Tender beef filet wrapped in flaky puff pastry and a moist and flavorful mushroom duxelle come together to make Beef Wellington a classic holiday dinner that just can’t be beat.
Tender Beef Wellington With Mushroom Duxelle
This classic beef wellington is simple to make and looks so impressive! The puff pastry on top is crisp and buttery, while the bottom layer soaks up all the juices from the beef and the mushrooms in a way that makes the wonderfully complex flavors even bolder. Every element of this beef wellington brings a new texture and flavor, and they all come together in such a satisfying way.
What really sets this beef wellington apart is the creaminess of the mushroom duxelle. Mushroom duxelle is a fancy name for minced mushrooms that are cooked down along with seasonings and wine. My secret ingredient is heavy cream, which gives more body to the taste and texture, and also keeps the mushrooms in place when you cut the filet.
What You’ll Need
Here’s what you’ll need to make this classic beef wellington. You can find exact amounts for everything by scrolling down to the recipe card.
- Beef Tenderloin
- Mushrooms: Remove the stems and chop them finely.
- Salt and Pepper: I used kosher salt and freshly ground black pepper.
- Onion: Diced.
- Garlic: Chopped finely or minced.
- Rosemary: Use fresh herbs and chop them finely.
- Red Wine: Use your favorite brand.
- Heavy Cream
- Olive Oil: Or use canola oil instead.
- Puff Pastry
- Egg: Beat the egg with a tablespoon of cream to make the egg wash.
What Is the Best Cut of Meat for Beef Wellington?
While filet mignon and filet steak both work for beef wellington, I prefer to use beef tenderloin. It’s such a tender and flavorful cut of meat, and it slices beautifully. It also cooks through quickly, making it easier to avoid an uneven texture, which is part of what makes this recipe so simple.
How to Make It
Making beef wellington is a lot easier than you might think. This flavorful beef dinner requires only 15 minutes of active prep.
- Prep Your Materials: Preheat the oven to 425°F, then grab a skillet, a pan or dutch oven large enough to fit your roast, and a good meat thermometer. Coat a baking sheet with cooking spray.
- Start the Mushroom Duxelle: Start by adding the butter to a large skillet. Once the butter melts completely but before it can start to brown, add the mushrooms and cook them for 5 minutes, stirring frequently.
- Season the Duxelle: Add the salt, pepper and onion, continuing to cook everything down for an additional 5 minutes. Add the garlic and rosemary, stir it all together, and cook for 1 more minute.
- Add the Wine: Turn the heat off and slowly pour the red wine in with the mushrooms. Turn the heat back to medium and bring the wine to a simmer. Cook for 2-3 minutes and then pour in the cream. Stir it all together and keep cooking it down until the liquid has mostly evaporated, which should take only a few more minutes. Remove the pan from the heat and let it cool.
- Season the Meat: Heat the olive oil in the pan or dutch oven. Season the tenderloin generously on all sides with more salt and pepper.
- Brown the Beef: Carefully add the beef to the hot oil and sear it on all sides until it’s fully browned. Remove the beef from the pot and lay it out on a platter to cool.
- Prep the Puff Pastry: Sprinkle flour onto a board and roll out the puff pastry sheets until they’re wide enough to fit all the way around your tenderloin. To make a 5-pound beef tenderloin, you’ll need both sheets of puff pastry, and they should overlap slightly where they come together.
- Spread the Duxelle: Spread the mushroom duxelle onto the puff pastry, leaving a 2-inch border around the edges. Place the tenderloin on top of the mushrooms and gently wrap the puff pastry around the beef, covering it completely on all sides. Press the seams of the puff pastry together where they overlap to make sure they don’t come apart. Place the beef seam-side down on the baking sheet.
- Finishing Touches: Brush the puff pastry with the egg wash and cut a few vents into the top of the puff pastry so that the steam can escape.
- Bake: Cook the pastry-wrapped filet in the oven for 30 minutes. Remove it from the oven, create a tent over the beef wellington with tin foil, and turn the oven down to 400°F. Place the beef back into the oven for an additional 20-25 minutes.
- Check the Temp: Insert a meat thermometer into the thickest part of the filet. When the thermometer registers 125°F, take the beef out of the oven and place it onto a cutting board. Cover it with foil and let it rest for 15 minutes.
- Serve: Carve the beef into thick slices and serve them.
Can Beef Wellington Be Made in Advance?
Yes and no. The puff pastry will get soggy if refrigerated, but you can refrigerate the cooked beef tenderloin and the mushroom duxelle. Put both in the fridge either tightly plastic-wrapped or sealed in airtight containers. You can let them hang out there for up to 2 days, until you’re ready to follow the remaining steps to make the beef wellington.
Tips for Success
Beef wellington is an impressive dish that’s easy to make. Keep these things in mind to get the best results every time.
- Don’t Skip the Cream: It’s always disappointing when you carve up your beautifully cooked beef wellington and all the mushroom duxelle falls out. An easy way to fix this is by adding a little heavy cream to the mushrooms. This helps to bind them together.
- Season It Your Way: Rosemary is my herb of choice for mushroom duxelle, but you can add different herbs too. Fresh thyme, sage and parsley are all great options, and you can also mix and match!
- Carve Thickly: When you carve the tenderloin, cut it into thick slices. This will help keep the duxelle in place. Beef wellington is a hearty recipe that fills you up faster than plain beef tenderloin, so one thick slice per person is more than enough.
- Don’t Overcook: The beef tenderloin in this recipe is at its most tender and flavorful when it’s rare. Make sure you don’t cook it too long, or it can get dry and tough.
- Dinner for Two: If you’re cooking for two and don’t want to have to worry about leftovers, this recipe can easily be made with a smaller portion of beef tenderloin. For a 3-pound beef tenderloin, you’ll want to halve the mushroom duxelle, and one sheet of puff pastry should do the trick. Follow the cooking time in the oven until it’s time to turn the oven down. Once you’ve turned down the heat, start checking the temperature of your beef after 15 minutes.
Beef wellington is filling and flavorful, but it isn’t complete without some fresh homemade side dishes. Use a few of these recipes to fill the rest of your plate.
- Potatoes: This classic veggie is the perfect partner for a juicy main dish like beef wellington. Serve whole baked potatoes with butter, crispy roasted potatoes with cheese, or these Creamy Mashed Potatoes with a little of the juice from the pan drizzled over them. You can even make some extra mushroom duxelle to go on top.
- Casserole: Any veggie-based casserole would be a great way to get in some extra vitamins and minerals. Go for a broccoli cheese casserole, loaded baked potato casserole, or this Cheesy Green Bean Casserole.
- Fresh Vegetables: If you’re looking for a healthier option, try a simpler vegetable side like Whiskey Glazed Brussels Sprouts and Carrots or this Oven Roasted Balsamic Asparagus. You also can’t go wrong with a fresh green salad.
- Dinner Rolls: Classic or honey-wheat dinner rolls are a great way to sop up the extra juice and mushrooms from this recipe. You can also try potato rolls for something a little more creative.
How to Store and Reheat Leftovers
Any leftovers can be kept in the fridge for up to 4 days. Make sure to cut the tenderloin into thick slices and wrap them in foil, or lay them in a single layer in an airtight container. Reheat them in the oven for 15 minutes at 250°F. Other reheating methods can leave the puff pastry soggy.
Can I Freeze This?
You can freeze beef wellington for up to 2 months. Use the same storing methods as you would to refrigerate them, but if you’re using a container, make sure it’s freezer-safe. If you’re reheating them from frozen, they still go in the oven for 15 minutes, but you need to bump the heat up to 400°F.
More Classic Holiday Dinner IdeasPrint
Tender beef filet wrapped in flaky puff pastry and a moist and flavorful mushroom duxelle come together to make Beef Wellington a classic holiday dinner that just can’t be beat. The perfectly cooked tenderloin’s savory flavor pairs so well with the creamy duxelle and the crisp outer pastry layer.
- 5 – 5 1/2 pound whole beef tenderloin
- 2 (10-ounce packages) mushrooms, stems removed and chopped fine
- 1/4 cup butter
- 2 teaspoons kosher salt
- Fresh black pepper to taste
- 3/4 cup onion, diced
- 1 tablespoon chopped garlic
- 1 tablespoon fresh rosemary, chopped fine
- 3/4 cup red wine
- 1/2 cup heavy cream
- 1/4 cup olive oil or canola oil
- 2 sheets puff pastry
- 1 egg beaten with a tablespoon of cream
- Preheat the oven to 425°F.
- Start the mushrooms duxelle by adding the butter to a large skillet. Once the butter is melted, add the mushrooms and cook for 5 minutes, stirring.
- Add the salt, pepper, and onion and continue cooking for an additional 5 minutes. Add the garlic and rosemary, stir and cook a minute longer.
- Turn the heat off and slowly pour in the red wine. Turn the heat back on to medium and bring the wine to a simmer. Cook for 2-3 minutes and then pour in the cream. Stir together and cook for a minute or two until the liquid has mostly evaporated. Remove from the heat and let cool.
- Heat the oil in a skillet or dutch oven large enough to fit your tenderloin. Season the tenderloin generously on all sides with more salt and pepper.
- Carefully add the beef to the hot oil and sear on all sides until browned. Remove the beef from the pot to a platter and let cool.
- Sprinkle flour onto a board and roll out the puff pastry sheets to fit the size of your tenderloin. To make a 5-pound beef tenderloin like this one, you’ll need both sheets of puff pastry, overlapping in the middle. Press the seams of the puff pastry together where they overlap to make sure they don’t come apart.
- Spread the mushroom duxelle onto the puff pastry leaving a 2-inch border. Place the tenderloin on top of the mushrooms and gently wrap the puff pastry around the beef covering it completely on all sides. Place the beef seam side down on a baking sheet that’s been sprayed with cooking spray.
- Brush the puff pastry with the egg wash and cut a few vents into the top of the puff pastry so that the steam can escape.
- Cook the filet in the oven for 30 minutes. Remove from the oven, tent with foil and turn the oven down to 400°F. Place the beef back into the oven for an additional 20-25 minutes.
- Insert a meat thermometer into the thickest part of the filet. When the thermometer registers 125°F, take the beef out of the oven and place onto a board. Cover with foil and let rest for 15 minutes.
- Slice the beef into thick slices and serve.
- To Store: Keep in the fridge for up to 4 days. Cut the tenderloin into thick slices and wrap in foil, or lay slices in a single layer in an airtight container.
- To Freeze: Freeze for up to 2 months. Wrap thick slices tightly in foil or place in a freezer-safe container.
- To Reheat: Cook for 15 minutes in the oven at 250°F after refrigerating or 400°F from frozen.
- Category: Dinner
- Method: Oven
- Cuisine: American
Keywords: how to make beef wellington, mushroom duxelle, beef tenderloin