Best Individual Beef Wellingtons for two have a savory mushroom filling topped with incredibly tender beef tenderloin filet mignon steaks wrapped in golden puff pastry that is crispy yet also melts in your mouth.
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This elegant but easy dinner recipe 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.
We serve these mini wellingtons with this Mashed Potato Casserole and these Roasted Green Beans with Bacon.
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How to make Mini Beef Wellington
Allow the puff pastry to thaw on the countertop for about 40 minutes or according to the package directions. After half of the thawing time, begin preparing the recipe.
Preheat the oven to 400 degrees F.
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.
Melt another tablespoon of butter in the same 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 10-inch rectangle. Cut in half to make two 7 x 10-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.
Cut three small slits on 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, for medium 160 degrees F, for well-done 170 degrees F.
You may also enjoy
- Beef Tenderloin and Elote Tacos
- Filet Mignon and Bourbon Sauce
- Filet Mignon and Shrimp
- Individual Beef Pot Pies
- Old Fashioned Sloppy Joes
Individual Beef Wellingtons Recipe
Ingredients
- 4 oz canned mushrooms (drained)
- ¼ of an onion
- 1 tsp jarred minced garlic
- 1 tsp dried thyme
- Salt and black pepper (to taste)
- 2 beef tenderloin filet mignon steaks (1-1/2 to 2 inches thick and 8 oz each)
- 2 Tbsp butter (divided)
- 1 sheet frozen puff pastry (thawed – takes about 40 minutes)
- 1 egg (lightly beaten)
Instructions
- Allow the puff pastry to thaw on the counter top about 40 minutes or according to package directions. After half of the thawing time, begin preparing the recipe.
- Preheat the oven to 400 degrees F.
- 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.
- Melt another tablespoon of butter in the same 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 10 inch rectangle. Cut in half to make two 7 x 10 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.
- 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, for medium 160 degrees F, for well-done 170 degrees F.
Video
Nutrition
Hi, and welcome. I’m Zona, and I have a passion for recipes. I share recipes, tips, tricks, and resources to help you cook for two. Eat, drink, and enjoy!
tom
Wednesday 3rd of April 2024
This was a big Hit. Turned out great. I went with 131 for Med rare. Steak was great but the outside could have used a bit more time
Jeannine
Saturday 1st of January 2022
Followed the recipe and it turned out very delightful!
Zona
Sunday 2nd of January 2022
So happy you enjoyed it! Happy New Year :)
drldds
Friday 24th of July 2020
I wouldn't cook beyond 135 degrees for med.rare,also use chopped chicken liver pate rather than mushrooms for more flavor.
Barvara
Saturday 7th of September 2019
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 ?
Zona
Saturday 7th of September 2019
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 :)