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Perfect Crispy Beef Wellington for Two

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A classic Beef Wellington recipe scaled down for two, featuring seared beef tenderloin wrapped in mushroom duxelles, prosciutto, and golden puff pastry. Perfect for romantic dinners or special occasions.

Ingredients

Scale
  • 8 oz beef tenderloin filet, trimmed
  • Salt and freshly ground black pepper, to taste
  • 1 tbsp olive oil
  • 6 oz cremini or button mushrooms, finely chopped
  • 1 small shallot, minced
  • 1 garlic clove, minced
  • 1 tbsp unsalted butter
  • 1 tsp fresh thyme leaves (or ½ tsp dried thyme)
  • Salt and pepper, to taste
  • 3 slices prosciutto, thinly sliced
  • 2 tsp Dijon mustard
  • 1 sheet puff pastry (about 7x7 inches), thawed if frozen
  • 1 egg yolk, beaten

Instructions

  1. Season the beef tenderloin generously with salt and black pepper.
  2. Heat 1 tablespoon olive oil in a heavy skillet over medium-high heat. When the oil shimmers, sear the beef on all sides until nicely browned, about 2 minutes per side.
  3. Transfer beef to a plate and let cool for 10 minutes.
  4. In the same skillet, melt 1 tablespoon butter over medium heat.
  5. Add the minced shallot and garlic, sautéing until fragrant and translucent, about 2 minutes.
  6. Add finely chopped mushrooms and thyme, stirring frequently. Cook until moisture evaporates and mushrooms develop a paste-like consistency, about 8-10 minutes.
  7. Season with salt and pepper, then remove from heat and let cool.
  8. Spread a thin layer of Dijon mustard over the cooled beef.
  9. Lay out the prosciutto slices on plastic wrap, slightly overlapping.
  10. Spread the mushroom duxelles evenly over the prosciutto.
  11. Place the beef on top and, using the plastic wrap, roll tightly into a log shape. Twist ends to seal and chill in the fridge for 15 minutes to firm up.
  12. Preheat oven to 400°F (200°C).
  13. On a lightly floured surface, roll out the puff pastry sheet slightly to accommodate the beef roll.
  14. Remove plastic wrap from the chilled beef, place it in the center of the pastry.
  15. Fold pastry over, sealing edges with beaten egg yolk. Trim any excess pastry and pinch seams to seal completely.
  16. Place the wrapped beef seam-side down on a parchment-lined baking sheet.
  17. Brush the entire pastry surface with egg yolk for a golden, crispy finish.
  18. Use a sharp knife to make a few small slits on top for steam to escape.
  19. Bake for 20-25 minutes or until pastry is golden brown and beef registers 125°F (52°C) for medium-rare.
  20. Remove from oven and let rest for 5-10 minutes before slicing.
  21. Slice into thick medallions and serve immediately.

Notes

Use a kitchen thermometer to ensure perfect medium-rare beef. Chill the wrapped beef before baking to help pastry hold its shape and bake evenly. If pastry browns too quickly, tent with foil. Let beef rest after searing and baking to retain juices. For gluten-free or dairy-free options, substitute puff pastry and butter accordingly.

Nutrition

Keywords: Beef Wellington, crispy pastry, mushroom duxelles, romantic dinner, easy beef recipe, puff pastry, prosciutto, tenderloin

Find it online: https://cooksybite.com/perfect-crispy-beef-wellington-for-two-easy-homemade-recipe-ideas/