Beef Wellington with Mushroom Duxelles

A juicy beef tenderloin wrapped in savory mushroom duxelles and crispy puff pastry is the classic for festive tables. The mushroom filling can be prepared the day before, so on the holiday mainly the wrapping and baking remain.

By yumbelo · 6 servings · 150 minutes

Ingredients

• 1200 g Beef tenderloin (center cut)
• 450 g Puff pastry (frozen, thawed)
• 500 g Button mushrooms
• 2 pc Shallots
• 2 pc Garlic cloves
• 1 bunch Thyme
• 30 g Butter
• 2 tbsp Olive oil
• 2 tbsp Dijon mustard
• 1 pc Egg (yolk for brushing)
• Salt and pepper to taste

Method

1. Clean the mushrooms and finely dice them, finely chop the shallots and garlic, and pick the thyme leaves from the stems.
2. Heat the olive oil and 15 g butter in a large pan, sweat the shallots and garlic until translucent, then add the mushrooms and fry over medium to high heat for about 10 minutes, until the liquid has evaporated.
3. Stir in the thyme, season with salt and pepper, and let the mushroom mixture cool completely; ideally prepare it the day before and refrigerate.
4. Season the beef tenderloin all over with salt and pepper, then sear it in the remaining butter in a hot pan for about 1 to 2 minutes on all sides, until browned all over, and then let it cool completely.
5. Brush the cooled tenderloin thinly with Dijon mustard and spread the mushroom mixture evenly over it, leaving the ends free.
6. Roll out the thawed puff pastry on a floured work surface slightly larger than the tenderloin, place the tenderloin on it, wrap the pastry tightly and press the seam firmly closed with water.
7. Place the parcel seam side down on a baking sheet lined with baking paper, brush the surface with beaten egg and lightly score it with a sharp knife without cutting through the pastry completely.
8. Preheat the oven to 200 °C top and bottom heat and bake the tenderloin for about 25 to 30 minutes, until the pastry is golden brown and the meat stays pink in the center (about 52 °C core temperature).
9. Let the tenderloin rest for about 10 minutes after baking, then slice into thick pieces and serve immediately.