Beef Wellingtons (Cooking for 2)

Prep 50 min
Total 1 hr 20 min
Servings 2

Make an impressive dinner worthy of a fine dining restaurant, right at home and sized perfectly for two! Flaky pastry is wrapped around tender filet mignon and flavorful sautéed mushrooms. Making two individual portions not only simplifies the process of making this legendary recipe, it also avoids wasting the ingredients. Bring this beautiful dish to the table with a finishing brandy cream sauce that’s the definition of luxurious. It’ll be a meal to remember (and even repeat)!

By Betty Crocker Kitchens

Updated October 29, 2018

Ingredients

Wellingtons

2

boneless beef tenderloin steaks, 1 1/2 inches thick (6 oz each)
1/2

teaspoon salt
1/4

teaspoon pepper
1

tablespoon olive oil
2

tablespoons butter
2

tablespoons finely chopped shallot
1

clove garlic, finely chopped
1

cup finely chopped cremini mushrooms (2 oz)
2

thin slices prosciutto, finely chopped
1/2

teaspoon finely chopped fresh thyme leaves
1

sheet frozen puff pastry (from 1-lb package), thawed
1

egg, beaten
1

tablespoon water
2

teaspoons Dijon mustard

Sauce

1

tablespoon butter
2

tablespoons finely chopped shallot
1

clove garlic, finely chopped
1

teaspoon Dijon mustard
3/4

cup Progresso™ beef-flavored broth (from 32-oz carton)
1/2

cup heavy whipping cream
2

tablespoons brandy
1

tablespoon chopped fresh Italian (flat-leaf) parsley

Steps

1

Season steaks with salt and pepper. In 10-inch skillet, heat oil over high heat. Add steaks; cook 2 minutes on each side to brown. Remove steaks; refrigerate 30 minutes.
2

Meanwhile, melt 2 tablespoons butter in same skillet over medium-high heat. Add 2 tablespoons shallot and 1 clove garlic; cook and stir about 2 minutes or until softened. Add mushrooms, prosciutto and thyme; cook and stir 3 to 4 minutes or until mushrooms have softened and any liquid has evaporated. Transfer mushroom mixture to bowl; refrigerate 10 to 15 minutes or until completely cooled.
3

Line large rimmed cookie sheet with cooking parchment paper. Roll puff pastry sheet to 20x9 inches; using sharp knife, cut out two 9-inch rounds. From scraps, cut out leaves or other shapes to use as decoration. Place pastry rounds and decorative cutouts on cookie sheet. Place in freezer 5 minutes.
4

Heat oven to 400°F. In small bowl, beat egg and water.
5

Remove pastry from freezer; brush each round with 1 teaspoon mustard. Place generous tablespoon of the mushroom mixture in center of each pastry. Place a steak on top of mushroom mixture on each pastry round; top each steak with another generous tablespoon mushroom mixture. Brush edges of each pastry round with egg wash; fold pastry over steak so dough edges slightly overlap and steaks are completely enclosed. Place on cookie sheet, seam side down; brush top and sides with egg wash. Place decorative cutouts on top of each; brush cutouts with more egg wash. Place in freezer 5 minutes.
6

Remove from freezer; bake 20 to 25 minutes or until pastry is golden brown and meat thermometer inserted in thickest part of beef reads 135°F for medium-rare (temperature will continue to rise to 145°F while it stands). Place on rack; let stand 10 minutes.
7

Meanwhile, in 10-inch skillet, heat 1 tablespoon butter over medium heat. Add 2 tablespoons shallot and 1 clove garlic; cook and stir 1 to 3 minutes or until softened. Stir in 1 teaspoon mustard. Remove from heat; add broth, whipping cream and brandy. Heat to boiling over medium-high heat. Reduce heat; cook 6 to 8 minutes, stirring occasionally, until slightly thickened. Stir in parsley. Serve sauce with Wellingtons.

We call for 6-oz steaks that are 1 1/2 inches thick. If your steaks are thinner, you may want to adjust that time it takes to brown them, from 2 minutes a side to 1 minute a side for medium-rare.
Placing the Wellingtons on a rack after they’ve come out of the oven will keep the bottoms from getting soggy.