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Beef Wellington With Mushroom Duxelles Recipe

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4 from 65 reviews

  • Author: Chef
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

Find it online: https://kitchenmartha.com/beef-wellington-with-mushroom-duxelles-recipe/