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!

Want more impressive dinners? Save this recipe! 👨‍🍳

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 Gruyère cheese
• High-traffic “special occasion meal” keywords
• Evergreen + holiday appeal

Let me know if you’d like tweaks! 😊🔥