Beef Wellington for Two
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This Beef Wellington recipe will show your how to make an elegant Beef Wellington for two using an 8-ounce cut of filet mignon.
I can hear your question now. Is an 8-ounce cut of steak really enough for two? Well, I initially made this recipe using two 8-ounce filet mignons because I thought one steak for each of us would be just fine. Boy was I wrong! One steak for the both of us was perfect. We even had two slices left over. And, I only served mashed potatoes with the Wellington sauce with a small side of sautéed mushrooms. To sum it up, the 8-ounce filet mignon grew to a 21-ounce Beef Wellington. So, if you have a more hearty appetite please feel free to double this recipe ingredients.
What is Beef Wellington?
Beef Wellington is considered an elegant meal most commonly served at high end restaurants. It is made with a beef tenderloin steak. The meat is seasoned and seared on all sides, encased in a thinly slice of prosciutto ham, lined with minced mushrooms also known as duxelles, slathered with mustard and rolled in a puff pastry and cooked to perfection.
Best Side Dishes to Serve with Beef Wellington
- Mashed potatoes
- Baked sweet potatoes
- Loaded baked potatoes
- Beef Wellington Sauce (recipe included below)
- Glazed carrots
- Asparagus – steamed or grilled
- Brussel Sprouts
Beef Wellington for Two Recipe
Although beef wellington is usually made using a large cut of beef tenderloin that can feed a crowd, this recipe will show your how to make the same beef wellington using an 8-ounce cut of filet mignon. If you have a more hearty appetite please feel free to double this recipe ingredients.
Beef Wellington Ingredients
- 1 8-ounce filet mignon steak
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 Tablespoon shortening or lard
- 8 ounces baby Bella mushrooms minced
- 1 sheet puff pastry (thawed)
- 1 thinly sliced prosciutto
- 2 teaspoons Dijon mustard (I use the course ground type)
- 1 egg with 1 Tablespoon water (egg wash)
- 1 Tablespoon all-purpose flour (used for rolling out puff pastry)
Sauce Ingredients
- 1 Tablespoon butter
- 1 shallot minced
- 1 clove garlic minced
- 1 teaspoon Dijon mustard
- 14.5 ounce can beef broth
- 1/2 cup heavy whipping cream
- 3 sprigs thyme
- 1-2 Tablespoons all-purpose flour
Beef Wellington Instructions
- Melt shortening in medium skillet. Season meat with salt and pepper on both sides (reserve some for when cooking the mushrooms). Then sear meat on all sides until browned. Remove meat from pan and set aside to cool to room temperature. Wipe pan out with a paper towel and discard.
- Place mushrooms in food process and process until minced. Place minced mushrooms in skillet . Salt and pepper and cook on medium heat until most water has evaporated. Remove from heat and allow mushrooms mixture to cool to room temperature.
- Place about a 14-inch length of plastic wrap on countertop. Put the thinly sliced prosciutto on top center of the plastic wrap. Evenly layer the cooled minced mushrooms on top of prosciutto. Next put the meat on top of the minced mushroom but before doing so pat meat dry with a paper towel. Then baste meat with Dijon mustard on top and sides. Gather both ends of the plastic wrap and roll to make a tight seal. This will keep the ingredients all together. Then refrigerate for about 30 minutes.
- Sprinkle a small amount of flour on work surface and using a rolling pin roll out pastry sheet to about 16-inches long. Remove meat from refrigerator and discard plastic wrap. Again, remove any excess moisture from meat roll by patting dry with paper towel. Place meat on center of puff pastry. Baste top edges of puff pastry with egg wash and then fold the puff pastry over the meat and seal sides with egg wash. Place on a baking sheet lined with parchment paper. Baste entire top and sides of pastry sheet and refrigerate for 15 minutes. Preheat oven to 400 degrees Fahrenheit.
- Place Beef Wellington in preheated oven and bake for 25 minutes or until meat registers 135 degrees Fahrenheit. I highly recommend using a meat thermometer like this. When meat comes to temperature carefully remove from oven and place meat on a cooling rack and allow to rest for about 10 minutes prior to slicing.
Sauce Instructions
- In a sauce pan melt butter. Add minced shallots and cook over medium heat for about 2 minutes. Then add garlic and Djion mustard and continue cooking for about 1 minute. Add beef broth and thyme sprigs and simmer over low heat for about 5 minutes. Remove thyme and add heavy whipping cream and 1 Tablespoon of flour and whisk until smooth. If your sauce is too thin gradually add more flour. If your sauce is too creamy in color and you want a more brown gravy color add a cap full of Kitchen Boquet until desired color achieved.
Serving Beef Wellington
After the Beef Wellington has cooled for 10 minutes then it’s time to cut and serve. Using a sharp knife or serrated edge knife gently grab the puff pastry with your non-dominate hand and with the knife in your dominate hand cut the meat into about 2-inch slices. Serve with mashed potatoes, Wellington Sauce and your favorite vegetable.
I AM EXCITED YOU ARE VIEWING JETT’S RECIPE FOR MAKING BEEF WELLINGTON FOR TWO AND WOULD LOVE TO HEAR HOW YOURS TURNS OUT SHOULD YOU DECIDE TO MAKE IT!
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Beef Wellington for Two
This Beef Wellington recipe will show your how to make an elegant Beef Wellington for two using an 8-ounce cut of filet mignon.
Ingredients
Beef Wellington Ingredients
- 1 8-ounce filet mignon steak
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 Tablespoon shortening or lard
- 8 ounces baby Bella mushrooms minced
- 1 sheet puff pastry thawed
- 1 thinly sliced prosciutto
- 2 teaspoons Dijon mustard (I use the course ground type)
- 1 egg with 1 Tablespoon water (egg wash)
- 1 Tablespoon all-purpose flour (used for rolling out puff pastry)
Sauce Ingredients
- 1 Tablespoon butter
- 1 shallot minced
- 1 clove garlic minced
- 1 teaspoon Dijon mustard
- 14.5 ounce can beef broth
- 1/2 cup heavy whipping cream
- 3 sprigs thyme
- 1-2 Tablespoons all-purpose flour
Instructions
Beef Wellington
-
Melt shortening in medium skillet. Season meat with salt and pepper on both sides (reserve some for when cooking the mushrooms). Then sear meat on all sides until browned. Remove meat from pan and set aside to cool to room temperature. Wipe pan out with a paper towel and discard.
Place mushrooms in food process and process until minced. Place minced mushrooms in skillet . Salt and pepper and cook on medium heat until most water has evaporated. Remove from heat and allow mushrooms mixture to cool to room temperature.
Place about a 14-inch length of plastic wrap on countertop. Put the thinly sliced prosciutto on top center of the plastic wrap. Evenly layer the cooled minced mushrooms on top of prosciutto. Next put the meat on top of the minced mushroom but before doing so pat meat dry with a paper towel. Then baste meat with Dijon mustard on top and sides. Gather both ends of the plastic wrap and roll to make a tight seal. This will keep the ingredients all together. Then refrigerate for about 30 minutes.
Sprinkle a small amount of flour on work surface and using a rolling pin roll out pastry sheet to about 16-inches long. Remove meat from refrigerator and discard plastic wrap. Again, remove any excess moisture from meat roll by patting dry with paper towel. Place meat on center of puff pastry. Baste top edges of puff pastry with egg wash and then fold the puff pastry over the meat and seal sides with egg wash. Place on a baking sheet lined with parchment paper. Baste entire top and sides of pastry sheet and refrigerate for 15 minutes. Preheat oven to 400 degrees Fahrenheit.
Place Beef Wellington in preheated oven and bake for 25 minutes or until meat registers 135 degrees Fahrenheit. I highly recommend using a meat thermometer like this. When meat comes to temperature carefully remove from oven and place meat on a cooling rack and allow to rest for about 10 minutes prior to slicing.
Sauce
-
In a sauce pan melt butter. Add minced shallots and cook over medium heat for about 2 minutes. Then add garlic and Djion mustard and continue cooking for about 1 minute. Add beef broth and thyme sprigs and simmer over low heat for about 5 minutes. Remove thyme and add heavy whipping cream and 1 Tablespoon of flour and whisk until smooth. If your sauce is too thin gradually add more flour. If your sauce is too creamy in color and you want a more brown gravy color add a cap full of Kitchen Boquet until desired color achieved.
Serving Beef Wellington
-
After the Beef Wellington has cooled for 10 minutes then it’s time to cut and serve. Using a sharp knife or serrated edge knife gently grab the puff pastry with your non-dominate hand and with the knife in your dominate hand cut the meat into about 2-inch slices. Serve with mashed potatoes, Wellington Sauce and your favorite vegetable.
