Beef Wellington with a Cranberry Mushroom Duxelle
Impress your guests with this decadent Beef Wellington with a Cranberry Mushroom Duxelle! A perfectly seared beef tenderloin is enveloped in a savory mushroom duxelle and topped with a tart cranberry layer, all wrapped in a golden, buttery puff pastry. This showstopper combines rich flavors, from the tender beef to the earthy mushrooms and sweet cranberries, making it the ultimate holiday or special occasion dish.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 15 minutes
- Yield: 8 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: British
- Diet: Gluten Free
Ingredients
For the Beef Wellington:
- 2 lb beef tenderloin, trimmed
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 1 sheet puff pastry, thawed
- 1 egg, beaten (for egg wash)
For the Cranberry Mushroom Duxelle:
- 1 lb cremini or button mushrooms, finely chopped
- 1 tablespoon butter
- 1 small shallot, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme leaves
- ½ cup dry white wine
- ¾ cup fresh cranberries, roughly chopped
- 2 tablespoons sugar
- Salt and pepper, to taste
For the Assembly:
- 1 tablespoon Dijon mustard
Instructions
1️⃣ Prepare the beef: Season the beef tenderloin generously with salt and pepper. Heat olive oil in a large skillet over high heat. Sear the beef on all sides for 2–3 minutes until browned. Remove from heat and let cool slightly. Brush the beef with Dijon mustard and set aside.
2️⃣ Make the cranberry mushroom duxelle: In the same skillet, melt butter over medium heat. Add the shallot, garlic, and thyme, sautéing for 2–3 minutes. Add the chopped mushrooms and cook until they release their moisture and the mixture becomes dry, about 8–10 minutes. Pour in the white wine and cook until it evaporates, about 2 minutes. Stir in the cranberries and sugar, cooking for an additional 3–4 minutes until the cranberries soften. Season with salt and pepper and set aside to cool.
3️⃣ Assemble the Wellington: Lay out a piece of plastic wrap on a flat surface. Place a sheet of puff pastry on top. Spread the cranberry mushroom duxelle evenly on the pastry, leaving a border around the edges. Place the seared beef on top and carefully roll the pastry around the beef, sealing the edges. Brush the pastry with the beaten egg for a golden finish.
4️⃣ Bake the Wellington: Preheat the oven to 400°F (200°C). Place the wrapped beef seam-side down on a baking sheet. Bake for 25–30 minutes, or until the pastry is golden and flaky. Let rest for 10 minutes before slicing.
5️⃣ Serve and enjoy: Slice the Beef Wellington into thick slices and serve with your favorite sides.
Notes
- For extra flavor, you can marinate the beef in a bit of red wine and garlic overnight.
- Serve with a side of roasted vegetables or mashed potatoes for a complete meal.
- If you prefer a sweeter cranberry taste, increase the sugar in the duxelle mixture.
Keywords: beef Wellington, cranberry mushroom duxelle, puff pastry beef, holiday beef Wellington, special occasion beef recipe