Beef Wellingtons for Two

Prep Time: 15 min
Total Time: 60 min
Servings: 2

Perfectly cooked beef and a crisp crescent crust makes this the perfect way to quickly serve a favourite.


  • 1/8 teaspoon pepper
  • 2 beef tenderloin steaks, 1 1/2 inches thick (6 oz/170 g each)
  • 2 teaspoons olive oil
  • 2 tablespoons sun-dried tomato pesto sauce and spread (from 218 mL jar)
  • 1/2 can (235 g) refrigerated Pillsbury™ Original Crescents (8 count)
  • 1 egg, slightly beaten
  • 1 tablespoon cold water


  1. Heat oven to 375°F (190°C). Line small cookie sheet with parchment paper. Sprinkle pepper on both sides of steaks.
  2. In heavy 10-inch skillet, heat oil over medium-high heat. Add steaks; cook about 1 minute on each side, turning once, or until browned. Transfer steaks to plate. Spread top of each with 1 tablespoon pesto. Cover with plastic wrap; let stand 20 minutes at room temperature to cool down for easier handling.
  3. Meanwhile, on lightly floured work surface, unroll dough and separate dough into 4 rectangles. For 2 of the rectangles, firmly press perforations to seal. Roll out each rectangle into 5 1/2-inch square. With 1 1/2- to 2-inch heart-shaped cutter, cut 2 heart shapes from 2 corners of each dough square; set hearts aside. Note: The remaining 2 rectangles can be separated into triangles and rolled into crescents to bake as per package directions.
  4. Place 1 steak pesto side down in centre of 1 dough square. Fold opposite corners up and around steak; repeat with remaining 2 corners. Smooth and shape dough to encase steak; place seam side down on cookie sheet. Repeat with remaining steak and dough square.
  5. In small bowl, beat egg and water well with fork or whisk. Lightly brush top and sides of dough with egg mixture. Place 2 dough hearts on top of each overlapping slightly; lightly brush hearts with egg mixture.
  6. Bake 22 to 25 minutes or until crust is golden brown and thermometre inserted in centre of steak reads 145°F (63°C). Let stand at room temperature 3 minutes before serving. Temperature will rise at least 10-15°F (5-8°C) during standing time.

Expert Tips

  • A traditional Beef Wellington is an entire fillet of beef that has been covered with liver pâté or a seasoned mushroom mixture, wrapped in pastry and baked. These individual Wellingtons are perfect for a special Valentine’s dinner.
  • If beef tenderloin steaks are irregular in shape, tie with kitchen string before browning. Remove string before wrapping in dough.
  • If you want to prepare 4 Beef Wellingtons, simply double all the ingredients, except for the Pillsbury™ Crescents. You will use the entire can of dough for the steaks .