Beef Wellington with Puff Pastry and Mushroom Duxelles

Beef Wellington with Puff Pastry and Mushroom Duxelles is one of the most iconic and luxurious dishes in classic cuisine. Known for its stunning presentation and rich layers of flavor, Beef Wellington features a tender beef fillet coated in savory mushroom duxelles, wrapped in delicate puff pastry, and baked to golden perfection. When sliced, it reveals a beautifully cooked center surrounded by crisp pastry and aromatic filling—an instant showstopper at any table.

This dish has roots in British cuisine and has long been associated with celebratory meals, holiday feasts, and special occasions. While Beef Wellington has a reputation for being complex, it is absolutely achievable at home with careful preparation and attention to detail. The result is a restaurant-quality centerpiece that feels both indulgent and deeply satisfying.

Why I Love This Recipe

I love this recipe because it’s the ultimate celebration dish. Every component serves a purpose—the beef is tender and juicy, the mushroom duxelles adds deep umami flavor, and the puff pastry delivers buttery crunch. It’s a recipe that rewards patience and technique, making it incredibly satisfying to prepare and serve.

Cooking Beef Wellington feels like an accomplishment, and sharing it with guests makes any meal feel truly special.

Why This Is a Must-Try Dish

• A classic fine-dining masterpiece
• Perfect for holidays and special occasions
• Rich, layered flavors in every bite
• Impressive presentation with simple ingredients
• A rewarding recipe for confident home cooks

If you enjoy elegant meals and love challenging yourself in the kitchen, Beef Wellington is a must-try.

Recipe Overview

• Course: Main Course
• Cuisine: British / European
• Preparation Time: 45 minutes
• Cooking Time: 40 minutes
• Total Time: About 1 hour 25 minutes
• Servings: 4 servings
• Calories: Approx. 850 calories per serving

Ingredients

For the Beef

• 1½ lb (700 g) beef tenderloin (center-cut fillet)
• 2 tablespoons olive oil
• Salt and black pepper, to taste

For the Mushroom Duxelles

• 12 oz mushrooms (button or cremini), finely chopped
• 2 tablespoons unsalted butter
• 2 cloves garlic, minced
• 1 shallot, finely chopped
• 1 teaspoon fresh thyme leaves
• Salt and black pepper, to taste

Assembly

• 6–8 slices prosciutto
• 1 sheet puff pastry, thawed
• 1 egg, beaten (egg wash)

Cooking Directions

1. Sear beef and cool
2. Prepare mushroom duxelles
3. Wrap beef with prosciutto and duxelles
4. Encase in puff pastry
5. Brush with egg wash and bake

Step-by-Step Preparation Method

Step 1: Sear the Beef

• Season beef generously with salt and pepper.
• Heat olive oil in a skillet over high heat.
• Sear beef on all sides until browned (about 2 minutes per side).
• Remove from heat and let cool completely.

Step 2: Prepare Mushroom Duxelles

• Melt butter in a skillet over medium heat.
• Add mushrooms, shallot, and garlic. Cook until moisture evaporates and mixture becomes paste-like.
• Stir in thyme, salt, and pepper.
• Cool completely.

Step 3: Wrap the Beef

• Lay plastic wrap on a work surface.
• Arrange prosciutto slices overlapping.
• Spread mushroom duxelles evenly over prosciutto.
• Place beef in center and tightly roll using plastic wrap.
• Chill for 15–20 minutes to firm.

Step 4: Wrap in Puff Pastry

• Roll puff pastry slightly larger than beef.
• Remove plastic wrap and place beef in center.
• Wrap pastry tightly around beef, sealing edges.
• Brush with egg wash.

Step 5: Bake

• Preheat oven to 400°F (200°C).
• Place Wellington seam-side down on a baking tray.
• Bake for 35–40 minutes, until pastry is golden.

Step 6: Rest

• Let rest for 10 minutes before slicing.

How to Serve

• Slice into thick portions using a sharp knife
• Serve with roasted vegetables or mashed potatoes
• Pair with red wine reduction or gravy
• Ideal as a holiday or dinner-party centerpiece

Recipe Tips

• Cool all components before assembly
• Remove moisture fully from mushrooms
• Chill wrapped beef for cleaner pastry
• Use a meat thermometer for doneness
• Rest before slicing to retain juices

Variations

Classic Beef Wellington

Add pâté or foie gras between beef and duxelles.

Individual Wellingtons

Wrap smaller beef portions separately for individual servings.

Salmon Wellington

Replace beef with salmon fillet.

Vegetarian Wellington

Use roasted vegetables and lentils instead of beef.

Herb-Crusted Wellington

Add Dijon mustard and herbs to the beef before wrapping.

Freezing and Storage

Refrigerator

• Store leftovers for up to 2 days
• Reheat gently in oven to preserve pastry

Freezer

• Freeze unbaked Wellington up to 1 month
• Bake directly from frozen, adding 10–15 minutes

Special Equipment Needed

• Heavy skillet
• Baking tray
• Parchment paper
• Plastic wrap
• Sharp knife
• Meat thermometer

Conclusion

Beef Wellington with Puff Pastry and Mushroom Duxelles is a true culinary classic that combines elegance, flavor, and craftsmanship. While it requires careful preparation, the results are nothing short of spectacular. Each slice showcases tender beef, rich mushroom flavor, and crisp golden pastry.

Perfect for holidays, celebrations, or whenever you want to create an unforgettable meal, this dish proves that with patience and technique, restaurant-quality results are achievable at home. Once you master Beef Wellington, it becomes a recipe you’ll be proud to serve again and again.

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Beef Wellington with Puff Pastry and Mushroom Duxelles

Author: Anna Williams Cuisine: European Courses: Dinner

Difficulty: Beginner Prep Time 45 mins Cook Time 40 mins Total Time 1 hr 25 mins

Servings: 4 Calories: 850 calories per serving

Description

Beef Wellington with Puff Pastry and Mushroom Duxelles is one of the most iconic and luxurious dishes in classic cuisine. Known for its stunning presentation and rich layers of flavor, Beef Wellington features a tender beef fillet coated in savory mushroom duxelles, wrapped in delicate puff pastry, and baked to golden perfection. When sliced, it reveals a beautifully cooked center surrounded by crisp pastry and aromatic filling—an instant showstopper at any table.

Ingredients

Scale

1/2x 1x 2x 3x

For the Beef

• 1 ½ lb beef tenderloin (center-cut fillet) (700 g)
• 2 tablespoons olive oil
• Salt and black pepper, to taste

For the Mushroom Duxelles

• 12 oz mushrooms , finely chopped (button or cremini)
• 2 tablespoons unsalted butter
• 2 cloves garlic, minced
• 1 shallot, finely chopped
• 1 teaspoon fresh thyme leaves
• Salt and black pepper, to taste

Assembly

• 6 –8 slices prosciutto
• 1 sheet puff pastry, thawed
• 1 egg, beaten (egg wash)

Instructions

1. Sear the Beef : Season beef generously with salt and pepper. Heat olive oil in a skillet over high heat. Sear beef on all sides until browned (about 2 minutes per side). Remove from heat and let cool completely.
2. Prepare Mushroom Duxelles : Melt butter in a skillet over medium heat. Add mushrooms, shallot, and garlic. Cook until moisture evaporates and mixture becomes paste-like. Stir in thyme, salt, and pepper. Cool completely.
3. Wrap the Beef : Lay plastic wrap on a work surface. Arrange prosciutto slices overlapping. Spread mushroom duxelles evenly over prosciutto. Place beef in center and tightly roll using plastic wrap. Chill for 15–20 minutes to firm.
4. Wrap in Puff Pastry : Roll puff pastry slightly larger than beef. Remove plastic wrap and place beef in center. Wrap pastry tightly around beef, sealing edges. Brush with egg wash.
5. Bake : Preheat oven to 400°F (200°C). Place Wellington seam-side down on a baking tray. Bake for 35–40 minutes, until pastry is golden.
6. Rest : Let rest for 10 minutes before slicing.

Keywords: Beef Wellington with Puff Pastry and Mushroom Duxelles