A classic, indulgent dish combining tender beef, earthy mushroom duxelles, and flaky puff pastry. Perfect for an elegant, health-conscious dinner with reduced butter and optional whole-grain pastry.
Recipe Tips and Tricks
- Searing Perfection: Sear the beef to lock in juices but avoid overcooking. A hot pan ensures a golden crust.
- Even Pastry: Chill pastry-wrapped beef before baking to prevent soggy bottoms.
- Advanced Prep: Prepare duxelles and wrap beef in advance to reduce dinner stress.
- Thermometer Accuracy: Use a meat thermometer for perfect doneness—medium-rare is typically at 130–135°F.
- Knife Skills: Finely chop mushrooms for a smoother duxelles texture.
Why You’ll Love This Recipe
This Beef Wellington recipe is a showstopper perfect for special occasions yet simple enough for adventurous home cooks. The earthy mushroom duxelles and tender beef elevate each bite, while using less butter and healthier pastry options makes it a guilt-free indulgence. It’s a meal that impresses without overwhelming.
Beef Wellington with Mushroom Duxelle
Tender beef and savory mushroom duxelles wrapped in flaky pastry—a dinner masterpiece that’s health-conscious and indulgent.
Ingredients
- 1 lb beef tenderloin
- 8 oz mushrooms (cremini and shiitake)
- 2 tbsp olive oil
- 1 shallot, finely chopped
- 2 garlic cloves, minced
- 1 tbsp fresh thyme leaves
- 2 tbsp Dijon mustard
- 6 slices of prosciutto
- 1 sheet puff pastry (whole-grain optional)
- 1 egg, beaten
- Salt and pepper, to taste
Instructions
- Prepare the Beef: Season the tenderloin with salt and pepper. Sear all sides in a hot pan with olive oil, then let cool.
- Make the Duxelles: Finely chop mushrooms and sauté with shallots, garlic, thyme, and olive oil until moisture evaporates. Let cool.
- Assemble Layers: Lay out plastic wrap, arrange prosciutto slices, spread duxelles evenly, and place beef in the center. Wrap tightly and chill.
- Wrap in Pastry: Roll out puff pastry, brush with Dijon mustard, and enclose the beef. Seal edges and brush with beaten egg.
- Bake: Preheat oven to 400°F. Bake the Wellington for 35–40 minutes, until golden and internal temperature reaches desired doneness.
- Rest and Serve: Let rest for 10 minutes before slicing. Serve with a side of roasted vegetables or salad.
Notes
- For extra crispness, brush the pastry with a mix of egg yolk and cream.
- A sprinkle of sea salt on the pastry enhances flavor.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 599Total Fat 43gSaturated Fat 14gTrans Fat 0gUnsaturated Fat 24gCholesterol 173mgSodium 1526mgCarbohydrates 9gFiber 2gSugar 2gProtein 43g
The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredient Notes
- Beef Tenderloin: The star of the show. Opt for a center-cut fillet for even cooking and a buttery texture.
- Mushrooms: A mix of cremini and shiitake mushrooms creates a flavorful duxelles.
- Puff Pastry: Choose a whole-grain or reduced-fat version for a healthier twist.
- Prosciutto: Adds a salty, savory layer. Substitute with turkey slices for a leaner option.
- Herbs: Fresh thyme and parsley bring brightness to the mushroom filling.
Variations and Substitutions
- Meat Variations: Swap beef tenderloin for salmon fillet or plant-based alternatives for pescatarian or vegetarian versions.
- Pastry-Free: Skip the puff pastry and bake the beef wrapped in prosciutto alone for a carb-free option.
- Gluten-Free: Use gluten-free puff pastry or create a nut-crust wrapping.
- Duxelles Upgrade: Add truffle oil for a gourmet touch or swap mushrooms for sautéed spinach.
- Herb Swaps: Use rosemary, tarragon, or sage for a personalized flavor profile.
Storage Options
- Refrigeration: Store leftovers in an airtight container for up to 3 days.
- Freezing: Freeze uncooked, wrapped Wellington for up to 1 month; bake directly from frozen with additional cooking time.
- Reheating: Warm in the oven at 300°F to maintain pastry crispness and beef tenderness.
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