1. Can I use a different cut of beef?

You can —just pick something tender and about the same thickness for even cooking. Center-cut filet is classic for a reason.

2. Why freeze before baking?

It keeps the pastry cold so it stays flaky and doesn’t slide off your steak. Warm pastry = sad, soggy Wellington.

3. How do I keep the bottom from sticking?

Skip parchment—just grease your pan well or use nonstick bakeware.

4. Can I assemble in advance?

Yep! Up to 1 day ahead, tightly wrapped in plastic and chilled until baking.

Beef Wellington for Two

Description

Fancy vibes, buttery pastry, and filet mignon so tender it practically melts—this Beef Wellington for Two is your elegant date night made easy. It’s luxe without being stressful, prep-ahead friendly, and totally worth every bite.

Ingredients

Scale

1 tbsp neutral oil (canola, avocado)
2 (8 oz) center-cut filet mignons, 1 ¾” thick
2 tbsp salted butter
8 oz cremini mushrooms, finely chopped
1 shallot, finely minced
2 garlic cloves, finely minced
2 tsp fresh thyme leaves
2 tbsp cognac (optional)
6 slices prosciutto
2 tbsp Dijon mustard
1 sheet all-butter puff pastry, defrosted in the fridge
1 egg, beaten
Kosher salt & black pepper
Flaky sea salt, for finishing

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Instructions

Let filets come to room temperature. Pat dry, season with salt and pepper. Heat oil in a skillet over medium-high. Sear steaks 3 minutes on the first side, 2–3 on the second. Transfer to a plate and chill 30 minutes.
Finely chop mushrooms. Melt butter in the skillet over medium-high. Add mushrooms, season lightly, cook until liquid is released. Add shallot, garlic, thyme, and cognac (if using). Cook until mushrooms are browned and dry, about 10–12 minutes. Cool completely.
Lay 3 slices prosciutto on each of two pieces of plastic wrap. Spread mushrooms on prosciutto, place steak in the center, brush with Dijon. Roll tightly using the plastic, discard wrap.
Roll out puff pastry on a floured surface. Cut into 4 squares, stack 2 for each Wellington, and roll to 8×8 inches. Place steak in the center, fold pastry around and seal. Freeze parcels 25 minutes.
Preheat oven to 425°F. Grease a baking sheet well. Place Wellingtons seam side down, brush with egg wash, sprinkle with flaky salt. Bake 20–25 minutes, until golden and 120–125°F inside for medium-rare. Rest 10 minutes before serving.

Notes

Chill after each step to prevent overcooking. Use a thermometer for perfect doneness. Leftovers? Reheat in the oven, not the microwave, for crisp pastry.

Prep Time: 1 hour
Cook Time: 25 minutes
Category: Dinner
Method: Baking
Cuisine: British

Nutrition

Serving Size: 1 Wellington
Calories: 850
Sugar: 2g
Sodium: 890mg
Fat: 55g
Saturated Fat: 22g
Unsaturated Fat: 28g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 2g
Protein: 50g
Cholesterol: 165mg