Beef Wellington with Mushroom Duxelles (Printable Version)

Tender beef fillet with mushroom duxelles enveloped in golden, flaky puff pastry. A classic showstopper perfect for special occasions.

# What You’ll Need:

→ Beef

01 - 2 lb beef tenderloin, trimmed
02 - Salt and freshly ground black pepper to taste
03 - 2 tablespoons vegetable oil

→ Mushroom Duxelles

04 - 1 lb cremini or button mushrooms, finely chopped
05 - 2 shallots, minced
06 - 2 cloves garlic, minced
07 - 2 tablespoons unsalted butter
08 - 2 tablespoons fresh thyme leaves, chopped
09 - Salt and pepper to taste

→ Assembly

10 - 10 slices prosciutto
11 - 2 tablespoons Dijon mustard
12 - 1 sheet puff pastry (14 oz), thawed if frozen
13 - 1 large egg, beaten for egg wash
14 - Flour for dusting

# Step-by-Step Guide:

01 - Preheat oven to 425°F. Season beef tenderloin generously with salt and pepper. Heat vegetable oil in a heavy skillet over high heat until smoking. Sear beef on all sides for approximately 2 minutes per side until deeply browned on all surfaces. Transfer to a plate and allow to cool completely.
02 - In the same skillet, melt butter over medium heat. Add minced shallots and garlic, sauté for 1 minute until fragrant. Add chopped mushrooms and thyme, season with salt and pepper. Cook for approximately 10 minutes, stirring occasionally, until all moisture has evaporated and the mixture reaches a paste-like consistency. Transfer to a bowl and cool completely.
03 - Lay a large sheet of plastic wrap on a work surface. Arrange prosciutto slices in slightly overlapping layers to form a rectangle slightly larger than the beef dimensions. Spread cooled mushroom duxelles evenly across the prosciutto layer.
04 - Brush the cooled beef tenderloin with Dijon mustard on all sides. Place beef in the center of the duxelles-covered prosciutto. Using the plastic wrap as an aid, tightly roll the prosciutto and mushrooms around the beef to form a compact log. Twist the plastic wrap ends to seal and refrigerate for 20 minutes.
05 - Roll out puff pastry on a floured work surface to a rectangle large enough to completely encase the beef. Unwrap the beef from plastic wrap and position in the center of the pastry. Fold pastry edges over the beef, trimming excess dough. Seal edges by pressing firmly. Transfer seam-side down onto a parchment-lined baking sheet.
06 - Brush the entire pastry surface with beaten egg wash. Decorate with pastry cutouts if desired. Refrigerate for 10 minutes before baking.
07 - Bake for 40 to 45 minutes until pastry is golden brown. Insert an instant-read thermometer into the thickest part of the beef. Target 120°F for rare or 130°F for medium-rare. Remove from oven when pastry reaches deep golden color.
08 - Allow the beef wellington to rest on the baking sheet for 10 to 15 minutes before slicing. This redistribution of juices ensures optimal tenderness and flavor. Slice into portions and serve immediately with red wine sauce or pan jus.

# Additional Tips::

01 -
  • It looks wildly impressive but follows a logical sequence that anyone can master with a little focus.
  • The mushroom duxelles acts like a flavor bomb that keeps the beef juicy and adds an earthy richness you can't get any other way.
  • Leftovers, if you're lucky enough to have them, make the best cold sandwiches the next day.
02 -
  • If the beef isn't completely cool before wrapping, the heat will melt the butter in the pastry and you'll end up with a soggy bottom instead of a crisp shell.
  • Don't skip chilling the wrapped beef before encasing it in pastry, it makes the whole thing so much easier to handle and keeps the layers distinct.
  • Opening the oven door repeatedly drops the temperature and can make the pastry uneven, so resist the urge to peek until at least 35 minutes in.
03 -
  • Use a meat thermometer and pull the Wellington out a few degrees before your target temp, it will keep cooking as it rests and you'll avoid overdoing it.
  • If you brush a thin layer of pate on the beef before wrapping, it adds an extra layer of richness that makes the whole thing taste even more luxurious.
  • Score the top of the pastry lightly with a knife in a crosshatch pattern before egg washing, it looks professional and helps the pastry puff evenly.
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