Name: Beef Wellington Recipe with Mushroom Duxelles Recipe
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Cuisine: British
Ingredients: 2-3 pound beef tenderloin; Salt and pepper, to taste; 2 tablespoons olive oil; 1 pound mushrooms (preferably Bella); 1/4 cup onion, chopped; 3 cloves garlic; 6-8 slices prosciutto; 3 tablespoons yellow mustard; 1 sheet puff pastry (thawed if frozen); 2 eggs, beaten

If you’re looking for a show-stopper dish that’s both elegant and packed with flavor, you’ve come to the right place. I’m excited to share my Beef Wellington Recipe with Mushroom Duxelles Recipe that’s become a family favorite and one that always impresses guests. It’s got a tender beef tenderloin wrapped in a savory mushroom duxelles and prosciutto, all encased in golden puff pastry. Seriously, once you master this, it’ll be your go-to for holidays and special dinners—trust me, it’s fan-freaking-tastic.

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Why You’ll Love This Recipe

Classic Elegance Made Easy: This Beef Wellington might sound fancy, but step-by-step, it’s surprisingly straightforward.
Rich Mushroom Duxelles: The mushroom puree adds deep umami that perfectly complements the tender beef.
Perfectly Seared Tenderloin: Searing locks in juices, ensuring every slice is moist and tender.
Guaranteed Crowd-Pleaser: My family goes crazy for this, and your guests will too!

A golden brown, baked pastry with a shiny and slightly cracked surface sits in the center of a white plate, showing clear score marks on top. Around the pastry, there are sprigs of fresh green rosemary and other herbs, with a few dark red cranberries adding a pop of color. The plate rests on a white marbled surface with soft lighting, and a white cup blurred in the background. The scene looks warm and inviting. photo taken with an iphone --ar 2:3 --v 7 - Beef Wellington, Beef Wellington with Mushroom Duxelles, elegant beef dish, holiday dinner ideas, gourmet beef recipes

Ingredients You’ll Need

Each ingredient in this Beef Wellington Recipe with Mushroom Duxelles Recipe plays a key role. From the rich, concentrated mushrooms to the flaky puff pastry, it’s all about layering textures and flavors. When shopping, pick good quality beef tenderloin and fresh mushrooms for the best results.

Flat lay of a whole raw beef tenderloin with a light sprinkling of salt and pepper on its surface, a small white bowl of golden olive oil, fresh whole Bella mushrooms scattered beside a small white bowl filled with finely chopped onion, three uncracked brown garlic cloves, six delicate slices of pink prosciutto arranged neatly on a simple white plate, a small white bowl containing smooth yellow mustard, a single sheet of pale, thawed puff pastry elegantly folded at the edges, and two whole uncracked brown eggs placed side by side in a small white bowl, all ingredients perfectly balanced and symmetrically arranged on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Beef Wellington, Beef Wellington with Mushroom Duxelles, elegant beef dish, holiday dinner ideas, gourmet beef recipes

Beef tenderloin: Look for a well-trimmed, 2-3 pound center-cut for even cooking and tenderness.
Salt and pepper: Simple seasonings that let the quality of the beef shine.
Olive oil: Use a good-quality extra virgin for searing to get a nice golden crust.
Mushrooms (Bella or similar): Fresh and firm mushrooms work best to create that rich duxelles base.
Onion: Adds a subtle sweetness when cooked down with the mushrooms.
Garlic: Just enough for flavor without overpowering the savory notes.
Prosciutto: The salty, thinly sliced ham keeps the mushroom duxelles wrapped and adds an extra layer of flavor.
Yellow mustard: This little zing brightens the tenderloin before wrapping.
Puff pastry sheet: Choose high-quality or homemade puff pastry—thaw it fully if frozen before using.
Eggs: Beaten for brushing, they give the pastry that irresistible golden glaze.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how versatile this Beef Wellington recipe is—you can tweak it to suit your tastes or dietary needs without losing any of its charm. Here are some of my favorite ways to customize it.

Mushroom Mix: Sometimes I swap out part of the Bella mushrooms for cremini or shiitake for more depth. It adds a lovely earthy complexity.
Herb Enhancements: Adding fresh thyme or rosemary to the mushroom duxelles can brighten the flavors beautifully.
Prosciutto Alternatives: If you’re skipping pork, smoked turkey slices make a good substitute, providing smoky notes.
Vegetarian Version: I’ve tried replacing the beef with a large Portobello mushroom cap — it’s not the same but still delicious and hearty.

How to Make Beef Wellington Recipe with Mushroom Duxelles Recipe

Step 1: Searing the Tenderloin for That Perfect Crust

Start by seasoning your beef tenderloin generously with salt and pepper. I learned early on that this step is crucial for flavor penetration. Heat a large skillet over medium-high and add your olive oil. When the oil shimmers, sear the tenderloin on all sides for about 2-3 minutes each until you see a beautiful golden-brown crust forming. Don’t crowd the pan — if your tenderloin is large, sear in batches or use a big pan. Once seared, remove it from heat and set aside. This crust helps seal in the juices so the center stays juicy and tender later on.

Step 2: Whipping Up the Mushroom Duxelles

This is my favorite part because the mushroom duxelles brings a deep, earthy flavor to the recipe. Into your food processor, add the mushrooms, chopped onion, and garlic cloves. Pulse the mixture until it forms a coarse puree; you don’t want it too mushy, just broken down enough to cook evenly. Heat a skillet to medium-high, then add this mixture. Sauté it until the moisture evaporates and the duxelles becomes dense — about 8-10 minutes. This drying out step is key to prevent soggy pastry later. Set it aside to cool before moving to the next step.

Step 3: Wrapping the Beef in Prosciutto and Mushroom Duxelles

Roll out a piece of plastic wrap on your counter. Lay the prosciutto slices so they overlap evenly — this will form a protective and flavorful layer around the beef. Spread the cooled mushroom duxelles over the prosciutto, leaving about an inch from the edges. Next, spread a thin coat of yellow mustard all over your seared tenderloin. Place the tenderloin on top, then use the plastic wrap to help you roll it up tightly so the prosciutto and duxelles wrap snugly around it. Fold the edges as you roll to keep it tight. Wrap everything well and pop it in the fridge for 30 minutes. Chilling helps it hold its shape when wrapped in pastry.

Step 4: Enveloping in Puff Pastry and Baking

Preheat your oven to 400°F (200°C). On a lightly floured surface, roll out the puff pastry sheet to smooth it out and create a slightly larger surface. Unwrap the beef from the plastic wrap and place it in the center of the pastry. Using a pastry brush, spread beaten egg around the edges of the pastry to help it seal. Wrap the tenderloin tightly in the pastry, trimming any excess if needed. Brush the outside of the pastry with more beaten egg — this is what gives it that irresistible golden hue. Use a sharp knife to cut a few decorative slits on top for steam to escape. Pop it in the oven and bake for about 45 minutes, or until the pastry is golden and the internal temperature of the beef hits 120°F for medium-rare.

Step 5: Rest and Slice

Once out of the oven, I can’t stress enough to let the Wellington rest for at least 10 minutes before slicing. This helps redistribute the juices so when you carve it, the beef stays luscious, and the pastry retains its crispness. Slice into thick rounds and watch your friends’ impressed faces as they taste each bite!

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Pro Tips for Making Beef Wellington Recipe with Mushroom Duxelles Recipe

Don’t Skip the Duxelles Drying Step: Fully cooking out the mushroom moisture prevents a soggy pastry, which was a game-changer for me.
Chill Before Pastry Wrapping: Wrapping the beef in prosciutto and mushroom mixture then chilling ensures a tight, neat package that’s easier to handle.
Use a Thermometer: I always check for 120°F internal temp for medium-rare—no guesswork, just perfect doneness every time.
Rest the Meat Properly: Resting after baking lets the juices redistribute, which means juicy slices instead of dry ones.

How to Serve Beef Wellington Recipe with Mushroom Duxelles Recipe

A thick slice of Beef Wellington sits on a white plate with a white marbled surface background. The dish has three layers: a pink, juicy center of cooked beef, surrounded by a dark, finely textured mushroom mix, and wrapped in a golden-brown flaky pastry crust. Next to it, there is a serving of creamy white mashed potatoes topped with thick, dark brown gravy, and fresh green snap peas placed beside the potatoes. Garnishing the plate at the top are sprigs of rosemary and two small red grapes. Photo taken with an iphone --ar 2:3 --v 7 - Beef Wellington, Beef Wellington with Mushroom Duxelles, elegant beef dish, holiday dinner ideas, gourmet beef recipes

Garnishes

I like to keep garnishes simple so the Beef Wellington remains the star. A sprinkle of freshly chopped parsley or thyme works beautifully to add a fresh contrast to the rich pastry.

Side Dishes

My go-to sides are roasted asparagus or green beans almondine and buttery mashed potatoes. The crisp veggies balance the richness, and mashed potatoes absorb all those wonderful juices. Occasionally, I’ll throw in a red wine sauce on the side for dipping—game changer!

Creative Ways to Present

For special occasions, I love slicing the Beef Wellington into medallions and plating them on a long serving board with alternating rosemary sprigs and little dollops of horseradish cream. It makes for a beautiful, rustic presentation that gets compliments every time.

Make Ahead and Storage

Storing Leftovers

If you have leftovers (and you will!), wrap them tightly in foil or plastic wrap and keep them in the fridge for up to 3 days. Slices reheat well and taste almost as good as fresh if stored properly.

Freezing

I’ve frozen unbaked Beef Wellington after wrapping it in pastry — just double wrap in plastic and foil to protect from freezer burn. When ready to bake, thaw overnight in the fridge and bake as usual. Perfect for prepping ahead of big events.

Reheating

To reheat without losing that delicious crisp pastry, I like to place slices on a baking sheet and warm them in a 300°F oven for 10-15 minutes. This helps bring back the crunch without drying out the beef.

FAQs

Can I use a different cut of beef for this recipe?

While beef tenderloin is traditional due to its tenderness and size, you can use other tender cuts like filet mignon, but cooking times may vary. Tougher cuts aren’t recommended because they won’t stay as tender inside the pastry.
How do I know when the Beef Wellington is properly cooked?

The best way to ensure perfect doneness is using a meat thermometer. Aim for 120°F internal temperature for medium-rare. Remember, it will rise a bit while resting.
Can I prepare the mushroom duxelles ahead of time?

Absolutely! The mushroom duxelles can be made a day in advance and stored in the fridge, which actually helps the flavors meld even more beautifully.
What if I can’t find prosciutto?

If prosciutto isn’t available, thinly sliced ham or smoked turkey slices work as alternatives to wrap around the duxelles and beef, though the flavor profile might be slightly different.

Final Thoughts

This Beef Wellington Recipe with Mushroom Duxelles Recipe really holds a special place in my kitchen — it’s one of those dishes that turns an ordinary meal into a celebration. I remember the first time I nailed the crust and filling perfectly, feeling like a pro chef right at home. Give it a try, follow my tips, and you’ll wow your guests and family alike. Seriously, after one bite, you’ll be hooked just like I was!