If you are craving an elegant, unforgettable dish that’s perfect for special occasions, look no further than this Beef Wellington With Mushroom Duxelles Recipe. Picture a tender beef tenderloin enveloped in a rich, deeply flavorful mushroom duxelles, wrapped snugly in delicate prosciutto and golden puff pastry. Every bite delivers a beautiful balance of textures and a savory depth that will have your guests raving. This recipe elevates classic flavors and turns a simple roast into a stunning centerpiece that feels fancy yet surprisingly approachable to prepare.
Ingredients You’ll Need
Getting this Beef Wellington With Mushroom Duxelles Recipe right starts with straightforward, essential ingredients that each add their own magic. From the earthy mushrooms to the buttery puff pastry, every element plays a key role in building layers of flavor and texture.
- 2 lb beef tenderloin: Choose a center-cut, trimmed piece for the perfect balance of tenderness and flavor.
- 1 sheet puff pastry: Provides a flaky, golden crust to encase your masterpiece.
- 2 cups mushrooms, finely chopped: Opt for cremini or button mushrooms for the best duxelles consistency and earthiness.
- 2 tbsp butter: Adds richness when searing and sautéing mushrooms.
- 1 tbsp Dijon mustard: Brushed on the beef to lend a subtle tang and help seal juices.
- 4 slices prosciutto: Wraps around the beef and duxelles, offering a salty, savory layer.
- 1 egg (for egg wash): Creates a beautiful glossy finish on the pastry.
- Salt & pepper: Basic seasoning that enhances every element of the dish.
How to Make Beef Wellington With Mushroom Duxelles Recipe
Step 1: Sear the Beef Tenderloin
Start by seasoning your beef tenderloin generously with salt and pepper. Heat butter in a heavy skillet over medium-high heat, then sear the beef for about 2 to 3 minutes on each side until beautifully browned. This step locks in the juices and adds a caramelized depth of flavor. Once seared, remove from heat and let it cool slightly, then brush the meat all over with the Dijon mustard to add tanginess and help all the layers stick together.
Step 2: Prepare the Mushroom Duxelles
Using a food processor, finely chop your mushrooms to create that classic duxelles texture. Sauté them in butter over medium heat, stirring often to release moisture until the mixture becomes dry and concentrated in flavor. This rich and earthy mushroom paste is the soul of this beef wellington, providing moisture and umami.
Step 3: Assemble the Layers
Lay out the prosciutto slices on a large piece of plastic wrap, creating a square big enough to wrap around the tenderloin. Spread the mushroom duxelles evenly over the prosciutto. Place the seared beef on top, then use the plastic wrap to help roll it tightly, enclosing the beef with mushroom and prosciutto snugly together. Chill this wrapped bundle briefly for easier handling.
Step 4: Wrap in Puff Pastry
Roll your puff pastry sheet to a size that will fully encase the beef parcel. Remove the plastic wrap and place your beef in the center of the pastry. Carefully fold the edges up and around the beef, sealing all sides well, and trim any excess pastry for a neat look. Brush the entire pastry surface with the whisked egg wash to ensure a shiny, golden crust.
Step 5: Bake Until Golden
Preheat your oven to 400°F (200°C) and place the wrapped beef on a parchment-lined baking sheet. Bake for 30 to 35 minutes or until the pastry is puffed, golden, and crisp. Let it rest for about 10 minutes before slicing to allow the juices to redistribute and the Wellington to hold its shape.
How to Serve Beef Wellington With Mushroom Duxelles Recipe
Garnishes
A simple sprinkle of fresh thyme or finely chopped parsley brightens the rich beef Wellington beautifully. For a little extra elegance, drizzle a light red wine jus or a rich mushroom sauce alongside to complement the earthy duxelles and tender meat.
Side Dishes
Pair your Beef Wellington With Mushroom Duxelles Recipe with creamy mashed potatoes or a silky parsnip purée for comforting, smooth textures. Roasted seasonal vegetables or a crisp green salad add a fresh contrast that balances the richness of the dish.
Creative Ways to Present
For a stunning presentation, slice the Wellington crosswise into thick medallions and fan them out on a warm platter. Serve individual portions with a small herb sprig and a drizzle of sauce artfully spooned around to wow your guests at the table.
Make Ahead and Storage
Storing Leftovers
Wrap leftover slices tightly in aluminum foil or place them in an airtight container and refrigerate. They will stay fresh for up to 3 days and can make an indulgent next-day lunch or dinner.
Freezing
Your wrapped but unbaked Wellington can be frozen before baking. Wrap it in plastic wrap and then foil, storing for up to one month. When ready to serve, thaw overnight in the fridge before baking as usual.
Reheating
To reheat, place slices on a baking sheet and warm in a preheated 350°F (175°C) oven until heated through and the pastry is crisp again. Avoid microwave reheating to prevent soggy pastry and uneven heating.
FAQs
Can I use other mushrooms for the duxelles?
Absolutely! While cremini or button mushrooms are classic choices, a mix of shiitake, portobello, or porcini can elevate the flavor even more. Just ensure they’re finely chopped and cooked down until dry for the best texture.
Is it necessary to use prosciutto?
Prosciutto adds a salty, savory layer that helps keep the moisture in and the Wellington stable. If you prefer, you can substitute with thinly sliced ham or pancetta, but prosciutto is traditional and recommended for authentic flavor.
How do I know when the Beef Wellington is done?
For a medium-rare finish, aim for an internal temperature of about 125-130°F (52-54°C) before resting. The pastry should be golden and crisp. Using a meat thermometer is the best way to achieve perfect doneness.
Can this recipe be made gluten-free?
You can swap regular puff pastry for a gluten-free version if available; just choose one that handles baking well. Check all other ingredients to ensure they are gluten-free, especially mustard and prosciutto.
What’s the best way to slice Beef Wellington?
Use a sharp serrated or chef’s knife and slice with a gentle sawing motion when the Wellington has rested. This keeps the layers intact and creates beautiful presentation slices.
Final Thoughts
This Beef Wellington With Mushroom Duxelles Recipe is truly a celebration on a plate. It combines simple ingredients turned extraordinary with technique and care. Whether you’re aiming to impress your family or treat yourself to a gourmet meal at home, this recipe promises comfort, sophistication, and a whole lot of delicious memories. Give it a try — I can’t wait for you to discover how satisfying making and eating this classic can be!
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Beef Wellington With Mushroom Duxelles Recipe
- Total Time: 1 hr 5 mins
- Yield: 6 servings
Description
Tender beef tenderloin wrapped in a savory mushroom duxelles, prosciutto, and golden puff pastry — a classic British gourmet dish perfect as a holiday showstopper.
Ingredients
Beef and Meat
- 2 lb beef tenderloin
- 4 slices prosciutto
Mushroom Duxelles
- 2 cups mushrooms, finely chopped
- 2 tbsp butter
Pastry and Seasoning
- 1 sheet puff pastry
- 1 tbsp Dijon mustard
- 1 egg (for egg wash)
- Salt & pepper to taste
Instructions
- Prepare the beef tenderloin: Season the beef tenderloin generously with salt and pepper. Heat butter in a skillet over medium-high heat and sear the tenderloin for 2 to 3 minutes on each side until browned. Remove from heat and allow it to cool slightly. Once cooled, brush the tenderloin evenly with Dijon mustard to add a tangy layer of flavor.
- Make the mushroom duxelles: Finely chop the mushrooms, ideally using a food processor for an even texture. In the same skillet, cook the mushrooms over medium heat with butter until all moisture has evaporated and the mixture is paste-like, intensifying the flavor of the mushrooms.
- Assemble the beef Wellington: Lay out the slices of prosciutto on a flat surface, slightly overlapping. Spread the cooled mushroom duxelles evenly over the prosciutto. Place the seared beef tenderloin on top, then carefully wrap the prosciutto and mushroom layer around the beef, forming a tight layer around the meat.
- Wrap in puff pastry: Roll out the puff pastry on a lightly floured surface. Place the wrapped beef in the center of the pastry. Wrap the pastry completely around the beef, sealing the edges well to avoid any filling leakage. Brush the entire pastry surface with the beaten egg wash to promote a golden, glossy finish when baked.
- Chill and bake: For best results, chill the wrapped beef in the refrigerator for about 15-20 minutes before baking to help maintain its shape and produce clean slices upon serving. Preheat your oven to 400°F (200°C) and bake the beef Wellington for 30 to 35 minutes until the pastry is puffed and golden brown.
- Serve: Allow the beef Wellington to rest for 10 minutes after baking to let the juices redistribute, then slice and serve warm, showcasing the tender beef encased in savory mushroom duxelles and crisp prosciutto inside flaky pastry.
Notes
- Use a food processor to finely chop the mushrooms quickly and evenly for the duxelles.
- Chilling the wrapped beef Wellington before baking helps in achieving cleaner, neater slices.
- Ensure all moisture is cooked out of the mushrooms to prevent soggy pastry.
- Use a sharp knife and let the Wellington rest before slicing to keep layers intact.
- Prep Time: 30 mins
- Cook Time: 35 mins
- Category: Main Course
- Method: Baking
- Cuisine: British
