Recipe: Mushrooms Duxelles + Beef Wellington

One of the most requested dishes for my in home catering and dinner parties is the Beef Wellington. The Mushrooms Duxelles are a key ingredient and I’m sharing the recipe with you all today! Mushrooms Duxelles are great as a hot dip at a cocktail party too!

Mushrooms Duxelles

Servings : 1 1/3 cups Ingredients

Ingredients:

1 pound white mushrooms
2 tablespoons unsalted butter
1/4 cup finely chopped shallot
4 garlic cloves finely minced
2 teaspoons dry sherry optional
1 tablespoon finely chopped parsley
1 tablespoon finely chopped fresh thyme or tarragon
1/4 teaspoon sea salt
2 pinches ground black pepper
1 tablespoon sour cream or creme fraiche

Instructions

1. Briefly rinse or brush any dirt off of mushrooms, then quarter them. Toss mushrooms into a food processor and chop finely by pulsing. You can also chop them finely by hand with a chef’s knife.

2. Melt butter in a saute or fry pan over medium low heat. Add shallot and cook a minute or two until soft. Add garlic and cook one minute longer. Add mushrooms and cook until most of the moisture has released and mushrooms are almost dry. Stir in sherry (if using) and cook until liquid is about gone.

3. Add herbs, salt, pepper and sour cream or creme fraiche and stir until combined. Cool and refrigerate for 4-5 days or use immediately as an appetizer spread.

Beef Wellington Recipe

Ingredients:

• 2-3 pounds center cut tenderloin of beef or chateaubriand (chilled in freezer for 20 minutes)

• 1 pound puff pastry

• Flour for rolling out pastry

• 1 whole egg

• 1 tablespoon water

Directions:

1. Place a rack in the center of the oven and heat to 400 degrees F.

2. Spread the prepared duxelles mixture on all sides of the tenderloin, covering completely. (See duxelles recipe)

3. Whisk the egg and water together in a small bowl and set aside.

4. On a lightly floured surface roll out the pastry to 1/4-inch thickness and into an approximately 12 by 10-inch rectangle. Place the tenderloin in the center of the dough and gently pull up the sides to completely encase the meat. Fold the edges together, brush lightly with the egg wash and press to seal. Trim off any excess dough. Place the entire package, seam side down, on a parchment lined half sheet pan and brush all over with the egg wash. Cut 4 to 5 small holes on the top of the pastry for steam to escape. Bake for 25 to 30 minutes or until the crust is golden and the internal temperature of the meat reaches 125 to 130 degrees F for medium rare. Remove from the oven and rest, uncovered for 15 minutes before slicing and serving.