Beef Wellington with Mushroom Sauce
with Chive Mashed Potatoes, Horseradish Sauce & Cherry Walnut Salad
- Tree Nuts
- Milk
- Wheat
- Eggs
Ease the transition from hearty winter dinners to lighter spring dishes with this short-cut take on a British favorite. You’ll savor juicy beef tenderloin (the same cut as filet mignon!), mushroom sauce, and chive mashed potatoes alongside a zingy horseradish dipper and cherry walnut salad. And because that traditional crust can be a little intimidating, we’ll let you in on our secret for weeknight Wellingtons: pizza dough! This forgiving sub for finicky pastry gives the dish a simpler spin with an equally delicious finish.
Ingredients
12 ounce
Potatoes
2 tablespoon
Sour Cream
½ ounce
Walnuts
(Contains: Tree Nuts)
10 ounce
Beef Tenderloin Steak
1 unit
Beef Demi-Glace
(Contains: Milk)
4 ounce
Cremini Mushrooms
¼ ounce
Chives
7 ounce
Pizza Dough
(Contains: Wheat)
2 ounce
Creamy Horseradish Sauce
(Contains: Eggs)
1 ounce
Dried Cherries
2 teaspoon
Dijon Mustard
2 ounce
Mixed Greens
1 teaspoon
Garlic Powder
1 unit
Shallot
5 teaspoon
Sherry Vinegar
Not included in your delivery
5 tablespoon (tbsp)
Butter
(Contains: Milk)
¼ teaspoon (tsp)
Sugar
2 teaspoon (tsp)
Cooking Oil
1 tablespoon (tbsp)
Olive Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to middle position and preheat oven to 450 degrees. Bring pizza dough to room temperature. • Pat beef* dry with paper towels; season all over with half the garlic powder (you’ll use the rest later), salt, and pepper. • Heat a drizzle of oil in a large pan over high heat. Once pan is very hot, add beef and sear until browned, 30 seconds per side. TIP: If you prefer well-done beef, sear 30-60 seconds more per side. • Turn off heat. Transfer to a plate; place in refrigerator to cool. Wipe out pan.
• Wash and dry produce. • Dice potatoes into ½-inch pieces. Thinly slice chives. • Place potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. Reserve ½ cup potato cooking liquid, then drain. • Return potatoes to pot; mash with sour cream and 2 TBSP butter (4 TBSP for 4 servings) until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. Stir in half the chives. Taste and season with salt and pepper.
• While potatoes cook, open tube of pizza dough and separate sheets at dotted line; place on a lightly oiled baking sheet. (TIP: Use your fingers to push and stretch the dough slightly.) (For 4 servings, place two sheets of dough at a time on baking sheet. Brush and roll beef, then repeat with remaining two sheets of dough.) • Brush beef all over with mustard; place tenderloins on one side of each sheet of dough. Roll dough over beef, pinching ends to seal. Arrange seam sides down; sprinkle with a pinch of salt. • Bake on middle rack until golden, 14-16 minutes. Let rest for 5 minutes.
• While beef cooks, halve, peel, and thinly slice shallot. Trim and thinly slice mushrooms (skip if your mushrooms are pre-sliced!).
• Melt 1 TBSP butter (2 TBSP for 4 servings) in pan used for beef over medium heat. Add shallot, mushrooms, and a pinch of salt and pepper. Cook, stirring occasionally, until browned and tender, 4-7 minutes. TIP: Add a splash of water if veggies begin to brown too quickly. • Add demi-glace, half the vinegar (you’ll use the rest later), remaining garlic powder, ½ cup water (¾ cup for 4), and a pinch of sugar. Cook, stirring occasionally, until thickened, 1-2 minutes. • Remove from heat; stir in 2 TBSP butter (4 TBSP for 4) until melted. Taste and season with salt and pepper.
• In a medium bowl, combine mixed greens with walnuts, cherries, remaining vinegar, 1 TBSP olive oil (2 TBSP for 4 servings), and a pinch of salt and pepper. • Cut each beef Wellington into 1-inchthick slices; divide between plates. Drizzle with sauce. Serve with mashed potatoes, salad, and horseradish sauce on the side.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many enjoyed the tender beef and delicious mushroom sauce, though some found the pizza dough overwhelming.
- Ease of prep: While some found it surprisingly easy, others felt it was time-consuming and tricky to assemble properly.
- Suggestions: Consider using puff pastry instead of pizza dough for a lighter, flakier crust that adheres better to the meat.
- Portions: Several mentioned the steak was smaller than expected, with too much dough relative to the meat.
- Cooking tips: Reduce oven temperature or cooking time to prevent burning the crust while ensuring the beef cooks properly.
Reviews from our home cooks
Delish. Very tasty and not too hard to make. The wellingtons ended up burn even though I cooked for less time and correct temp in oven as I had extra thermometer in the oven. It was the pastry the burned meat was perfect at med rare. But still very good and would order again for sure! Salad was tart and sweet and great! I liked the chives in the mashed potatoes as well. Good job!
I never thought I'd get to the point in cooking where I'd be able to make Beef Wellington. But this turned out fantastic! The crust was crispy and didn't get mushy on the bottom and the beef was delicious. Sides went perfectly with it too!
Great, beef was flavorful and tender. Liked that this was easier to make than traditional beef wellington which takes forever. Would have preferred a different vegetable like green beans over the salad.
Mashed potatoes was great. Proof anyone can make a wellington. Easy recipe. The pizza crust dough was a little too much or too thin on the other side.
I have wanted to try beef wellington for a long time. I always thought it would be so complicated. They made it so easy to do!
The flavor of everything was excellent. Suggestions: The baked pizza dough fell apart making it harder than necessary to eat. Perhaps a different dough might solve the problem. Also it would be better to have the mushroom layer more like traditional Beef Wellington and spread around or onto the meat before the dough is applied.
I don't want to be entirely negative about this dish, and so I'll give props for creativity. Traditional beef Wellington is very difficult to make, and so I was excited to try out a cheater version of it. The final product was not terrible, but not good either. The consistency of the pizza dough made it taste more like a steak calzone, and I'd much rather have had the steak by itself. The mushroom sauce was delicious and was by far the best part of the meal. The horseradish sauce did not taste much like horseradish in my opinion. It was just a creamy sauce with a hint of horseradish flavor to it. I'm used to the type of full strength horseradish that gives you a head rush. Anyways, if I see it on the menu again then I'll know that it was just me and my husband who didn't like it. In which case I just won't order it again. I'm glad I tried it though!
Salad was bland, and really needed a seasoning to go with the thrown together vinegar and oil dressing. Not worth the Gourmet pricing on the side, potatoes were great, beef Wellington was good but outside of the filet, I really would not see it as gourmet due to the pizza crust, would be more upgraded with a puff pastry. We liked this recipe a lot just would love it more with better salad dressing and a puff pastry instead of pizza crust
Beef wellington delicious, potatoes and gravy delicious. Salad just eh, not necessary and maybe normal price without salad please...?
Never had beef wellington before and it was pretty good. Potatoes were ok. The salad needed more cherries and nuts as there was a lot of greens and with the olive oil, it just needed more cherries and nuts.
