Real English Dijon Beef Wellington with Mushroom Duxelles

By AislePrompt Editorial · Published 2026-04-01 · Updated 2026-04-01

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A refined classic featuring tender beef tenderloin encased in flaky puff pastry, elevated with a rich mushroom duxelles. This British-inspired beef recipe, ready in about 73 minutes, pairs beef tenderloin, whole milk, mushrooms for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 620 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 45 min Cook: 28 min Serves 2 British cuisine 620 cal/serving

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Ingredients

12 oz, trimmed beef tenderloin
1/4 cup whole milk
8 oz, finely chopped mushrooms
1 medium, minced shallots
1 tsp, chopped fresh thyme
1 tbsp Dijon mustard
1 sheet, thawed puff pastry
1 egg, beaten with 1 tbsp water egg wash

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Instructions

Step 1: Preheat oven to 400°F (200°C). Pat beef dry and season with 1/4 tsp salt and 1/8 tsp pepper. Wrap tightly in plastic wrap and refrigerate for 30 minutes.
Step 2: In a skillet over medium heat, melt 1 tbsp butter. Cook mushrooms and shallots for 8-10 minutes until golden and moisture evaporated, stirring occasionally. Remove from heat, stir in thyme and Dijon mustard, then cool completely.
Step 3: Unroll puff pastry and cut into a 12x8-inch rectangle. Place beef tenderloin in center, then spread mushroom mixture evenly over it. Roll pastry tightly around beef, sealing seams with egg wash.
Step 4: Place seam-side down on a parchment-lined baking sheet. Brush entire surface with egg wash. Bake for 25-28 minutes until pastry is golden brown and internal temperature reaches 125°F (52°C) for medium-rare.
Step 5: Rest for 10 minutes before slicing to allow juices to redistribute.