Beef Wellington, a sumptuous and elegant dish, has long been a favorite for special occasions and holiday feasts. When paired with a delicate mushroom duxelles filling, prosciutto, and wrapped in golden, flaky puff pastry, it’s a meal that is nothing short of spectacular. This refined recipe for Beef Wellington with Mushroom Duxelles serves two, making it the perfect centerpiece for an intimate dinner or celebration. This article will guide you through each step, ensuring you achieve perfection every time.
What is Beef Wellington with Mushroom Duxelles?
Beef Wellington is a classic British dish known for its rich flavors and sophisticated presentation. It consists of a whole beef tenderloin (often a chateaubriand cut) that is seared to perfection, then coated in a layer of mushroom duxelles, prosciutto, and wrapped in puff pastry. The duxelles, a finely chopped mushroom mixture, is the key to this dish’s depth of flavor, as it adds a savory, umami-rich element to the tender beef.
The pastry wrapping is golden and crisp, offering a delightful contrast to the melt-in-your-mouth beef. This dish is often served with a red wine jus or pan sauce, creamy mashed potatoes, and roasted vegetables, making for a truly indulgent meal.
The Origin of Beef Wellington
Beef Wellington is named after Arthur Wellesley, the Duke of Wellington, who famously defeated Napoleon at the Battle of Waterloo in 1815. The dish is believed to have been created to honor the Duke’s victory, though the exact origins are somewhat unclear. It is thought that the beef tenderloin was wrapped in pastry as a way to preserve its juiciness during cooking and to make it easier to transport during times of war or military campaigns.
While Beef Wellington has evolved over the years, it remains a symbol of luxury and indulgence in modern cuisine. The version with mushroom duxelles, prosciutto, and puff pastry is particularly popular, showcasing a beautiful balance of textures and flavors.
Ingredients for Beef Wellington with Mushroom Duxelles
This recipe for Beef Wellington with Mushroom Duxelles serves two, making it perfect for a smaller gathering or an intimate dinner for two. The ingredients are simple yet sophisticated, showcasing the best of classic French and British cooking.
For the Beef:
| Ingredient | Amount |
|---|---|
| Beef tenderloin center-cut (chateaubriand piece) | 350–450 g (12–16 oz) |
| Salt & black pepper | to taste |
| Olive oil | 1–2 tbsp |
| Dijon mustard | 1 tbsp |
Mushroom Duxelles:
| Ingredient | Amount |
|---|---|
| Mushrooms (cremini, button, or mix) | 200 g (7 oz) |
| Shallot | 1 small |
| Garlic | 1 clove |
| Butter | 1 tbsp |
| Thyme (fresh) | 1 tsp leaves |
| Salt & pepper | to taste |
| Splash of white wine, sherry, or Madeira (optional) | 1–2 tbsp |
For the Wrapping:
| Ingredient | Amount |
|---|---|
| Prosciutto | 4–5 thin slices |
| Puff pastry (ready-rolled) | 1 sheet (~250 g) |
| Egg yolk (for egg wash) | 1 |
| Optional: crepes or thin egg omelet (to prevent sogginess) | 1 thin layer |
Step-by-Step Instructions for Preparing Beef Wellington with Mushroom Duxelles
1️ Prepare the Beef
Before you begin, make sure your beef tenderloin is trimmed and ready to cook. If needed, tie the beef with kitchen twine to ensure an even shape. Season it generously with salt and black pepper.
Sear the Beef: Heat olive oil in a large skillet over high heat. Sear the beef on all sides until browned, about 1–2 minutes per side. This process helps to develop the rich, savory crust on the beef, sealing in the juices.
Once seared, remove the beef from the pan and let it cool slightly. Brush the beef with Dijon mustard to add a tangy depth of flavor. Chill the beef in the fridge while preparing the mushroom duxelles.
2️ Make Mushroom Duxelles
Chop the Mushrooms: Finely chop the mushrooms, shallot, and garlic, or pulse them in a food processor for a finer texture.
Cook the Duxelles: In a skillet, melt butter over medium heat. Add the chopped mushrooms, shallot, and garlic, and sauté until the mixture loses all its moisture and becomes paste-like, about 8–10 minutes. Stir in the fresh thyme, salt, and pepper, and add a splash of white wine, sherry, or Madeira if desired. Allow the mixture to dry out again before removing from heat.
Let the mushroom duxelles cool completely before using it in the next step.
3️ Assemble the Beef Wellington
Prepare the Cling Film: Lay a piece of cling film on a clean surface. Arrange the prosciutto slices slightly overlapping to form a rectangle large enough to wrap around the beef.
Layer the Duxelles: Spread the cooled mushroom duxelles evenly over the prosciutto, ensuring a uniform layer. This step is crucial as the duxelles add flavor and act as a moisture barrier, preventing the pastry from becoming soggy.
Roll the Beef: Place the chilled beef on top of the duxelles. Use the cling film to roll the beef tightly into a log, twisting the ends to secure. Chill in the fridge for 20–30 minutes to help set the shape.
4️ Wrap the Beef in Puff Pastry
Prepare the Puff Pastry: Roll out the puff pastry on a floured surface if necessary. Remove the cling film from the beef and place the beef log in the center of the pastry.
Seal the Pastry: Trim the excess pastry, leaving enough to fully encase the beef. Brush the edges of the pastry with egg wash and fold the pastry over the beef, sealing the ends tightly.
Chill the wrapped beef again for 15–20 minutes to prevent the pastry from sagging during baking. Brush the top with egg wash and score lightly with a knife for decoration.
5️ Bake the Beef Wellington
Preheat the Oven: Set the oven to 200°C (400°F). Line a baking tray with parchment paper and place the wrapped beef Wellington seam-side down.
Bake the Wellington: Bake the Wellington for 22–28 minutes for a medium-rare finish. The internal temperature of the beef should reach 50–52°C (122–125°F) before resting.
Rest the Beef: Once out of the oven, let the Beef Wellington rest for 10 minutes before slicing to allow the juices to redistribute and prevent dryness.
Serving Suggestions for Beef Wellington
Beef Wellington is best enjoyed with a variety of complementary side dishes. Here are some serving suggestions:
- Red wine jus or a rich pan sauce to enhance the flavors of the beef.
- Creamy mashed potatoes or pommes purée for a luxurious side.
- Roasted carrots, green beans, or asparagus add a fresh, light contrast to the rich dish.
- Pair with a bold red wine, such as Bordeaux, Rioja, or Cabernet Sauvignon, to complete the meal.
Tips & Variations
| Tip | Why |
|---|---|
| Chill between each step | Ensures clean layers & even cooking |
| Reduce duxelles fully | Prevents soggy pastry |
| Use prosciutto layer | Acts as moisture barrier, adds flavor |
| Prefer beef extra-rare? | Bake less, slice, and serve with hot jus |
Optional upgrades:
- Add a thin crepe layer between beef and prosciutto for a professional touch.
- Swap prosciutto for Parma ham or beef bresaola for a different flavor profile.
- Try adding a bit of truffle paste to the duxelles for an extra layer of richness.
Frequently Asked Questions (FAQs)
How can I make Beef Wellington ahead of time?
You can prepare the Beef Wellington up to the point of baking. Once assembled and wrapped in puff pastry, chill it in the fridge for up to 24 hours before baking. Just make sure to bake it fresh before serving.
Can I use a different type of mushroom for the duxelles?
Yes, you can use different types of mushrooms, such as shiitake, portobello, or even chanterelle mushrooms. Just be sure to finely chop them and cook out all the moisture.
How do I know when the Beef Wellington is done?
For a medium-rare finish, the internal temperature should be between 50–52°C (122–125°F). Use a meat thermometer to check for accuracy.
Conclusion
Beef Wellington with Mushroom Duxelles is a dish that combines elegance and comfort in one. The tender, flavorful beef, rich mushroom duxelles, and flaky puff pastry create a perfect balance of textures and tastes. Whether you’re celebrating a special occasion or simply indulging in a luxurious meal, this recipe will undoubtedly impress.
[tasty-recipe id=”15711″]
