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Ultimate Beef Wellington Recipe Easy Homemade Mushroom Duxelles Guide

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A show-stopping beef Wellington featuring juicy beef tenderloin wrapped in golden puff pastry with a rich, earthy mushroom duxelles filling. Perfect for special occasions and celebrations.

Ingredients

Scale
  • 2 pounds beef tenderloin center-cut, trimmed
  • Salt and freshly ground black pepper, to season
  • 1–2 tablespoons olive oil or vegetable oil, for searing
  • 2 tablespoons Dijon mustard
  • 12 ounces cremini or white button mushrooms, finely chopped
  • 2 small shallots, minced
  • 2 garlic cloves, minced
  • 2 tablespoons butter
  • 1 teaspoon fresh thyme leaves
  • Salt and pepper, to taste
  • 6–8 thin slices prosciutto
  • 1 package puff pastry sheets (usually 2 sheets), thawed
  • 1 egg yolk beaten with 1 tablespoon water (egg wash)
  • Optional: creme fraiche or pâté for spreading
  • Optional: fresh parsley or chives, finely chopped for garnish

Instructions

  1. Pat the beef dry with paper towels. Season generously with salt and freshly ground black pepper all over.
  2. Heat 1-2 tablespoons of oil in a heavy skillet over medium-high heat until shimmering. Sear the beef for about 2-3 minutes on each side, including the ends, until nicely browned but still rare in the center. Remove and let cool slightly.
  3. Brush the entire surface of the beef with Dijon mustard. Let cool completely before assembly.
  4. Finely chop mushrooms, shallots, and garlic. In the same skillet, melt butter over medium heat. Add shallots and garlic, sauté 2 minutes until fragrant and translucent.
  5. Add mushrooms and thyme, cook stirring occasionally for 10-12 minutes until mixture is dry and concentrated. Season with salt and pepper. Transfer to a bowl and cool completely.
  6. On a large piece of plastic wrap, arrange prosciutto slices overlapping to form a rectangle. Spread cooled mushroom duxelles evenly over prosciutto.
  7. Place beef on top and use plastic wrap to roll tightly into a log shape, twisting ends to seal. Chill in fridge for 15-20 minutes.
  8. Roll out puff pastry on a lightly floured surface to a rectangle large enough to wrap the beef.
  9. Remove beef roll from plastic wrap and place in center of pastry. Brush pastry edges with egg wash.
  10. Fold pastry around beef, trimming excess dough and sealing edges tightly. Place seam-side down on parchment-lined baking sheet.
  11. Brush entire surface with egg wash. Optionally decorate with leftover pastry. Chill for 15 minutes.
  12. Preheat oven to 400°F (200°C). Bake for 25-30 minutes until pastry is golden and crisp.
  13. Use instant-read thermometer to check beef internal temperature; aim for 125°F (52°C) for medium-rare.
  14. If needed, bake in 5-minute increments until desired doneness.
  15. Rest Wellington for 10 minutes before slicing to allow juices to redistribute.

Notes

Ensure mushroom duxelles is cooked until dry to prevent soggy pastry. Chill beef wrapped in prosciutto before wrapping in pastry to maintain shape. Use an instant-read thermometer for perfect doneness. Let Wellington rest after baking to keep juices inside. Optional foie gras or pâté adds luxury. Gluten-free and dairy-free substitutions available.

Nutrition

Keywords: beef Wellington, mushroom duxelles, puff pastry, beef tenderloin, holiday recipe, special occasion, elegant dinner

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