Bring restaurant-quality flair to your kitchen with this jaw-dropping Beef Wellington—tender beef fillet coated in mushroom duxelles and Parma ham, wrapped in golden puff pastry. Perfect for holidays, romantic dinners, or when you’re ready to wow!

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🍽️ Ingredients (Servings: 4–6)

For the Beef:

• 1 center-cut beef tenderloin (about 2–2½ lbs)
• Kosher salt and freshly ground black pepper
• 2 tablespoons olive oil
• 2 tablespoons Dijon mustard

For the Duxelles (Mushroom Mixture):

• 1 lb cremini or button mushrooms
• 2 shallots, chopped
• 2 cloves garlic, chopped
• 2 tablespoons unsalted butter
• 2 tablespoons fresh thyme leaves
• Salt and pepper, to taste

Other Components:

• 6–8 slices Parma ham or prosciutto
• 1 sheet puff pastry (thawed if frozen)
• 1 egg yolk + 1 tablespoon water (for egg wash)
• Flour, for dusting

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🍳 Instructions:

1️⃣ Sear the Beef:
🔥 Season the beef tenderloin generously with salt and pepper. Heat olive oil in a heavy skillet over high heat. Sear the beef on all sides until browned (about 2 minutes per side). Remove from heat, brush with Dijon mustard while warm, and let cool completely.

2️⃣ Prepare the Duxelles:
🍄 Pulse mushrooms, garlic, and shallots in a food processor until finely chopped. Sauté the mixture in butter over medium heat with thyme, stirring until most of the moisture evaporates and the mix is dry. Season with salt and pepper, then let cool.

3️⃣ Assemble the Layers:
🥓 Lay out a layer of Parma ham slices on plastic wrap, slightly overlapping. Spread the cooled duxelles evenly over the ham. Place the seared beef on top, then roll tightly using the plastic wrap to form a log. Chill in the fridge for 30 minutes to firm up.

4️⃣ Wrap in Puff Pastry:
🥐 Roll out the puff pastry on a floured surface. Unwrap the beef from the plastic and place it on the pastry. Wrap the pastry around the beef, sealing the edges with egg wash. Place seam-side down on a parchment-lined baking sheet. Brush the top with more egg wash. Chill for 15–20 minutes.

5️⃣ Bake:
🔥 Preheat oven to 400°F (200°C). Bake the Wellington for 35–40 minutes or until golden brown and an internal temp of 125°F (for medium-rare). Rest for 10–15 minutes before slicing.

6️⃣ Serve:
🍽️ Slice with a sharp knife and serve with your favorite side—roasted veggies, mashed potatoes, or red wine reduction.

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📦 Amazon Must-Haves for Mastering Beef Wellington:

• 🔪 Beef Tenderloin Roast – Center-cut and prime quality
• 🍄 Cremini Mushrooms – Earthy and perfect for duxelles
• 🧈 European-Style Butter – Rich and flavorful for sautéing
• 🥐 Puff Pastry Sheets – The perfect wrapping
• 🌿 Fresh Thyme – Aromatic and savory
• 🌡️ Instant-Read Meat Thermometer – For perfect doneness every time

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💡 Helpful Tip:
Resting the beef after searing and again after baking is crucial—this locks in juices and prevents a soggy pastry!

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