There’s something truly special about Beef Wellington with Mushroom Duxelles that makes it a showstopper at any dinner party.
This classic dish, with its tender beef wrapped in flaky pastry, has roots in British cuisine and is often associated with celebrations and special occasions.
The rich flavor of the beef pairs perfectly with the earthy mushroom duxelles, creating a delightful harmony that’s hard to resist.
Ingredient List
To create a delicious Beef Wellington with Mushroom Duxelles, I gather the following ingredients:
For the Beef Wellington:
- 1 center-cut beef tenderloin (about 2 pounds)
- Salt (to taste)
- Black pepper (to taste)
- 2 tablespoons olive oil
- 8 ounces cremini mushrooms (finely chopped)
- 2 cloves garlic (minced)
- 1 tablespoon fresh thyme (chopped)
- 8 slices prosciutto
- 1 tablespoon Dijon mustard
- 1 package puff pastry (thawed)
- 1 egg (beaten, for egg wash)
- 1 tablespoon unsalted butter
- 2 shallots (finely chopped)
- 1/4 cup white wine (optional)
- Salt (to taste)
- Black pepper (to taste)
Having everything prepped makes the cooking process smooth and enjoyable. I always ensure my ingredients are fresh, as that enhances the overall flavor of my dish.
Step-by-Step Instructions
- Prepare the Mushroom Duxelles
- Start by finely chopping 1 pound of cremini mushrooms. I like to use a food processor for a consistent texture.
- In a large skillet over medium heat, melt 2 tablespoons of unsalted butter.
- Add the chopped mushrooms and sauté for about 10 minutes, stirring occasionally, until the mushrooms release their moisture and turn golden brown.
- Season with salt and pepper to taste. Then, add 1 tablespoon of Dijon mustard and stir to combine. Lower the heat and cook for an additional 5 minutes until the mixture is dry.
- Remove from heat and let it cool completely.
- Prepare the Beef Tenderloin
- Season a 2-pound center-cut beef tenderloin generously with salt and pepper.
- In a hot skillet with a drizzle of olive oil over high heat, sear the beef on all sides for about 2 to 3 minutes until browned.
- Remove from heat and let it rest for at least 10 minutes. Optionally, I like to brush the beef with a little extra Dijon mustard while it cools.
- Assemble the Wellington
- On a lightly floured surface, roll out 1 sheet of puff pastry to a rectangle size of about 12×16 inches. Make sure it is about 1/8 inch thick.
- Lay down 6 slices of prosciutto on the pastry, slightly overlapping them to create a continuous layer.
- Spread the cooled mushroom duxelles evenly over the prosciutto, leaving a 1-inch border around the edges.
- Place the seared beef in the center on top of the duxelles and carefully roll the pastry tightly around the beef. Tuck in the ends to seal the filling securely.
- Chill and Prepare for Baking
- Wrap the assembled Wellington tightly in plastic wrap and refrigerate for at least 30 minutes. This helps the pastry maintain its shape while baking.
- Preheat the oven to 400°F (200°C).
- Bake the Wellington
- Remove the Wellington from the refrigerator and unwrap it. Place it seam-side down on a baking sheet lined with parchment paper.
- Beat 1 egg and brush it over the entire surface of the pastry for a beautiful shine. Cut a few slits in the top to allow steam to escape.
- Bake in the preheated oven for 25 to 30 minutes or until the pastry is golden brown and the internal temperature of the beef reaches 130°F (medium-rare).
- Rest and Slice
- Once out of the oven, let the Beef Wellington rest for about 10 minutes before slicing.
- Use a sharp knife to cut into thick slices, revealing the layered beef, mushroom duxelles, and flaky pastry. Enjoy this elegant dish!
Recipe Notes & Variations
When making Beef Wellington with Mushroom Duxelles, there are a few tips and variations I like to keep in mind for a delicious outcome.
Tips for Best Results
- Ingredient Quality: I always choose the best quality beef tenderloin I can find. Fresh ingredients such as mushrooms and herbs make a noticeable difference in flavor.
- Chill the Beef: After searing the tenderloin, I chill it for about 30 minutes. This helps it hold its shape during the baking process.
- Avoid Soggy Pastry: To prevent a soggy bottom, I ensure the mushroom duxelles is completely cooled and any excess moisture is drained before layering it in the pastry.
- Egg Wash: A liberal egg wash on the wrapped pastry gives it a beautiful golden color once baked. I brush it generously before it goes in the oven.
Variations to Consider
- Different Mushrooms: While I love using cremini mushrooms, you can mix in shiitake or portobello for a unique flavor.
- Herbs and Seasonings: Experimenting with the herbs in the mushroom mixture can elevate the dish. I sometimes add fresh thyme or rosemary.
- Add Cheese: For a richer flavor, I like to add a thin layer of goat cheese or cream cheese on top of the mushroom duxelles before wrapping the beef.
- Explore with Other Meats: This recipe is not just limited to beef. I’ve tried making it with pork tenderloin or lamb, and it turns out wonderfully each time.
- I often prepare the mushroom duxelles and even wrap the beef in the pastry a day ahead. I just keep it tightly wrapped in plastic wrap in the fridge. This makes it much easier to finish just before serving.
Serving Suggestions
For an impressive presentation of my Beef Wellington with Mushroom Duxelles, I like to serve it alongside a medley of seasonal vegetables.
Roasted asparagus and baby carrots bring bright colors to the plate. I roast them in olive oil and sprinkle them with sea salt for a simple yet elegant touch.
To elevate the flavor profile, I often prepare a rich red wine reduction sauce. I simmer red wine with shallots and thyme until it thickens, creating a luxurious drizzle over each slice of the Wellington. This adds a delightful depth that complements the beef wonderfully.
A smooth potato purée serves as another great base for the Wellington. I make it velvety by incorporating heavy cream and butter. The creamy texture contrasts nicely with the flaky pastry and tender beef.
For a finishing touch, I garnish my Beef Wellington with fresh herbs like thyme or rosemary. It adds a pop of color and enhances the dish’s aroma.
Pairing this dish with a full-bodied red wine completes the experience.
A Cabernet Sauvignon or Pinot Noir resonates beautifully with the flavors of the beef and mushrooms, making for a memorable dining experience.
I also enjoy serving a light salad with a tangy vinaigrette as a starter. It awakens the palate before indulging in the rich flavors of the Beef Wellington.
A simple arugula salad with shaved Parmesan and a lemon vinaigrette works wonders.
With these suggestions, my Beef Wellington becomes a true centerpiece for any special gathering, impressing guests with both taste and presentation.
Nutrition Information
Here’s a breakdown of the nutrition information for my Beef Wellington with Mushroom Duxelles recipe.
This will help you keep track of your meal’s components and make informed choices.
| Nutrient | Amount per Serving |
|---|---|
| Calories | 500 |
| Total Fat | 30 g |
| Saturated Fat | 11 g |
| Cholesterol | 120 mg |
| Sodium | 800 mg |
| Total Carbohydrate | 34 g |
| Dietary Fiber | 2 g |
| Sugars | 2 g |
| Protein | 30 g |
Each serving of this decadent dish provides a satisfying balance of protein and fat while being rich in flavor.
The tender beef is the star of the show boasting hearty protein, while the buttery pastry contributes a delightful crispness.
The mushroom duxelles adds an earthy depth, enhancing the overall taste profile without adding too many extra calories.
Remember to consider portion sizes and pairings when enjoying this meal.
For example, adding a light salad or some roasted vegetables can provide additional nutrients and fiber.
Enjoying this dish as part of a balanced meal makes for a memorable dining experience.
Conclusion
Beef Wellington with Mushroom Duxelles truly brings a touch of elegance to any gathering.
I love how this dish combines tender beef and earthy mushrooms wrapped in flaky pastry to create something unforgettable.
It’s not just about the flavors but also the experience of preparing and serving it.
Whether it’s a special occasion or just a night in, this recipe is sure to impress.
I can’t wait for you to try it and make your own memories around the dinner table.
Enjoy every bite and the joy it brings to your loved ones. Happy cooking!