Beef Wellington Mushroom Duxelle (Print Version)
Tender beef and savory mushroom duxelle wrapped in flaky puff pastry for an elegant main dish.
# Recipe Ingredients:
→ Beef
01 - 1 (2 lb) center-cut beef tenderloin, trimmed
02 - Salt and freshly ground black pepper, to taste
03 - 2 tbsp olive oil
→ Mushroom Duxelle
04 - 1 lb cremini or button mushrooms, finely chopped
05 - 2 small shallots, minced
06 - 2 cloves garlic, minced
07 - 2 tbsp unsalted butter
08 - 2 tbsp fresh thyme leaves, chopped
09 - Salt and black pepper, to taste
→ Assembly
10 - 8 to 10 thin slices prosciutto
11 - 1 sheet (14 oz) all-butter puff pastry, thawed
12 - 1 egg yolk
13 - 1 tbsp milk
→ Finishing
14 - Dijon mustard, for brushing
# Directions:
01 - Preheat oven to 425°F. Pat beef tenderloin dry, season generously with salt and black pepper.
02 - Heat olive oil in a heavy skillet over high heat. Sear beef on all sides until browned, about 2 to 3 minutes per side. Remove and let cool.
03 - In the same skillet, melt butter over medium heat. Add shallots and garlic and sauté until fragrant, about 1 minute. Add mushrooms and thyme, season with salt and pepper; cook, stirring, until moisture evaporates and mixture is dry, about 10 to 12 minutes. Cool completely.
04 - On a sheet of plastic wrap, arrange prosciutto slices slightly overlapping to form a rectangle large enough to wrap the beef. Spread cooled mushroom duxelle evenly over prosciutto.
05 - Brush cooled beef with Dijon mustard. Place beef onto mushroom layer. Using plastic wrap, roll prosciutto and duxelle tightly around beef, seal ends. Wrap tightly and refrigerate for 30 minutes.
06 - Roll out puff pastry on a lightly floured surface to a rectangle large enough to encase the beef. Unwrap beef and place at the center of the pastry. Fold pastry over beef, trim excess, and seal edges. Place seam side down on a parchment-lined baking sheet.
07 - Whisk egg yolk and milk to create egg wash. Brush pastry thoroughly. Chill for 15 minutes to set.
08 - Bake for 40 to 45 minutes until pastry is golden and beef registers 120–125°F for medium-rare. Rest for 10 minutes before slicing.
# Expert Advice:
01 -
- It’s like sharing a secret with a close friend how this elegant dish actually isn’t as intimidating as it looks
- The combo of juicy beef and savory mushroom duxelle makes every bite feel celebratory without being over the top
02 -
- Chilling the wrapped beef before enclosing it in pastry is essential to keep the layers intact during baking
- Letting the mushroom duxelle cool completely prevents soggy pastry—it’s a game changer
03 -
- Using plastic wrap to roll the prosciutto and duxelle tightly around the beef ensures less mess and perfect shape
- Brushing the beef with Dijon mustard right after searing adds a subtle layer of flavor that shines through baking