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Mini Beef Wellington for Two Recipe

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4.1 from 21 reviews

This Mini Beef Wellington for Two is a luxurious and romantic classic dish, featuring tender filet mignon seared to perfection, layered with savory mushroom duxelles and prosciutto, then wrapped in golden, flaky puff pastry. Perfectly portioned for an intimate dinner, each bite offers a buttery, rich, and melt-in-your-mouth experience that elevates any special occasion meal.

Ingredients

Scale

Beef

  • 2 small filet mignon steaks (5–6 oz each)
  • ½ tsp salt
  • ½ tsp black pepper
  • 1 tbsp olive oil
  • 1 tbsp butter

Mushroom Duxelles

  • 6 oz mushrooms, very finely chopped
  • 1 tbsp butter
  • 1 small shallot (or 2 tbsp onion), minced
  • 2 garlic cloves, minced
  • ½ tsp thyme
  • ¼ tsp black pepper
  • Pinch of salt

Wrapping

  • 4 slices prosciutto
  • 1 sheet puff pastry, thawed
  • 1 egg (for egg wash)
  • 1 tsp Dijon mustard

Instructions

  1. Sear the steaks: Pat steaks dry and season with salt and black pepper. Heat olive oil and butter in a skillet over high heat. Sear each steak for 1 minute per side until brown. Remove from pan and brush each steak with Dijon mustard. Let cool completely to help keep the pastry crisp.
  2. Make the mushroom duxelles: In the same skillet, melt butter over medium heat. Add minced shallot and garlic, sauté for about 1 minute. Add finely chopped mushrooms, thyme, salt, and pepper. Cook until all moisture evaporates and the mixture is dry. Cool completely. (Chef tip: The drier the mushrooms, the crispier your pastry will stay.)
  3. Wrap the beef: Lay out 2 slices of prosciutto slightly overlapping. Spread half of the mushroom duxelles evenly over the prosciutto. Place one steak in the center, then roll tightly using plastic wrap. Twist the ends of the plastic wrap to secure. Repeat this process for the second steak. Chill the rolls for 15 minutes.
  4. Wrap in puff pastry: Cut the thawed puff pastry sheet into 2 rectangles. Remove the plastic wrap and place each wrapped steak on a puff pastry rectangle. Fold the pastry over the steak like a gift package and seal the edges with egg wash. Brush the entire Wellington with egg wash to give it a shiny finish. Chill again for 10 minutes to help the pastry puff during baking.
  5. Bake the Mini Wellingtons: Preheat the oven to 400°F (205°C). Place the wrapped steaks on a baking sheet and bake for 22–25 minutes to achieve medium-rare doneness. Remove from oven and let rest for 10 minutes before slicing and serving.

Notes

  • If the puff pastry browns too quickly during baking, loosely tent the Wellingtons with foil to prevent burning.
  • Use store-bought puff pastry for convenience, though homemade pastry is optional.
  • Chilling the steaks wrapped in prosciutto and pastry between steps helps maintain crisp layers and results in a better final texture.
  • Use very finely chopped mushrooms in the duxelles to avoid tearing the prosciutto and keep the wrapping tight.
  • For perfect medium-rare, check internal temperature with a thermometer; target 130°F (54°C) before resting.
  • Leftovers can be kept refrigerated for 1–2 days and reheated at 325°F uncovered to maintain crispness of the pastry.

Find it online: https://yumfoodusa.com/mini-beef-wellington-for-two-recipe/