Elevate your romantic dinner for two with these easy individual beef Wellingtons. Perfectly portioned and irresistibly flaky, these gourmet delights feature tender beef, savory mushrooms, and golden puff pastry. Ideal for impressing your special someone without the stress, this recipe combines elegance with simplicity. Read on to discover how to create this timeless classic in your own kitchen. Pair it with a jammy Zinfandel and enjoy!
Individual Beef Wellingtons
Serves: 2
1 sheet frozen puff pastry
8 ounces beef tenderloin, 2 medallions
1 cup frozen spinach, thawed and squeezed very dry
1/2-pound button mushrooms, chopped fine
2 Tablespoons olive oil
2 Tablespoons butter
1 glove of garlic, minced
1 egg beaten for wash
Instructions:
Thaw the pastry in the refrigerator. It should unfold without breaking. A few minutes at room temperature may be needed. Pinch the seams and roll the pastry a bit thinner. Return to refrigerator.
Heat butter and oil in a saucepan, add mushrooms and garlic, and sauté until mixture is dry. Set aside to cool
Generously salt and pepper tenderloin pieces on both sides. Heat a skillet with olive oil to nearly smoking. Add tenderloin and sear to a good dark color, but the meat should still be cold and rare in the center.
Remove the pastry from the refrigerator. Divide in half and cut the pastry into large ovals and save leftover pastry to cut out designs for the top of the packages. On one half spread dry spinach in an area slightly larger than the meat medallion.
Put a portion of mushrooms on the spinach. Place the meat in the center and add another portion of mushrooms. Fold the pastry to the center on all sides to form a package. Turn the packages seam side down onto a parchment-lined baking sheet and brush egg wash all over the pastry. Cover and place in freezer for at least one hour.
DO NOT THAW BEFORE BAKING
To Bake:
Brush again with egg wash.
Place in a 400-degree oven on a lightly greased baking sheet with sides. Bake for 20 minutes.
Reduce heat to 350 and bake about 35-40 minutes.
Check internal temp for desired doneness (120 degrees for rare). The beef will continue to cook, so rest no longer than 10 minutes.