Beef Wellington with Mushroom Duxelles (Printable)

Tender beef fillet enveloped in mushroom mixture and flaky puff pastry, baked until golden and flavorful.

# What You Need:

→ Beef Preparation

01 - 1 (2.5-3 lb) center-cut 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, finely chopped
06 - 2 cloves garlic, minced
07 - 2 tablespoons unsalted butter
08 - 2 tablespoons fresh thyme leaves
09 - Salt and pepper, to taste

→ Assembly Components

10 - 12 thin slices prosciutto
11 - 18 oz puff pastry, all-butter, thawed if frozen
12 - 1 egg yolk
13 - 1 tablespoon milk

→ Optional Serving

14 - Dijon mustard for serving

# Steps:

01 - Season the beef generously with salt and pepper. Heat the vegetable oil in a large skillet over high heat. Sear the beef on all sides until browned, about 2-3 minutes per side. Remove from heat and let cool completely.
02 - In the same pan, melt the butter over medium heat. Add the shallots and garlic; sauté until softened, about 2 minutes. Add mushrooms and thyme. Cook, stirring often, until mushrooms release moisture and mixture becomes dry and pasty, about 10-15 minutes. Season with salt and pepper. Set aside to cool.
03 - Lay a large sheet of plastic wrap on a work surface. Arrange the prosciutto slices in a slightly overlapping layer to form a rectangle large enough to wrap the beef.
04 - Spread the cooled mushroom duxelles evenly over the prosciutto. Place the cooled beef on top. Using the plastic wrap, roll the prosciutto and mushroom mixture tightly around the beef to form a log. Twist the ends of the wrap to secure. Chill in the refrigerator for at least 30 minutes.
05 - Roll out the puff pastry on a floured surface to a rectangle large enough to completely enclose the beef. Unwrap the beef log and place it in the center of the pastry.
06 - Mix the egg yolk with milk to make an egg wash. Brush the edges of the pastry with the egg wash. Fold the pastry over the beef, sealing the edges tightly. Trim excess pastry if needed. Place seam-side down on a baking sheet lined with parchment.
07 - Brush the top with egg wash. Use remaining pastry to decorate, if desired. Chill in the refrigerator for 15 minutes.
08 - Preheat oven to 425°F.
09 - Bake for 40-45 minutes, or until pastry is golden and a meat thermometer inserted into the center reads 122°F for medium-rare. Rest for 15 minutes before slicing.
10 - Serve with Dijon mustard, if desired.

# Expert Hints:

01 -
  • The combination of savory mushrooms, salty prosciutto, and tender beef creates layers of flavor that make every bite extraordinary
  • Despite its fancy restaurant reputation, the actual technique is straightforward and the result always impresses
  • Leftovers, if you somehow have any, make incredible sandwiches the next day
02 -
  • The beef must be completely cooled before wrapping or you will end up with soggy pastry and nobody wants that
  • Your mushroom duxelles must be dry, almost like a paste, or it will create steam and ruin the pastry
  • Letting the Wellington rest for 15 minutes is not optional, it is the difference between juicy meat and disappointment
03 -
  • Use a food processor to pulse the mushrooms into tiny pieces for the most authentic duxelles texture
  • Brush the seared beef with Dijon mustard before the prosciutto layer for an extra flavor dimension
  • Chill your puff pastry in the fridge for 10 minutes before rolling if it becomes too soft to work with

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