An elegant British classic — but make it for two! Filet Mignon Beef Wellington is a show-stopping dish that is both impressive and delicious. Perfectly seared filet mignon is wrapped in herby mushrooms and prosciutto, then baked in golden, flaky puff pastry. Are you drooling yet?
While beef Wellington is usually quite expensive and meant for a crowd, this easy recipe is all the elegance and indulgence for a fraction of the cost and work. Beef wellington for two is the perfect luxe meal for Christmas, Valentine’s Day, or any night that calls for a romantic dinner.
“I made this for Valentine’s Day for my boyfriend and I – I was panicking the whole time but the recipe steps were so easy to follow and it came out perfectly! I didn’t think I’d be able to eat a whole one myself but I totally did because it was so good. Will definitely be repeating in the future, thanks for the great recipe!!” – Kaylee M. (So Much Food reader)
Table of Contents
Beef Wellington: A British Classic
The meals at and around Christmastime are honestly my favorites of the year! We have our traditions that we stick to pretty stringently like herb crusted prime rib on Christmas Eve and homemade bagels and gravlax on Christmas morning. But we also love to mix it up depending on whether or not we have company. When it’s just me and Erik, I love an elegant dinner that I can make for just the two of us that doesn’t break the bank and doesn’t feel wasteful.
Enter: Beef Wellington for two! This incredible recipe has all the glitz and glam while still feeling approachable. Because the beef Wellingtons are individually wrapped, it’s easy to scale this recipe up as needed. This would also be a great recipe for a dinner party for 6-8.
The best part about this recipe? You can make the components ahead of time and assemble the beef Wellingtons a day in advance! I love a make-ahead recipe that allows me to feel in-control and stress-free when entertaining.
What Is Beef Wellington, Anyway?
Beef Wellington is an iconic British dish, consisting of beef tenderloin encased by mushrooms or paté (usually foie gras) and puff pastry.
The dish was created in celebration of the first Duke of Wellington, Arthur Wellesley, and his victory at the Battle of Waterloo on June 18, 1815. While it’s most well-known as a traditional British dish, it’s likely that it was originally derived from a classic French dish (boeuf en croute).
Typically beef Wellington is made as a large roast, which is sliced into individual portions before serving. But today, we’re making individual beef wellingtons!
Tools Needed
Ingredient Notes
You can find the full list of ingredients, quantities & method in the recipe card at the end of the page.
- Filet mignon. When purchasing, you’re looking for two 8oz filets with nice marbling that are 1 3/4″ thick. Read below for my tips on purchasing the filet mignon.
- Cremini mushrooms. I love using cremini mushrooms, sometimes called baby bella, because they’re so hearty. However, you could swap in button mushrooms also.
- Shallots. The best onion to use here! It has the perfect delicate flavor that isn’t overwhelming.
- Garlic. The combination of garlic and shallot is heavenly!
- Butter. Butter truly makes everything better, but you could use a little olive oil if that’s what you prefer.
- Cognac. Optional, but adds amazing flavor to the mushrooms. We aren’t big cognac drinkers so I just keep a teeny tiny bottle on hand for cooking.
- Thyme. Fresh thyme is best, but you can use dried. If you’re planning to use dried, use much less.
- Dijon Mustard. Opt for some high quality dijon mustard. My favorite, favorite dijon mustard is the dijon from Trader Joe’s.
- Prosciutto. Also something I purchased at Trader Joe’s! Their prosciutto is great. You only need about 6 slices, so purchase a small pre-packaged amount.
- Puff Pastry. You could make your own if that’s your thing, but I’m 100% pro-store bought here. I used the all-butter puff pastry from Trader Joe’s and it’s the best! I stock up on it every year and always have a stash in my freezer.
Selecting the Right Cut of Beef for Beef Wellington
Choosing the right filet is the most important step! In an effort to cut down on cost, we aren’t buying a whole beef tenderloin. Instead, we’re going for two nice 8 oz filet mignons.
Follow these tips when you’re selecting your filet mignon for beef wellington:
Head straight to the meat counter. Don’t you dare even mess with pieces of filet that have already been cut! For a meal like this, make sure you’re getting exactly what you need. Head straight to your butcher or meat counter and have them cut the filet for you. You’ll have the most control here!
Choose the right grade. When you’re paying for a high-quality cut of meat, it’s important to get the best! Talk to your butcher and see what they have on hand and what he would recommend. Opt for at least choice grade, but prime is best. For this recipe, I actually went with grass-fed wagyu beef because it was really nicely marbled and I was able to get it on sale (win!).
Cut from the right part of the tenderloin. When you ask your butcher or meat counter attendant to cut the filet for you, ask for it to come from the center of the tenderloin. This is the most tender part and it’s the most even in size which means both pieces will cook evenly. Ask them to cut the filet at least 1 ¾” thick. This also helps to avoid overcooking!
Buy right before you plan to cook. This seems like an obvious one, but this is also why we aren’t selecting pre-cut pieces. Most pre-cut pieces of beef have been sitting for a day or two and have started to oxidize and that is not the play for beef wellington. Buy the beef the day you plan to assemble the beef wellington for optimal flavor and presentation.
How to Make Filet Mignon Beef Wellington for Just 2 People
- Sear the beef. Pat your filet mignon pieces dry with a paper towel to remove extra moisture, then season generously with salt and pepper. The key to achieving a nice sear is to properly preheat your skillet over medium-high heat (stainless steel or cast iron both work great here). Sear the filet mignons for 3 minutes per side, or until deeply browned.
Jenny’s Tip: To prevent the filet mignon from cooking further, transfer it immediately to a plate and refrigerate for 30 minutes to cool. You can prep the mushrooms while the steak chills.
- Make the mushroom duxelles. Finely chop your mushrooms. (If you want an easy shortcut, pulse the mushrooms in your food processor until finely chopped!) Then, working with the same skillet you seared the steak in, melt the butter and add the mushrooms. Once they start to release their liquid, add the shallot, garlic, thyme, and cognac and continue to cook until all the liquid is gone and the mushrooms are browned.
- Wrap the steak. Lay down two pieces of plastic wrap. Lay 3 slices of prosciutto down on both pieces of plastic wrap and spread the mushrooms evenly between them. (See step by step photos). Lay the steak in the center and brush the steak with a thin layer of dijon mustard. Use the plastic wrap to help you wrap the mushrooms and prosciutto tightly around the steak, then discard the plastic wrap once the steak is tightly wrapped in the prosciutto.
- Wrap the steak in puff pastry. Make sure to defrost your puff pastry ahead of time! Pull one sheet of puff pastry out of the fridge and lightly dust a work surface with flour. Cut the puff pastry sheet into 4 even squares. Stack two squares together and roll them out into two larger 8×8-inch squares. Wrap the steak in the puff pastry, pressing the seams together to seal.
- Freeze before baking. Place the beef Wellingtons on a baking sheet and transfer to the freezer for 20 minutes while the oven preheats.
- Bake. Preheat the oven to 425ºF. Brush the beef Wellingtons all over with egg wash and sprinkle with flaky sea salt and bake for 20 minutes, until the outside is golden brown. Let them rest for 10-15 minutes before serving.
Chef Tips for the Perfect Beef Wellington
Sear the filet mignons until deeply browned. Searing the filet is one of the most important ways to add flavor to beef Wellington! A nice hard sear and a brown crust enhances the beef flavor and makes this recipe even more delicious. To achieve that, make sure your filets are room temperature before they hit the hot skillet (I always pull mine out of the fridge 30 minutes before cooking) and pat them dry with paper towels to remove any excess moisture.
Choose the right oil. Because this is high-temperature cooking, you need an oil that will stand up to high heat. Canola, avocado, and sunflower oils are my favorite for searing at high temperatures. Avoid olive oil as it burns and becomes acrid at high temps
Serve medium-rare or medium. Once the filet mignon is overcooked, you can’t un-cook it! Since it’s an expensive cut of meat, you don’t want to leave the cooking to chance. Invest in a dependable probe thermometer any time you’re cooking beef. Keep in mind that the temperature of the meat will rise 5 degrees or so as it rests. For best results, pull at 120ºF for medium-rare and 130ºF for medium.
Adequately cool the beef between steps. After searing the filet, refrigerate it for 30 minutes. After you wrap the steak in puff pastry, freeze for 20 minutes. This keeps the internal temperature of the steak cold and prevents it from overcooking before the puff pastry has a chance to cook.
Make Ahead Option
One of the best things about this individual beef Wellington recipe is the fact that it can very easily be prepped in advance. Assembled beef Wellington will keep, stored wrapped in plastic in the refrigerator, for 1 day. (You could possibly push it to two days in advance, but you might lose a little of the pink color on the filet.)
To prep your filet mignon beef Wellington in advance:
- Assemble all the way through wrapping it in puff pastry.
- Then, wrap each beef Wellington tightly in plastic wrap and refrigerate until ready to use.
- When it’s time to cook, remove the beef Wellingtons from the plastic wrap and place on a baking sheet. Brush with egg wash and sprinkle with flaky sea salt and bake according to the instructions.
What to Serve with Beef Wellington
What is a nice dinner without sides? Here are my favorite sides for a truly show-stopping meal.
If you do give this recipe a try, I love hearing about it! Leave a comment with a star rating below. Be sure to subscribe to my weekly newsletter and never miss a new recipe! You can also snap a photo & tag @JENNYGOYCOCHEA on Instagram.
More Steak Recipes That Are Great for Entertaining
- Steak Tartare
- Grilled Tuscan Steak
- Flank Steak with Burrata
- Steak au Poivre
- Herb Roasted Beef Tenderloin
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Filet Mignon Beef Wellington for Two
Ingredients
- 1 tablespoon neutral oil, such as canola or sunflower oil
- 2 (8 oz) center cut filet mignons, 1 3/4" thick
- 2 tablespoons salted butter, high-quality
- 8 oz cremini mushrooms, very finely chopped
- 1 shallot, finely minced
- 2 garlic cloves, finely minced
- 2 teaspoons fresh thyme leaves
- 2 tablespoons cognac (optional)
- 6 slices prosciutto
- 2 tablespoons dijon mustard
- 1 sheet store-bought all-butter puff pastry, defrosted overnight in the fridge
- 1 egg, beaten
- kosher salt
- freshly cracked black pepper
- flaky sea salt
Instructions
- Prep the steaks. Let your filet mignon steaks come to room temperature before cooking. Pat the steaks dry with a paper towel and season liberally on both sides with salt and pepper.
- Sear the steaks. Heat neutral oil in a cast iron or stainless steel skillet over medium-high heat. Once the pan is hot, place the steaks in the skillet and let them sear hard for 3 minutes on the first side until deeply golden brown. Flip and let the other side sear for 2-3 minutes. Transfer the steaks to a plate and refrigerate the steaks for 30 minutes.
- While the steaks are back in the fridge, cook the mushrooms. You can use a food processor to finely chop the mushrooms or mince them by hand. In the same skillet you used to sear the steaks, melt the butter over medium-high heat. Once the butter is foamy, add the mushrooms and toss to coat. Season with salt and pepper. Cook the mushrooms, stirring occasionally until the liquid is starting to release. Add the shallot, garlic, and thyme, and reduce the heat to medium. Add the cognac, if using. Cook for another 10-12 minutes until all the liquid is cooked out of the mushrooms and they are dry. Transfer to a bowl to cool to room temperature.
- Wrap the steaks in prosciutto. Set up your work station by laying down two pieces of plastic wrap next to each other on a cutting board or directly on the kitchen counter. Lay 3 pieces of prosciutto overlapping (see above images) on each piece of plastic wrap. Spread the mushrooms evenly between them. Place the seared steaks in the middle and brush each steak all over with dijon mustard. Using the plastic wrap to help you, wrap the prosciutto and mushrooms around the steak in a tight package. Discard the plastic wrap and set the wrapped steaks aside.
- Then wrap the steaks in puff pastry and freeze. Lightly flour your work station and unroll the puff pastry. Cut the puff pastry into 4 equal squares. Arrange them by stacking two pieces of top of each other twice. Using a rolling pin, roll the stacked puff pastry pieces into one large square that measures 8×8 inches. Repeat with the other stack. Place the prosciutto wrapped steaks in the center of each square. Fold the puff pastry around the steak and press the edges together to secure tightly. Transfer to the freezer for 25 minutes.
- Preheat an oven to 425ºF. While the oven preheats, remove the beef wellingtons from the freezer and place them on a baking sheet. Brush them all over with the lightly beaten egg and sprinkle the top with flaky sea salt.
- Bake. Bake the beef wellingtons for 20-25 minutes, until the internal temperature has reached about 120-125ºF for medium rare/medium. Remove from the oven and transfer to a cutting board to rest for 10 minutes before serving.
Rate & Review This Recipe
I made this for Valentine’s Day for my boyfriend and I – I was panicking the whole time but the recipe steps were so easy to follow and it came out perfectly! I didn’t think I’d be able to eat a whole one myself but I totally did because it was so good. Will definitely be repeating in the future, thanks for the great recipe!!
So happy to hear that!
I just want to mention that this doesn’t have to be a super expensive dinner. I don’t “go straight to the butcher/meat counter” and have the steaks cut for me. I make this when I see the odd shaped end cuts that get put out as the “butchers special” because I can cut them or stick them together to make my “steaks.” Under all that pastry and prosciutto, it’s just as delicious as cut fillet mignon but considerably cheaper. Good recipe, BTW. Just use a thermometer!
I made these last night for Valentines day and this recipe is about as perfect as it gets. I did not change one thing and they turned out amazing and I put a few of my comments. I made them earlier in the day so I never had to freeze them but left them in the fridge until ready to cook. The few notes I will add is one the recipe does not say BUT make sure your baking pan is well greased as the dough will stick and mine did pretty badly to the parchment paper so I kind of lost the bottom. I would not use parchment but grease my pan well next time or use a non-stick baking pan. Second the prosciutto is very salty so be careful not to over salt your mushrooms as you usually would do when making sautéed mushrooms. Lastly, this is personal but we are two guys who love to eat and we found we could each only eat half as it was a lot of food and it’s a rich dish so I would suggest either doing smaller oz filets like 5-6 ounces or you could get away with maybe a 10oz filet and just making one and splitting it and freezing the other one for next time. FIVE STARS for this dish.
Thank you so much for your comments and feedback, Jeffrey! So happy to hear you enjoyed the recipe and I’ll definitely add notes to the recipe regarding your thoughts.
I just saw the picture I took of the Wellington I made last year from this recipe and I just felt like I should come back and say that these were fabulous. So easy and I love how easy it was to break them up in separate steps, so it wasn’t as labor-intensive as you might think. And I think it made my fiancé fall deeper in love with me because he loves a beef Wellington lol
This comment just made my day! Thank you so much for coming back and leaving this comment–clearly beef wellington is the way to a man’s heart!