Beef Wellington with Mushroom Duxelles

I spent three consecutive New Year's Eves attempting this dish before finally getting it right. The first year, I forgot to chill the beef log and ended up with puff pastry that unfurled like a party streamer in the oven. My guests still talk about that deconstructed Wellington more fondly than the perfect ones that followed.

My grandmother watched me make this once, peering over my shoulder as I spread the prosciutto layer. She told me that patience is the secret ingredient that never appears in any recipe book. That afternoon, while the Wellington rested, she taught me that some dishes are worth the wait simply because they demand we slow down.

Ingredients

• 1 (1.2–1.5 kg / 2.5–3 lb) center-cut beef tenderloin, trimmed: The center cut provides the most uniform shape for even cooking, and trimming any silver skin prevents the Wellington from curling during baking
• Salt and freshly ground black pepper, to taste: Generous seasoning before searing creates a flavorful crust that permeates the entire beef
• 2 tbsp vegetable oil: A high smoke point oil is essential for achieving that dark caramelized sear without burning
• 500 g (1 lb) cremini or button mushrooms, finely chopped: Finely chopping by hand or pulsing in a food processor creates the classic paste-like consistency that French chefs call duxelles
• 2 shallots, finely chopped: Shallots provide a milder, sweeter flavor than onions and blend seamlessly into the mushroom mixture
• 2 cloves garlic, minced: Fresh garlic adds aromatic depth that dried garlic cannot replicate in this delicate preparation
• 2 tbsp unsalted butter: Unsalted butter allows you to control the seasoning precisely while adding richness to the mushrooms
• 2 tbsp fresh thyme leaves: Thyme pairs beautifully with both beef and mushrooms, creating a bridge between the components
• 12 thin slices prosciutto: The prosciutto layer adds saltiness and creates a moisture barrier between the beef and pastry
• 500 g (18 oz) puff pastry (all-butter, thawed if frozen): All-butter pastry delivers superior flavor and flakiness compared to versions made with vegetable shortening
• 1 egg yolk + 1 tbsp milk: This egg wash creates the deep golden color that makes Wellington so visually stunning

Instructions

Sear the beef to develop flavor:

Season the tenderloin generously with salt and pepper on all sides. Heat the vegetable oil in a large skillet over high heat until it shimmers. Sear the beef until deeply browned on all sides, about 2–3 minutes per side, then remove and let it cool completely on a plate.

Prepare the mushroom duxelles:

In the same pan, melt the butter over medium heat and add the shallots and garlic. Sauté until softened and fragrant, about 2 minutes. Add the chopped mushrooms and thyme, cooking until all moisture has evaporated and the mixture becomes a thick, dark paste, about 10–15 minutes. Season well with salt and pepper, then spread on a plate to cool completely.

Wrap the beef in prosciutto:

Lay a large sheet of plastic wrap on your work surface and arrange the prosciutto slices in a slightly overlapping rectangle. Spread the cooled mushroom duxelles evenly over the prosciutto. Place the seared beef in the center and use the plastic wrap to tightly roll the prosciutto and mushroom layer around the beef, twisting the ends firmly. Refrigerate for at least 30 minutes to set.

Encase in puff pastry:

Roll the puff pastry on a lightly floured surface into a rectangle large enough to wrap the beef log completely. Unwrap the chilled beef and place it in the center of the pastry. Whisk the egg yolk with milk and brush the pastry edges. Fold the pastry over the beef, sealing tightly and trimming any excess. Place seam-side down on a parchment-lined baking sheet and chill for 15 minutes.

Bake to golden perfection:

Preheat your oven to 220°C (425°F). Brush the entire Wellington with the remaining egg wash. Use any pastry scraps to create decorative shapes if desired. Bake for 40–45 minutes until the pastry is deeply golden and a meat thermometer inserted into the center reads 50°C (122°F) for medium-rare. Rest for 15 minutes before slicing.

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I served this at my anniversary dinner one year, and my husband admitted he had been nervous about my ambitious menu choice. When I sliced through that golden crust and revealed the perfectly pink center, he actually applauded at the table. Some dishes feel like achievements, but this one feels like magic.

Getting The Doneness Right

A meat thermometer is absolutely non-negotiable for Wellington success. The beef will continue cooking as it rests, so pulling it at 50°C (122°F) ensures medium-rare perfection. I learned this the hard way when my first attempt emerged well-done despite carefully timing everything else.

Making It Ahead

You can complete the Wellington through step 7 several hours before baking. Keep it refrigerated until 30 minutes before you plan to bake it, which allows the pastry to come to room temperature slightly for more even cooking. This make-ahead approach saved me during a dinner party when I was juggling multiple dishes.

Serving Suggestions

Sharp Dijon mustard cuts through the richness and has become my essential accompaniment. A full-bodied red wine like Bordeaux or Cabernet Sauvignon stands up beautifully to the intense flavors. Simple sides like roasted potatoes and green beans let the Wellington remain the star of the show.

• Let the Wellington rest for the full 15 minutes to allow juices to redistribute
• Use a serrated knife to slice through the pastry without crushing it
• Leftovers reheat surprisingly well in a 325°F (165°C) oven for about 15 minutes

Save Pin

This dish has taught me that some of the most rewarding recipes require us to embrace the process rather than rush toward the result. Every time I serve it now, I think about that first disastrous New Year's Eve and smile.

Recipe FAQs

→ What is mushroom duxelles?

Mushroom duxelles is a finely chopped mixture of mushrooms, shallots, garlic, and herbs cooked down to a flavorful, paste-like consistency that adds moisture and richness.

→ How do I achieve a medium-rare beef center?

Use a meat thermometer to check the internal temperature; remove the beef from the oven when it reaches 50°C (122°F), then rest to allow carryover cooking.

→ Can I prepare this dish in advance?

Yes, the assembled beef wrapped in pastry can be refrigerated after preparation and baked when ready, retaining flavor and texture.

→ What is the purpose of the prosciutto layer?

Prosciutto adds a salty, savory layer that contrasts with the mushroom filling and helps keep the beef moist during baking.

→ What sides complement this dish well?

Roasted potatoes, green beans, and robust red wines like Bordeaux or Cabernet Sauvignon pair beautifully with this dish.