Nothing Beats Making Beef Wellington From Scratch 🥩🥖

Beef Wellington is my go-to when I want to go all out in the kitchen. It starts with a big center-cut beef tenderloin, which gets seared until it’s got a nice crust. Then, I make a mushroom duxelles—finely chopped mushrooms, shallots, and thyme cooked down until almost dry. The tricky part is wrapping the beef in prosciutto and the duxelles, then rolling it all up in puff pastry. I always chill it before baking so the pastry stays crisp. The final touch is brushing the pastry with egg wash for that golden finish. Timing is everything to keep the beef medium rare. #BeefWellington #GourmetCooking #HomeChef #Food #Cooking