Meat Lover’s Masterpiece: Beef Wellington with Mushroom Duxelles
Servings: 8-10
Description: A show-stopping Beef Wellington recipe with a rich mushroom duxelles filling, wrapped in puff pastry and served with a side of roasted vegetables. Perfect for special occasions and meat lover’s gatherings!
Ingredients:
For the Beef:
- 1 (1.5-2 pound) filet mignon or beef tenderloin
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- Salt and pepper, to taste
For the Mushroom Duxelles:
- 1 cup finely chopped mushrooms (button, cremini, or shiitake)
- 1/4 cup finely chopped onion
- 2 cloves garlic, minced
- 1 tablespoon butter
- 1/4 cup all-purpose flour
- 1/2 cup cognac (optional)
- Salt and pepper, to taste
For the Pastry:
- 1 package puff pastry, thawed
- 1 egg, beaten (for brushing pastry)
Instructions:
- Prepare the Beef: Preheat oven to 400°F (200°C). Season the beef with olive oil, garlic, thyme, salt, and pepper. Let it sit at room temperature for 30 minutes before cooking.
- Cook the Beef: Sear the beef in a hot skillet with 1 tablespoon of oil until browned on all sides, about 2-3 minutes per side. Transfer the beef to a baking sheet and roast in the oven for 12-15 minutes, or until it reaches your desired level of doneness. Let it rest for 10 minutes before slicing.
- Make the Mushroom Duxelles: In a medium skillet, sauté the mushrooms, onion, and garlic in butter until the mushrooms release their moisture and start to brown, about 5 minutes. Add the flour and cook for 1 minute. Add the cognac (if using) and cook until the liquid has almost completely evaporated. Season with salt and pepper to taste.
- Assemble the Wellington: On a lightly floured surface, roll out the puff pastry to a large rectangle, about 1/4-inch thick. Place the beef slices in the center of the pastry, leaving a 1-inch border around the beef. Spoon the mushroom duxelles over the beef, leaving a small border around the edges.
- Brush the Pastry: Brush the edges of the pastry with the beaten egg.
- Roll the Wellington: Roll the pastry over the beef and mushroom duxelles, starting with the long side closest to you. Pinch the seam closed and trim any excess pastry.
- Brush the Top: Brush the top of the Wellington with the remaining egg and make a few small slits in the top to allow steam to escape.
- Bake the Wellington: Place the Wellington on a baking sheet lined with parchment paper and bake for 25-30 minutes, or until the pastry is golden brown and puffed.
- Serve: Let the Wellington rest for 5 minutes before slicing and serving with your choice of roasted vegetables and sides.
Tips and Variations:
- To add extra flavor, you can add some grated cheese (such as cheddar or parmesan) or chopped herbs (like parsley or thyme) to the mushroom duxelles.
- For a more tender beef, you can wrap the beef in plastic wrap and refrigerate it for up to 24 hours before cooking.
- You can also make the mushroom duxelles ahead of time and store it in the refrigerator for up to 3 days or freeze it for up to 2 months.
Picture: [Insert picture of Meat Lover’s Masterpiece: Beef Wellington with Mushroom Duxelles]
Cooking Time: 45-50 minutes
Difficulty Level: Intermediate
Price: $20-$30
Rating: (4.5/5 stars)
This Beef Wellington recipe is sure to impress your dinner guests with its rich flavors and impressive presentation. The mushroom duxelles adds a depth of flavor and texture that complements the tender beef perfectly.
