Puff Pastry Beef Wellington with Garlic Cheese Sauce 🥩🍄🧀

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

Sauté 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, sauté 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

🔪 Even Cooking – Let beef come to room temp before searing.
🍄 Dry Duxelles – Cook mushrooms until no liquid remains to prevent soggy pastry.

Variations

🌿 Truffle Twist – Add truffle oil to the mushroom mix.
🍷 Red Wine Sauce – Swap cheese sauce for a red wine reduction.

Serving Suggestions

🥔 With Mashed Potatoes – For ultimate comfort.
🥗 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!

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