Beef Wellington with Mushroom Duxelles and Puff Pastry
Servings: 8-10
Cooking Time: 1 hour 15 minutes
Difficulty: Challenging
Description: This Beef Wellington recipe features tender filet mignon wrapped in a rich mushroom duxelles and wrapped in flaky puff pastry. The perfect combination of flavors and textures for a show-stopping main course.
Ingredients:
For the Beef:
- 1 (1.5-2 pound) beef filet mignon, trimmed of excess fat
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
For the Mushroom Duxelles:
- 1 cup finely chopped fresh mushrooms (such as shiitake or cremini)
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1/4 cup dry white wine
- 1/4 cup beef broth
- 1 tablespoon all-purpose flour
- Salt and pepper, to taste
For the Puff Pastry:
- 1 package frozen puff pastry, thawed
- 1 egg, beaten (for brushing pastry)
Instructions:
- Preheat the oven to 400°F (200°C).
- In a small bowl, mix together the olive oil, garlic, salt, black pepper, and thyme. Rub the mixture all over the beef filet, making sure to coat it evenly.
- Heat a large skillet over high heat. Sear the beef filet for 2-3 minutes on each side, or until a nice crust forms. Remove the beef from the skillet and let it cool to room temperature.
- In the same skillet, add the chopped mushrooms and cook over medium heat until they release their moisture and start to brown, about 5 minutes. Add the butter, garlic, white wine, and beef broth to the skillet. Bring the mixture to a simmer and cook until the liquid has almost completely reduced, stirring occasionally. Stir in the flour and cook for 1 minute. Season the duxelles with salt and pepper to taste. Let it cool to room temperature.
- On a lightly floured surface, roll out the puff pastry to a large rectangle, about 1/4-inch thick. Brush the pastry with the beaten egg for brushing.
- Place the cooled beef filet in the center of the pastry rectangle, leaving a 1-inch border around it. Spoon the cooled mushroom duxelles over the beef, leaving a small border around the beef.
- Brush the edges of the pastry with the beaten egg. Roll the pastry over the beef, starting with the long side closest to you. Pinch the seam closed and use a little water to help seal it, if needed.
- Place the Beef Wellington seam-side down on a baking sheet lined with parchment paper. Brush the top of the pastry with the beaten egg and cut a few slits in the top to allow steam to escape.
- Bake the Beef Wellington in the preheated oven for 25-30 minutes, or until the pastry is golden brown and the internal temperature of the beef reaches 135°F (57°C) for medium-rare.
- Remove the Beef Wellington from the oven and let it rest for 5-10 minutes before slicing and serving.
Picture:
[Image description: A beautifully presented Beef Wellington with mushroom duxelles and puff pastry, sliced to reveal the tender filet mignon and rich duxelles. The pastry is golden brown and flaky, with a few cuts in the top to allow steam to escape.]
Tips and Variations:
- To make ahead, assemble the Beef Wellington up to the point where you brush the pastry with egg, then refrigerate or freeze for up to 24 hours. Bake as instructed.
- For a golden brown crust, brush the pastry with additional egg wash before baking.
- Use different types of mushrooms, such as chanterelle or cremini, for a unique flavor profile.
- Substitute the filet mignon with a top round or strip loin for a slightly larger or more affordable option.
- Serve with a side of roasted vegetables, such as asparagus or Brussels sprouts, for a well-rounded meal.
Nutrition Information (per serving):
- Calories: 540
- Fat: 24g
- Saturated Fat: 12g
- Cholesterol: 60mg
- Sodium: 450mg
- Carbohydrates: 20g
- Fiber: 2g
- Sugar: 2g
- Protein: 35g
Enjoy your Beef Wellington with Mushroom Duxelles and Puff Pastry!
