Beef Wellington (for two). Classic beef Wellington is made with a single, large tenderloin of beef. This easy recipe for individual Wellingtons for two people combines filet mignon and mushroom duxelles wrapped in puff pastry, which is then baked. This recipe omits the traditional inclusion of foie gras.

Remove from pan, and allow to cool completely. Perfectly cooked beef and a crisp crescent crust makes this the perfect way to quickly serve a favorite. Beef Wellington for Two is the perfect dish for special occasions like Valentine's Day, Christmas, New Year's Eve or your anniversary. You can have Beef Wellington (for two) using 14 ingredients and 12 steps. Here is how you cook that.

Ingredients of Beef Wellington (for two)

Prepare 1 Tbs. of vegetable oil.
Prepare 1 of large filet mignon.
It's Dash of salt, pepper, & dried thyme.
You need 2 Tbs. of brown mustard.
Prepare 1 Tbs. of olive oil.
It's 8 oz. of cremini mushrooms, finely chopped.
You need 1 of medium shallot, finely chopped.
Prepare 1 clove of garlic, minced.
You need 1/2 Tbs. of unsalted butter.
It's Dash of Sherry wine (optional).
Prepare 4 slices of prosciutto, thinly sliced.
Prepare Dash of flour.
You need 1 sheet of puff pastry, thawed.
Prepare 1 of egg beaten (dash of water).

How to Make This Easy Beef Wellington Recipe For Two First of all, preheat your oven and line a baking sheet with parchment. Mince the mushrooms in a food processor until they are fine and set to one side. Pat your beef fillets dry, season with a little salt and pepper and then sear them in a hot pan. So, I came up with this recipe for individual, personal-sized Wellingtons for two that will fit the bill for a romantic dinner with your sweetheart (full printable recipe at the bottom of this post).

Beef Wellington (for two) step by step

Heat a medium sized heavy skillet and add oil. Over medium-high heat, sear the "seasoned" beef until browned on all sides, including the sides, about 1 minute per side..
Transfer to a plate. Coat all sides with mustard. Let cool in fridge..
In the same skillet, add olive oil to prepare the “duxelles.” Add the mushrooms & shallots and begin to sauté. Add a bit of butter along with garlic, dried thyme, and dash of sherry..
Cook and stir until all liquid has evaporated 25-30 minutes. Add a dash of salt & pepper and place in a bowl to cool. [Tend to your side dishes].
Place plastic wrap down on a work surface (2x the length and width of the beef). Lay the prosciutto slices on the wrap (shingling them) in a 6” square pattern. Spread the duxelles thinly over the prosciutto..
Place the beef at the bottom of the first prosciutto slice. Using the plastic wrap, begin to roll the beef up tightly, tucking the prosciutto sides as you roll. Twist ends of wrap tightly. Transfer to freezer for 10 minutes..
Lightly flour work surface and spread out puff pastry. Place the beef in the center and trim off the sides (and top) of the pastry a bit. Brush the pastry edges with egg wash and fold things up (a present / gift)..
Place seam side down on a plate. Decorate the top by braiding or a simple X (use egg wash like glue), and then chill for 20 minutes..
Heat oven to 400°..
Transfer the Wellington to a parchment-lined baking sheet. Brush with egg wash all over and sprinkle with flaky salt..
Bake until pastry is golden and the center registers 120°F for medium-rare, about 25 minutes. Let rest 10 minutes before making a center cut (dividing the Wellington into two)..
Spoon a port wine/ beef reduction sauce on each plate half. Add the Wellington and top with a bit more gravy. Complete the dish with the sides and enjoy..

Remove from pan, and allow to cool completely. Wrap each piece of beef tightly in a triple layer of cling film to set its shape, then chill overnight. Remove from the pan and leave to cool. Add olive oil to pan after removing beef. Beef Wellington Tips What cut of beef is best for beef Wellington?