Beef Wellington with Mushroom and Truffle Duxelles
85% authentic · Modern European
An elevated take on the classic, featuring a rich duxelles infused with the earthy aroma of truffle oil and finely chopped mixed mushrooms.
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Ingredients
- Beef fillet1 kg
- Puff pastry500 g
- Mixed mushrooms (e.g., cremini, shiitake, porcini)600 g
- Shallots3
- Garlic3 cloves
- Prosciutto15 slices
- Chicken liver pâté120 g
- Egg yolk1
- Dijon mustard2 tbsp
- Truffle oil1 tbsp
- Olive oil2 tbsp
- Butter2 tbsp
- Fresh thyme1 tbsp
- Saltto taste
- Black pepperto taste
- Wateras needed
Steps
- 1
Sear the beef fillet on all sides in a hot pan with olive oil until browned. Let it cool completely. Brush with Dijon mustard.
- 2
Prepare the duxelles: finely chop mixed mushrooms, shallots, and garlic. Sauté in butter with thyme until all moisture has evaporated. Stir in truffle oil. Season with salt and pepper. Let cool.
- 3
Lay out plastic wrap. Arrange prosciutto slices overlapping to form a rectangle. Spread pâté evenly over the prosciutto. Cover with the cooled truffle mushroom duxelles.
- 4
Place the cooled beef fillet at one end of the duxelles-covered prosciutto. Use the plastic wrap to tightly roll the prosciutto, pâté, and duxelles around the beef, forming a neat cylinder. Chill for at least 30 minutes.
- 5
Roll out the puff pastry on a lightly floured surface. Unwrap the beef from the plastic wrap and place it on the pastry. Trim excess pastry.
- 6
Brush the edges of the pastry with egg yolk. Wrap the pastry around the beef, sealing the edges tightly. Trim any excess pastry and score the top lightly. Chill for another 30 minutes.
- 7
Preheat oven to 200°C (400°F). Brush the entire Wellington with egg yolk.
- 8
Bake for 20-25 minutes for medium-rare, or until the pastry is golden brown and cooked through. Let rest for 10 minutes before slicing.
