There’s nothing quite as elegant and satisfying as diving into a perfectly cooked Classic Beef Wellington with Mushroom Duxelles and Puff Pastry Recipe. This timeless dish brings together tender beef, richly flavored mushroom duxelles, and flaky golden puff pastry for a show-stopping meal that’s actually easier to make than you might think. Whether for a festive occasion or a heartfelt dinner, it’s a recipe that promises impressive flavors and stunning presentation all in one.
Why You Should Make This Recipe
It’s a guaranteed crowd-pleaser: The combination of beef, mushrooms, and crispy pastry creates a comforting yet sophisticated dish that impresses every time.
Layered flavors and textures: From the succulent beef to the aromatic mushroom duxelles and buttery puff pastry, every bite is a delightful experience.
Perfect for special occasions: This recipe elevates any dinner, making it ideal for holidays, anniversaries, or when you want to treat yourself.
Hands-on cooking experience: Preparing Beef Wellington is both fun and rewarding, giving you a chance to practice classic culinary techniques with a fantastic payoff.
Ingredients & Substitutions
The magic of a Classic Beef Wellington with Mushroom Duxelles and Puff Pastry Recipe is in its simple yet essential ingredients. Each one plays an important role––from the tenderness of the beef to the fragrant richness of the mushroom mixture, and the light, flaky puff pastry that encases it all. Using quality ingredients here will truly shine through in your final dish.
- Beef tenderloin: The star of the dish; look for a center-cut piece for even cooking and beautiful presentation.
- Mushrooms: A mix of button, cremini, shiitake, and portabello adds depth and earthiness to the duxelles.
- Prosciutto: Adds a salty, savory layer that keeps moisture in and intensifies the flavor.
- Puff pastry: Use high-quality frozen or homemade for that buttery, flaky crust everyone loves.
- Dijon mustard: Brushed onto the beef to add subtle tang and help layer in complexity.
- Fresh thyme and garlic: Infuse the mushroom duxelles with fresh herbal aroma and gentle warmth.
How to Make Classic Beef Wellington with Mushroom Duxelles and Puff Pastry Recipe
Step 1: Prepare and Sear the Beef Tenderloin
Start by trimming the beef tenderloin of any silverskin or fat, then tie it at 1-inch intervals with butcher’s twine—this helps it cook evenly and hold its shape. Don’t shy away from seasoning generously with kosher salt and freshly ground black pepper. In a large, hot skillet, sear the beef in olive oil on all sides until a rich brown crust forms—about 2 minutes per side. This step locks in the juices, ensuring your Wellington stays tender and juicy inside. Once seared, brush the warm beef all over with dijon mustard for an extra layer of savory zing.
Step 2: Create the Mushroom Duxelles
The duxelles is where the earthy mushroom magic happens. Pulse half of your mushroom, shallots, thyme, and garlic in a food processor until finely chopped, then repeat with the rest. In that same skillet used for searing, melt butter and olive oil together, then cook the mushroom mixture with salt and pepper. Stir occasionally as the mushrooms release their moisture and then brown beautifully—about 12 to 15 minutes total. Allow this flavorful mixture to cool, which helps when assembling the Wellington later.
Step 3: Wrap the Beef in Prosciutto and Duxelles
On a double-layer of plastic wrap, lay out prosciutto slices in a neat, slightly overlapping square large enough to wrap your beef. Spread the cooled mushroom duxelles evenly over the prosciutto, then place the beef at one edge. Using the plastic wrap as your guide, roll the beef tightly in the prosciutto and mushrooms to form a secure log. Twist the ends of the plastic wrap, and chill in the refrigerator for 30 minutes—this step helps everything hold together perfectly for the next phase.
Step 4: Encase the Wellington in Puff Pastry and Bake
Flour your work surface lightly and roll out thawed puff pastry into a rectangle that will fully wrap your beef. Remove the chilled beef from plastic wrap and place it on the pastry. Wrap it carefully, tucking the ends underneath and sealing with beaten egg wash to keep everything snug. Transfer the wrapped Wellington to a parchment-lined baking sheet. Brush the top with more egg wash and cut diagonal slashes on top to vent steam. Finish with a sprinkle of flaky sea salt for that perfect crunch. Bake at 425°F (218°C) until the pastry is a gorgeous golden brown and the internal temperature of the beef reaches 120-125°F (49-51°C) for medium-rare—about 40 to 45 minutes. Let it rest before slicing to lock in those mouthwatering juices.
How to Serve Classic Beef Wellington with Mushroom Duxelles and Puff Pastry Recipe
Garnishes
Simple and fresh is key here. A sprinkle of finely minced chives adds a bright, subtle onion note and a burst of vibrant green that contrasts beautifully against the golden pastry. Add a few flakes of coarse sea salt atop each slice to enhance flavor and provide a delightful crunch with every bite.
Side Dishes
This Wellington pairs wonderfully with creamy mashed potatoes or silky parsnip purée for a luscious complement. For a pop of color and freshness, roasted seasonal vegetables or a simple green salad with a tangy vinaigrette balance the richness perfectly. Don’t forget a rich red wine sauce or classic bordelaise to drizzle over if you want to dial up the elegance!
Creative Ways to Present
Serve your Beef Wellington whole for that jaw-dropping “wow” moment, then slice at the table to reveal the beautiful layers inside. For an intimate gathering, pre-slice the Wellington into thick medallions and arrange on a platter with garnished herbs and a drizzle of sauce. You can also create mini Beef Wellingtons using individual beef filet pieces for a charming appetizer twist that’s sure to impress.
Make Ahead and Storage
Storing Leftovers
Once cooled, wrap leftover slices tightly in plastic wrap or store in an airtight container. Keep refrigerated and consume within 2 to 3 days for the best flavor and texture.
Freezing
You can freeze the assembled Beef Wellington before baking by wrapping it securely in plastic wrap and then foil, storing it for up to 1 month. When ready, thaw overnight in the refrigerator before baking as directed.
Reheating
Reheat leftovers gently in a 350°F (175°C) oven to regain that flaky pastry crispness and warm the beef without drying it out. Avoid microwaving if possible, as it can make the pastry soggy.
FAQs
-
Can I use a different cut of beef for this recipe?
While center-cut beef tenderloin is ideal due to its tenderness and size, you can use a smaller filet or trimmed sirloin, but cooking times and texture will vary. Tenderloin remains the gold standard for Beef Wellington because it provides the perfect balance of flavor and tenderness.
-
What’s the best way to get the puff pastry crispy and golden?
Ensure your puff pastry is well chilled before baking and apply an egg wash generously to the surface. Also, cutting slashes in the pastry allows steam to escape, preventing sogginess and promoting an even, golden crust.
-
How can I tell when the beef inside is cooked perfectly?
Using a digital meat thermometer is the easiest way: aim for 120-125°F (49-51°C) for medium-rare. Let the Wellington rest after baking, as the internal temperature will rise slightly and the juices will redistribute for maximum tenderness.
-
Can I prepare parts of the recipe ahead of time?
Absolutely! You can make the mushroom duxelles and wrap the beef in prosciutto up to a day ahead, keeping it chilled. Assemble and wrap in puff pastry just before baking for the freshest crust and best results.
Final Thoughts
Trust me, once you try this Classic Beef Wellington with Mushroom Duxelles and Puff Pastry Recipe, it will earn a special place on your recipe roster. It’s a beautiful balance of flavors and textures that’s truly memorable—and a perfect way to celebrate life’s special moments with loved ones. So gather your ingredients, roll up your sleeves, and get ready to impress with every savory, buttery bite!
Print
Classic Beef Wellington with Mushroom Duxelles and Puff Pastry Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 2 hours including chilling and resting
- Yield: 6–8 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: British
Description
This classic Beef Wellington recipe features a tender center-cut beef tenderloin coated with a flavorful mushroom duxelles and wrapped in prosciutto and puff pastry. The beef is seared for a perfect crust, then baked to medium-rare perfection, delivering a tender, juicy, and impressively elegant meal ideal for special occasions.
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, about 1 teaspoon per pound
- Freshly ground black pepper, to taste
- 2 Tablespoons olive oil
- 2 Tablespoons dijon mustard
Duxelles
- 1 1/2 pounds mushrooms (mix of 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
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Assembly
- 12 thin slices prosciutto (about ¼ pound)
- 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
- Prepare the tenderloin. Trim the beef tenderloin of silverskin and fat, then tie with butcher’s twine at 1-inch intervals. Season generously all over with kosher salt (about 1 teaspoon per pound) and freshly ground black pepper.
- Sear the beef. Heat a large skillet over high heat until smoking hot, then add olive oil. Sear the tenderloin on all sides for about 2 minutes per side, including the ends, to get an even, browned crust that seals in the juices. Remove from the pan and cut off the twine.
- Brush with mustard. While the meat is still warm, brush all sides with dijon mustard and set aside.
- Make the duxelles. Combine half the mushrooms, shallots, thyme leaves, and garlic in a food processor and pulse about 10-15 times until finely chopped. Repeat with the remaining mushrooms and aromatics.
- Cook the mushrooms. In the skillet used for the beef, melt butter with olive oil over medium-high heat. Add the mushroom mixture, season with salt and pepper, and cook, stirring occasionally, until most liquid has evaporated and the mushrooms begin to brown, about 12-15 minutes total. Remove from heat and let cool.
- Assemble the prosciutto wrap. On a double-layered piece of plastic wrap, arrange prosciutto slices in an overlapping square large enough to encase the tenderloin. Spread the cooled duxelles evenly over prosciutto, then place the tenderloin at one edge. Using the plastic wrap, roll tightly to form a log, tucking in the ends, then twist ends closed. Refrigerate for 30 minutes to help it hold its shape.
- Prepare the puff pastry. Preheat the oven to 425°F (218°C). Lightly flour a clean surface and roll out the thawed puff pastry into a rectangle large enough to wrap the prosciutto-covered tenderloin. If using two sheets, press edges together to seal.
- Wrap the beef. Remove plastic wrap from the tenderloin and place it on the puff pastry. Roll up the pastry around the beef, tucking the ends under. Brush the long edge of the pastry with beaten egg to seal the seam. Trim any excess pastry if needed.
- Bake the Wellington. Transfer the wrapped beef onto a parchment-lined baking sheet. Brush the top with remaining beaten egg. Cut diagonal slashes about every inch on the top of the pastry to vent steam. Sprinkle with flaky or coarse sea salt. Bake for 40 to 45 minutes until the pastry is golden and the internal temperature of the beef register 120-125°F (49-51°C) for medium-rare.
- Rest and serve. Remove from oven and let rest for 10 minutes before slicing into thick pieces. Garnish slices with finely minced chives and an additional sprinkle of flaky salt before serving.
Notes
- Use a digital meat thermometer to cook the beef to desired doneness accurately.
- The mushroom duxelles can be made with a blend of your favorite mushrooms for richer flavor.
- Chilling the wrapped tenderloin helps it hold shape and makes puff pastry wrapping easier.
- If you prefer a different doneness, adjust baking time accordingly but rest time is essential for juicy slices.
- Making sure the skillet is hot before searing prevents sticking and promotes a good crust.
