Beef wellington for 2 recipe

Name: Beef wellington for 2
Yield: Serves 2
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

Created by The Tesco Recipes team

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

Shop your ingredients

Tesco Olive Oil 250Ml
2 tbsp olive oil
£3.10
£12.40/litre
Tesco Large Flat Mushrooms 250G
2 flat mushrooms, roughly chopped
£1.25
£5.00/kg
Tesco Red Onions Loose
Aldi Price Match
½ small red onion, finely chopped
£0.20
£0.95/kg
Tesco Wholegrain Mustard 180G
Aldi Price Match
1 tsp wholegrain mustard
£0.44
£2.44/kg
Tesco Fresh Cut Flat Leaf Parsley 30G
Aldi Price Match
2 tbsp fresh chopped parsley
£0.50
£16.67/kg
Tesco Beef Ribeye Steak 227G
2 x 170g Tesco Irish beef fillet steaks, seasoned
£6.50
£28.63/kg
Tesco British Lean Ham on the Bone Slices 120g
Any 2 for £3.50 Clubcard Price - Selected Tesco Sliced Cooked Meat
Offer valid for delivery from 26/09/2026 until 21/03/2027
2 slices Tesco lean ham on the bone
£2.30
£19.17/kg
Tesco Ready Rolled Puff Pastry 475G
375g pack ready rolled puff pastry
£1.90
£4.00/kg
Tesco British Barn Eggs 10 Pack
1 egg, beaten, to glaze
£1.70
£0.17/each

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.