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Perfect Beef Wellington for Two

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An elegant and manageable Beef Wellington recipe designed for two people, perfect for a special date night with a flaky puff pastry crust, mushroom duxelles, and tender beef tenderloin.

Ingredients

Scale
  • 12 oz (340 g) center-cut beef tenderloin filet, trimmed
  • 6 oz (170 g) puff pastry sheet, thawed
  • 6 oz (170 g) cremini or button mushrooms, finely chopped
  • 1 small shallot, minced
  • 2 cloves garlic, minced
  • 1 tbsp unsalted butter
  • 1 tsp fresh thyme leaves
  • 4 thin slices prosciutto (optional)
  • 1 tbsp Dijon mustard
  • 1 large egg, beaten with 1 tbsp water (egg wash)
  • 1 tbsp olive oil
  • Salt and pepper to taste

Instructions

  1. Pat the 12 oz beef tenderloin dry with paper towels. Season generously with salt and pepper.
  2. Heat 1 tbsp olive oil in a skillet over medium-high heat. Sear the beef on all sides until browned, about 2 minutes per side. Remove from pan and let cool completely (about 15 minutes).
  3. In the same skillet, add 1 tbsp butter and sauté 1 small minced shallot and 2 cloves garlic until translucent (2-3 minutes).
  4. Add 6 oz finely chopped mushrooms and 1 tsp thyme leaves. Cook over medium heat, stirring often, until moisture evaporates and mixture is paste-like, about 10 minutes. Season lightly with salt and pepper. Cool completely.
  5. Lay out 4 slices of prosciutto on plastic wrap, slightly overlapping. Spread the mushroom duxelles evenly over the prosciutto.
  6. Place the cooled beef in the center, then use the plastic wrap to roll tightly into a log. Chill for 15 minutes to firm up.
  7. Lightly flour your work surface. Roll out the thawed 6 oz puff pastry sheet to roughly 10×10 inches (25×25 cm).
  8. Remove plastic wrap from the beef roll and place it in the center of the pastry. Brush edges with beaten egg wash.
  9. Fold pastry over the beef, trimming excess if needed. Seal edges well, pressing gently. Place seam-side down on parchment-lined baking sheet.
  10. Brush the entire pastry with egg wash for a glossy finish. Chill for another 15 minutes.
  11. Using a sharp knife, lightly score the pastry surface with a crisscross pattern without cutting through.
  12. Bake in preheated oven at 400°F (200°C) for 25-30 minutes or until pastry is golden brown.
  13. Remove from oven and let rest for 5-10 minutes before slicing. Serve immediately with your favorite sides.

Notes

If puff pastry browns too quickly, tent loosely with foil halfway through baking. Do not skip chilling steps to prevent sogginess and maintain pastry shape. Use a sharp serrated knife and gentle sawing motion for clean slices. For gluten-free, use gluten-free puff pastry or almond flour crust. For dairy-free, substitute butter with olive oil or plant-based alternative in duxelles.

Nutrition

Keywords: Beef Wellington, date night dinner, elegant dinner, puff pastry, mushroom duxelles, beef tenderloin, easy Beef Wellington

Find it online: https://oracooks.com/perfect-beef-wellington-for-two-easy-elegant-date-night-dinner-recipe/