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Perfect Crispy Beef Wellington for Two

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A classic Beef Wellington recipe for two featuring perfectly seared beef tenderloin wrapped in mushroom duxelles, prosciutto, and golden puff pastry. Ideal for intimate occasions and easy to prepare in under 90 minutes.

Ingredients

Scale
  • 10 oz (280g) beef tenderloin, center cut, trimmed
  • 1 tablespoon olive oil
  • Sea salt and freshly ground black pepper, to taste
  • 1 tablespoon Dijon mustard
  • 4 thin slices prosciutto
  • 8 oz (225g) cremini mushrooms, finely chopped
  • 1 small shallot, minced
  • 1 clove garlic, minced
  • 1 teaspoon fresh thyme, chopped (or ½ teaspoon dried thyme)
  • 1 tablespoon unsalted butter
  • 7 oz (200g) puff pastry, thawed if frozen
  • 1 egg yolk beaten with 1 teaspoon water (for egg wash)

Instructions

  1. Pat the beef tenderloin dry with paper towels. Season generously with salt and pepper.
  2. Heat 1 tablespoon olive oil in a cast iron skillet over medium-high heat. Sear the beef on all sides until deeply browned, about 2-3 minutes per side. Remove beef and let cool slightly.
  3. Brush the beef all over with Dijon mustard.
  4. In a food processor, pulse cremini mushrooms, shallots, garlic, and thyme until finely chopped but not mushy.
  5. Melt butter in the same skillet over medium heat. Add mushroom mixture and cook, stirring often, until moisture evaporates and mixture is paste-like and golden brown, about 10-12 minutes. Season with salt and pepper. Let cool completely.
  6. Lay out a large piece of plastic wrap. Arrange prosciutto slices slightly overlapping to form a rectangle.
  7. Spread an even layer of cooled mushroom duxelles over the prosciutto.
  8. Place the beef on top and roll tightly using the plastic wrap into a log shape. Twist ends to secure and chill for 15 minutes.
  9. Roll out puff pastry on a lightly floured surface to a rectangle large enough to encase the beef log.
  10. Unwrap the beef from plastic and place in the center of the pastry. Fold pastry tightly around beef, trimming excess dough. Press edges to seal and place seam-side down on a baking sheet.
  11. Brush entire pastry with beaten egg yolk. Lightly score pastry surface with a knife without cutting through.
  12. Chill assembled Wellington in fridge for 15 minutes.
  13. Preheat oven to 400°F (200°C). Bake for 25-30 minutes until pastry is golden and crisp. Use a thermometer to check beef internal temperature: 125°F (52°C) for rare, 135°F (57°C) for medium-rare.
  14. Let Wellington rest for 10 minutes after baking. Slice carefully and serve immediately.

Notes

Searing the beef locks in juices and flavor. Cook mushroom duxelles until dry to prevent soggy pastry. Chill wrapped beef before encasing in pastry to hold shape. Use a thermometer for perfect doneness. Rest Wellington after baking for juicy slices. Avoid microwave reheating to keep pastry crisp.

Nutrition

Keywords: Beef Wellington, crispy beef, puff pastry, mushroom duxelles, prosciutto, easy beef recipe, date night dinner, classic British dish

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