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Perfect Beef Wellington for Two Easy Recipe with Crispy Puff Pastry

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A manageable and elegant Beef Wellington recipe sized perfectly for two, featuring tender beef tenderloin wrapped in crispy, buttery puff pastry with a savory mushroom duxelles.

Ingredients

Scale
  • 10 oz (280 g) beef tenderloin (filet mignon), trimmed
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 8 oz (225 g) cremini or button mushrooms, finely chopped
  • 1 small shallot, finely minced
  • 1 clove garlic, minced
  • 1 teaspoon fresh thyme, chopped
  • 2 tablespoons dry white wine or dry sherry (optional)
  • 1 sheet puff pastry (about 8x8 inches or 20x20 cm), thawed
  • 1 large egg, beaten
  • Salt and pepper to taste

Instructions

  1. Season the beef tenderloin generously with salt and pepper.
  2. Heat 1 tablespoon olive oil and 1 tablespoon butter in a heavy skillet over medium-high heat.
  3. Sear the beef on all sides for about 2 minutes per side until browned but not cooked through.
  4. Remove beef from pan and let it rest while preparing the mushroom duxelles.
  5. In the same skillet, add remaining 1 tablespoon butter.
  6. Add finely chopped mushrooms, shallot, garlic, and thyme.
  7. Cook over medium heat, stirring frequently, until moisture evaporates and mixture becomes paste-like, about 10-12 minutes.
  8. If using, add white wine or sherry in the last few minutes and cook until liquid evaporates.
  9. Season lightly with salt and pepper and set aside to cool.
  10. Lightly flour work surface and roll thawed puff pastry into roughly 12×12 inch (30×30 cm) square.
  11. Place cooled mushroom duxelles in the center, spreading evenly but leaving a border.
  12. Place seared beef on top of mushroom layer.
  13. Fold pastry over beef, trimming excess and sealing edges by pressing firmly; use beaten egg as glue if needed.
  14. Turn wrapped beef seam-side down on parchment-lined baking sheet.
  15. Brush entire pastry surface with beaten egg.
  16. Optional: Chill wrapped beef in fridge for 15-20 minutes to firm pastry and prevent shrinking.
  17. Preheat oven to 400°F (200°C).
  18. Bake Beef Wellington for 20-25 minutes until pastry is golden and crisp.
  19. Check beef internal temperature with instant-read thermometer: 120°F (49°C) for rare, 130°F (54°C) for medium-rare.
  20. Remove from oven and let rest for 5-10 minutes before slicing.
  21. Cut into thick medallions and serve.

Notes

If pastry browns too quickly, tent loosely with foil halfway through baking. Do not skip resting after baking to keep juices locked in. Chilling the wrapped Wellington before baking helps prevent pastry shrinkage and keeps crust crisp. Use a good-quality beef tenderloin for best results. For gluten-free option, use gluten-free puff pastry and ensure all ingredients are gluten-free.

Nutrition

Keywords: Beef Wellington, puff pastry, mushroom duxelles, filet mignon, easy Beef Wellington, date night recipe, crispy pastry, elegant dinner

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