Beef Wellington with Mushroom Duxelles (Print Version)

Tender beef wrapped in mushroom duxelles and prosciutto, encased in golden puff pastry for special occasions.

# What You'll Need:

→ Beef

01 - 2 lb beef tenderloin, trimmed
02 - Salt and freshly ground black pepper to taste
03 - 2 tablespoons vegetable oil

→ Mushroom Duxelles

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

→ Assembly

10 - 10 slices prosciutto
11 - 2 tablespoons Dijon mustard
12 - 1 sheet puff pastry, thawed if frozen
13 - 1 large egg, beaten for egg wash
14 - Flour for dusting

# How To Make It:

01 - Preheat oven to 425°F.
02 - Season beef tenderloin with salt and pepper. Heat oil in a heavy skillet over high heat. Sear beef on all sides for about 2 minutes per side until deeply browned. Remove and let cool completely.
03 - In the same skillet, melt butter over medium heat. Add shallots and garlic, sauté for 1 minute. Add mushrooms and thyme, season with salt and pepper, and cook until all moisture evaporates and mixture becomes paste-like, approximately 10 minutes. Let cool completely.
04 - Lay a large sheet of plastic wrap on a work surface. Arrange prosciutto slices in a slightly overlapping layer to form a rectangle just larger than the beef.
05 - Spread cooled mushroom duxelles evenly over the prosciutto layer.
06 - Brush the cooled beef with Dijon mustard. Place beef on the duxelles-covered prosciutto.
07 - Using the plastic wrap, roll prosciutto and mushrooms around the beef into a tight log. Twist ends to seal and refrigerate for 20 minutes.
08 - Roll out puff pastry on a floured surface to a rectangle large enough to fully encase the beef. Unwrap beef from plastic and place in the center of the pastry.
09 - Fold pastry over beef, trimming excess. Seal edges and place seam-side down on a parchment-lined baking sheet.
10 - Brush pastry with beaten egg wash. Decorate with pastry scraps if desired. Refrigerate for 10 minutes.
11 - Bake for 40 to 45 minutes until pastry is golden brown and an instant-read thermometer inserted into the beef reads 120°F for rare or 130°F for medium-rare.
12 - Remove from oven and let rest for 10 to 15 minutes before slicing.

# Expert Tips:

01 -
  • It looks impossibly fancy but the steps are surprisingly logical once you start moving.
  • That first slice, with its golden pastry and pink center, makes you feel like you just won something.
  • Leftovers (if you're lucky enough to have any) taste even better cold the next day.
02 -
  • If the beef isn't completely cool before wrapping, the heat will melt the butter in the pastry and you'll end up with a soggy mess instead of crisp layers.
  • Chilling the wrapped beef before baking is non-negotiable—it helps the pastry puff properly and keeps everything from falling apart in the oven.
03 -
  • Use a serrated knife to slice through the pastry cleanly without squashing the layers.
  • If you want to get fancy, score the top of the pastry in a crosshatch pattern before baking for a professional look.
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