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Beef Wellington Recipe: Easy Truffle Mushroom Duxelles for Perfect Special Occasions

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This showstopping Beef Wellington features juicy beef tenderloin wrapped in flaky puff pastry with a rich truffle mushroom duxelles. It’s an impressive yet approachable dish perfect for holidays, celebrations, or cozy family dinners.

Ingredients

Scale
  • 2 lb center-cut beef tenderloin, well trimmed
  • 2 sheets puff pastry (about 14 oz), thawed
  • 2 tbsp Dijon mustard
  • 1 egg yolk, beaten with 1 tsp water
  • Kosher salt and black pepper, to taste
  • 10 oz cremini mushrooms, finely chopped
  • 2 shallots, minced
  • 2 cloves garlic, minced
  • 1 tbsp fresh thyme leaves (or 1 tsp dried thyme)
  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 1 tsp truffle oil
  • Salt and black pepper, to taste
  • Optional: 4 slices Parma ham or prosciutto
  • Optional: Parsley, for garnish

Instructions

  1. Pat beef tenderloin dry and season all sides generously with salt and black pepper.
  2. Heat 1 tbsp olive oil in a heavy skillet over high heat. Sear beef on all sides for about 2 minutes per side (8 minutes total) until deeply browned.
  3. Transfer beef to a plate and let cool. Brush all sides with Dijon mustard.
  4. Add mushrooms, shallots, and garlic to a food processor and pulse until finely minced.
  5. Melt 2 tbsp butter in the same skillet over medium heat. Add mushroom mixture, thyme, salt, and pepper. Sauté until moisture evaporates and mixture is dry, about 10-12 minutes, stirring often.
  6. Remove from heat, stir in truffle oil, taste and adjust seasoning. Let cool completely.
  7. Lay out a large sheet of plastic wrap. If using, arrange prosciutto slices slightly overlapping. Spread cooled duxelles evenly over prosciutto (or directly on plastic if skipping ham).
  8. Place beef on top. Use the wrap to roll mushrooms and beef into a tight log. Twist ends to secure and chill in fridge for 30 minutes.
  9. On a floured surface, roll out puff pastry sheets to a rectangle slightly larger than the beef.
  10. Unwrap beef and place in center of pastry. Fold pastry over, sealing edges with water. Trim excess pastry and place seam-side down on a parchment-lined baking sheet.
  11. Brush all over with egg wash. Decorate top with pastry scraps if desired.
  12. Preheat oven to 425°F (220°C). Bake Wellington for 35-40 minutes, until pastry is deep golden and crisp.
  13. Check internal temperature with an instant-read thermometer; beef should be 125°F for medium-rare. Tent loosely with foil if pastry browns too quickly.
  14. Let Wellington rest for 15 minutes before slicing.
  15. Slice, sprinkle with parsley, and serve with your favorite sides.

Notes

Chill the wrapped beef before adding pastry to prevent soggy pastry. Cook mushroom duxelles until almost dry for best texture. Make duxelles a day ahead for efficiency. For gluten-free, use gluten-free puff pastry; for dairy-free, use vegan butter and skip egg wash. Use a thermometer for perfect doneness.

Nutrition

Keywords: beef wellington, truffle mushroom duxelles, holiday recipe, special occasion, puff pastry, beef tenderloin, easy beef wellington, comfort food, showstopper, dinner party

Find it online: https://blingbite.com/beef-wellington-recipe-easy-truffle-mushroom-duxelles-for-perfect-special-occasions/