Beef Wellington with Mushroom Duxelles

Name: Beef Wellington with Mushroom Duxelles
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: Serves 6
Ingredients: 1.5 lb beef tenderloin; 1 lb mushrooms, finely chopped; 2 tbsp olive oil; 4 oz prosciutto, thinly sliced; 1 package puff pastry, thawed; 1 egg, beaten; Salt and pepper to taste; 1 tbsp butter; 1 small onion, finely chopped; 2 cloves garlic, minced; 1 tbsp fresh thyme, chopped; 1/4 cup heavy cream

Highlighted under: Cozy Hearth Meals | Soul-Warming

A classic dish that combines perfectly seared beef tenderloin with a rich mushroom duxelles, all wrapped in flaky puff pastry.

Created by

Emma

Last updated on 2025-12-12T18:18:16.321Z

This Beef Wellington is a show-stopping dish that's perfect for special occasions. The combination of tender beef and savory mushrooms, all encased in golden puff pastry, is sure to impress your guests.

        Why You'll Love This Recipe
        Rich and savory flavors of the mushroom duxelles
Tender beef that melts in your mouth
Impressive presentation for any dinner party

      

The Art of Beef Wellington

Beef Wellington is not just a dish; it's an experience that combines culinary skill and artistry. The dish's roots can be traced back to the 19th century, named after the Duke of Wellington, who famously defeated Napoleon at the Battle of Waterloo. This dish has since become a staple in fine dining, showcasing tender beef surrounded by a flavorful mushroom duxelles and encased in flaky puff pastry.

When prepared correctly, Beef Wellington offers an exquisite contrast of textures and flavors. The tender beef melts in your mouth, complemented by the earthy richness of the mushrooms. This dish is perfect for special occasions or dinner parties, impressing your guests with both its presentation and taste. Mastering the Beef Wellington is a culinary feat that every home chef should aim to achieve.

Choosing the Right Ingredients

Selecting high-quality ingredients is crucial for the perfect Beef Wellington. Start with a prime cut of beef tenderloin, known for its tenderness and rich flavor. When it comes to mushrooms, a mix of cremini and shiitake can add depth to the mushroom duxelles. Fresh thyme elevates the dish’s aroma, while prosciutto provides a savory layer that enhances the overall flavor profile.

Puff pastry is the final touch that brings this dish together. For a golden, flaky exterior, ensure the pastry is well-thawed and rolled out properly. Each ingredient plays a vital role, and choosing the best will ensure that your Beef Wellington is not only delicious but also a stunning centerpiece for your meal.

Tips for Success

To achieve the best results with your Beef Wellington, preparation is key. Make sure to allow the mushroom duxelles to cool completely before wrapping it around the beef. This prevents the pastry from becoming soggy during baking. Additionally, chilling the wrapped beef before baking helps the pastry maintain its shape and ensures even cooking.

Baking times can vary based on your oven and the size of the beef tenderloin. For a medium-rare finish, aim for an internal temperature of 130°F (54°C). Use a meat thermometer for accuracy. After baking, let the Wellington rest for about 10 minutes before slicing. This will help retain the juices, resulting in a perfect slice every time.

Ingredients

For the Beef Wellington

1.5 lb beef tenderloin
1 lb mushrooms, finely chopped
2 tbsp olive oil
4 oz prosciutto, thinly sliced
1 package puff pastry, thawed
1 egg, beaten
Salt and pepper to taste

For the Mushroom Duxelles

1 tbsp butter
1 small onion, finely chopped
2 cloves garlic, minced
1 tbsp fresh thyme, chopped
1/4 cup heavy cream

Make sure all ingredients are at room temperature before starting.

Instructions

Prepare the Mushroom Duxelles

In a skillet, melt butter over medium heat. Add onions and garlic, sautéing until soft. Add chopped mushrooms and thyme, cooking until excess moisture has evaporated.

Stir in cream, season with salt and pepper, and cook for another 5 minutes. Set aside to cool.

Sear the Beef

Season the beef tenderloin with salt and pepper. In a hot skillet, sear the beef on all sides until browned. Remove from heat and allow to cool.

Wrap the Beef

On a sheet of plastic wrap, lay out the prosciutto slices, slightly overlapping. Spread the mushroom duxelles over the prosciutto. Place the beef in the center and roll tightly using the plastic wrap.

Chill in the refrigerator for 15 minutes.

Assemble the Wellington

Preheat your oven to 400°F (200°C). Roll out the puff pastry on a floured surface. Unwrap the beef and place it on the pastry.

Wrap the pastry around the beef, sealing the edges. Brush with beaten egg.

Bake

Place the wrapped beef on a baking sheet and bake for 25-30 minutes or until the pastry is golden brown. Let rest for 10 minutes before slicing.

Serve with a side of roasted vegetables or a fresh salad.

Serving Suggestions

Beef Wellington pairs wonderfully with a variety of sides. Consider serving it alongside creamy mashed potatoes or a vibrant seasonal vegetable medley. A rich red wine reduction or a classic red wine sauce can elevate the dish further, adding a touch of elegance to your presentation.

For a complete dining experience, accompany your Beef Wellington with a fresh salad. A simple arugula salad with a lemon vinaigrette can provide a refreshing contrast to the rich flavors of the dish. Don’t forget to include some crusty bread to soak up any delicious juices!

Storing Leftovers

If you have any leftover Beef Wellington, storing it properly is important to maintain its quality. Allow it to cool completely, then wrap it tightly in plastic wrap or aluminum foil. It can be stored in the refrigerator for up to 3 days or frozen for longer preservation.

When reheating, place the leftover Wellington in a preheated oven at 350°F (175°C) for about 15-20 minutes. This will help restore the pastry’s crispiness while warming the beef. Avoid using the microwave, as it can make the pastry soggy and less enjoyable.

Questions About Recipes

→ Can I make Beef Wellington in advance?

Yes, you can prepare the mushroom duxelles and wrap the beef a day ahead, then bake it right before serving.

→ What can I substitute for mushrooms?

You can use finely chopped spinach or a mixture of other vegetables, but the flavor will change.

→ How do I know when the beef is cooked to my liking?

Use a meat thermometer; 130°F (54°C) for medium-rare and 140°F (60°C) for medium.

→ Can I freeze Beef Wellington?

Yes, you can freeze it before baking; wrap it tightly and store for up to 3 months.