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Perfect Beef Wellington for Two Easy Recipe with Flaky Puff Pastry

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A cozy and indulgent Beef Wellington recipe sized perfectly for two, featuring flaky puff pastry, tender beef tenderloin, and savory mushroom duxelles. Quick and approachable for a fuss-free fancy meal.

Ingredients

Scale
  • 8 oz (225g) beef tenderloin filet
  • 1 sheet frozen puff pastry, thawed
  • 8 oz (225g) mushrooms, finely chopped (button or cremini)
  • 1 small shallot, finely minced
  • 1 clove garlic, minced
  • 1 tbsp Dijon mustard
  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 1 tsp fresh thyme, chopped
  • 1 large egg, beaten
  • Salt and freshly ground black pepper to taste
  • Optional: 2 slices prosciutto
  • Optional: 2 tbsp white wine

Instructions

  1. Trim any silver skin or excess fat from the beef tenderloin (about 8 oz/225g). Pat dry with paper towels. Season generously with salt and freshly ground pepper. (5 minutes)
  2. Heat 1 tbsp olive oil in a cast iron skillet over medium-high heat until shimmering. Sear the beef on all sides, about 1-2 minutes per side, until a rich brown crust forms but beef remains rare inside. Remove from heat and let cool. (7-8 minutes)
  3. In the same skillet, melt 2 tbsp unsalted butter. Add finely chopped mushrooms, minced shallot, and garlic. Cook over medium heat, stirring often, until most moisture evaporates and mixture is paste-like (about 10 minutes). Add fresh thyme and a splash of white wine (optional) to deglaze. Season with salt and pepper. Transfer to a bowl and cool. (15 minutes)
  4. Roll out thawed puff pastry on a lightly floured surface into a 10×12 inch (25×30 cm) rectangle. If using prosciutto, lay 2 slices overlapping slightly in the center of the pastry. Spread a thin layer of mushroom duxelles over the prosciutto evenly.
  5. Brush the cooled beef lightly with 1 tbsp Dijon mustard. Place the beef on top of the mushroom layer. Fold the pastry over the beef, trimming excess and sealing edges with beaten egg. Use a pastry brush to apply a generous egg wash all over. Chill in the fridge for 15 minutes to firm up the pastry. (20 minutes)
  6. Preheat oven to 400°F (200°C). Place the wrapped beef on a parchment-lined baking sheet. Optionally, score the pastry lightly with a knife for decoration. Bake for 20-25 minutes until pastry is golden and beef registers 125°F (52°C) for medium-rare. Let rest for 10 minutes before slicing. (30-35 minutes)

Notes

Dry the beef well before searing to get a good crust. Cook mushroom duxelles until moisture evaporates to avoid soggy pastry. Mustard layer acts as glue and flavor booster. Prosciutto is optional but helps keep pastry crisp. Chill wrapped Wellington before baking to prevent shrinking or leaking. Rest after baking to redistribute juices. Use kitchen thermometer to avoid overcooking.

Nutrition

Keywords: Beef Wellington, puff pastry, mushroom duxelles, easy Beef Wellington, recipe for two, flaky pastry, tender beef, date night dinner

Find it online: https://evabake.com/perfect-beef-wellington-for-two-easy-recipe-with-flaky-puff-pastry/