Beef Wellington Mushroom Duxelle (Printable)

Tender beef fillet paired with savory mushroom duxelle, wrapped in crisp golden puff pastry for special occasions.

# What You'll Need:

→ Beef

01 - 1 center-cut beef tenderloin (2 lb), trimmed
02 - Salt and freshly ground black pepper, to taste
03 - 2 tablespoons 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 tablespoons unsalted butter
08 - 2 tablespoons fresh thyme leaves, chopped
09 - Salt and black pepper, to taste

→ Assembly

10 - 8 to 10 thin slices prosciutto
11 - 1 sheet all-butter puff pastry (14 oz), thawed if frozen
12 - 1 egg yolk
13 - 1 tablespoon milk

→ Finishing

14 - Dijon mustard for brushing

# How to Make It:

01 - Preheat oven to 425°F. Pat beef tenderloin dry and season generously with salt and pepper.
02 - Heat olive oil in a heavy skillet over high heat. Sear beef on all sides until browned, approximately 2 to 3 minutes per side. Remove from heat 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, and cook, stirring occasionally, until the mixture is dry and moisture evaporates, about 10 to 12 minutes. Remove from heat and allow to cool completely.
04 - On a sheet of plastic wrap, lay out the prosciutto slices, slightly overlapping to form a rectangle large enough to wrap the beef. Spread the cooled mushroom duxelle evenly over the prosciutto.
05 - Brush the cooled beef with Dijon mustard. Place beef on the mushroom layer. Use plastic wrap to tightly roll prosciutto and duxelle around the beef, sealing the ends. Wrap tightly and chill for 30 minutes.
06 - Roll out the puff pastry on a lightly floured surface to a rectangle large enough to encase the beef completely. Unwrap the chilled beef and place it in the center of the pastry. Fold pastry over the beef, trim excess, and seal edges firmly. Transfer with seam side down onto a parchment-lined baking sheet.
07 - Whisk together egg yolk and milk to make an egg wash. Brush the entire pastry surface evenly. Chill for 15 minutes to set.
08 - Bake in the preheated oven for 40 to 45 minutes, or until the pastry is golden brown and beef registers 120–125°F for medium-rare doneness. Remove and rest for 10 minutes before slicing.

# Expert Suggestions:

01 -
  • This recipe feels like a special secret shared just between close friends who appreciate a good challenge and a stunning payoff
  • The balance of tender beef with the earthy mushroom duxelle became an instant favorite that always impresses guests
02 -
  • Chilling the wrapped beef before encasing it in pastry is essential to avoid soggy crusts
  • Letting the duxelle dry completely means you won’t have steamed pastry, keeping the Wellington crisp
03 -
  • Using plastic wrap to roll tightly ensures a neat, compact beef roll that bakes evenly
  • The Dijon mustard layer not only flavors but helps the duxelle stick to the beef, a simple secret for success

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