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Sliced Beef Wellington on a wooden board showing pink tenderloin center wrapped in mushroom duxelles and golden puff pastry

Beef Wellington with Mushroom Duxelles

A classic Beef Wellington built on properly dried mushroom duxelles, seared beef tenderloin, and puff pastry baked to a deep golden crust.
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Prep Time 1 hour
Cook Time 30 minutes
Total Time 2 hours 40 minutes
Servings: 4 servings
Calories: 720
Ingredients Method Notes

Ingredients
  

For the mushroom duxelles
  • 400 g cremini mushrooms, very finely chopped or use a mix of cremini and rehydrated porcini
  • 2 medium shallots, finely diced
  • 3 garlic cloves, minced
  • 1 tsp fresh thyme leaves
  • 30 g unsalted butter
  • 60 ml dry white wine or dry sherry
  • to taste fine sea salt
  • to taste black pepper, freshly ground
For the Wellington
  • 700 g center-cut beef tenderloin, trimmed even thickness throughout, silverskin removed
  • 2 tbsp Dijon mustard
  • 8 slices (about 80 g) prosciutto slices or Parma ham
  • 375 g all-butter puff pastry, thawed if frozen one standard sheet, kept cold
  • 2 egg yolks beaten with 1 tsp cold water for egg wash
  • 2 tbsp neutral oil (such as grapeseed or vegetable) for searing
  • to taste flaky sea salt for finishing

Method
 

Make the mushroom duxelles
  1. Pulse the cremini mushrooms in a food processor until very finely chopped, about the texture of coarse sand. Work in batches if needed.
  2. Melt butter in a large skillet over medium heat. Add shallots and cook for 3 minutes until soft and translucent.
  3. Add garlic and thyme, cook for 1 minute until fragrant.
  4. Add the chopped mushrooms and white wine. Cook, stirring often, for 15 to 18 minutes until the pan is dry and the mixture holds its shape when pressed. Season with salt and pepper.
  5. Transfer duxelles to a plate, spread thin, and cool completely. Refrigerate uncovered for at least 30 minutes.
Sear and prep the beef
  1. Pat the beef tenderloin completely dry with paper towels. Season all sides generously with salt and pepper.
  2. Heat a 12-inch skillet over high heat until smoking. Add the oil, then sear the tenderloin for 90 seconds per side, turning to brown all surfaces including the ends.
  3. Remove from pan and brush all surfaces with a thin, even coat of Dijon mustard while still warm.
  4. Place the beef on a wire rack and refrigerate uncovered for 20 minutes until the surface is cool and dry.
Assemble the Wellington
  1. Lay a large piece of plastic wrap on a clean surface. Arrange the prosciutto slices in overlapping rows to form a rectangle roughly 30 x 25 cm.
  2. Spread the cooled duxelles evenly over the prosciutto, leaving a 2 cm border on one long edge.
  3. Place the chilled beef at the near edge of the prosciutto. Use the plastic wrap to roll the prosciutto and duxelles tightly around the beef, twisting the ends to form a firm log.
  4. Refrigerate the wrapped log for at least 1 hour, or overnight.
  5. On a lightly floured surface, roll the puff pastry to a rectangle large enough to wrap the log with a 3 cm overlap. Brush the pastry with egg wash.
  6. Unwrap the beef log and place it at the near edge of the pastry. Roll the pastry around the beef, press the seam firmly, and fold and tuck the ends neatly.
  7. Place seam-side down on a parchment-lined baking sheet. Brush with egg wash, score the top lightly with the back of a knife in a crosshatch pattern, and refrigerate for 15 minutes.
Bake and rest
  1. Heat the oven to 200 C / 390 F with a rack in the center position.
  2. Apply a second coat of egg wash to the chilled Wellington. Sprinkle lightly with flaky sea salt.
  3. Bake for 25 to 30 minutes until the pastry is deep amber and an instant-read thermometer inserted into the center of the beef reads 52 C / 125 F for medium-rare.
  4. Transfer to a cutting board and rest for 10 minutes before slicing. Use a sharp carving knife to cut slices 3 to 4 cm thick.

Notes

If the pastry edges brown too fast before the center reaches temperature, tent loosely with foil and continue baking. Always verify doneness with a thermometer, not time alone.