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Classic Beef Wellington Casserole
Original recipe: 6 servings · Prep: 25 min · Cook: 40 min · Total: 65 min
By PanPotPlates Editorial TeamPublished Apr 24, 2026 | Updated May 12, 2026
British-Inspired
65 mins
easycomfort-foodbudget-friendlyheartymeal-prep
Classic Beef Wellington Casserole is a practical PanPotPlates recipe built for dependable weeknight cooking.
Prep
25 min
Cook
40 min
Total
65 min
Servings
6
Difficulty
medium
Cuisine
British-Inspired
Ingredients
Servings
6
- 2 tablespoons olive oil
- 1.5 pounds beef tenderloin, trimmed and cut into 1-inch cubes
- Salt and black pepper, to taste
- 3 tablespoons unsalted butter
- 1 medium onion, finely chopped
- 8 ounces cremini mushrooms, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme leaves
- 1/4 cup dry white wine or beef broth
- 1 tablespoon Dijon mustard
- 1 sheet frozen puff pastry, thawed
- 1 large egg, beaten (for egg wash)
- 1/2 cup shredded Gruyère or cheddar cheese
- 2 tablespoons all-purpose flour
- 1/2 cup beef broth
- 1/4 cup heavy cream
Instructions
-
Preheat oven to 400°F (200°C). Lightly grease a 9x9-inch casserole dish with butter or nonstick spray.
-
Heat olive oil in a large skillet over medium-high heat. Season beef cubes with salt and pepper. Sear beef in batches until browned on all sides but not fully cooked, about 2-3 minutes per batch. Remove and set aside.
-
In the same skillet, melt butter. Add chopped onion and cook until translucent, about 3 minutes.
-
Add mushrooms, garlic, and thyme. Cook, stirring occasionally, until the mushrooms release their moisture and the mixture is mostly dry, about 7-8 minutes.
-
Pour in white wine or beef broth and cook until the liquid evaporates, about 3 minutes. Remove from heat and stir in Dijon mustard. Let cool slightly.
-
Sprinkle the flour over the mushroom mixture and stir to combine evenly.
-
Spread half of the mushroom mixture evenly on the bottom of the prepared casserole dish.
-
Arrange the seared beef cubes over the mushroom layer.
-
Spread the remaining mushroom mixture over the beef cubes.
-
Sprinkle shredded cheese evenly over the top.
-
Carefully cover the casserole with the puff pastry sheet, trimming excess if necessary, and press edges to seal. Cut small slits in the top of the pastry to allow steam to escape.
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Brush the puff pastry generously with the beaten egg wash to achieve a golden crust.
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Bake uncovered for 25-30 minutes, or until the pastry is golden brown and cooked through.
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While the casserole bakes, prepare the sauce: in a small saucepan, combine beef broth and heavy cream. Simmer gently until slightly thickened, about 5 minutes.
-
Serve the casserole warm, drizzling the creamy beef sauce over each portion.
Tips
Pan Or Pot Required
using these essential cookware items for optimal results: Large Skillet or Sauté Pan: Crucial for searing tender beef cubes to a rich brown and sautéing the onion, mushrooms, garlic, and herbs for deep flavor development.
Cookware Size Guidance
For the best results in baking the Classic Beef Wellington Casserole, use a 9x9-inch (about 2 to 2.5-quart) casserole dish.
Cookware Swap Guidance
Don’t have a 9x9-inch casserole dish?
Leftovers Quality
Reheat gently and add a splash of liquid when needed to keep the texture moist and tender.
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