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Perfect Crispy Beef Wellington for Two

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A tender beef tenderloin wrapped in golden, flaky puff pastry with savory mushroom duxelles and prosciutto, perfect for an intimate dinner for two.

Ingredients

Scale
  • 12 oz (340 g) center-cut beef tenderloin, trimmed
  • 1 tablespoon olive oil
  • 8 oz (225 g) cremini or button mushrooms, finely chopped
  • 1 small shallot, minced
  • 1 clove garlic, minced
  • 1 tablespoon Dijon mustard
  • 4 slices prosciutto, thinly sliced
  • 1 sheet puff pastry (about 8x8 inches or 20x20 cm), thawed but cold
  • 1 large egg, beaten
  • 1 teaspoon fresh thyme, chopped (optional)
  • Salt and pepper to taste
  • 1 tablespoon unsalted butter

Instructions

  1. Season the beef tenderloin generously with salt and pepper.
  2. Heat olive oil in a cast iron skillet over medium-high heat.
  3. Sear the beef on all sides, about 2 minutes per side, until browned but not cooked through.
  4. Remove beef from pan and let rest for 10 minutes.
  5. In the same pan, melt butter over medium heat.
  6. Add chopped mushrooms, minced shallot, and minced garlic; cook, stirring frequently, until moisture evaporates and mixture thickens, about 10-12 minutes.
  7. Stir in chopped fresh thyme if using, season with salt and pepper, and let cool slightly.
  8. Lay out prosciutto slices on plastic wrap, overlapping slightly.
  9. Spread mushroom duxelles evenly over prosciutto.
  10. Place rested beef on top and spread Dijon mustard over beef.
  11. Using plastic wrap, roll prosciutto and mushroom layer around beef tightly to form a log.
  12. Chill in fridge for 15 minutes to hold shape.
  13. Roll out puff pastry on lightly floured surface to about 10×10 inches (25×25 cm).
  14. Remove beef roll from fridge and unwrap from plastic.
  15. Place beef in center of pastry, fold pastry over beef, sealing edges with beaten egg if needed.
  16. Trim excess pastry and place wrapped beef seam-side down on parchment-lined baking sheet.
  17. Brush entire pastry with beaten egg; optionally decorate with leftover pastry shapes and brush those as well.
  18. Chill for another 10 minutes to firm up.
  19. Preheat oven to 400°F (200°C).
  20. Bake Wellington for 25-30 minutes until pastry is crisp and golden and beef reaches internal temperature of 125°F (52°C) for medium-rare.
  21. Let rest for 5-10 minutes before slicing.

Notes

Use an instant-read thermometer to avoid overcooking; beef continues to cook while resting. Chill wrapped Wellington before baking to help pastry hold shape. If pastry browns too quickly, tent with foil. For dairy-free, use dairy-free butter and puff pastry. For gluten-free, use gluten-free puff pastry and certified ingredients.

Nutrition

Keywords: beef Wellington, crispy beef Wellington, beef tenderloin, mushroom duxelles, puff pastry, romantic dinner, easy beef Wellington, recipe for two

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