Beef Wellington Mushroom Duxelles (Printable)

Classic dish with seared beef, mushroom duxelles, and golden flaky puff pastry, perfect for special meals.

# Ingredient List:

→ Beef

01 - 2 lb center-cut beef tenderloin, trimmed
02 - Salt and freshly ground black pepper, to taste
03 - 2 tbsp olive oil

→ Mushroom Duxelles

04 - 1 lb cremini or button mushrooms, finely chopped
05 - 2 shallots, finely diced
06 - 2 cloves garlic, minced
07 - 2 tbsp unsalted butter
08 - 2 tbsp fresh thyme leaves, chopped
09 - Salt and pepper, to taste

→ Assembly

10 - 6 oz prosciutto, thinly sliced
11 - 2 tbsp Dijon mustard
12 - 1 lb puff pastry, thawed if frozen
13 - 1 egg yolk
14 - 1 tbsp milk (for egg wash)
15 - Flour, for dusting

# Directions:

01 - Preheat oven to 425°F. Pat beef dry and season generously with salt and pepper.
02 - Heat olive oil in a large skillet over high heat. Sear beef on all sides until well browned, about 2 to 3 minutes per side. Remove and let cool. Brush entire surface with Dijon mustard.
03 - Melt butter in skillet over medium heat. Sauté shallots and garlic until fragrant, approximately 2 minutes. Add mushrooms and thyme; cook, stirring frequently, until moisture evaporates and mixture becomes paste-like, 10 to 15 minutes. Season with salt and pepper. Cool completely.
04 - Arrange plastic wrap on work surface. Lay prosciutto slices overlapping to form a rectangle large enough to envelop beef. Evenly spread cooled mushroom duxelles over prosciutto.
05 - Place beef on mushroom-covered prosciutto. Using plastic wrap, roll tightly into a log and twist ends to seal. Chill in refrigerator for 30 minutes.
06 - On lightly floured surface, roll out puff pastry to a rectangle large enough to enclose beef. Unwrap beef from plastic and place in center of pastry.
07 - Fold pastry over beef, trim excess, and press seams to seal. Position seam-side down on parchment-lined baking sheet.
08 - Whisk egg yolk with milk to create egg wash. Brush pastry surface thoroughly. Optionally decorate with pastry scraps.
09 - Bake for 40 to 45 minutes until pastry is golden and internal temperature of beef reaches 120–125°F for medium-rare.
10 - Allow beef to rest for 10 to 15 minutes before slicing and serving.

# Expert Tips:

01 -
  • The contrast between flaky buttery pastry and tender beef creates a texture experience you won't forget.
  • It looks wildly impressive on the table, but the steps are more forgiving than you'd think once you've done it once.
  • The mushroom duxelles adds an earthy richness that makes every bite feel complete.
  • It's the kind of recipe that turns a regular evening into an occasion people talk about for weeks.
02 -
  • If you skip chilling the wrapped beef, the pastry can puff unevenly and the whole thing may unroll in the oven.
  • Don't rush the duxelles, if there's still liquid in the pan, it will make the pastry soggy.
  • Use an instant-read thermometer, guessing the doneness of beef wrapped in pastry is a gamble you don't want to take.
  • Let the beef come to room temperature before wrapping if you have time, it helps it cook more evenly.
03 -
  • Score the top of the pastry lightly in a crosshatch pattern before baking, it looks elegant and helps steam escape.
  • If you're nervous about doneness, insert the thermometer through the end of the Wellington rather than the top so you don't break the crust.
  • Freeze any pastry scraps and use them later for quick appetizers or decorative touches on other dishes.
  • A sharp serrated knife makes cleaner slices than a chef's knife, especially through the crisp pastry.

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