Duxelle Recipe For Beef Wellington is an iconic classic that is sure to impress. It’s a luxurious dish made from tenderloin steak, buttery puff pastry, and a savory mushroom duxelle. This traditional French dish has been enjoyed for centuries and is still a favorite today. It is a popular choice for dinner parties, special occasions, and holidays. But, while it may look intimidating to make, it’s actually quite simple and straightforward.

The key component of this dish is the duxelle, which is a blend of sautéed mushrooms, shallots, and herbs. This flavorful mixture provides the foundation for the beef Wellington and adds depth of flavor to the overall dish. To make the duxelle, you’ll need to start by sautéing the mushrooms and shallots in a little butter until they’re tender. Then you’ll add a few tablespoons of chopped fresh herbs such as parsley, thyme, and rosemary. Once the mixture is cooked, you can set it aside while you prepare the other components.

Next, you’ll need to prepare the beef tenderloin. The beef should be trimmed of any fat and sinew, and then wrapped in a layer of prosciutto. This will help to keep the beef moist during cooking. After the prosciutto is in place, spread the duxelle over the top of the beef in an even layer. Finally, wrap the entire thing in a sheet of puff pastry. Make sure to trim off any excess pastry and crimp the edges together to seal in the filling.

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