Beef Wellington Without Mushrooms

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 the grainy mustard for an explosion of texture. Interested? Let’s dive in!

Don’t like eating mushrooms but want to try the beef Wellington? Want a dish to impress your guests? Give a try to the delicious beef Wellington without mushrooms.

We will replace the mushroom duxelles with a mixture of caramelized onions and grainy mustard. It is soo good!

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.

📒 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.

👩‍🍳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, black pepper, and grease on all sides with mustard.
• Mix the crushed pistachio with caramelized onions.
• Spread the puff pastry on the table, and grease 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 this delicious dish.
• It is a combination of tastes that everyone will love.
• It requires only a few ingredients and it is very easy to make even if it looks complicated.
• 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.

🥘 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.

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:

🏆 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.
• 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.

♻️ Make Ahead, Storage and Heating:

📋 Recipe Card: