Beef Wellington with Mushroom Duxelles

The first time I attempted Beef Wellington, I was hosting a dinner party and secretly terrified. I had watched endless tutorials about mushroom duxelles and pastry techniques, but nothing prepares you for that moment when you realize you are wrapping expensive beef in pastry and hoping for the best. When it emerged from the oven golden and gorgeous, and I sliced into it to reveal that perfect pink center, the table went quiet before everyone started talking at once. That is the kind of dish that makes you feel like you can actually cook.

I made this last Christmas for my family, and my dad who usually just wants a steak and baked potato actually asked for seconds. The kitchen smelled like butter and thyme for hours, which is basically the best aromatherapy known to humankind. My sister hovered around the oven asking if it was done yet every five minutes, which I have learned is just part of the Wellington experience. Now it has become our new holiday tradition, and honestly I am not complaining.

Ingredients

• Beef tenderloin (1.2 to 1.5 kg): Choose a center cut with good marbling and have your butcher trim it properly for even cooking
• Vegetable oil (2 tbsp): Needed for the high heat sear that creates the foundation of flavor
• Cremini or button mushrooms (500 g): The base of your duxelles, and they must be finely chopped by hand or food processor
• Shallots (2): More delicate than onion and essential for the sophisticated flavor profile
• Garlic (2 cloves): Minced fresh to blend seamlessly with the mushroom mixture
• Unsalted butter (2 tbsp): Use real butter here because the flavor cannot be substituted
• Fresh thyme (2 tbsp): Dried thyme will work in a pinch, but fresh makes a noticeable difference
• Prosciutto (12 thin slices): This creates a protective layer and adds incredible depth of flavor
• All butter puff pastry (500 g): Thaw overnight in the refrigerator if frozen, and never skip the all butter part
• Egg yolk (1) and milk (1 tbsp): Whisked together for that gorgeous golden finish
• Dijon mustard (optional): Brush it on the beef before wrapping for an extra layer of flavor

Instructions

Sear the beef to perfection:

Season your tenderloin generously with salt and pepper, then heat that vegetable oil in a large skillet until it is practically smoking. Sear on all sides for about 2 to 3 minutes per side until you have a beautiful brown crust, then set it aside to cool completely while you make the duxelles.

Prepare the mushroom duxelles:

In the same pan, melt the butter over medium heat and cook the shallots and garlic until they soften, about 2 minutes. Add the chopped mushrooms and thyme, then cook for 10 to 15 minutes while stirring constantly until all moisture evaporates and you have a thick, paste like mixture. Season with salt and pepper and let it cool completely.

Create the prosciutto wrapper:

Lay out a large sheet of plastic wrap and arrange the prosciutto slices in a slightly overlapping rectangle. Spread your cooled mushroom duxelles evenly over the prosciutto, then place the seared beef right in the center.

Form the beef log:

Using the plastic wrap to help you, roll the prosciutto and mushrooms tightly around the beef to form a neat cylinder. Twist the ends of the plastic wrap like a candy wrapper to secure it, then refrigerate for at least 30 minutes to firm everything up.

Prepare the pastry:

Roll out your puff pastry on a floured surface into a rectangle large enough to wrap the beef completely with some overlap. Unwrap your chilled beef log and place it right in the center of the pastry.

Wrap and seal:

Brush the pastry edges with your egg wash mixture, then fold the pastry over the beef and press tightly to seal. Place it seam side down on a parchment lined baking sheet, brush the top with more egg wash, and chill for 15 minutes.

Bake to golden perfection:

Preheat your oven to 220°C (425°F) and bake for 40 to 45 minutes until the pastry is deeply golden and a thermometer reads 50°C (122°F) in the center. Let it rest for 15 minutes before slicing or all those juices will escape.

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There is something so satisfying about slicing into a Wellington and seeing those perfect layers of pastry, prosciutto, mushrooms, and beef. The first time I served this at a dinner party, one of my guests actually asked what restaurant I had ordered it from, which I am going to count as a win. It has become my go to for special occasions, and honestly the effort is worth every moment.

Timing Your Wellington

You can prepare everything up to the point of baking several hours in advance, just keep it refrigerated until you are ready to put it in the oven. I have learned the hard way that trying to rush the chilling steps results in pastry that does not hold its shape properly. Plan your cooking time so the Wellington comes out about 30 minutes before you want to eat, accounting for that crucial resting period.

Temperature Secrets

A meat thermometer is not optional here because you cannot judge doneness by looking at pastry. Pull the Wellington at 50°C (122°F) for medium rare because it will continue cooking while it rests. If you prefer medium, aim for 55°C (131°F), but honestly if you are going to the effort of making Wellington, medium rare is the way to go.

Perfect Pairings

Roasted potatoes with rosemary and garlic are the classic accompaniment because they can go in the oven alongside the Wellington. Simple green beans with almonds provide a fresh contrast to the rich flavors. Serve with a bold red wine like Bordeaux or Cabernet Sauvignon to stand up to the intensity of the dish.

• A sharp knife dipped in hot water between slices gives you the cleanest cuts
• Save any pastry scraps to bake alongside the Wellington for the cook to snack on
• Leftovers reheat surprisingly well in a 150°C (300°F) oven for about 20 minutes

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Every time I make this dish, I am reminded why it has earned its legendary status in the culinary world. The look on people's faces when you slice through that golden pastry to reveal the perfect beef inside is absolutely worth every minute spent in the kitchen.

Recipe FAQs

→ What cut of beef is best for this dish?

A center-cut beef tenderloin or fillet is ideal for its tenderness and uniform shape, allowing even cooking and elegant presentation.

→ How is the mushroom duxelles prepared?

The duxelles is made by finely chopping mushrooms, shallots, and garlic, then slowly cooking with butter and fresh thyme until moisture evaporates and it forms a thick, flavorful paste.

→ Why is prosciutto used in the wrapping?

Prosciutto adds a savory, salty layer that helps keep the mushroom duxelles and beef together while also enhancing flavor and moisture retention during baking.

→ What temperature should the oven be for baking?

Preheat the oven to 220°C (425°F) to ensure the puff pastry crisps up nicely and the beef cooks to a medium-rare temperature.

→ How can I make sure the pastry stays crisp?

Chilling the wrapped beef before baking and brushing the pastry with an egg wash helps achieve a golden, crisp crust and prevents sogginess.

→ What sides complement this dish well?

Roasted potatoes, green beans, and robust red wines such as Bordeaux or Cabernet Sauvignon pair beautifully with the rich flavors.