Best Beef Wellington for Two

Making a romantic dinner at home can feel pretty intimidating, especially when you’re trying to tackle something as fancy as Beef Wellington. Between the pastry work, getting the meat just right, and all those steps in between, it’s no wonder most of us save this classic for special occasions at restaurants.

But here’s the good news – this scaled-down version for two people is actually manageable, and I’ve broken it down into clear steps that won’t leave you stressed in the kitchen. It’s perfect for anniversary dinners or date nights when you want to create something special without feeding an entire dinner party.

What Kind of Beef Tenderloin Should I Use?

For Beef Wellington, you’ll want to look for center-cut beef tenderloin (also called filet mignon) that’s about 1½ inches thick per portion. The meat should have a bright red color and be well-marbled, but tenderloin is naturally lean compared to other cuts. When shopping, ask your butcher to trim off any silver skin, which can be tough and chewy when cooked. For the best results, bring your meat to room temperature before cooking, and pat it completely dry with paper towels – this helps you get that perfect golden-brown sear that’s crucial for Beef Wellington. If you’re buying pre-packaged tenderloin, look for pieces that are evenly sized so they’ll cook at the same rate.

Options for Substitutions

While some ingredients in Beef Wellington are essential, there are a few swaps you can try:

• Beef tenderloin: This is really the star of the show and shouldn’t be substituted – the tenderness of this cut is crucial for the recipe’s success.
• Mushrooms: Any mushroom variety works well here – button, cremini, or portobello. If you’re not a mushroom fan, you can try a paste made from roasted chestnuts or caramelized onions instead.
• English mustard: Dijon mustard makes a good substitute, though it’s slightly less spicy. Whole grain mustard works too, but avoid yellow mustard as it’s too mild.
• Sliced ham: Prosciutto is traditional but any dry-cured ham works well. For a different twist, you could use thin-sliced bacon (just cook it halfway first).
• Puff pastry: Store-bought is perfectly fine and what most home cooks use. While you could make your own, it’s quite time-consuming. This is one ingredient where substitutions aren’t recommended.
• Egg wash: If you need an egg-free option, you can brush the pastry with heavy cream or melted butter, though the shine won’t be quite the same.

Watch Out for These Mistakes While Cooking

The success of your Beef Wellington hinges on properly managing moisture – skipping the crucial step of thoroughly cooking down the mushroom mixture (known as duxelles) until it’s completely dry will lead to a soggy bottom pastry. Another common mistake is not patting the beef completely dry and searing it at too low a temperature – you want a screaming hot pan to achieve a beautiful golden crust while keeping the inside rare. The temperature of your ingredients matters significantly: working with cold beef and room temperature pastry prevents the butter in the pastry from melting prematurely and ensures even cooking. For the best results, always let your beef rest for 10-15 minutes after searing and before wrapping, and make sure to cut small vents in the top of the pastry to allow steam to escape during baking. Remember to check the internal temperature with a meat thermometer – 120°F for rare, as it will continue cooking while resting.

What to Serve With Beef Wellington?

Since Beef Wellington is such a rich main dish, I like to keep the sides simple and let it be the star of the show. A side of roasted asparagus or green beans adds a nice pop of color and freshness to balance out the richness of the pastry and meat. For something starchy, roasted baby potatoes with herbs or a simple mashed potato recipe works great to soak up any extra sauce. If you’re feeling fancy, you can whip up a quick red wine sauce to drizzle over everything – just a few spoonfuls will do since the Wellington itself is already packed with flavor!

Storage Instructions

Keep Fresh: Once cooked, Beef Wellington is best enjoyed right away while the pastry is crispy and the meat is at its perfect temperature. If you do have leftovers, wrap them well and keep them in the fridge for up to 2 days. Just know that the pastry won’t stay as crispy after refrigeration.

Make Ahead: You can prep components ahead of time to make assembly easier. The mushroom mixture (duxelles) can be made up to 2 days in advance and stored in the fridge. You can also wrap and assemble the entire Wellington up to 24 hours before baking – just keep it covered in the fridge until you’re ready to cook.

Warm Up: For leftover portions, warm them in a 350°F oven for about 10-15 minutes. Try to avoid using the microwave as it’ll make the pastry soggy. Keep in mind that reheating might cook the meat a bit more, so the center won’t be as pink as when first served.

Preparation Time	30-45 minutes
Cooking Time	20-30 minutes
Total Time	50-75 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1200-1400
• Protein: 80-90 g
• Fat: 80-90 g
• Carbohydrates: 70-80 g

Ingredients

• 8 ounces mushrooms
• 1 garlic clove
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• Fresh thyme, as desired
• 12 ounces beef tenderloin, two pieces
• 2 tablespoons oil, for browning
• 2 tablespoons english mustard, as needed
• 1/4 pound sliced ham
• 1 sheet puff pastry, thawed, flattened, and divided into two 7×7 inch (18×18 cm) squares
• Egg wash, made from 1 egg mixed with 1 tablespoon water

Step 1: Prepare the Mushroom Paste

In a food processor, combine mushrooms, garlic, salt, pepper, and thyme.

Blend these ingredients into a fine paste, which should take about 30-60 seconds.

Transfer the mushroom paste to a medium-sized frying pan, spreading it evenly across the bottom.

Cook the mushrooms over medium-low heat, stirring frequently.

After about 7-10 minutes, the mixture should shrink to half its original volume and form a paste.

The aim is to cook off the bulk of the water inside the mushrooms to prevent the puff pastry from becoming too mushy later.

Once done, remove from heat and set aside.

Step 2: Preheat Oven and Season the Tenderloin

Preheat your oven to 400˚F (200˚C).

Liberally season the outside of the tenderloin pieces with salt and pepper.

Step 3: Sear the Tenderloin

In another medium-sized frying pan, heat 2 tablespoons of neutral oil over high heat.

Once the oil starts to smoke, sear the tenderloin pieces quickly on both sides for about 45-60 seconds per side.

Transfer the seared meat to a plate or cutting board to rest.

Use a basting brush to generously paint mustard over the resting pieces of beef, ensuring both sides are coated.

Step 4: Assemble the Beef Wellington

Lay out a piece of puff pastry on a lightly floured surface.

Place a piece of ham in the center of the pastry.

Spread about 1 tablespoon of the mushroom mixture on top of the ham, using the back of a spoon to flatten it to about the size of the tenderloin pieces.

Place a mustard-coated beef fillet on top of the mushroom mixture.

Add another spoonful of the mushroom mixture on top of the meat, patting it down flat.

Layer with another piece of ham, then fold the puff pastry over the center of the meat to close the Wellington.

Use your hands to carefully seal the edges of the pastry, then transfer it seam-side down to a baking tray lined with parchment paper.

Step 5: Final Touches and Baking

Lightly brush the outside of each Wellington with egg wash.

Lightly score the tops of the pastry with the back of a paring knife in a checkered pattern, taking care not to pierce the pastry.

Bake the Wellingtons in the preheated oven until the pastry is fully cooked and golden brown, about 20 minutes.

Step 6: Rest and Serve

Allow each Wellington to rest for at least 10 minutes after baking before slicing into it.

This resting period helps the juices redistribute within the meat, maintaining its flavor and tenderness.

Enjoy your homemade Beef Wellington!