Beef Wellington for Two Recipe

This Beef Wellington for two is a luxurious and impressive recipe, which features a tender beef fillet wrapped in a savory mushroom pâté and flaky puff pastry. It’s the perfect restaurant-quality dish for a special romantic dinner, a multi-step recipe that is well worth the effort.

Beef Wellington for Two Ingredients

A sophisticated list for a truly show-stopping meal.

For the Wellington:

• 20g dried porcini or shiitake mushrooms
• 230g centre fillet of beef, trimmed
• 2 sprigs of fresh rosemary
• 2 cloves of garlic
• 1 red onion
• 250g mixed mushrooms (like chestnut or cremini)
• 1 heaped teaspoon English mustard
• 1 x 320g sheet all-butter puff pastry
• 1 large free-range egg
• Olive oil
• Optional: truffle oil

For the Spinach Pancake:

• 1 large free-range egg
• 1 mug (approx. 250ml) semi-skimmed milk
• 1 mug (approx. 125g) self-raising flour
• 100g baby spinach

For the Gravy:

• 1 red onion
• 2 sprigs of fresh thyme
• 1 heaped teaspoon blackcurrant jam
• 50ml port
• 1 heaped tablespoon plain flour
• 500ml organic beef stock

How To Make Beef Wellington for Two

A step-by-step guide to mastering this iconic dish.

1. Prep the Beef and Duxelle: Soak the dried mushrooms in 250ml of boiling water for 10 minutes; drain (reserving the liquid for gravy) and finely chop. Finely chop 1 sprig of rosemary, mix with salt and pepper, and roll the beef fillet in it. Sear the beef on all sides in a hot, oiled pan with crushed garlic cloves for 5 minutes. Remove to a plate to cool. In the same pan, sauté a chopped red onion, the softened garlic flesh, the remaining rosemary, and all the fresh and rehydrated mushrooms until soft, about 15 minutes. Blitz this mixture in a food processor to a smooth, spreadable pâté (duxelle).
2. Make the Spinach Pancake: In a blender, blitz the egg, milk, flour, spinach, and a pinch of salt until smooth. Cook one large, thin pancake in a lightly oiled 28cm non-stick pan, about 2 minutes on the first side and 10 seconds on the second. Let it cool.
3. Assemble the Wellington: Preheat the oven to 220°C/425°F/gas 7. Lay a large sheet of clingfilm on your work surface. Place the cooled pancake on top. Spread the English mustard over the pancake, followed by the mushroom duxelle. Place the cooled beef fillet in the center, then use the clingfilm to tightly wrap the pancake around the beef, twisting the ends to create a snug parcel.
4. Wrap in Pastry: On a floured surface, place the pancake-wrapped beef on one half of the puff pastry sheet. Brush the pastry with beaten egg. Drape the other half of the pastry over the top, pressing down to seal it tightly around the beef. Trim the excess pastry, leaving a border.
5. Bake: Transfer the Wellington to a greased baking tray. Brush the entire surface with the remaining beaten egg. Bake on the bottom rack of the oven for 25 minutes for blushing, juicy medium-rare beef, or until the pastry is golden and crisp.
6. Make the Gravy: While the Wellington bakes, sauté a chopped onion and thyme in oil for 20 minutes until soft. Stir in the jam, then the port, and cook it off. Whisk in the flour, followed gradually by the beef stock and the reserved mushroom soaking liquid. Simmer until it reaches your desired consistency, then blend and strain for a smooth finish.
7. Rest and Serve: Let the baked Wellington rest for at least 5 minutes before slicing. Serve immediately with the hot gravy and a side of steamed greens.

Recipe Tips

For a perfect, restaurant-quality Beef Wellington.

• How to get a crispy pastry bottom? The spinach pancake acts as a crucial moisture barrier between the mushroom duxelle and the pastry. Also, baking the Wellington on the bottom rack of a very hot oven helps to cook the base of the pastry quickly, preventing a “soggy bottom.”
• Why sear the beef first? Searing the beef fillet before wrapping it creates a flavorful crust, locks in the juices, and ensures the beef doesn’t release too much moisture into the pastry during the final bake.
• Can I make this ahead of time? Yes, this is a great dish to prep in advance. You can assemble the Wellington completely (up to the point of egg-washing) and store it, tightly wrapped, in the refrigerator for up to 24 hours. Just remove it from the fridge about an hour before baking to let it come closer to room temperature.
• What is a “duxelle”? Duxelle (pronounced “dook-sell”) is a classic French preparation of finely chopped mushrooms, onions or shallots, and herbs, sautéed in butter and reduced to a paste. It provides a deep, earthy flavor and another layer of moisture protection for the pastry.

What To Serve With Beef Wellington

Classic pairings that complement this show-stopping main.

This rich and impressive dish is best served with simple, elegant sides:

• Creamy mashed potatoes or potato gratin
• Steamed asparagus with hollandaise sauce or simple green beans
• A full-bodied red wine, such as a Cabernet Sauvignon or a Bordeaux blend

How To Store Beef Wellington

Storing leftovers of this special dish.

• Refrigerate: Store any leftover slices of Beef Wellington in an airtight container in the refrigerator for up to 2 days.
• Reheat: For the best results, reheat slices in a moderate oven (350°F/175°C) for 10-15 minutes. This will help to re-crisp the pastry without overcooking the beef too much. Avoid the microwave, as it will make the pastry soggy.

Beef Wellington for Two Nutrition Facts

An estimated guide per serving.

• Calories: 950 kcal
• Carbohydrates: 60 g
• Protein: 50 g
• Fat: 55 g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Beef Massaman Curry Recipe
• Salt Beef Recipe
• Beef Cheek Ragù Recipe