1. Sear the Beef
Season tenderloin with salt & pepper. Sear in olive oil over high heat 2 minutes per side. Brush with Dijon mustard; let cool.
2. Make the Mushroom Duxelles
Sautรฉ mushrooms, shallots, garlic, butter, and thyme until dry (about 10 minutes). Season with salt & pepper.
3. Assemble the Wellington
Lay out prosciutto slices on plastic wrap. Spread mushroom duxelles over prosciutto.
Place beef on top, then roll tightly. Chill 15 minutes.
Wrap in puff pastry, seal edges, and brush with egg wash.
4. Bake to Perfection
Bake at 400°F (200°C) for 25-30 minutes until golden. Rest 10 minutes before slicing.
5. Make the Garlic Cheese Sauce
Melt butter, sautรฉ garlic, whisk in flour. Gradually add milk & cream, then stir in cheese until smooth. Season with nutmeg, salt & pepper.
6. Serve & Impress!
Slice Wellington, drizzle with garlic cheese sauce, and garnish with fresh thyme.
Pro Tips
๐ช Even Cooking – Let beef come to room temp before searing.
๐ Dry Duxelles – Cook mushrooms until no liquid remains to prevent soggy pastry.
Variations
๐ฟ Truffle Twist – Add truffle oil to the mushroom mix.
๐ท Red Wine Sauce – Swap cheese sauce for a red wine reduction.
Serving Suggestions
๐ฅ With Mashed Potatoes – For ultimate comfort.
๐ฅ Side Salad – Arugula with balsamic balances richness.
Final Thought
This Puff Pastry Beef Wellington with Garlic Cheese Sauce is luxurious, flavorful, and worth every bite—your guests will think you’re a gourmet chef!
Want more impressive dinners? Save this recipe! ๐จ๐ณ
FAQ (SEO Boost!)
Q: Can I use store-bought puff pastry?
A: Yes! Pepperidge Farm works great.
Q: How to prevent soggy pastry?
A: Pat beef dry, fully reduce mushrooms, and bake on a rack.
Q: Can I make this ahead?
A: Assemble (unbaked) 1 day ahead; add 5 mins to bake time.
Ad Potential:
Link to meat thermometers, puff pastry, or Gruyรจre cheese
High-traffic "special occasion meal" keywords
Evergreen + holiday appeal
Let me know if you'd like tweaks! ๐๐ฅ