Elegant Beef Wellington for Two (Printable View)
Tender beef fillet, rich mushroom duxelles, and flaky puff pastry create a luxurious main. Ideal for romantic dinners.
# Ingredient List:
→ Beef
01 - 2 beef fillet steaks (each about 6 ounces), trimmed
02 - Salt, to taste
03 - Freshly ground black pepper, to taste
04 - 1 tablespoon olive oil
05 - 1 tablespoon Dijon mustard
→ Mushroom Duxelles
06 - 7 ounces cremini or chestnut mushrooms, finely chopped
07 - 1 shallot, finely chopped
08 - 1 clove garlic, minced
09 - 2 tablespoons unsalted butter
10 - 1 tablespoon fresh thyme leaves, chopped
11 - Salt, to taste
12 - Pepper, to taste
→ Pastry & Assembly
13 - 4 slices prosciutto or Parma ham
14 - 9 ounces puff pastry (all-butter, thawed if frozen)
15 - 1 large egg, lightly beaten (for egg wash)
# How to Make It:
01 - Preheat your oven to 400°F. Line a baking sheet with parchment paper.
02 - Pat the beef fillets completely dry with paper towels, then season liberally with salt and freshly ground black pepper. Heat 1 tablespoon of olive oil in a large skillet over high heat until shimmering. Sear the fillets on all sides for 1–2 minutes per side, creating a golden-brown crust. Remove the beef from the pan and immediately brush all over with Dijon mustard. Set aside to cool completely.
03 - In the same skillet, melt 2 tablespoons of unsalted butter over medium heat. Add the finely chopped shallot and minced garlic, cooking until softened, approximately 2 minutes. Stir in the finely chopped mushrooms and fresh thyme leaves. Continue to cook, stirring occasionally, until all the moisture has evaporated and the mixture achieves a paste-like consistency, about 8–10 minutes. Season the duxelles with salt and pepper to taste, then remove from heat and allow to cool completely.
04 - Lay out a large piece of plastic wrap on a clean work surface. Arrange the 4 slices of prosciutto, slightly overlapping, to form a rectangle large enough to enclose one beef fillet. Evenly spread half of the cooled mushroom duxelles over the arranged prosciutto.
05 - Place one cooled beef fillet at one end of the duxelles-covered prosciutto. Carefully roll up the beef using the plastic wrap, ensuring the prosciutto and duxelles tightly encase the fillet to form a log. Twist the ends of the plastic wrap to secure and compress the log. Repeat this process for the second fillet. Transfer both wrapped fillets to the refrigerator and chill for at least 15 minutes to firm up.
06 - On a lightly floured surface, roll out the thawed puff pastry into a rectangle large enough to wrap both chilled fillets with a slight overlap. Cut the pastry into two equal pieces.
07 - Remove the beef fillets from the plastic wrap. Place one fillet in the center of a puff pastry piece. Brush the edges of the pastry with the lightly beaten egg wash. Carefully fold the pastry over the fillet, sealing the edges tightly and ensuring the seam is positioned underneath the Wellington. Place the pastry-wrapped Wellington seam-side down on the prepared baking sheet. Repeat for the second fillet. Brush the tops of both Wellingtons generously with the remaining egg wash. (Optional: Use pastry trimmings to create decorative patterns on top).
08 - Bake the Beef Wellingtons for 20–25 minutes, or until the pastry is golden brown and crisp, and a meat thermometer inserted into the center of the beef registers between 122–131°F for a medium-rare doneness. Once baked, remove from the oven and let them rest on the baking sheet for 10 minutes before carefully slicing and serving. This resting period allows the juices to redistribute for a more tender result.
# Expert Suggestions:
01 -
- This isn't just dinner; it's an experience that feels incredibly impressive without needing a culinary degree.
- The layers of savory mushroom duxelles, salty prosciutto, and tender beef encased in flaky pastry create an unforgettable symphony of textures and flavors.
02 -
- The biggest secret to a crisp pastry bottom is thoroughly cooking down the mushroom duxelles until absolutely all moisture has evaporated.
- Chilling the assembled beef logs before wrapping in pastry is non-negotiable for a neat, tight presentation and prevents the pastry from getting warm too quickly.
03 -
- If you're feeling adventurous, spread a thin layer of chicken liver pâté or foie gras between the duxelles and prosciutto for an even richer flavor profile.
- To ensure your puff pastry stays crisp, make sure your beef and duxelles are completely cooled before assembling.