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! 😊🔥
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