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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 designed for two, featuring crispy puff pastry, tender beef tenderloin, and a savory mushroom duxelles. Perfect for a cozy, special dinner without leftovers or complicated prep.

Ingredients

Scale
  • 10 oz (280 g) beef tenderloin (filet mignon), trimmed and patted dry
  • 4–6 thin slices prosciutto
  • 8 oz (225 g) cremini or button mushrooms, finely chopped
  • 1 medium shallot, minced
  • 1 clove garlic, minced
  • 1 tsp fresh thyme leaves
  • 1 sheet puff pastry (about 7 oz or 200 g), thawed if frozen
  • 1 tbsp Dijon mustard
  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 1 large egg, beaten (for egg wash)
  • Salt and black pepper, to taste

Instructions

  1. Season the beef tenderloin generously with salt and black pepper.
  2. Heat olive oil in a cast iron skillet over medium-high heat until shimmering.
  3. Sear the beef for 2 minutes on each side until browned but still rare inside.
  4. Remove beef and let cool slightly (about 10 minutes). Brush all over with Dijon mustard.
  5. In a food processor, pulse mushrooms, shallots, garlic, and thyme until finely chopped but not mushy.
  6. Heat butter in the same skillet over medium heat, add mushroom mixture, and cook, stirring often, until moisture evaporates and mixture becomes paste-like, about 10-12 minutes.
  7. Season mushroom duxelles with salt and pepper, then let cool completely.
  8. Lay out plastic wrap on countertop. Arrange prosciutto slices overlapping on the plastic wrap.
  9. Spread cooled mushroom duxelles evenly over prosciutto.
  10. Place beef in center and roll tightly into a log shape using plastic wrap, sealing prosciutto and mushrooms around beef.
  11. Chill in fridge for 15 minutes to set shape.
  12. On a lightly floured surface, roll out puff pastry sheet slightly to smooth creases, about 10 x 10 inches (25 x 25 cm).
  13. Remove beef from plastic wrap and place in center of pastry.
  14. Fold pastry over beef, trimming excess, press edges to seal and tuck seams under.
  15. Brush all over with beaten egg and chill for another 10 minutes to firm up.
  16. Preheat oven to 400°F (200°C).
  17. Lightly score a decorative pattern on pastry without cutting through.
  18. Brush again with egg wash.
  19. Bake on parchment-lined baking sheet for 25-30 minutes or until pastry is golden and crisp.
  20. Let rest for 5-10 minutes before slicing.

Notes

Use a meat thermometer to check for medium-rare at 125°F (52°C). To prevent soggy pastry, cook mushroom duxelles thoroughly to evaporate moisture and wrap beef tightly in prosciutto. Chill wrapped beef before enclosing in pastry. Let Wellington rest after baking to redistribute juices. If pastry browns too quickly, cover loosely with foil halfway through baking.

Nutrition

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

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