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Beef Wellington for two


leave out the Dijon for IC diet

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  • 2 filet mignon
  • 3 T butter
  • 6 oz mushroom chopped
  • small onion chopped
  • 1 clove garlic minced
  • 1/2 t salt
  • 1 sprig thyme
  • 1/4 c sherry
  • Dijon mustard
  • egg
  • 1/2 sheet puff pastry


Preparation time 15mins
Cooking time 40mins


Step 1

In a frying pan sear the meat on all sides and then set aside
melt 3 T butter
Add mushrooms, onion, salt,and garlic and sauté for a few minutes
Add sprig of thyme and sherry.
Place the puff pastry on a piece of saran wrap larger than the pastry.
Put a scoop of the mushroom mix on a piece of puff pastry large enough to roll up the piece of meat.
Place the beef on top of the mushroom mixture. Coat with a spoonful of Dijon mustard. Then put another scoop of mushroom mixture on top. Using the wrap to bring it up and over fold the puff pastry up and over and seal so that all sides are sealed. Brush some egg over the top.
bake at 425 for 25 minutes.

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