Beef Wellington with Dried Porcini Mushrooms

This Beef Wellington with Dried Porcini Mushrooms is a true showstopper, perfect for special occasions!

The duxelles—a savory blend of finely chopped dried mushrooms, shallots, and herbs—infuses this classic dish with an irresistible umami flavor.

Beef Wellington with Dried Porcini Mushrooms

Ingredients

(Serves 4, based on a 1 lb beef tenderloin)

• 1 cup dried porcini mushrooms

• 1 shallot, finely chopped

• 1 tbsp butter

• 1 tbsp fresh thyme leaves

• 1 lb beef tenderloin

• 1 sheet puff pastry

• 2 tbsp Dijon mustard

• 1 egg, beaten (for egg wash)

Method

1. Begin by rehydrating the porcini mushrooms in 2 cups of warm water for 20 minutes, then finely chop them.

2. In a skillet, sauté the shallot in butter until it becomes soft and translucent. Add the finely chopped mushrooms and fresh thyme, cooking until the mixture is dry. Set aside to cool.

3. Heat a skillet until it's smoking hot, then sear the beef tenderloin until it's beautifully browned on all sides. Generously brush the beef with Dijon mustard.

4. Roll out the puff pastry on a floured surface and evenly spread the mushroom duxelles over it. Carefully wrap the beef tenderloin in the pastry, ensuring the edges are well-sealed.

5. Brush the pastry with a beaten egg wash for a golden finish, then bake at 400°F (200°C) for 25-30 minutes. Allow the Wellington to rest for 10 minutes before slicing into it.