Don’t like the mushrooms but want to prepare a delicious piece of beef Wellington? I have a great recipe for you! We will replace the mushroom duxelles with a nice mixture of caramelized onions and crushed pistachio. Also, will use grainy mustard for an explosion of texture. Interested? Let’s dive in!
Today we’re going to tackle a classic dish with a little twist: Beef Wellington recipe without mushrooms.
Now, I know what you’re thinking: “But hey, how can you make Beef Wellington without the mushrooms?”
Don’t worry, my lovelies, I’ve got you covered. We’re going to substitute those mushrooms with something even more delicious – a mix of caramelized onions and grainy mustard.
Trust me, this recipe will have you saying “mush-who?” in no time.
Beef Wellington is a dish that’s sure to impress, with its golden pastry shell and tender beef filet inside. But let’s be real, not everyone loves mushrooms.
That’s where the caramelized onions come in – they add a sweet and savory depth of flavor that’s just as satisfying as the original recipe.
Plus, they give the dish a beautiful golden-brown color that will make your mouth water.
By following this recipe you may get a delicious dish for your dinner tonight. It is very easy to make and easy to follow.
To make the beef Wellington, we will need to fry the beef fillet mignon on all sides to give it a nice crust to keep all the meat juice inside.
After that, we will cover it with grainy mustard and will prepare a delicious stuffing mixture from crushed pistachio, and caramelized onions.
This mixture will replace the mushroom duxelles from the original beef Wellington recipe.
Now, I won’t lie to you – this recipe takes a bit of time and effort. But trust me, the end result is so worth it.
From searing the beef to wrapping it up in the puff pastry, every step is a labor of love that will result in a dish that’s sure to impress.
So put on your favorite cooking playlist, pour yourself a glass of red wine, and let’s get started on making the best Beef Wellington recipe without mushrooms you’ve ever tasted.
📒 What You Will Find in This Post?
- How to fry on high heat and avoid oil splashes all around your kitchen.
- What are the best oils for frying?
- How to pick a store-bought puff pastry that will taste like a homemade one.
- With what you can substitute the main ingredients from this recipe?
- How is calculated the resting time for the meat after you cooked it.
- How to reveal better the taste of the spices and how to let them stick better on the meat.
OUR FAVORITE AIR FRYER
COSORI Air Fryer Pro
Having used the previous model of the Cosori air fryer for all my recipes on the blog, and recently upgraded to this one. It is a must-have addition to any kitchen that aims for healthier and tastier meals.
👩🍳How to Make Beef Wellington Without Mushrooms
- Fry the beef fillet on high heat to form a crust that will keep the juice inside of the meat.
- Season the fried beef fillet with salt, and black pepper. Grease on all sides with mustard.
- Mix the crushed pistachio with caramelized onions.
- Spread the puff pastry on the table, and grease it with the mixture of pistachio and caramelized onions.
- Put the beef fillet on the dough and cover the meat on all sides with the dough.
- Preheat the oven to 350F and cook it for about 40 minutes. Let the meat rest for 20 minutes.
🥰 Why You Will Love This Recipe?
- It is a popular recipe that actually is very easy to cook and you can impress your friends and family with its beautiful presentation and delicious flavors. Beef Wellington is a classic and impressive dish that’s perfect for special occasions or entertaining guests.
- It is a combination of tastes that everyone will love. Beef Wellington is a hearty and comforting dish that’s perfect for colder weather or cozy dinners at home. It’s a great way to indulge in some rich and savory flavors and warm up your belly.
- It requires only a few ingredients and it is very easy to make even if it looks complicated. Beef Wellington is a versatile dish that can be adapted to suit different tastes and dietary preferences. You can swap out the mushrooms for other ingredients like spinach, kale, or caramelized onions, or add in herbs and spices to customize the flavor profile.
- As you will wrap the meat in the dough, there are fewer risks that you will get a dry piece of meat. Also, because of the caramelized onions and mustard, you will get juicy meat inside.
- It’s a fun challenge: Making Beef Wellington can be a fun and rewarding culinary challenge. It requires some skill and technique to get the pastry just right, but the end result is well worth the effort.
🥘 Ingredients and Substitutes
- Beef Fillet mignon. This recipe does not give us much variety when it comes to meat, because we need the finest and softest piece. If you want to get the best results then stick with beef fillet mignon.
- Caramelized onions. The original recipe calls for a mixture of mushrooms (aka duxelles), but I didn’t have any mushrooms on hand so I decided to replace them with a mix of caramelized onions and ground pistachios. You will get a similar texture in combination with the beef fillet.
- Pistachio. I used pistachio for the creamy, oily texture and taste. You can replace the pistachio with any other nuts you have on hand or you prefer as a taste. Pecan, walnuts, and pine nuts would fit perfectly for this recipe as a mushroom replacement.
- Mustard. The original recipe calls for yellow mustard. You can use it or if you like the explosion of taste that each granule gives you when you bite them, then go with whole-grain mustard instead.
- Puff Pastry. Of course, it would be ideal to use homemade dough, but I admit the process of preparing it seems too complicated and takes too much time. As a busy mom, I prefer to choose a commercial dough that I trust and save me some time that I can spend with my son and husband.
Pro Tip: If you want to pick a delicious puff pastry dough, pick one that is prepared on the basis of butter. It will be as good as a homemade one.
- Egg. Using the egg is an optional ingredient, but I like using it because after we will grease the dough with the egg, we will get a nice browned crust. If you don’t have an egg in your kitchen, you could replace it easily with milk.
- Salt & pepper. I preferred to use only these spices to highlight the taste of the meat, but of course, if you like to use different spices when you’re cooking beef meat, do not hesitate and use them. It’s all about your preferences.
👩🍳 Step-by-step Directions
In the beginning, we need to seal the pores of the meat well.
Quick Note: Even if it is a rather “dirty” stage as you will cook the meat on very high heat, and the oil will fly through the kitchen, do not skip it. Otherwise, all the inner juice from the meat will drain during cooking and you will get drier meat and a moist crust at the base.
Pro Tip: In order to minimize the oil splashes, I highly recommend you get a Splatter Screen for Frying as it will stop the majority of the flying oil.
So, heat the pan well and pour into it an oil suitable for frying. I used double-refined oil.
Don’t know which oil to choose? Check our guide with the best oils for frying.
Brown the beef fillet well on all sides to form a nice crust. Don’t forget also about the top and bottom parts of the meat.
After that, put the meat on a plate and season it with salt and pepper to your taste. Right after that, grease the beef fillet with mustard on all sides.
Pro Tip: If you want the spices to stick better and reveal their flavor better in the meat, do this procedure while the meat is still hot.
Leave the meat aside to marinate and move on to the next cooking steps.
While the meat will marinate and will absorb all the flavors from the spices, let’s make the mixture that we will use instead of mushrooms in the beef Wellington.
Using the food processor, grind the pistachio. Right after that, add the caramelized onion over the crushed pistachio and grind the composition one more to mix the pistachio with the caramelized onions.
So you will get a homogeneous mass that surprisingly visually resembles mushroom duxelles called in the original beef Wellington recipe.
Spread the dough enough to have the possibility to wrap the meat in it. Then grease the caramelized onions and pistachios mixture.
Quick Note: Don’t spread the mixture on the entire surface of the dough so you can glue and seal the meat inside the dough.
Cut the excess dough to avoid getting a big fold at the bottom. I will recommend cutting only one side of the dough length-wise as you can stick the second one well on top. So you will get two layers instead of three.
Now, stick well the edges together and fold them underneath.
Set the oven to 350°F / 175°C and leave it to preheat.
Meanwhile, take the baking tray, and line it with baking paper. After that, put the meat piece covered in dough on it.
Grease the surface of the dough with a beaten egg. Then optionally, use a fork to make a few scratches on the surface of the dough to make it look more appetizing at the end.
Bake the beef fillet for about 40 minutes at 350°F / 175°C. If you have the option use the ventilated mode, so the baking will be more uniform.
At the end take it out and put it on the serving plate but don’t rush to cut it, let it rest for 20 minutes so the juices will distribute evenly on the entire surface of the meat.
After that, enjoy this delicious beef Wellington without mushrooms with your loved ones.
Just take a look at how juicy the meat is inside.
🍽️ Serving Suggestions
Serve the beef wellington while it is still hot, along with a light vegetable garnish. I would suggest you opt for green vegetables because we already have as an ingredient the dough that will give us a sufficient amount of carbohydrates.
Here are a few quick suggestions to serve the Beef Wellington with:
Besides vegetables, you may consider serving it with a red wine sauce. A simple red wine sauce can elevate the flavors of Beef Wellington. Use the pan drippings to make a flavorful sauce, or make a separate sauce with red wine, beef broth, and aromatics like shallots and thyme.
And of course, you should consider pairing it with mashed potatoes. Creamy mashed potatoes are a classic side dish for Beef Wellington. They help to soak up any extra sauce and provide a comforting contrast to the crisp pastry.
🏆 Expert Tips. What to Pay Attention To?
- The most important step is to choose the right and best piece o meat that you can find. The beef tenderloin is the most tender beef cut.
- Fry the meat over high heat. In that way, you will seal its pores, and the meat juice will remain inside during cooking and creates a beautiful golden crust on the outside.
- It’s important to keep the puff pastry cold before using it, so it stays firm and easy to handle. If it gets too warm, it can become sticky and difficult to work with.
- To avoid the dough coming off during baking after you will rotate the meat in the dough, put the meat with the edges of the dough down.
- Cut off the excess dough from the edges to avoid getting a thick layer of dough.
- To ensure that the beef is cooked to the desired level of doneness, use a meat thermometer to check the internal temperature. This will give you the most accurate reading and prevent overcooking.
- After baking the Beef Wellington, let it rest for about 10-15 minutes before slicing. This allows the juices to redistribute and makes for a more tender and flavorful result. As a general rule, you should leave the meat to rest for the half time of its cooking time.
- While mushrooms are a traditional ingredient in Beef Wellington, you can add extra flavor by using a combination of herbs and spices, such as thyme, rosemary, garlic, or mustard.
- It’s important not to overfill the pastry with beef, as this can make it difficult to wrap and result in an uneven cooking time. Aim for a thin, even layer of beef, and leave a bit of space around the edges for folding and sealing the pastry.
- Since Beef Wellington is a special occasion dish, it’s worth investing in high-quality ingredients, such as grass-fed beef and buttery puff pastry, for the best results.
♻️ Make Ahead, Storage, and Reheating:
Can I Prepare It Ahead?
Don’t recommend cooking beef Wellington without mushrooms ahead of time because the crust of the dough will get wet if it will stay for a while. Because of that, I recommend eating it while it is still freshly cooked.
How Long Does It Last in the Fridge?
I suggest you cook the exact amount of beef in Wellington that you plan to eat at once. But I’m sure that even if you cook more it is unlikely to have anything left, if it still happens to have some leftovers of beef Wellington without mushrooms, you can keep them in the fridge for up to 2 days.
How to Reheat the Beef Wellington?
I would advise you to reheat the beef Wellington without mushrooms in the oven because in the microwave the crust will be completely ruined because it will become gummy and wet. Keep in mind that in both cases, the meat after reheating will not be as juicy as immediately after cooking.
🤔 Answering Your Questions:
Can I Make Beef Wellington Without Mushrooms?
Yes, you can. Mushrooms are a traditional ingredient in Beef Wellington, but you can substitute them with other ingredients such as spinach, kale, or caramelized onions.
Can I Use Store-Bought Puff Pastry for Beef Wellington Without Mushrooms?
Yes, you can use store-bought puff pastry for Beef Wellington without mushrooms.
How Do I Prevent the Puff Pastry From Getting Soggy in Beef Wellington Without Mushrooms?
To prevent the puff pastry from getting soggy, you can brush the beef with Dijon mustard or egg wash before wrapping it in the puff pastry.
How Long Should I Cook Beef Wellington Without Mushrooms?
The cooking time for Beef Wellington without mushrooms will depend on the size of the beef tenderloin and the desired level of doneness. It’s recommended to use a meat thermometer to check the internal temperature of the beef. Generally, the cooking time is about 35-40 minutes in a preheated oven at 350°F (175°C) for medium-rare doneness.
What Wine Pairs Well With Beef Wellington Without Mushrooms?
A full-bodied red wine such as Cabernet Sauvignon or Merlot pairs well with Beef Wellington without mushrooms.
How Do I Know if the Beef Is Cooked Properly in Beef Wellington Without Mushrooms?
The best way to know if the beef is cooked properly is to use a meat thermometer to check the internal temperature. For medium-rare, the temperature should be around 135°F (57°C).
📋 Recipe Card:
Beef Wellington Without Mushrooms
- Fry the meat well on all sides to seal all the spores well.1 1/4 lb Beef Fillet Mignon, Olive Oil
- Season the meat with salt, pepper and grease well on all sides with mustard.Salt, Black Pepper, 1 tablespoon Whole Granuled Mustard
- In a food processor, crush the pistachio and mix it with caramelized onions.3 oz Caramelized Onions, 1 1/2 oz Pistachio
- Spread the puff pastry dough just enough that will allow you to wrap the meat on all sides.14 oz Puff Pastry
- Grease the caramelized onion mixture on the dough.
- Put the meat in the middle and cover well on all sides of the dough, try to avoid too thick edges.
- Line a baking tray with baking paper then place the meat wrapped in the dough on it with the side where the dough sticks down.
- Grease well with a beaten egg, then make a few scratches with a fork for a more attractive look at the end.1 Egg
- Preheat the oven and bake the beef wellington at 350F for about 40 minutes.
- Let the meat to rest for 20 minutes, then you can cut and serve.
I highly recommend reading the entire recipe to find more tips and notes about this recipe. Read Full Recipe ⇑
- Sear the beef: Searing the beef tenderloin before wrapping it in puff pastry helps to seal in the juices and creates a beautiful golden crust on the outside.
- Let the meat rest for half of the cooking time. As we cook the beef wellington for 40 minutes, you need to leave the meat to rest for about 20 minutes.