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Perfect Beef Wellington Recipe Easy Homemade Steps with Mushroom Duxelles

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A classic Beef Wellington recipe featuring tender beef tenderloin wrapped in savory mushroom duxelles and golden puff pastry, perfect for special occasions or an impressive weeknight dinner.

Ingredients

Scale
  • 2 pounds (900 grams) center-cut beef tenderloin
  • Salt and freshly ground black pepper, to season
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 10 ounces (280 grams) cremini or white mushrooms, finely chopped
  • 2 medium shallots, minced
  • 2 garlic cloves, minced
  • 1 tablespoon fresh thyme, chopped
  • 1/4 cup (60 ml) dry white wine or dry sherry (optional but recommended)
  • 1 package puff pastry sheets, thawed
  • 1 egg yolk beaten with 1 tablespoon water (for egg wash)
  • 6–8 thin slices prosciutto

Instructions

  1. Pat the beef tenderloin dry with paper towels. Generously season all sides with salt and pepper.
  2. Heat 2 tablespoons olive oil in a heavy skillet over medium-high heat. Once hot, sear the beef on all sides until golden brown, about 2-3 minutes per side. Transfer beef to a plate to cool for about 10 minutes.
  3. Using a food processor, pulse mushrooms, shallots, and garlic until finely chopped but not pureed.
  4. In the same skillet, melt 2 tablespoons butter over medium heat. Add the mushroom mixture and thyme, cooking gently for 10-12 minutes to evaporate moisture, stirring frequently until a thick paste forms.
  5. Deglaze the pan with white wine or sherry and cook until almost dry. Season with salt and pepper. Let cool.
  6. Lay out plastic wrap on your work surface. Arrange prosciutto slices in a slightly overlapping layer.
  7. Spread the mushroom duxelles evenly over the prosciutto. Place the seared beef in the center and roll the prosciutto and mushroom layer tightly around the beef using the plastic wrap. Twist ends to secure and chill in the fridge for 15-20 minutes.
  8. On a lightly floured surface, roll out the puff pastry sheet into a rectangle large enough to wrap the beef completely.
  9. Remove beef from plastic wrap and place in the center of the pastry. Brush edges with egg wash, fold pastry over the beef, trim excess dough, press to seal edges, and tuck ends underneath.
  10. Brush entire pastry with egg wash for a shiny, golden finish.
  11. Preheat oven to 400°F (205°C). Place wrapped beef seam-side down on a parchment-lined baking sheet. Optionally score the pastry lightly for decoration without cutting through.
  12. Bake for 25-30 minutes or until pastry is golden and an instant-read thermometer reads 125°F (52°C) for medium-rare.
  13. Rest the beef for 10 minutes before slicing to keep juices locked in.

Notes

Chill the wrapped beef before baking to prevent soggy pastry. Use an instant-read thermometer to achieve perfect medium-rare doneness. Let the Wellington rest after baking to retain juices. For gluten-free adaptation, use gluten-free puff pastry and almond flour for dusting. For dairy-free, substitute butter with plant-based alternatives and check puff pastry ingredients.

Nutrition

Keywords: Beef Wellington, mushroom duxelles, puff pastry, beef tenderloin, holiday recipe, special occasion, easy beef Wellington

Find it online: https://magnetmeal.com/perfect-beef-wellington-recipe-easy-homemade-steps-with-mushroom-duxelles/