Beef Wellington with Mushrooms Recipe

A traditional method for preparing Beef Wellington involves the use of a cast iron skillet, which enhances the beef fillet’s appearance, intensity, and taste. Dijon mustard not only helps to tenderize and marinate the filet mignon but also provides a gentle spicy twist. This recipe will definitely become your favourite go-to dish to impress, as it combines delicious layers of prosciutto, a savoury chive crepe, a flavourful mushroom mixture, and puff pastry.

How to Make Beef Wellington: Step-By-Step 

1. Season beef liberally with salt and pepper on all sides. Use your hands to press salt and pepper in while rolling and shaping beef into a cylinder.
2. Heat a cast iron skillet and add olive oil, then sear beef, cooking 1 minute per side.
3. Remove beef to sheet tray and pour the pan juices over it. While hot, brush Dijon mustard all over, and then allow to rest.
4. Take a damp towel and moisten your cutting board. Layer three pieces of plastic wrap overlapping each other on the board.
5. Adjusting to the tenderloin’s width, cut two to three pancakes into squares matching its length. Arrange them vertically on the plastic, add prosciutto slices, and generously spread the mushroom duxelles over the ham.
6. Season with salt and pepper. Pour resting juices from the beef over the mushrooms, then place beef at the bottom of the crepe.
7. Using the plastic wrap to lift as you pull the crepe over the beef, roll the beef up completely, smoothing plastic and twisting the ends to form a tight package. Refrigerate for 20 minutes.
8. Preheat convection oven to 425°F or non-convection to 450°F.
9. Moisten cutting board again, then layer three more pieces of plastic wrap. Place puff pastry in center. Use a rolling pin or dowel to evenly roll it to 1/8-inch thick, trimming if necessary to fit beef.
10. Unwrap beef and place on the pastry 1/3 of the way up. Lightly brush pastry with egg wash and season with salt and pepper.
11. Lift the plastic wrap up and roll the pastry over the beef until the edges meet, then massage the pastry, smoothing it evenly across and sealing the seam. Twist the plastic taking the excess pastry with it, until pastry melts together, and cut off the ends.
12. Unwrap the Wellington, discard the plastic and smooth the ends, then brush with egg wash. Use the back of a knife to gently score the Wellington and create a decorative pattern.
13. Season with more salt, place on a parchment-lined tray and insert thyme sprig. Refrigerate for 5 minutes.
14. Place in the center of the oven and bake for 18 to 20 minutes, until golden brown. Remove and let rest for 5 minutes before slicing and serving.

FAQS & TIPS

What Is Beef Wellington?

The traditional Beef Wellington is made by wrapping beef tenderloin with layers of pâté, finely chopped mushroom mixture called duxelles, parma ham, and puff pastry, and then baking it. There is a rumour that suggests the dish was named after Arthur Wellesley, the 1st Duke of Wellington, who supposedly loved it. While the truth of this rumour is uncertain, Beef Wellington has come to symbolize English cuisine and is a part of the long-standing tradition of baking meats in pastry.

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Beef Wellington with Mushrooms Recipe

A traditional method for preparing Beef Wellington involves the use of a cast iron skillet, which enhances the beef fillet's appearance, intensity, and taste. Dijon mustard not only helps to tenderize and marinate the filet mignon but also provides a gentle spicy twist. This recipe will definitely become your favourite go-to dish to impress, as it combines delicious layers of prosciutto, a savoury chive crepe, a flavourful mushroom mixture, and puff pastry.

Course Dinner

Cuisine American

Keyword Beef

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Resting Time 5 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 6 Servings

Equipment

• 1 Nonstick cooking spray
• 1 Cutting board
• Plastic wrap
• 1 Cast iron skillet

Ingredients

FOR THE MUSHROOM DUXELLES:

• 3 tbsp olive oil extra virgin
• 2 portobello mushrooms finely diced (about 4 cups)
• Salt
• Ground black pepper
• 1 teaspoon thyme leaves

FOR THE CHIVE CREPES:

• 2 eggs
• 1 cup flour lightly packed and leveled
• 1 cup milk
• 1 tsp chopped chives
• 1 tsp fresh thyme flowers
• Pinch sea salt

ASSEMBLY OF BEEF WELLINGTON:

• 1 pound center cut beef tenderloin room temperature
• Sea salt
• Ground black pepper
• 1 tbsp Olive oil extra virgin
• 1 tbsp Dijon mustard
• 4 slices prosciutto
• 9 ounce sheet puff pastry thawed if frozen
• 2 egg yolks

Instructions

Make the Mushroom Duxelles

• Place a medium sauté pan over medium high heat.
• Add oil and when hot, add mushrooms.
• Season well with salt and pepper, then add the thyme.
• Stirring frequently to be sure mushrooms don’t stick, cook until all moisture has evaporated, about 10 minutes.
• Remove from heat and allow to cool.

Make the Crepes

• In a large mixing bowl, combine eggs, flour, milk, chives, thyme, and salt. Whisk until incorporated. Transfer to the refrigerator to rest for at least 30 minutes.
• Apply a light coat of cooking spray to a 10-inch nonstick pan and place over low heat.
• Add 1/4-cup crepe batter and swirl the pan so that the batter spreads evenly along the bottom, forming a very thin pancake.
• Allow to cook for 25 to 30 seconds until set.
• With a spatula, gently lift one side of the crepe, flip it, and cook the opposite side for a brief moment. Swiftly transfer the crepe to a plate, ensuring no browning takes place.
• Continue cooking until batter is finished, making about 5 crepes
• Place a parchment square between each crepe to keep them from sticking together.

Sear Beef Tenderloin

• Season beef tenderloin liberally with salt and pepper on all sides. Use your hands to rub salt and pepper into meat while rolling and shaping beef into a cylinder.
• Place cast iron skillet over medium high heat and add olive oil.
• Once the pan is hot, sear the beef, cooking one minute per side.
• Remove beef to a sheet tray and pour any juices from the pan over it.
• While hot, brush Dijon mustard all over, and then let it rest.

Assemble Beef Wellington

• Moisten your cutting board. Layer three pieces of plastic wrap on the board.
• Take two to three pancakes (depending on the width of your beef tenderloin) and trim into squares the length of the meat, then line them up vertically on the plastic.
• Layer the prosciutto slices on top of the crepes, then spread the mushroom duxelles over the prosciutto. Season with salt and pepper.
• Pour resting juices from the beef over the mushrooms, then place beef at the bottom of the crepe.
• Using the plastic wrap to lift as you pull the crepe over the beef, roll the beef up completely, smoothing plastic and twisting the ends to form a tight package.
• Refrigerate for 20 minutes.

Cook Beef Wellington

• Preheat convection oven to 425°F or non-convection to 450°F.
• Moisten cutting board again, then layer three more pieces of plastic wrap.
• Place puff pastry in center, then use a rolling pin or dowel to evenly roll it to 1/8-inch thick, trimming if necessary to fit your tenderloin.
• Unwrap beef and place on the pastry 1/3 of the way up.
• Lightly brush pastry with egg wash and season with salt and pepper.
• Lift the plastic wrap up and roll the pastry over the beef until the edges meet, then massage the pastry, smoothing it evenly across and sealing the seam. 
• Twist the plastic, taking excess pastry with it, until pastry melts together, and cut off the ends.
• Unwrap the Wellington, discard the plastic and smooth the ends, then apply more egg wash.
• Use the back of a knife to gently score the top of your Beef Wellington and create a decorative pattern.
• Season with more salt, place on a parchment-lined tray, and insert thyme sprig.
• Refrigerate for 5 minutes.
• Place in the center of the oven and bake for 18 to 20 minutes, until golden brown. Remove and let rest for 5 minutes before slicing and serving.

If we missed any questions that you may have, feel free to leave your questions in the comment section below.