Beef Wellington with Mushroom Duxelles (Printable)
Tender beef fillet wrapped in mushroom duxelles and puff pastry, baked until golden and flavorful.
# What You Need:
→ Beef
01 - 1 (2.5-3 lb) center-cut beef tenderloin, trimmed
02 - 2 tbsp olive oil
03 - Salt and freshly ground black pepper
→ Mushroom Duxelles
04 - 1 lb cremini or button mushrooms, finely chopped
05 - 2 shallots, finely chopped
06 - 2 garlic cloves, minced
07 - 2 tbsp unsalted butter
08 - 2 tbsp fresh thyme leaves, chopped
09 - Salt and pepper, to taste
→ Prosciutto Layer
10 - 10-12 thin slices prosciutto
→ Assembly
11 - 1 lb puff pastry, thawed if frozen
12 - 1 egg, beaten (for egg wash)
13 - Flour, for dusting
→ Optional
14 - 2 tbsp Dijon mustard
# Directions:
01 - Preheat the oven to 425°F. Pat the beef tenderloin dry and season generously with salt and pepper.
02 - Heat olive oil in a large skillet over high heat. Sear the beef on all sides until browned (about 2-3 minutes per side). Transfer to a plate and let cool completely.
03 - In the same skillet, melt butter over medium heat. Add shallots and garlic; cook until softened. Add mushrooms and thyme, season with salt and pepper, and cook until all moisture evaporates and mixture is dry (about 10-15 minutes). Cool completely.
04 - Lay a large piece of plastic wrap on a work surface. Arrange prosciutto slices, slightly overlapping, in a rectangle large enough to wrap the beef. Spread the cooled mushroom duxelles evenly over the prosciutto.
05 - Optional: Brush the cooled beef tenderloin with Dijon mustard.
06 - Place the beef on the mushroom-covered prosciutto. Using the plastic wrap, roll it tightly into a log, encasing the beef in the mushroom and prosciutto layer. Twist ends to seal and refrigerate for 20-30 minutes.
07 - On a lightly floured surface, roll out puff pastry into a rectangle large enough to wrap the beef. Unwrap the beef log and place it in the center of the pastry. Brush the edges of the pastry with egg wash.
08 - Fold the pastry over the beef, trimming excess and sealing seams. Place seam-side down on a baking sheet lined with parchment paper. Brush pastry with egg wash and, if desired, decorate with pastry scraps.
09 - Chill the wrapped Wellington for 15 minutes.
10 - Bake in the preheated oven for 40-45 minutes, or until the pastry is golden brown and an instant-read thermometer inserted into the center of the beef reads 122°F for rare, 129°F for medium-rare.
11 - Rest for 10-15 minutes before slicing and serving.
# Expert Suggestions:
01 -
- The contrast between crisp buttery pastry and tender pink beef is absolutely worth the effort
- Making this dish transforms your kitchen into a fine dining restaurant and makes any Tuesday feel like a celebration
02 -
- The duxelles must be completely dry before using or it will create steam and make your pastry soggy from the inside
- Each chilling step is mandatory not optional. Warm beef equals melted pastry equals disaster.
03 -
- Place the beef seam-side down on the baking sheet so the weight keeps it from opening during baking
- If your pastry is getting too dark before the beef reaches temperature tent loosely with foil for the last 10 minutes