A traditional Beef Wellington consists of a beef tenderloin wrapped in layers of pâté, duxelles (a finely chopped mushroom mixture), parma ham, and puff pastry, then baked.
Steps to Make It
- Gather the ingredients.
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- Finely chop the mushrooms in a food processor.
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- Scrape the mushrooms onto a clean cotton kitchen towel. (Choose an old towel as the mushrooms will stain it. Do not use terry cloth.)
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- Over a sink, twist the towel around the mushrooms to wring out as much liquid as possible.
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- Heat a large (10-inch) nonstick skillet over medium to medium-high heat.
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- Add 1 tablespoon of the butter and swirl to melt and avoid burning.
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- Add the mushrooms, shallot, thyme, a pinch of salt, and a pinch of black pepper.
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- Cook until the mushrooms release their liquid and continue to cook until the liquid evaporates and the mushrooms appear dry and begin to brown, about 5 minutes, stirring frequently.
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- Stir in the remaining 1 tablespoon butter and, when melted, add the vermouth.
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- Cook until the vermouth has evaporated, stirring frequently. Taste and season with additional salt and pepper, if desired.
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How to Store and Freeze
- You can make the duxelles a day ahead of time so that the assembly of the beef Wellington or other dishes goes more quickly.
- Duxelles freeze well. This recipe produces more than you need for two Wellingtons, so you can save the remainder for future use. Roll the amount you wont immediately use into a log and wrap in plastic or foil, or spoon portions into an ice cube tray, and freeze. When ready to use, cut a portion from the log or remove a cube.
Mushroom replacement in Beef Wellington
FAQ
What are the layers of Beef Wellington?
Why is it called Duxelle?
Why is there a crepe in Beef Wellington?
What is a good substitute for mushroom duxelle in Beef Wellington?
What is easy Beef Wellington?
FREE DUMP & GO CROCK POT RECIPES! Join Now! Easy Beef Wellington is a seared beef tenderloin fillet, brushed with English mustard, mushroom duxelles, prosciutto and wrapped in puff pastry.
How do you make a good beef Wellington?
Beef tenderloin: Buy a 2 1/2-pound center-cut roast of even thickness. Puff pastry: Puff pastry is the final outer layer of beef Wellington. Get frozen all-butter puff pastry for the best flavor if you can. Prosciutto: The layer of prosciutto adds flavor and asks as a barrier to keep the mushroom paste from making the puff pastry soggy.
What kind of mushrooms do you use for Beef Wellington?
Mushrooms: Use cremini or baby bella mushrooms here for the duxelles. A center-cut beef tenderloin is the best cut for beef Wellington. This tender, boneless cut has very little gristle or fat and is fairly uniform in shape. When you’re shopping, look for a tenderloin that has an even thickness, which will help it cook more evenly.
Why is Beef Wellington so popular?
There’s a reason why Beef Wellington remains an enduring classic. It’s hard to top the luxurious combination of beef tenderloin, sharp mustard, and umami-rich mushrooms and prosciutto, all wrapped up in flaky, buttery puff pastry. Although it may seem daunting, each step is quite easy.