Beef Wellington For Two Recipe

Trim, season and sear

Pat the beef dry with paper towels. Tie loosely with kitchen twine if uneven so it holds a uniform shape (optional). Season all sides evenly with 1 tsp kosher salt and 1 tsp freshly ground black pepper. Heat a heavy skillet (cast iron preferred) over high heat until smoking slightly. Add 1 tbs olive oil and 1 tbs unsalted butter. When butter foams, sear the beef on all sides, about 1–2 minutes per side, until a deep golden-brown crust forms. Use tongs to turn and sear the ends as well.

Remove the beef to a wire rack to cool for 10 minutes. While still warm (not piping hot), brush or spread 1 tbs Dijon mustard evenly over the entire surface of the beef. Let sit while you prepare the duxelles and pastry. This also partially seasons the meat and helps layers adhere.

Prepare mushrooms

Finely chop 8 oz mushrooms (use a food processor pulsing in short bursts for even chop). Pat any excess moisture with paper towels if very wet.

Cook duxelles

In a wide skillet over medium heat, melt 1 tbs unsalted butter. Add minced shallot and cook 1–2 minutes until translucent. Add minced garlic and cook 30 seconds. Add chopped mushrooms, 1 tsp salt, 1/2 tsp black pepper, and 1 tsp chopped thyme. Cook uncovered, stirring frequently, until the mushrooms release their liquid and it evaporates — about 8–12 minutes. As moisture reduces, scrape browned bits from the pan to concentrate flavor. Add 2 tbs dry white wine or vermouth and continue cooking until mostly dry (another 1–2 minutes). Taste and adjust seasoning. Remove from heat and let cool completely (this step is important to prevent soggy pastry).

Prepare prosciutto layer and pastry

On a clean work surface, lay out a large piece of plastic wrap. Arrange 4 slices of prosciutto slightly overlapping into a rectangle roughly the size of your puff pastry sheet. Spread the cooled mushroom duxelles in an even layer over the prosciutto, leaving a 1/2 in border. Place the mustard-coated beef in the center lengthwise. Using the plastic wrap, pull the prosciutto up and around the beef to form a tight seam and encase the meat. Twist the ends of the plastic wrap to tighten and refrigerate the wrapped assembly for 15–20 minutes to help it hold shape.

Roll in pastry

Preheat the oven to 425°F (220°C) and position a rack in the center. Lightly dust a work surface with 1 tbs flour and roll the puff pastry into a rectangle large enough to fully enclose the prosciutto-wrapped beef (about 8 x 10 in, but adjust to your pastry size). Unwrap the chilled prosciutto-enclosed beef and place it in the center of the pastry. Brush the pastry edges with a mixture of 1 large egg beaten with 1 tsp milk (egg wash). Fold the pastry over the beef, trimming any excess to avoid overly thick seams, and press to seal. Tuck the ends under to create a neat log. Place seam-side down on a parchment-lined baking sheet. Use any trimmed pastry to decorate the top if desired, attaching with a little egg wash.

Egg wash and bake

Brush the entire pastry surface with the remaining egg wash. Use a sharp knife to make 2–3 small slits in the top to vent steam. Chill the prepared Wellington in the refrigerator for 10 minutes while the oven finishes preheating (helps pastry hold shape). Bake at 425°F (220°C) for 20–25 minutes for medium-rare (internal beef temperature ~120–125°F / 49–52°C). If you prefer medium, bake 25–30 minutes (125–135°F). If the pastry is browning too quickly, tent loosely with foil after 15 minutes. Remove from oven and let rest 10 minutes before slicing to allow juices to redistribute.

While Wellington rests, reheat or roast baby potatoes or prepare quick sautéed greens to serve. Slice the Wellington into two generous portions with a very sharp knife, wiping the blade between cuts for clean slices. Garnish with chopped parsley.