before. Divide the loin into 4 pieces, so that each is roughly 1/4 lb. If you are using hamburger, you may divide the 1 lb of meat into 4 patties and using the same medium size skillet, cook the hamburgers until it reaches 145F (this is medium-rare). The meat will cook longer in the oven.
  4. While this is cooking, preheat oven to 425F.
  5. Using your four meat patties (loin or hamburger), place 1 piece of meat in center of 1 phyllo dough square. Add 1/4 of mushroom/onion mixture on top of meat. Fold the phyllo dough over top of the meat so that it is entirely covered.
  6. Place a piece of parchment paper onto a baking sheet. Place the 4 beef wellington’s onto the parchment paper. Place in oven for 20-25 minutes, or until dough is a golden brown.
  7. Remove from oven and serve with a vegetable, such as broccoli. Enjoy!



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