Beef/ Dinner for Two

Best Individual Beef Wellington Recipe for Two

Individual Beef Wellington

This Individual Beef Wellington dish has a savory mushroom filling topped with incredibly tender beef and wrapped in golden puff pastry that is crispy yet also melts in your mouth at the same time.

Scroll to the bottom for a full recipe card.

This elegant but easy dinner makes a very impressive date night meal for two. It is perfect as an intimate Valentine’s Day, Christmas or New Year’s Eve dinner.

How to make Individual Beef Wellingtons:

Allow the puff pastry to thaw on the counter top for up to 40 minutes. After 15 – 20 minutes, begin preparing the recipe.

Preheat the oven to 400 degrees F (200 C).

Chop the mushrooms and onion until diced fine.

Combine the mushrooms, onion, garlic and thyme in a bowl.

mushrooms, onion, garlic and thyme in an orange bowl

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In a medium skillet, brown the beef tenderloin steaks in 1 tablespoon butter for 2-3 minutes on each side. Remove and keep warm.  Click here for a medium skillet.

two beef tenderloin steaks cooking in a pan

Melt another tablespoon of butter in the frying pan over medium heat.

Add the mushroom mixture and cook until lightly browned, about 5 minutes.

mushroom and onion mixture cooking in a pan

Sprinkle the mushroom mixture with salt and freshly ground pepper to taste and set aside to cool.

On a lightly floured surface, roll the puff pastry sheet into a 14 x 9 ½ inch rectangle. Cut in half to make two 7 x 9 ½ inch rectangles.

puff pastry rolled out and cut in half

Divide the mushroom mixture and add half to the center of each rectangle.

Place one steak on top of the mushrooms on each rectangle.

Lightly brush pastry edges with water.

Bring the opposite corners of the pastry over the steak and pinch seams to seal tightly.

one beef tenderloin wrapped in puff pastry, one unwrapped on top of pastry

Place seam side down on a parchment paper lined baking sheet. Click here for parchment paper.

Cut three small slits in the top of each pastry bundle.

two uncooked beef wellington parcels brushed with egg wash

Brush all over the pastry bundles with beaten egg.

two baked beef wellingtons on a baking sheet

Bake for 25-30 minutes or until pastry is golden brown and meat reaches desired doneness. For medium-rare, a thermometer should read 145 degrees F (62.78 C), for medium 160 degrees F (71.11 C), for well-done 170 degrees F (76.67 C).

Individual Beef Wellington Recipe for Two

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Yield: 2 servings

Individual Beef Wellington

Individual Beef Wellington

This Individual Beef Wellington dish has a savory mushroom filling topped with incredibly tender beef and wrapped in golden puff pastry that is crispy yet also melts in your mouth at the same time.

Prep Time 40 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes

Ingredients

  • 6.5 ounces canned mushrooms (drained)
  • 1/4 cup onion
  • 1 teaspoon jarred minced garlic
  • 1 teaspoon dried thyme
  • Salt and fresh ground black pepper to taste
  • 2 beef tenderloin steaks (1-1/2 to 2 inches thick and 8 ounces each)
  • 2 Tablespoons butter (divided)
  • 1 sheet frozen puff pastry (thawed - takes up to 40 minutes)
  • 1 egg (lightly beaten)

Instructions

  1. Allow the puff pastry to thaw on the counter top for up to 40 minutes. After 15 - 20 minutes, begin preparing the recipe.
  2. Preheat the oven to 400 degrees F (200 C).
  3. Chop the mushrooms and onion until diced fine.
  4. Combine the mushrooms, onion, garlic and thyme in a bowl.
  5. In a medium skillet, brown the beef tenderloin steaks in 1 tablespoon butter for 2-3 minutes on each side. Remove and keep warm. Click for a medium skillet.
  6. Melt another tablespoon of butter in the frying pan over medium heat.
  7. Add the mushroom mixture and cook until lightly browned, about 5 minutes.
  8. Sprinkle the mushroom mixture with salt and freshly ground pepper to taste and set aside to cool.
  9. On a lightly floured surface, roll the puff pastry sheet into a 14 x 9 ½ inch rectangle. Cut in half to make two 7 x 9 ½ inch rectangles.
  10. Divide the mushroom mixture and add half to the center of each rectangle.
  11. Place one steak on top of the mushrooms on each rectangle.
  12. Lightly brush pastry edges with water.
  13. Bring the opposite corners of the pastry over the steak and pinch seams to seal tightly.
  14. Place seam side down on a parchment paper lined baking sheet. Click here parchment paper.
  15. Cut three small slits in the top of each pastry bundle.
  16. Brush all over the pastry bundles with beaten egg.
  17. Bake for 25-30 minutes or until pastry is golden brown and meat reaches desired doneness. For medium-rare, a thermometer should read 145 degrees F (62.78 C), for medium 160 degrees F (71.11 C), for well-done 170 degrees F (76.67 C).

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Nutrition Information:

Yield:

2

Amount Per Serving: Calories: 1178 Saturated Fat: 24g Cholesterol: 257mg Sodium: 954mg Carbohydrates: 63g Fiber: 4g Sugar: 4g Protein: 64g
Nutrition information is a guideline only, is calculated automatically by third party software, and absolute accuracy is not guaranteed.

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2 Comments

  • Reply
    Barvara
    September 7, 2019 at 8:48 am

    Hi, can I put the bed Wellington together in the morning and keep it in the fridge till later when I’m ready to bake ?

    • Reply
      Zona
      September 7, 2019 at 9:18 am

      Hi Barvara, I have not tried that but I would recommend preparing them through step 13 of the recipe card, then wrap them tightly in plastic wrap to store in the fridge. When your ready to bake, pre-heat the oven then remove the plastic wrap from the wellingtons and continue preparing starting at step 14. Good luck, I hope they turn out great for you 🙂

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