Beef Wellington, Made Easy — with a Tampa Bay Flare

Beefed up, Bay-style — because even Wellington can salsa.

Tampa Bay’s Cuban heritage blends seamlessly with British tradition in this well-dressed Wellington. Mojo spices and Latin flavors add warmth and vibrance to a dish usually reserved for colder climates—proving once again that Tampa’s kitchen is where cultures (and cravings) collide.

Beef Wellington, Made Easy — with a Tampa Bay Flare

What You'll Need:

• 1.5–2 lb beef tenderloin

• Salt and pepper

• 2 tbsp olive oil

• 8 oz mushrooms (cremini + portobello), finely chopped

• 2 garlic cloves, minced

• 1 small shallot, minced

• 1 tsp Cuban mojo seasoning (or orange zest + cumin + oregano)

• 2 tbsp parsley, chopped

• 1 tbsp Dijon mustard

• 6–8 slices prosciutto

• 1 sheet puff pastry, thawed

• 1 egg (for egg wash)

  
  

 Instructions:

1. Sear the beef: Season tenderloin with salt and pepper. Sear all sides in olive oil over high heat until browned (about 2–3 minutes per side). Let cool, then brush with Dijon mustard.

2. Make the Tampa-style duxelles: In a skillet, cook mushrooms, shallot, and garlic until moisture evaporates. Stir in mojo seasoning and parsley. Cool completely.

3. Wrap it up: Lay prosciutto on plastic wrap, spread duxelles over it, place beef on top, and roll it all tightly. Chill for 15–20 minutes.

4. Puff pastry layer: Unroll pastry, place wrapped beef in the center, and seal it tightly. Brush with egg wash. Chill again briefly.

5. Bake: Bake at 400°F (200°C) for 25–30 minutes until golden brown and internal temp hits ~125–130°F for medium-rare. Let rest before slicing.

   
   

   From the Queen’s table to the heart of Ybor—this Wellington knows how to party in pastry.