Tried Making Beef Wellington （My Super success Recipe)

Beef Wellington always looked intimidating, but I finally gave it a shot. Started with a center-cut beef tenderloin, seasoned it well, and gave it a quick sear for that crust. For the mushroom duxelles, I pulsed mushrooms, shallots, and garlic in a food processor, then cooked it down until all the moisture was gone. That step took patience, but it’s worth it to avoid a soggy pastry. Wrapped the beef in prosciutto and the mushroom mixture, then chilled it to help it hold shape. The puff pastry part was easier than expected—just rolled it out, wrapped it all up, and sealed the edges. Brushed with egg wash for a golden finish. Baked until the pastry was crisp and the beef hit medium rare. Letting it rest before slicing is key to keeping those juices in. The layers came out distinct, and the pastry stayed flaky. If you’re thinking about trying it, don’t rush the chilling steps. That’s what keeps everything neat and tidy when you slice. #BeefWellington #HomeCooking #DinnerIdeas #Food #Cooking