Ryan and I will be celebrating the 14th anniversary of our first date this Valentine’s Day. Queue the collective, “awwwwwwww…..” I know, talk about a high pressure situation having a first date on Valentine’s Day! The past few years we have ditched the prix-fixe restaurant menus (mostly because dinner and a babysitter is more than we’re willing to spend on our current budget) and have opted for a quieter celebration at home. What’s the one dish that can go straight from Ryan’s stomach to his heart? Beef Wellington. So, I came up with this recipe for individual, personal-sized Wellingtons for two that will fit the bill for a romantic dinner with your sweetheart (full printable recipe at the bottom of this post).
Watch the video to get the story on why Ryan loves Beef Wellington and what exactly we did on that fateful night 14 years ago. I show you step by step how to get the perfect mid-rare on your steak that even Gordon Ramsay would be proud to eat.
Beef Wellington for Two
Many thanks to Ryan for being a good sport and putting up with me for all of these years. All our love to you and best wishes for a love-filled Valentine’s Day!
- 2 filet mignon
- 2 Tbs oil, divided
- 1 tsp salt
- 2 Tbs butter
- 8 ounces chopped white mushrooms
- 1 clove garlic minced
- ½ tsp thyme dried
- 2 Tbs dijon mustard
- 2 Tbs sour cream
- 1 sheet puff pastry defrosted
- 1 egg
- Take your steaks out of the refridgerator and place on a plate rubbed with 1 Tbs oil and 1 tsp salt. Allow to sit out on the counter for an hour to remove the chill from the meat.
- Preheat the oven to 400 F with rack in center position
- Heat a heavy bottomed pan or pot to medium high heat with 1 Tbs oil. Sear steaks on all sides for 30 seconds to 1 minute per side, including the edges. You want to lock the juices into the meat. Exterior should be a nice brown sear. Once seared, place on a plate to rest until ready for the next step.
- Next, melt the butter in a saute pan over medium heat and add in garlic, mushrooms and thyme, sweating out the mushrooms a bit, stirring occasionally for 3 to 5 minutes. Then add in the mustard and sour cream and continue to simmer, reducing to medium low until the mixture is not watery and is thick and creamy.
- Place your puff pastry on a clean work surface and roll it a bit longer and thinner, slicing it down the middle into two square pieces.
- Divide the mushroom mixture onto each of the two pieces of cut pastry, then place a steak on top of each pile of mushrooms.
- Next, fold up the pastry by pulling up the left and right side up over the steak and to the same with the top and bottom edges, securing with egg wash on the bottom. Cut off excess pastry if needed so that you don't have too much pastry on the seam. Flip the pastry so that the seam is on the bottom and place on a baking sheet. Repeat with the other pastry.
- Brush both pastries with egg wash all over.
- Bake at 400F for 10 minutes then rotate the pan for even baking and browning. Bake for an additional 8 to 10 minutes until the pastry is a golden brown and baked all over. Should be crusty when tapped with your fingernail.
- Remove from the oven when they're done, then serve.
- *If you selected really thick cuts of meat and you don't want them to be super rare inside, you can bake them a little longer. The standard thickness of the steaks I tested in this recipe were 1.25 inch thick and were medium rare after a total bake time of 18 minutes.