Beef Wellington Recipe with Mushroom Duxelles

Name: Beef Wellington Recipe with Mushroom Duxelles
Prep time: 45 min
Cook time: 45 min
Total time: 130 min
Yield: 6 servings
Cuisine: British-inspired
Ingredients: 1 kg centre-cut beef tenderloin; 1 tbsp neutral oil; 1 tsp fine salt; 1/2 tsp black pepper; 2 tbsp Dijon mustard; 400 g button mushrooms, finely chopped; 1 whole shallot, finely diced; 1 tbsp butter; 8 slices prosciutto, optional; 500 g ready-rolled puff pastry, thawed but cold; 1 whole large egg, beaten; 1 kg potatoes, for optional mash; 100 ml milk, for optional mash; 40 g butter, for optional mash

Seared beef tenderloin wrapped in savoury mushroom filling and flaky puff pastry.

By Hez ArslanUpdated October 2, 2026

Total 2 hr 10 minMakes 6 servings

Jump to Recipe

Beef Wellington wraps seared tenderloin in mushroom duxelles and puff pastry, then bakes until the pastry is crisp. The source proposes a homemade shortcrust, which is heavy for this dish; this version uses cold puff pastry and chills the wrapped beef before baking. Cook to a thermometer reading rather than relying only on pastry colour, and rest before slicing so juices settle. Pat tenderloin dry and season. Heat oil in a heavy skillet and sear all sides briefly. Cool, then brush with Dijon mustard. Melt 1 tablespoon butter in a pan. Cook mushrooms and shallot over medium-high heat until moisture evaporates and mixture is nearly dry. Cool completely. Lay prosciutto slightly overlapping on plastic wrap if using. Spread cooled mushrooms over it, place beef in centre and roll tightly. Chill 20 minutes.

Beef Wellington Recipe with Mushroom Duxelles

How to tell when it is ready

Rest 10 minutes, slice with a sharp serrated knife and serve with sauce or mashed potatoes.

Tips

Pat tenderloin dry and season.
Melt 1 tablespoon butter in a pan.
Lay prosciutto slightly overlapping on plastic wrap if using.
Lay puff pastry on a lightly floured surface.

Troubleshooting

If pastry browns before beef is ready, cover loosely with foil.
If duxelles is wet, cook longer before wrapping.

Substitutions

Use a plant-based pastry for dairy-free needs, checking the label.
Use chestnut mushrooms instead of button mushrooms.

Variations

Wrap beef in prosciutto before the pastry.
Add thyme to the mushrooms.

Serving suggestions

Serve with mashed potatoes.
Add green beans.
Offer red wine gravy.
Pair with a bitter leaf salad.

Make ahead

Prepare components ahead and store safely. Refrigerate leftovers within 2 hours up to 3 days. Reheat in a low oven to crisp pastry.

Storage

Refrigerate leftovers within 2 hours up to 3 days. Reheat in a low oven to crisp pastry.

Food safety

Use a thermometer in the centre of the beef; whole beef cuts should reach 63°C (145°F) with a 3-minute rest.

Frequently asked questions

Can I assemble Wellington ahead?

Assemble and refrigerate several hours ahead, then glaze and bake from cold, allowing extra time.

How should I store beef wellington with mushroom duxelles?

Refrigerate leftovers within 2 hours up to 3 days. Reheat in a low oven to crisp pastry.

Serve with mashed potatoes. Refrigerate leftovers within 2 hours up to 3 days. Reheat in a low oven to crisp pastry.

About the author

Hez Arslan

Hez Arslan owns feastdelights.com and also writes practical recipes for everyday home cooking, from familiar Ukrainian dishes to meals inspired by kitchens around the world. His clear, step-by-step guidance helps home cooks approach each recipe with confidence.

Beef Wellington Recipe with Mushroom Duxelles