Beef Wellington is a dish of luxury, not something I would normally order off a menu, but if I was going to eat it, I had to try to make it myself. So I did. And while Beef Wellington is a delicious and impressive centerpiece, it’s honestly killing my wallet. That’s because the tenderloin that runs through the center comes with a hefty price tag. When you think about it, what makes this dish great is just as much the treatment of the tenderloin as the meat itself. In that spirit, I encourage you to make whatever Wellington you want.

The classic Beef Wellington uses about two pounds of center cut of sirloin, a cut prized for its mild beef flavor and superior tenderness. That cut will run you anywhere from $60 to more than $100, depending on where you buy it and the treatment and processing of the meat. That prime cut of meat is seared and given the full welly treatment: It’s wrapped in a savory mushroom duxelles, followed by a thin layer of prosciutto, and finally sealed in a sheet of buttery puff pastry. It’s baked until deliciously crispy and browned.

When you cut into it, you’re rewarded with many concentric layers of rich, umami-laden goodness. It’s a beautiful presentation where every component plays a part in this satisfying experience. That means you can actually swap out the protein for another and get a similar (or even greater) satisfaction.

Salmon Wellington. Chicken Thigh Wellington. Turkey Meatloaf Wellington. Hard-Boiled Egg Wellington. Any of these would be a showstopper at your dinner party and for a fraction of the price of the traditional ones. All you have to do is cook that protein exactly as you normally would, or, depending on the protein and your preference, take it off the heat a little early because it will finish cooking in the oven later.