Tableside Beef Wellington For Two Recipe

Season and sear

Pat the 14 oz beef tenderloin dry with paper towels. Season all sides with 1 tsp sea salt and 1 tsp freshly ground black pepper. Heat 1 tbsp olive oil and 1 tbsp butter in a heavy skillet over high heat until shimmering. Sear the beef 1–2 minutes per side, including the edges, until well-browned but not cooked through. Remove to a plate and let cool 10 minutes.

Prepare egg wash

Crack 1 egg into a small bowl and whisk with a pinch of salt. Set aside.

Assemble Wellington

Lay out a double layer of plastic wrap on the work surface. Arrange 4 slices of prosciutto in an overlapping rectangle on the plastic wrap. Spread an even layer of cooled mushroom duxelles (see section) over the prosciutto, leaving a 1/2-inch border. Place one thin crêpe on top of the duxelles to act as a moisture barrier. Position the seared beef log in the center, then using the plastic wrap, roll the prosciutto and duxelles tightly around the beef into a compact log. Twist the plastic wrap ends to tighten and refrigerate 15 minutes to set the shape.

Wrap in puff pastry

On a lightly floured surface, roll the 8 oz puff pastry to a rectangle large enough to fully encase the beef (about 9x7 inches). Unwrap the chilled prosciutto-wrapped beef and place it in the center of the pastry. Brush the pastry edges with egg wash. Fold pastry over the beef, trimming excess so overlap is snug; press seams to seal and tuck ends. Place seam-side down on a parchment-lined baking sheet. Brush all exposed pastry with egg wash. Chill 10 minutes to firm. Optional: use excess pastry to decorate top and brush again with egg wash.

Bake

Preheat oven to 425°F (220°C). Make 1–2 small vents in the pastry top. Bake in the center of the oven 18–24 minutes for medium-rare (internal temp 120–125°F / 49–52°C) or longer for desired doneness. Remove from oven and rest 10 minutes before slicing into two equal portions.

Finely chop 8 oz mushrooms (use a food processor in short pulses). In a large skillet, melt 1 tbsp butter over medium heat. Add 1 minced shallot and 1 minced garlic clove; sauté 1–2 minutes until translucent. Add chopped mushrooms and 1 tsp thyme, and cook over medium-high heat, stirring often, until the mushrooms release moisture and it evaporates — about 8–10 minutes. Add 2 tbsp dry white wine and continue cooking until mixture is thick and almost paste-like, another 3–4 minutes. Season with 1 tsp salt and 1/2 tsp black pepper. Remove from heat and cool completely before using in assembly.

Place 14 oz peeled and cut Yukon Gold potatoes in a pot and cover with cold water. Add a pinch of salt and bring to a simmer over medium-high heat. Cook until potatoes are fork-tender, 12–15 minutes. Drain well and return to warm pot to steam-dry 1 minute. Pass potatoes through a ricer or mash very finely. Warm 1/2 cup whole milk and 2 tbsp butter together until butter melts; gradually mix into potatoes until very smooth and silky. Season with 1/2 tsp salt and 1/4 tsp white or black pepper. Keep warm until plating.

Bring a pot of salted water to a rolling boil. Blanch 6 baby carrots for 4–6 minutes until just tender; remove with a slotted spoon. Blanch 4 oz haricots verts (or green beans) 1–2 minutes until bright green and still slightly crisp; plunge both into ice water to stop cooking. In a skillet over medium heat, melt 1 tbsp butter, add the drained carrots and beans, season with 1/4 tsp salt and 1/4 tsp black pepper, and gently warm and glaze for 1–2 minutes. Keep warm for plating.

In a small saucepan, add 1 tbsp butter over medium heat and sweat 1 minced shallot until translucent, about 2 minutes. Add 1/2 cup dry red wine and bring to a simmer; reduce by half. Add 1 cup beef stock and 1 fresh thyme sprig and simmer until slightly reduced and sauce coats the back of a spoon, about 8–10 minutes. Remove thyme sprig, strain sauce into a clean pan, and off heat whisk in 1 tbsp cold butter to mount and give shine. Season to taste with 1/4 tsp salt and 1/4 tsp black pepper. Keep warm; reheat gently if needed before serving.