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.
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.
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.
Melt another tablespoon of butter in the frying pan over medium heat.
Add the mushroom mixture and cook until lightly browned, about 5 minutes.
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.
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.
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.
Brush all over the pastry bundles with beaten egg.
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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- 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
- 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.
- 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.
- Melt another tablespoon of butter in the frying pan over medium heat.
- Add the mushroom mixture and cook until lightly browned, about 5 minutes.
- 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.
- 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.
- 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.
- Brush all over the pastry bundles with beaten egg.
- 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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