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Perfect Individual Beef Wellington Parcels

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These individual beef Wellington parcels offer a melt-in-your-mouth beef center wrapped in golden, flaky puff pastry, perfect for an elegant and easy date night meal.

Ingredients

Scale
  • 2 center-cut beef tenderloin medallions (about 6 oz / 170 g each), trimmed and patted dry
  • 1 sheet of ready-rolled puff pastry (approximately 9 x 12 inches / 23 x 30 cm), thawed
  • 8 oz (225 g) cremini or button mushrooms, finely chopped
  • 1 small shallot, finely minced
  • 1 clove garlic, minced
  • 1 teaspoon fresh thyme, chopped
  • 1 tablespoon Dijon mustard
  • 4 thin slices prosciutto
  • 1 large egg, beaten (for egg wash)
  • 1 tablespoon unsalted butter
  • 1 tablespoon olive oil
  • Salt and pepper to taste

Instructions

  1. Prepare the Mushroom Duxelles: Heat butter in a skillet over medium heat. Add finely chopped mushrooms, shallot, garlic, and thyme. Cook until the mixture is dry and golden brown, stirring frequently. Set aside to cool completely.
  2. Season and Sear the Beef: Pat beef medallions dry, season with salt and pepper. Heat olive oil in skillet over high heat until just smoking. Sear beef 1-2 minutes per side until browned but still rare inside. Remove from pan and brush all sides with Dijon mustard. Let rest.
  3. Wrap with Prosciutto: Lay prosciutto slices on plastic wrap, spread a thin layer of mushroom duxelles over them, place beef medallion on top and wrap tightly. Use plastic wrap to shape into a neat parcel. Chill in fridge for 10 minutes.
  4. Prepare the Puff Pastry: Roll out puff pastry on lightly floured surface to about 1/8-inch thickness if needed. Cut into rectangles roughly 5 x 7 inches (12 x 18 cm) to fully wrap each beef parcel.
  5. Assemble the Parcels: Remove beef parcels from fridge and unwrap plastic. Place each parcel in center of puff pastry rectangle. Fold pastry over beef, sealing edges with beaten egg. Trim excess pastry and decorate if desired. Brush entire surface with egg wash.
  6. Bake: Preheat oven to 400°F (200°C). Place parcels on parchment-lined baking sheet and bake 20-25 minutes until pastry is golden and crisp. Check internal temperature aiming for 125°F (52°C) for medium-rare or 135°F (57°C) for medium.
  7. Rest and Serve: Let parcels rest for 5 minutes after baking to allow juices to redistribute. Serve warm with preferred sides.

Notes

If puff pastry softens during assembly, chill parcels in fridge to maintain flakiness. Use an instant-read thermometer to ensure perfect beef doneness. Rest beef after searing for easier handling and better texture. Mushroom duxelles must be cooked dry to prevent soggy pastry. Prosciutto adds moisture and flavor but can be substituted or omitted.

Nutrition

Keywords: Beef Wellington, individual parcels, date night recipe, puff pastry, mushroom duxelles, easy beef Wellington, elegant dinner

Find it online: https://sizzlesprout.com/perfect-individual-beef-wellington-parcels-easy-recipe-for-date-night-delight/