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Perfect Beef Wellington for Two with Crispy Puff Pastry

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A simplified and approachable Beef Wellington recipe perfect for two, featuring seared beef tenderloin wrapped in a savory mushroom duxelles and crispy puff pastry. Ideal for intimate dinners and special occasions.

Ingredients

Scale
  • 10 oz beef tenderloin (center-cut), trimmed and tied
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter, softened
  • 1 small shallot, finely chopped
  • 1 clove garlic, minced
  • 8 oz cremini mushrooms, finely chopped
  • 1 teaspoon fresh thyme, chopped (or ½ teaspoon dried)
  • 1 tablespoon Dijon mustard
  • 1 sheet puff pastry, thawed
  • 4 thin slices prosciutto (optional)
  • 1 egg yolk beaten with 1 tablespoon water (egg wash)
  • Salt and freshly ground black pepper to taste
  • Optional: splash of dry white wine or brandy for mushroom mix

Instructions

  1. Season the beef tenderloin generously with salt and pepper.
  2. Heat 2 tablespoons olive oil in a heavy skillet over medium-high heat until shimmering.
  3. Sear the beef for about 2 minutes on each side until deeply browned but not cooked through.
  4. Remove beef and let cool completely (about 15 minutes). Tie with kitchen twine if using.
  5. In the same skillet, melt butter over medium heat.
  6. Add chopped shallots and garlic; cook until softened and fragrant, about 2 minutes.
  7. Add chopped mushrooms and thyme; cook until moisture evaporates and mixture is paste-like, about 10-12 minutes.
  8. Season with salt, pepper, and optional splash of white wine or brandy. Let cool completely.
  9. Lay prosciutto slices overlapping on plastic wrap.
  10. Spread cooled mushroom duxelles evenly over prosciutto.
  11. Place beef on top and roll tightly using plastic wrap, shaping into a log.
  12. Twist ends of plastic wrap and chill for 15 minutes to set shape.
  13. Roll out puff pastry on lightly floured surface to about 10×10 inches.
  14. Remove plastic wrap from beef roll and place in center of pastry.
  15. Brush pastry edges with beaten egg wash.
  16. Fold pastry over beef, trim excess, and press edges to seal.
  17. Place wrapped beef seam-side down on lined baking sheet.
  18. Brush entire pastry surface with egg wash; decorate with pastry scraps if desired and brush again.
  19. Refrigerate assembled Wellington for at least 20 minutes.
  20. Preheat oven to 400°F (200°C).
  21. Bake Wellington for 25-30 minutes until pastry is golden and crisp.
  22. Check internal temperature aiming for 125°F (52°C) for medium-rare.
  23. Let rest for 10 minutes before slicing.

Notes

Do not skip cooling steps to ensure a neat, crisp Wellington. Sear beef well to lock in juices. Dry mushroom duxelles thoroughly to avoid soggy pastry. Brush pastry with egg wash twice for a shiny crust. Let Wellington rest after baking to retain juices. Use instant-read thermometer for perfect doneness.

Nutrition

Keywords: Beef Wellington, puff pastry, mushroom duxelles, seared beef, romantic dinner, easy Beef Wellington, date night recipe

Find it online: https://lunafeast.com/perfect-beef-wellington-for-two-easy-homemade-crispy-puff-pastry-recipe/