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Beef Wellington Recipe Easy Step-by-Step Guide with Mushroom Duxelles for Perfect Dinner

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A classic British dish featuring tender beef fillet wrapped in savory mushroom duxelles and flaky puff pastry, perfect for special occasions and impressive dinners.

Ingredients

Scale
  • 1 to 1.5 pounds (450-680g) beef fillet (center-cut tenderloin)
  • 10 ounces (280g) mushrooms (cremini or button), finely chopped
  • 2 small shallots, finely diced
  • 2 cloves garlic, minced
  • 1 teaspoon fresh thyme, chopped
  • 6 to 8 slices prosciutto
  • 1 package puff pastry sheets (usually 2 sheets), thawed
  • 2 tablespoons Dijon mustard
  • 1 egg yolk, beaten
  • 1 tablespoon olive oil
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Prepare the mushroom duxelles: Heat 1 tablespoon olive oil in a skillet over medium heat. Add finely chopped mushrooms, shallots, and garlic. Cook gently, stirring often, for about 10-12 minutes until all liquid evaporates and mixture becomes paste-like. Stir in chopped thyme, season with salt and pepper, then set aside to cool.
  2. Sear the beef fillet: Season beef generously with salt and pepper. In a hot pan, sear fillet on all sides for 2-3 minutes per side until browned but still rare inside. Remove from heat and let cool slightly.
  3. Brush beef with Dijon mustard evenly once cooled.
  4. Wrap beef in prosciutto: Lay prosciutto slices on plastic wrap overlapping slightly to form a rectangle. Spread mushroom duxelles evenly over prosciutto. Place beef in center and roll tightly using plastic wrap. Twist ends to secure and chill in fridge for 15-20 minutes.
  5. Prepare puff pastry: Roll out puff pastry on lightly floured surface to size that will fully encase beef. Remove beef from fridge and unwrap plastic wrap. Place beef in center of pastry.
  6. Wrap with pastry: Fold pastry over beef, trim excess, press edges to seal. Place seam-side down on baking sheet lined with parchment paper. Brush entire pastry with beaten egg yolk. Optionally score pastry for decoration without cutting through.
  7. Chill wrapped beef in pastry for 15 minutes to help pastry hold shape.
  8. Bake: Preheat oven to 400°F (200°C). Bake beef Wellington for 25-30 minutes until pastry is golden brown and crisp. Use thermometer to check internal temperature aiming for 125°F (52°C) for medium-rare.
  9. Rest and serve: Let beef Wellington rest for 10 minutes before slicing. Serve warm with favorite sides.

Notes

Cook mushrooms until all moisture evaporates to keep pastry crisp. Chill wrapped beef before baking to maintain shape and even cooking. Use a meat thermometer for perfect medium-rare. Egg wash gives pastry a golden finish. Leftovers can be refrigerated for up to 2 days and reheated gently in oven to keep pastry crisp.

Nutrition

Keywords: Beef Wellington, mushroom duxelles, puff pastry, beef fillet, elegant dinner, special occasion, easy recipe

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