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Perfect Crispy Beef Wellington for Two

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A classic Beef Wellington recipe tailored for two, featuring a perfectly seared beef tenderloin wrapped in flaky puff pastry with a flavorful mushroom duxelles. Ideal for intimate dinners and special occasions.

Ingredients

Scale
  • 12 oz (340 g) center-cut beef tenderloin filet, trimmed
  • Salt & freshly ground black pepper, to season
  • 1 tbsp olive oil (extra virgin preferred)
  • 1 tbsp unsalted butter, softened
  • 8 oz (225 g) cremini mushrooms, finely chopped
  • 1 small shallot, finely minced
  • 1 clove garlic, minced
  • 1 tsp fresh thyme, chopped
  • 1 tbsp Dijon mustard
  • 1 sheet puff pastry (about 8 x 8 inches / 20 x 20 cm), thawed
  • 1 egg yolk beaten with 1 tsp water (for egg wash)
  • 2–3 thin slices prosciutto (optional)

Instructions

  1. Season the beef tenderloin generously with salt and pepper.
  2. Heat olive oil in a cast iron skillet over medium-high heat. Sear the beef for about 2 minutes on each side until browned but not cooked through.
  3. Remove beef from skillet and brush all over with Dijon mustard. Let cool, then wrap in plastic wrap and chill for 15 minutes.
  4. Pulse cremini mushrooms in a food processor until finely chopped but not mushy.
  5. In the same skillet, melt butter over medium heat. Add minced shallot and garlic, cooking until translucent and fragrant, about 2 minutes.
  6. Add mushrooms and thyme, cooking and stirring frequently until mixture is dry and caramelized, about 10-12 minutes. Season with salt and pepper. Remove and cool completely.
  7. Lay prosciutto slices on plastic wrap, slightly overlapping. Spread mushroom duxelles evenly over prosciutto.
  8. Place chilled beef in center and use plastic wrap to roll tightly into a log shape. Chill again for 15 minutes to set.
  9. Roll out puff pastry to about 10 x 10 inches (25 x 25 cm). Remove plastic wrap from beef roll and place in center of pastry.
  10. Fold pastry over beef, trimming excess edges and sealing by pressing gently. Brush edges with beaten egg yolk to help stick.
  11. Place wrapped beef seam-side down on parchment-lined baking tray. Brush all over with egg wash. Optionally decorate with pastry scraps and brush with egg wash.
  12. Chill for another 15 minutes to firm up pastry.
  13. Preheat oven to 400°F (200°C). Bake Wellington for 20-25 minutes until pastry is golden brown and crisp.
  14. Check internal temperature with instant-read thermometer; aim for 125°F (52°C) for medium-rare.
  15. Let Beef Wellington rest for 5-10 minutes before slicing to keep juices locked in and pastry crisp.

Notes

To avoid soggy pastry, ensure mushroom duxelles is cooked until dry. Chill wrapped beef and pastry multiple times to maintain shape and crispness. Use an instant-read thermometer to achieve perfect doneness. If pastry browns too quickly, cover loosely with foil halfway through baking.

Nutrition

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

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