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Beef wellington for 2 recipe

29 ratings

A romantic twist on the classic beef wellington, these pretty heart-adorned parcels serve two; perfect for an impressive Valentine's Day dinner. Top blushing, tender steaks with a flavourful mushroom mix and ham, all wrapped in golden puff pastry. Serve with steamed green vegetables. See method

Serves 2
20 mins to prepare and 25 mins to cook, plus chilling and resting
936 calories / serving
Dairy-free

Ingredients

2 tbsp olive oil
2 flat mushrooms, roughly chopped
½ small red onion, finely chopped
1 tsp wholegrain mustard
2 tbsp fresh chopped parsley
2 x 170g Tesco Irish beef fillet steaks, seasoned
2 slices Tesco lean ham on the bone
375g pack ready rolled puff pastry
1 egg, beaten, to glaze

If you don't have red onions, try using white, brown or spring onions

Each serving contains

Energy
3910kj
936kcal 47%
Fat
49g 70%
Saturates
18g 91%
Sugars
6g 7%
Salt
1.7g 28%

of the reference intake
Carbohydrate 65.9g Protein 57.1g Fibre 4.1g

Method

Preheat the oven to gas 6, 200°C, fan 180°C. Heat 1 tbsp of the oil in a medium frying pan and cook the mushrooms and onion for 5 minutes, stirring occasionally until soft and golden. Stir in the mustard and parsley, then transfer to a plate and set aside to cool slightly.
Return the pan to the heat and heat the remaining oil until piping hot. Add the seasoned steaks and cook for 30 seconds on each side to seal. Set aside.
Unroll the pastry and halve along its width to produce two rectangles. From the top corner of each of the rectangles, cut out a small heart shape using a 4-5cm heart-shaped cutter, or draw a small 4 cm heart shape on a piece of paper and use as a guide. Set aside the pastry hearts.
Place the steaks in the centre of the shortest end of the pastry, about 4cm from the edge. Divide the mushroom mixture on top and press down to compact. Lay a slice of ham on top to enclose the filling.
Lightly brush the edges of the pastry with water, then fold over to enclose the steak and stuffing. Press down to seal, then use a sharp knife to cut away the excess pastry, leaving a good 2cm of sealed edge. To help seal the pastry, press the tines of a fork into the border, then tap the edges with the blade of a knife held horizontally to rough up the edges.
Use beaten egg to stick on the pastry hearts. Then brush all over with beaten egg, place on a baking tray and chill for 15 minutes. Bake in the preheated oven for 25 mins. Set aside to rest for 5 mins then serve with green vegetables.

See more Valentine's Day recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home