This easy beef wellington recipe for two is perfect for a date night or dinner party. Individual beef wellingtons are perfect to serve as part for a special occasion, and simpler to make than you think! Enjoy this restaurant quality dish at home!
When it comes to dinner parties and entertaining, beef wellington is always a winning dish. This recipe is perfect if you are serving two people, so it’s great for a date night in. This recipe guarantees perfectly cooked beef every single time.
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. Remove the fillets and then in the same pan cook the mushrooms, shallots and other seasonings for about 5 minutes before adding the madeira and letting cool.
Roll out the puff pastry and cut into four equal squares. On two of the squares, spread the mushroom mixture, lay the fillets on top and then cover with the other square of pastry to form a parcel. Seal the pastry and place in the fridge for 30 minutes before cooking in the oven.
How to cook the perfect beef wellingtons
Because these beef wellingtons are served individually, it’s much easier to cook them to your preference, whether that be medium-rare, medium or medium-well. To get the results, it’s really important to choose the correct size of fillets – the perfect size is an 8 ounce steak that is 2 inches thick.
For medium rare beef
- Cook the meat to 110ºF (around 18 minutes)
- Let the wellingtons rest for 10 minutes before serving
For medium beef
- Cook the meat to 110ºF (around 18 minutes)
- Let the wellingtons rest for 20 minutes before serving
For medium well beef
- Cook the meat to 120ºF (around 25 minutes)
- Let the wellingtons rest for 10 minutes before serving
Be sure to check out our Meat Temperature Guide for all the tips and tricks!
What do you serve with beef wellington?
This easy beef wellington recipe is such an impressive dish to serve, and so you want to serve it up with two or three impressive sides. I go for a potato side, a couple of veggie sides and some gravy to tie it all together…YUM! Try it with:
- Cacio E Pepe Roasted Potatoes Recipe
- Crispy Garlic Roasted Asparagus (with Garlic Aioli)
- Honey Balsamic Roasted Carrots
- Homemade turkey gravy
- Parmesan Creamed Potatoes
A restaurant quality beef wellington at home
Beef wellington is always a favorite when eating out with the family, it feels so indulgent and complicated to make! This easy beef wellington recipe though is so easy and simple to make and if you follow the timings you will cook it to perfection! Make sure this is on the menu for your next date night! You’re sure to impress!
Top Tips To Make This Easy Beef Wellington Recipe for Two
- Buy good quality steak fillets, it’s the star of the show!
- Sear the steaks so that they are a really dark brown, this helps to seal in the flavor.
- Ensure that the pastry is well sealed around the edges, you can use a fork to press the two layers together.
- Follow the timings to cook the meat exactly how you like it, and instant read thermometer is really key to perfectly cooked steak.
For more beef recipes:
- Shredded Beef Enchiladas Supreme (Best Beef Enchilada Recipe)
- Beef Bourguignon Recipe (Beef Burgundy Recipe)
- Garlic Butter Prime Rib
- Best Beef Tenderloin Recipe (Beef Tenderloin Roast)
- Instant Pot Beef Stew Recipe (5 Spice Beef Stew)
- Chicken Fried Steak with Gravy
Easy Beef Wellington Recipe
Ingredients
- 10 ounces cremini mushrooms trimmed and halved
- 2 8-ounce center-cut filets mignons, 2-inches thick, trimmed of fat
- Kosher salt
- Freshly ground black pepper
- 2 teaspoons vegetable oil
- 2 tablespoons unsalted butter
- 1 small shallot minced
- 2 garlic cloves minced
- 2 teaspoon minced fresh thyme
- 3 tablespoons Madeira or Dry Sherry
- 1 9½x9-inch sheet puff pastry, thawed
- 1 teaspoon Dijon mustard
- 1 large egg lightly beaten
- Flake sea salt optional
Instructions
- Adjust oven rack to upper-middle position and heat oven to 400°F, and line a rimmed baking sheet with parchment paper.
- Process mushrooms in a food processor until minced, scraping down sides of bowl as needed.
- Pat filets dry with paper towels and sprinkle with salt and pepper.
- Heat oil over medium-high heat, in a non-stick skillet. Sear filets 2 minutes per side or until mahogany brown. Transfer the beef to a paper towel-lined plate.
- Reduce heat to medium and add the minced mushrooms, shallot, garlic, thyme, 1 teaspoon salt, and ¼ teaspoon pepper. Cook, stirring often, until browned and most of the liquid has evaporated, about 6-8 minutes.
- Stir in the Madeira and cook about 2 minutes or until all liquid has evaporated. Transfer the mixture to a plate and allow to cool completely.
- Lightly flour a clean work surface and roll the puff pastry into an 11-inch square. Cut the pastry into 4 equal squares and transfer 2 of the squares (2 inches apart) on the prepared baking sheet.
- Spread ¼ cup mushroom mixture in the center of each square, to about the same diameter of the filets. Be sure to leave a 1-inch border of the puff pastry showing.
- Set a filet on top of the mushroom mixture in the middle of the two pastry squares.
- Spread ½ teaspoon mustard over the tops of the filets.
- Set the 2 remaining pastry squares over the filets and stretch the top pastry squares to meet the bottom pastry squares. Gently press the pastry around the filets to form a tight pastry pocket/shape.
- Pinch the top and bottom together.
- Trim excess pastry around the filets, leaving 1/2 –inch border around all around.
- Crimp the dough around the edge being sure to securely seal the filet packets.
- Place the pastry packets in the fridge, uncovered for 30-60 minutes or until cold. Do NOT leave the packets longer than 1 hour or the pastry will get soggy.
- When the packets are cold, brush the tops and sides with the beaten egg, and sprinkle the tops with flake sea salt.
- Bake 18-25 minutes or until meat registers 110°F-120°F (depending on how you like your steaks).
- Transfer Beef Wellington to a wire rack to rest.
- **For steaks medium-rare, cook the meat to 110°F and let rest 10 minutes. For steaks cooked to medium, cook the meat to 110°F and let rest 20 minutes. For steaks cooked medium-well, cook the meat to 120° and let rest 10 minutes. As stated in the Notes sections, the puff pastry packets act as an oven and the meat continues to cook while resting.
- Once the Beef Wellington has rested as desired, serve and…
- Enjoy!
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
Nutrition Information
I’ve always wanted to make a version of beef Wellington, but I am picky & also allergic to mushrooms. Can I just leave those out?
You can absolutely leave the mushrooms out!
This is a fun dish to make with a significant other, but there’s really nothing easy about it. I’d suggest a 6 oz filet first. And then, be careful of the dough you choose. Phyllo is too thin and tears. Dough Puck is too thick and doesn’t roll out easily. Pepperidge Farm pastry sheets would be my next choice, if you can find them. Scarce in Texas right now. Ended up over cooking the meet trying to complete the pastry. Anyway, would definitely try it again with some modifications. Good basic recipe though.
Thank you for sharing your experience with us!
What can I use instead of mushrooms or liver patè? Neither do my husband and I like.
Carrots or ham!
Beef wellington is one of my favorites and ive been intimidated to try to make it myself. It turned out amazing and the steak was cooked perfectly. My guests rated it a 10 out of 10! Will be making again.
Success!!!
I haven’t made it yet cuz I cannot find to what temp to set my oven, am I over looking it? It is typically included in the sentence ” preheat oven to —°??????
To 400! It’s at the very beginning of the recipe card!
This is was my first attempt at making a Beef Wellington. Turned out pretty darn good. Also made melting potatoes and balsamic honey Brussels Sprouts. Highly suggest this recipe. Didn’t change anything.
That looks amazing, Jason!!
Jason what stuff did you use on your sprouts and potatoes cus they look gorgeous
My first time making this dish
Thanks for stopping by, Ellen!
This was our New Year’s Eve dinner, and very good! 8oz. of meat is too much for us, so I used 6 oz. pieces of fillet. They cooked perfectly in 18 minutes. Since I didn’t know where the butter was intended, I left it out and you don’t need that much oil in a non-stick pan anyway. I reduced the salt.
Thanks for sharing, Francie!
Excellent directions for cooking meat. Perhaps I goofed on how much salt I added but it was a tad salty. Whie I enjoyed it, there are too many steps for me to make it aga in
I’m glad you still enjoyed the recipe!
No where in the recipe does it show went to add the butter?
So sorry! Add it in when adding your vegetable oil!