Classic Beef Wellington with Mushroom Duxelles
Classic Beef Wellington with Mushroom Duxelles wraps tender beef tenderloin in Dijon, savory mushrooms, prosciutto, and golden puff pastry. It bakes up crisp outside and juicy inside, making it a rich dinner centerpiece for holidays, Sunday meals, or any night that calls for something special.
- Prep Time: 35 mins
- Cook Time: 1hr
- Total Time: 1hr 35 mins
- Yield: 6 servings 1x
Ingredients
Scale
For the beef
- 1 beef tenderloin, about 900 g to 1 kg
- Salt, to taste
- Black pepper, to taste
- 2 tbsp olive oil
- 2 tbsp Dijon mustard
For mushroom duxelles
- 500 g mushrooms, finely chopped
- 2 shallots, finely diced
- 3 cloves garlic, minced
- 2 tbsp butter
- Fresh thyme, to taste
- Salt, to taste
- Black pepper, to taste
For assembly
- 8 slices prosciutto
- 1 sheet puff pastry, thawed but cold
- 1 egg, beaten
Instructions
- Season the beef: Pat the tenderloin dry, then season it well with salt and black pepper.
- Sear until browned: Heat olive oil in a large skillet over high heat. Sear the beef on all sides for 2 to 3 mins per side until deeply browned, then remove it from the pan.
- Brush and cool: Brush the warm beef all over with Dijon mustard. Let it cool completely before wrapping.
- Cook the mushrooms: Melt butter in a skillet over medium heat. Add mushrooms, shallots, garlic, thyme, salt, and black pepper, then cook for 12 to 15 mins until all moisture has evaporated and the mixture looks dry. Cool completely.
- Wrap with prosciutto: Lay prosciutto slices on plastic wrap, overlapping slightly. Spread the cooled mushroom duxelles over the prosciutto, place the beef on top, then roll tightly and chill for 20 mins.
- Wrap in pastry: Roll out the puff pastry just enough to fit around the beef. Remove the beef from the plastic wrap, place it on the pastry, wrap tightly, and seal the edges.
- Brush and score: Brush the pastry with beaten egg, then lightly score the top with a knife without cutting all the way through.
- Bake and rest: Bake at 200°C or 400°F for 35 to 45 mins until the pastry is golden brown and crisp. Rest for 10 to 15 mins before slicing.
Notes
Cook the mushroom duxelles until the pan looks dry, because extra moisture can make the pastry soggy. Keep the beef and mushroom mixture fully cooled before wrapping so the puff pastry stays firm. Leftovers can be stored in the fridge for up to 3 days and reheated in a 180°C or 350°F oven until warm and crisp.
Nutrition
- Calories: 690 kcal per serving
Keywords: beef wellington