Pinnacle of British culinary artistry: Beef Wellington encases prime filet mignon in savory mushroom duxelles, salty prosciutto, and buttery golden puff pastry.
Classic British Beef Wellington with Mushroom Duxelles
By Chef Emily Carter
Prep Time
45 mins
Cook Time
40 mins
Total Time
85 mins
Servings
6 servings
Calories
710 kcal
Cuisine
British
Classic British Beef Wellington with Mushroom Duxelles
Yield: 6 servings
Tender beef tenderloin coated with rich mushroom duxelles and prosciutto, wrapped in golden puff pastry. The pinnacle of gourmet British entertaining.
🛒 Ingredients
👩🍳 Step-by-Step Instructions
-
1
Sear beef 60 seconds per side; brush with Dijon; chill.
-
2
Sauté mushrooms until completely dry; cool.
-
3
Wrap beef tightly in prosciutto and mushroom duxelles; chill 30 mins.
-
4
Wrap in puff pastry, seal edges, score lattice pattern, brush with egg wash.
-
5
Bake at 400°F for 35-40 mins until 125°F internal.
-
6
Rest 10 minutes before carving.
💡 Chef's Insider Tip:
Cook all water out of mushrooms so the bottom pastry remains crisp.
🥗 Nutrition Facts (Per Serving)
710
Calories
48g
Protein
34g
Carbs
42g
Fat
2g
Fiber
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