Description
An intimate and impressive beef Wellington recipe sized perfectly for two, featuring flaky puff pastry and tender beef wrapped in mushroom duxelles and prosciutto.
Ingredients
Scale
- 10 oz (280 g) beef tenderloin (center cut)
- 2 tablespoons unsalted butter
- 8 oz (225 g) cremini or button mushrooms, finely chopped
- 1 small shallot, finely diced
- 1 clove garlic, minced
- 4 slices prosciutto
- 1 sheet puff pastry (thawed if frozen)
- 1 tablespoon Dijon mustard
- 1 beaten egg
- Salt and freshly ground black pepper, to taste
- 1 tablespoon olive oil
- 1 teaspoon fresh thyme, chopped (optional)
Instructions
- Trim any excess fat or silver skin from the beef tenderloin. Season generously with salt and freshly ground black pepper.
- Heat 1 tablespoon olive oil in a cast iron skillet over medium-high heat until shimmering. Sear the beef on all sides for about 2 minutes per side until browned but still rare inside.
- Remove beef from heat and brush all over with 1 tablespoon Dijon mustard. Set aside to cool for about 10 minutes.
- In a food processor, pulse mushrooms, shallot, and garlic until finely chopped but not pureed.
- Melt 2 tablespoons unsalted butter in the same skillet over medium heat. Add mushroom mixture and cook, stirring frequently, until moisture evaporates and mixture becomes paste-like, about 8-10 minutes.
- Stir in fresh thyme, season with salt and pepper, then transfer to a bowl to cool.
- Lay out prosciutto slices on plastic wrap, slightly overlapping to form a rectangle. Spread mushroom duxelles evenly over prosciutto.
- Place cooled beef in the center and roll prosciutto tightly around beef using plastic wrap. Twist ends to secure and chill in fridge for 15 minutes.
- Lightly flour work surface and roll out puff pastry into a 12 x 8 inch rectangle.
- Unwrap beef roll and place in center of pastry. Brush pastry edges with beaten egg to seal.
- Fold pastry over beef, trim excess, and press edges to seal completely. Place seam side down on parchment-lined baking sheet.
- Brush entire pastry with egg wash. Optionally, decorate with pastry scraps brushed with egg wash.
- Chill assembled Wellington for 15 minutes to firm pastry.
- Preheat oven to 400°F (200°C). Brush pastry again with egg wash before baking.
- Bake for 20-25 minutes until pastry is golden brown and crisp. Use meat thermometer to check internal temperature reaches 125°F (52°C) for medium-rare.
- Remove from oven and let rest for 5 minutes before slicing.
- Slice carefully and serve immediately.
Notes
Sear beef to lock in juices and flavor. Ensure mushroom duxelles are dry to avoid soggy pastry. Chill wrapped beef and pastry before baking for better shape and slicing. Use a meat thermometer to avoid overcooking. Rest beef Wellington after baking to redistribute juices. For gluten-free, use almond flour puff pastry; for dairy-free, substitute butter and egg wash accordingly.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: British
Nutrition
- Serving Size: 1/2 beef Wellington
- Calories: 650
- Sugar: 3
- Sodium: 700
- Fat: 45
- Saturated Fat: 18
- Carbohydrates: 30
- Fiber: 2
- Protein: 40
Keywords: beef Wellington, puff pastry, mushroom duxelles, prosciutto, romantic dinner, easy beef recipe, gourmet, dinner for two