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Perfect Beef Wellington for Two

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A perfectly sized Beef Wellington recipe for two featuring tender beef fillet wrapped in mushroom duxelles, prosciutto, and flaky puff pastry. Ideal for romantic dinners or special occasions without leftovers.

Ingredients

Scale
  • 12 oz (340 g) beef fillet (tenderloin), trimmed and tied
  • 1 sheet puff pastry (about 8 x 10 inches), thawed if frozen
  • 8 oz (225 g) cremini or button mushrooms, finely chopped
  • 1 small shallot, finely chopped
  • 1 clove garlic, minced
  • 4 thin slices prosciutto
  • 1 tablespoon Dijon mustard
  • 1 teaspoon fresh thyme leaves
  • 1 tablespoon unsalted butter
  • 1 tablespoon olive oil
  • 1 egg yolk, beaten
  • Salt and pepper to taste

Instructions

  1. Season the beef fillet generously with salt and pepper.
  2. Heat olive oil in a skillet over medium-high heat. Sear the beef on all sides until browned, about 2-3 minutes per side.
  3. Remove beef from heat, brush with Dijon mustard, and let cool on a wire rack.
  4. In the same skillet, melt butter over medium heat. Add finely chopped shallots and garlic, sauté for 1-2 minutes until fragrant.
  5. Add chopped mushrooms and thyme. Cook, stirring often, until moisture evaporates and mixture is paste-like, about 8-10 minutes. Season with salt and pepper. Remove from heat and cool completely.
  6. Lay out prosciutto slices on plastic wrap, slightly overlapping. Spread mushroom duxelles evenly over prosciutto.
  7. Place cooled beef fillet on top and roll tightly using plastic wrap to form a log. Chill in fridge for 15-20 minutes.
  8. Roll out puff pastry on a floured surface to a rectangle large enough to encase the beef.
  9. Unwrap beef log and place in center of pastry. Fold pastry over beef, trim excess, and seal edges by pressing gently.
  10. Brush pastry with beaten egg yolk.
  11. Place wrapped Wellington on baking sheet and chill for 15 minutes to firm up pastry.
  12. Preheat oven to 400°F (200°C). Brush pastry again with egg wash and optionally score top lightly.
  13. Bake for 25-30 minutes or until pastry is golden brown and an instant-read thermometer reads 125°F (52°C) for medium-rare.
  14. Let rest for 10 minutes covered loosely with foil before slicing.

Notes

Keep puff pastry cold until ready to use to prevent stickiness. Chill wrapped beef between steps to maintain shape and prevent pastry shrinking. Use an instant-read thermometer to ensure medium-rare doneness at 125°F (52°C). Rest the Wellington covered loosely with foil to keep warm and juicy. Avoid microwaving leftovers to maintain pastry crispness.

Nutrition

Keywords: Beef Wellington, mushroom duxelles, puff pastry, romantic dinner, easy beef recipe, date night meal

Find it online: https://chrisfeasts.com/perfect-beef-wellington-for-two-recipe-easy-homemade-with-mushroom-duxelles/