Beef Wellington with Mushroom Duxelles (Printable)
Tender beef fillet wrapped in mushroom duxelles and puff pastry, baked until golden and juicy.
# What You'll Need:
→ Beef
01 - 1 (2.5-3 lb) center-cut beef tenderloin, trimmed
02 - 2 tablespoons 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 tablespoons unsalted butter
08 - 2 tablespoons 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
14 - 2 tablespoons Dijon mustard (optional)
# How-to Steps:
01 - Preheat the oven to 425°F. Pat the beef tenderloin dry with paper towels and season generously with salt and freshly ground black pepper on all sides.
02 - Heat olive oil in a large skillet over high heat. Sear the beef on all sides until deeply browned, approximately 2-3 minutes per side. Transfer to a plate and allow to cool completely.
03 - In the same skillet, melt butter over medium heat. Add shallots and garlic; sauté until softened, about 2 minutes. Add mushrooms and thyme, season with salt and pepper, and cook until all moisture evaporates and the mixture becomes a dry paste, 10-15 minutes. Cool completely.
04 - Lay a large piece of plastic wrap on your work surface. Arrange prosciutto slices in slightly overlapping rows to form a rectangle large enough to encase the beef. Spread the cooled mushroom duxelles evenly over the prosciutto layer.
05 - Brush the cooled beef tenderloin with Dijon mustard if using, coating all sides evenly.
06 - Place the beef on the mushroom-covered prosciutto. Using the plastic wrap as an aid, roll tightly into a uniform log, completely encasing the beef with the mushroom and prosciutto layers. Twist the plastic wrap ends tightly to seal. Refrigerate for 20-30 minutes to firm.
07 - On a lightly floured surface, roll puff pastry into a rectangle approximately 1/4-inch thick, large enough to fully wrap the beef log. Unwrap the chilled beef and place it in the center of the pastry.
08 - Brush the edges of the pastry with egg wash. Fold the pastry over the beef, trimming any excess dough. Press seams firmly to seal. Place the Wellington seam-side down on a parchment-lined baking sheet. Brush the entire surface with egg wash. Decorate with pastry scraps if desired, brushing with additional egg wash.
09 - Refrigerate the assembled Wellington for 15 minutes to firm the pastry before baking.
10 - Bake in the preheated oven for 40-45 minutes until the pastry is deep golden brown and an instant-read thermometer inserted into the beef center reads 122°F for rare or 129°F for medium-rare.
11 - Let the Wellington rest for 10-15 minutes before slicing. This allows the juices to redistribute and ensures clean slices. Slice into thick portions and serve immediately.
# Expert Pointers:
01 -
- That first crackle when your knife breaks through the puff pastry is worth every minute of effort
- The mushroom duxelles creates an earthy, savory barrier that keeps the beef impossibly moist
- You will feel like a professional chef plating something this magnificent
02 -
- Every component must be completely cold before you move to the next step. Warm beef will melt the prosciutto layer and warm duxelles will turn the pastry into a gummy mess.
- Do not skip the chilling periods after assembly. A cold Wellington holds its shape better and creates a more distinct separation between layers.
- The difference between a dry Wellington and a perfect one is often just 3 minutes in the oven. Start checking at 40 minutes.
03 -
- Pat your beef absolutely dry before searing. Moisture creates steam instead of that beautiful brown crust.
- Brush the pastry with egg wash three times during the chilling process for that deep, professional golden color.