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Beef Wellington Mushroom Duxelle

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By Bianca Reyes • December 6th, 2025
Golden, flaky pastry envelops a sliced Beef Wellington, revealing tender steak and mushroom layers. Save
Golden, flaky pastry envelops a sliced Beef Wellington, revealing tender steak and mushroom layers. | recipesbybianca.com

This classic British centerpiece features a tender center-cut beef fillet seasoned and seared to perfection, encased in a savory mushroom duxelle layered with prosciutto and wrapped in golden, flaky puff pastry. The mushroom duxelle is cooked down with shallots, garlic, and thyme to create a rich, aromatic filling. After assembly, the dish is baked until the pastry is crisp and golden, while the beef remains medium rare and juicy. Resting before slicing ensures tender, clean servings perfect for memorable dinners.

Discovering Beef Wellington felt like unlocking a secret treasure in the kitchen, a dish that turned ordinary ingredients into a show-stopping centerpiece packed with rich flavors and textures.

I remember the first time unexpected guests arrived right as I was finishing this recipe — serving Beef Wellington made the evening unforgettable, full of delighted smiles and second helpings.

Ingredients

  • Beef: Center-cut beef tenderloin is key for tenderness and flavor, and trimming it just right makes all the difference in cooking evenly.
  • Mushroom Duxelle: Using cremini mushrooms adds depth, while finely chopping ensures a smooth spread that melds beautifully with the prosciutto.
  • Prosciutto: Thin slices tie everything together with a salty note; overlap them to fully encase the beef.
  • Dijon Mustard: Adds a subtle tang that brightens the rich mushroom and meat layers.
  • Puff Pastry: Thawed puff pastry wrapped around the beef creates that irresistible golden crust; dust with flour to keep it from sticking.

Instructions

Get Everything Ready:
Preheat the oven and season the tenderloin well. The sizzle from searing beef in olive oil fills the kitchen with an irresistible aroma, signaling that magic is beginning.
Make the Mushroom Duxelle:
Cooking the finely chopped mushrooms with shallots, garlic, and thyme until dry reveals a rich earthy flavor. The gentle sizzling sound and soft texture indicate it’s just right.
Assemble with Care:
Layer prosciutto slices and spread the duxelle evenly, then brush the beef with mustard. Rolling it all tightly in plastic wrap feels like wrapping a precious gift.
Wrap It Up:
Rolling out puff pastry and folding it over the beef brings a satisfying tactile pleasure. Brushing with egg wash adds shine and that classic golden finish.
Bake to Perfection:
As the Beef Wellington roasts, the kitchen fills with a buttery, savory scent. Scoring the pastry lightly adds a subtle elegance ready to impress.
Rest Before Serving:
Giving the dish time to rest ensures juicy slices and beautiful presentation, turning a labor of love into a memorable feast.
A perfectly baked Beef Wellington, showcasing a beautiful golden crust with a savory interior. Save
A perfectly baked Beef Wellington, showcasing a beautiful golden crust with a savory interior. | recipesbybianca.com

This dish became more than food one holiday when it brought everyone together around the table; the warm flaky crust and tender center sparked joy and lasting memories.

Keeping It Fresh

After making Beef Wellington, refrigerate leftovers tightly wrapped to keep the crust from becoming soggy. Gently reheating in an oven preserves flavor and texture better than a microwave.

Serving Ideas That Clicked

Pair this rich dish with simple sides like roasted potatoes and green beans to balance the meal. A glass of rich red wine complements the savory flavors perfectly and elevates the dining experience.

A Time This Recipe Saved the Day

Once, when plans changed last minute, I made this dish from scratch in under two hours. It turned an impromptu dinner into a celebration everyone still talks about.

  • Don’t rush the resting phase to keep your slices juicy.
  • A light dusting of flour helps the puff pastry roll out without sticking.
  • Remember, gentle hands make for the best wrapped Wellington.
This elegant Beef Wellington features a juicy steak, wrapped in flavorful duxelles and pastry for dinner. Save
This elegant Beef Wellington features a juicy steak, wrapped in flavorful duxelles and pastry for dinner. | recipesbybianca.com

Thanks for chatting about Beef Wellington — hope this recipe brings you as much joy in cooking as it does on the plate!

Common Recipe Questions

A center-cut beef tenderloin is recommended for its tenderness and uniform shape, ensuring even cooking.

The duxelle is made by finely chopping mushrooms, shallots, and garlic, then sautéing them slowly in butter with thyme until all moisture evaporates, resulting in a concentrated, flavorful mixture.

Chilling helps the shape set firmly, making it easier to wrap the beef in puff pastry for clean layers and preventing the pastry from sogginess during baking.

Use a meat thermometer inserted into the center; aim for 120-125°F (49-52°C) for medium rare before resting.

Classic accompaniments include roasted potatoes, green beans, or a rich red wine sauce complementing the rich flavors.

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Golden, flaky pastry envelops a sliced Beef Wellington, revealing tender steak and mushroom layers.
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Beef Wellington Mushroom Duxelle

Tender beef fillet wrapped in mushroom duxelle, prosciutto, and puff pastry for special occasions.

Prep 40m
Cook 45m
Total 85m
Servings 6
Difficulty Hard

Ingredients

Beef

  • 1 center-cut beef tenderloin (2 to 2.5 lb), trimmed
  • Salt and freshly ground black pepper, to taste

Mushroom Duxelle

  • 1 lb cremini or button mushrooms, finely chopped
  • 2 tbsp unsalted butter
  • 2 shallots, finely minced
  • 2 cloves garlic, minced
  • 2 tsp fresh thyme leaves, chopped
  • Salt and pepper, to taste

Assembly

  • 10 slices prosciutto
  • 2 tbsp Dijon mustard
  • 1 lb puff pastry, thawed if frozen
  • 1 egg, beaten (for egg wash)
  • Flour, for dusting

Optional

  • 1 tbsp olive oil (for searing beef)

Instructions

1
Preheat Oven: Set the oven to 425°F.
2
Season Beef: Generously season the beef tenderloin with salt and freshly ground black pepper.
3
Sear Beef: Heat olive oil in a heavy skillet over high heat. Sear the beef on all sides until evenly browned, approximately 2 to 3 minutes per side. Transfer to a plate and allow to cool completely.
4
Prepare Mushroom Duxelle: In the same skillet, melt unsalted butter over medium heat. Add minced shallots and cook until translucent. Stir in garlic, chopped mushrooms, fresh thyme, salt, and pepper. Sauté, stirring frequently, until the mixture is dry and all moisture has evaporated, about 8 to 10 minutes. Remove from heat and let cool completely.
5
Assemble Prosciutto and Duxelle: Lay a large sheet of plastic wrap on the workspace. Arrange prosciutto slices in a slightly overlapping rectangle sufficient to wrap the beef. Spread the cooled mushroom duxelle evenly over the prosciutto.
6
Wrap Beef: Brush the cooled beef tenderloin with Dijon mustard. Position it on the mushroom-covered prosciutto. Using the plastic wrap, roll the prosciutto and duxelle tightly around the beef, sealing securely. Twist the ends of the plastic wrap and refrigerate for 30 minutes.
7
Prepare Puff Pastry: On a lightly floured surface, roll out the puff pastry into a rectangle large enough to encase the beef. Unwrap the chilled beef and place it in the center of the pastry.
8
Encase Beef: Brush the edges of the pastry with beaten egg. Fold pastry over the beef, trimming excess if necessary, and seal the edges thoroughly. Place the parcel seam-side down on a parchment-lined baking sheet. Brush the top with additional egg wash. Optionally, lightly score the pastry for decoration.
9
Bake: Bake in the preheated oven for 40 to 45 minutes, until the pastry is golden brown and a meat thermometer inserted into the center registers 120–125°F for medium rare.
10
Rest and Serve: Allow the beef wellington to rest for 10 to 15 minutes before slicing and serving.
Additional Information

Equipment Needed

  • Heavy skillet
  • Cooking tongs
  • Food processor or sharp knife (for finely chopping mushrooms)
  • Baking sheet
  • Plastic wrap
  • Pastry brush
  • Sharp knife
  • Meat thermometer

Nutrition (Per Serving)

Calories 650
Protein 39g
Carbs 27g
Fat 41g

Allergy Information

  • Contains wheat (puff pastry), eggs, dairy (butter), and mustard.
  • May contain gluten (puff pastry) and nuts if pâté is used.
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Bianca Reyes

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