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Beef Wellington with Mushroom Duxelles and Puff Pastry Recipe

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4.3 from 69 reviews

Classic Beef Wellington featuring a succulent beef tenderloin coated with a savory mushroom duxelles, wrapped in flaky puff pastry and baked to golden perfection. This elegant dish is perfect for special occasions and impresses with its combination of tender meat and rich flavors.

Ingredients

Beef Tenderloin

  • 2-3 pounds center-cut beef tenderloin, trimmed of silverskin and fat, tied with butcher’s twine at 1-inch intervals
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons olive oil
  • 2 tablespoons Dijon mustard

Duxelles

  • 1 1/2 pounds mixed mushrooms (button, cremini, shiitake, portabello), cleaned and roughly chopped
  • 2 tablespoons salted butter
  • 2 tablespoons olive oil
  • 2 medium shallots, roughly chopped
  • 2 teaspoons fresh thyme leaves (about 6 sprigs)
  • 4 cloves garlic, minced
  • Kosher salt and freshly ground black pepper, to taste

Assembly

  • Flour for rolling out puff pastry
  • 14 ounces frozen or homemade puff pastry, thawed
  • 1 large egg, beaten
  • 1/2 teaspoon flaky or coarse sea salt (such as Maldon or fleur de sel)
  • 1 bunch finely minced chives

Instructions

  1. Prepare the beef: Season the beef tenderloin generously with kosher salt and freshly ground black pepper. Heat 2 tablespoons olive oil in a heavy skillet over medium-high heat. Sear the beef on all sides until browned, about 2-3 minutes per side. Remove from heat and let rest. Brush the cooled meat all over with 2 tablespoons Dijon mustard. Tie the beef more securely with butcher's twine if needed.
  2. Make the duxelles: In a large pan, melt 2 tablespoons salted butter with 2 tablespoons olive oil over medium heat. Add the chopped shallots and sauté until translucent, about 2 minutes. Stir in minced garlic and thyme leaves, cooking for one minute until fragrant. Add the chopped mushrooms, season with salt and pepper, and cook stirring occasionally until mushrooms release their moisture and it evaporates, and mixture is dry and finely minced, about 10-15 minutes. Remove from heat and let cool completely.
  3. Assemble the Wellington: Lightly flour a work surface and roll out the thawed puff pastry into a large rectangle big enough to wrap the beef completely. Spread the cooled duxelles evenly over the pastry, leaving edges free. Place the beef in the center of the pastry. Fold the pastry around the beef tightly, trimming any excess. Seal the edges by pinching or folding the dough. Brush the edges with beaten egg to adhere the pastry securely. Wrap in plastic wrap and refrigerate for 15-20 minutes to chill and set the dough shape.
  4. Prepare for baking: Preheat the oven to 425°F (220°C). Remove the Wellington from the refrigerator and place it seam side down on a baking sheet lined with parchment paper. Brush the entire surface generously with beaten egg. Score the pastry lightly with a sharp knife for decoration, being careful not to cut through.
  5. Bake: Bake in the preheated oven for 25-30 minutes until the pastry is golden brown and crisp. Use a meat thermometer inserted into the center of the beef to check the temperature; medium-rare is around 125-130°F (52-54°C). Remove from oven and let rest for 10 minutes before slicing.
  6. Garnish and serve: Sprinkle the Wellington with flaky sea salt and finely minced chives before serving to add fresh flavor and texture. Slice carefully and serve warm for best taste and presentation.

Notes

  • Let the beef rest after searing to retain juices during baking.
  • Ensure duxelles is dry to prevent sogginess of the puff pastry.
  • Chilling the assembled Wellington helps the pastry hold its shape while baking.
  • Use a meat thermometer for perfect doneness to avoid overcooking.
  • Flaky sea salt and fresh chives add a bright finishing touch but can be omitted if unavailable.

Find it online: https://recipethrive.com/beef-wellington-with-mushroom-duxelles-and-puff-pastry-recipe/