Beef Wellington Mushroom Duxelles (Printable version)

Tender beef fillet with mushroom duxelles wrapped in flaky puff pastry, perfect for special meals.

# List of ingredients:

→ Beef

01 - 1 center-cut beef tenderloin (2 lb), trimmed
02 - Salt, to taste
03 - Freshly ground black pepper, to taste
04 - 2 tbsp olive oil

→ Mushroom Duxelles

05 - 1 lb cremini or button mushrooms, finely chopped
06 - 2 shallots, finely diced
07 - 2 cloves garlic, minced
08 - 2 tbsp unsalted butter
09 - 2 tbsp fresh thyme leaves, chopped
10 - Salt, to taste
11 - Black pepper, to taste

→ Assembly

12 - 6 oz prosciutto, thinly sliced
13 - 2 tbsp Dijon mustard
14 - 1 lb puff pastry, thawed
15 - 1 egg yolk
16 - 1 tbsp milk
17 - Flour, for dusting

# Directions:

01 - Preheat the oven to 425°F. Pat beef dry and season generously with salt and black pepper.
02 - Heat olive oil in a large skillet over high heat. Sear the beef on all sides until well browned, about 2 to 3 minutes per side. Remove from heat, let cool, then brush all over with Dijon mustard.
03 - Melt butter in a skillet over medium heat. Add shallots and garlic and sauté until fragrant, approximately 2 minutes. Add mushrooms and thyme; cook, stirring frequently, until the mixture is paste-like and moisture evaporates, 10 to 15 minutes. Season with salt and pepper. Cool completely.
04 - Lay plastic wrap on a work surface. Arrange prosciutto slices in an overlapping layer to form a rectangle sufficient to wrap the beef. Spread cooled mushroom duxelles evenly over prosciutto. Place beef fillet atop duxelles.
05 - Using plastic wrap, roll prosciutto and duxelles tightly around beef, forming a log. Twist ends to seal. Refrigerate for 30 minutes.
06 - On a lightly floured surface, roll puff pastry into a rectangle large enough to enclose the beef. Unwrap beef from plastic wrap and place in center of pastry.
07 - Fold pastry over beef, trimming excess and pressing to seal seams. Place seam-side down on a parchment-lined baking sheet.
08 - Whisk egg yolk with milk to create egg wash. Brush pastry surface evenly. Decorate with pastry scraps if desired.
09 - Bake for 40 to 45 minutes, or until pastry is golden brown and an instant-read thermometer inserted into center of beef registers 120–125°F for medium-rare.
10 - Allow to rest for 10 to 15 minutes before slicing and serving.

# Expert Advice:

01 -
  • The contrast between flaky golden pastry and tender beef feels like unwrapping a gift at the table.
  • Every component can be prepped ahead, so youre not scrambling when guests arrive.
  • It looks restaurant fancy but tastes like comfort, and thats a rare combination.
02 -
  • If you dont cook out all the moisture from the mushrooms, the pastry will turn soggy and lose its crispness.
  • Wrapping the beef too loosely means the layers will separate in the oven, pull that plastic wrap tight when you roll.
  • Let the seared beef cool completely before you add the duxelles or the heat will make everything slide apart.
03 -
  • Score the top of the pastry lightly in a crosshatch or herringbone pattern before baking, it looks elegant and helps it puff evenly.
  • Use an instant read thermometer and pull the Wellington at 120F, it will coast up to 125F while resting and give you perfect medium rare.
  • Save your pastry scraps to cut out shapes like leaves or stars, brush them with egg wash and bake them on top for a showstopper presentation.

Go back