Best Individual Beef Wellington for two has 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.
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 easy mini Wellingtons with a side of mashed potatoes and steamed broccoli.
As an Amazon Associate I may make a small commission if you make a purchase through product links in this post.
How to make mini Beef Wellington:
Allow the puff pastry to thaw on the counter top 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. Click here for a medium skillet.
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. 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, for medium 160 degrees F, for well-done 170 degrees F.
You may also enjoy
These great recipes:
Crockpot Beef Stew
This crockpot beef stew has tender cubed stew meat is slow cooked with onion, carrots, potato, mushrooms, peas, and savory seasonings.
Easy Ground Beef Stroganoff
This easy Ground Beef Stroganoff features ground beef, onions, tender mushrooms, and egg noodles coated in a rich creamy savory sauce. It’s quick and delicious, ready in just 25 minutes.
Individual Puff Pastry Beef Pot Pies
These rich, comforting individual Beef Pot Pies are generously filled with cubed beef, mushrooms, onions, potatoes, peas, and carrots and topped with tender flaky rounds of puff pastry that melt in your mouth.
Easy Slow Cooker Pot Roast Dinner Recipe
This easy Slow Cooker Pot Roast dinner has incredible flavor and includes rich creamy gravy! Tender potatoes, carrots, and onions are slow cooked with juicy fall-apart roast beef and smothered in delicious brown gravy.
Best Individual Beef Wellingtons
Best Individual Beef Wellingtons have a savory mushroom filling topped with incredibly tender beef tenderlion filet mignon steaks wrapped in golden puff pastry that is crispy yet also melts in your mouth.
Ingredients
- 4 oz canned mushrooms (drained)
- 1/4 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. Click for a medium skillet.
- 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. Click here 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, for medium 160 degrees F, for well-done 170 degrees F.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield:
2Serving Size:
1Amount Per Serving: Calories: 1428Total Fat: 104.1gSaturated Fat: 31.9gTrans Fat: 0gUnsaturated Fat: 30gCholesterol: 278.2mgSodium: 890.7mgCarbohydrates: 62.6gFiber: 4.5gSugar: 1.9gProtein: 60g
Nutrition information is a guideline only, is calculated automatically by third party software, and absolute accuracy is not guaranteed.
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 :)