individual beef wellington

The traditional British classic made mini – Individual Beef Wellington! This showstopping dish is the epitome of elegance &amp; indulgence: seared filet mignon is encased in herbed mushrooms &amp; prosciutto then wrapped into individual pockets of flaky, golden-brown puff pastry. Make-ahead &amp; freezing instructions provided.

Individual Beef Wellington

(28 ounces) center cut beef tenderloin (see Recipe Notes, below)

grapeseed oil

salt

black pepper

Dijon mustard

prosciutto (8 pieces thinly sliced)

mushroom duxelles (below)

puff pastry, homemade

egg, egg wash

herbs

unsalted butter

cremini mushrooms, cleaned & trimmed

shallot,

kosher salt

thyme

dry white wine

Bring the beef to room temperature: 

20-30 minutes before you&#8217;d like to begin cooking, pull the beef tenderloin out of the refrigerator to come to room temperature before searing. 

Thaw the puff pastry: 

Similarly, if using frozen, thaw the puff pastry, if frozen. You can thaw frozen puff pastry overnight in the refrigerator or set it on the counter at room temperature 20-30 minutes before you&#8217;d like to begin cooking.

Chop the mushrooms: 

Working in batches as necessary, place the cleaned &amp; trimmed mushrooms in a food processor &amp; pulse, scraping down the sides as needed, until finely chopped. 

PREP: This individual Beef Wellington recipe isn't particularly difficult, but success lies in paying attention to the details. Before you start cooking, take the time to read this recipe entirely &amp; watch the video included below. Then, prep the following

Sear the beef tenderloin: 

Add the oil to a large skillet over medium-high heat. Use paper towel to pat the surface of the beef tenderloin as dry as possible, then season with the kosher salt &amp; ground black pepper. Once the oil is hot &amp; shimmering, add in the beef tenderloin. Cook 2-3 minutes per side until deeply browned. Transfer the seared beef tenderloin to a plate or cutting board &amp; set aside to rest for 20-25 minutes before slicing into 4 individual steaks, roughly 7 ounces each.

Make the mushroom duxelles: 

Use paper towel to carefully wipe out the skillet used in Step 1, above, then return to the stove over medium heat, adding the butter. Once melted, add in the chopped mushrooms &amp; shallot. Season with kosher salt &amp; fresh thyme, stirring to combine. Cook, stirring occasionally, for 10-15 minutes, until all of the water is cooked out of the mixture. Slowly add in the wine, using a wooden spoon to scrape up any browned bits that may have formed on the bottom of the skillet. Continue to cook, stirring occasionally, for an additional 10-15 minutes more, until all of the wine is cooked out of the mixture. Remove from the heat &amp; set aside to cool. 

Individual Beef Wellington assembly: 

Gather the remaining ingredients &amp; assemble the mini Beef Wellington:

Layer the prosciutto &amp; mushroom duxelles: Arrange 2 pieces of prosciutto side-by-side, slightly overlapping at their edges to create one thin layer of prosciutto. Press the duxelles over top, into a thin, even layer covering the surface of the prosciutto. Since prosciutto is so delicate, it can be helpful to arrange these layers on a piece of plastic wrap (pictured above) or parchment paper to prevent it from sticking to your work surface.

Brush the seared beef tenderloin

generously with Dijon mustard, then place it atop the mushroom duxelles on the prepared layer of prosciutto.

Wrap the beef tenderloin with the prosciutto &amp; duxelles

Fold the sides of the prosciutto up towards the steak, then roll the steak forward as tightly as possible, completely encasing the steak in the prosciutto &amp; duxelles. (See photos, above.) The prosciutto acts as a protective barrier between the juicy steak &amp; mushrooms &amp; the crispy puff pastry, so take your time to carefully ensure the entire surface of the steak &amp; mushrooms are covered by prosciutto. 

Fold the prosciutto-wrapped beef tenderloin into puff pastry

Set the prosciutto-wrapped steak in the center of a piece of puff pastry. Brush the edges of the puff pastry with egg wash to help seal the mini Beef Wellington pocket. Fold the corners of the puff pastry over the top of the beef tenderloin, tucking the sides in as you go to completely encase the steak with the puff pastry. (See photos, above.)

Repeat

Chill

Place the assembled individual Beef Wellington on a sheet pan. Transfer to the freezer to chill for 25-30 minutes. 

Preheat the oven to 

425 degrees F. Line a baking sheet with parchment paper for easy cleanup, then arrange the chilled Beef Wellington over top. Generously brush egg wash over the surface of each individual Beef Wellington, then finish with a generous sprinkling of coarse sea salt, as desired.

Bake the individual Beef Wellington

for 25-35 minutes, until the puff pastry is golden brown &amp; the steak has reached your preferred doneness. The best way to measure doneness is to probe an instant-read thermometer into the side of the Beef Wellington. Look for an internal temperature of 120 degrees for rare, 130 degrees for medium-rare, 140 degrees for medium, &amp; so on. Remove from the oven &amp; set aside to rest for 5-10 minutes before serving &#8211; the internal temperature will continue to rise to the final temperature as the Beef Wellington rest.

Serve 

the individual Beef Wellington with desired side dishes &#8211; mashed potatoes, crispy mushrooms, etc. Enjoy!

For the Individual Beef Wellington:

Exactly what I was looking for! Planning to make for Christmas dinner and I am having knee surgery 5 days before Christmas. Love that these can be made ahead and frozen! Yummy!

Made for a special lockdown date night and it was SO good. We were limited on the good quality beef available so cooked one, slightly large wellington and cooked for 5 minutes longer. Great classic flavours and much easier to make than expected! Served with the garlic mash also from this website (but doubled the garlic because why wouldn't you).

I had been on the hunt to make something a bit special and elevated for a Christmasy themed dinner and this DELIVERED. It was elegant, elevated and easy to make but the actual flavor and taste was unreal. We we're mmmm'ing through the whole meal. Hands down one of the best meals I've ever made. This recipe is truly for the special nights.

Last night my daughter Elizabeth, #collegehouswife. treated us to mini Beef Wellingtons.  I felt like I was dining at a 5 star resort.  The meat was so tender I cut it with a fork. so much flavor in one dish. I will be requesting this entree again on my birthday in May. She enjoyed creating a new dish for us and I have gained new respect for British cuisine.  thanks so much.

The Culinary Renegade more commonly known as @College_Housewife prepared this for us this past Sunday following a STELLAR victory by our Denver Broncos and it was an actual delight! It was great to see where her inspiration stemmed from. This recipe is absolutely luscious!! 

If you’re looking for an easy recipe that will be sure to delight, look no further!!

I know this seems like an intimidating recipe for many, but I promise it’s easier than it sounds. And it’s SO worth it! So dang flavorful and perfect for a special occasion, or a random Tuesday, because good food shouldn’t have to wait for a special occasion.

Made these for a low key, 2020 Christmas Day. So delicious, impressive but also easy. Think this may be a new Christmas dinner tradition!

I made this for my hubby and I for our small Christmas dinner and it was A++. It was a perfectly tender beef Wellington with a flaky crust.  I was so pleased with the result. this recipe has clear, thorough directions which made it super simple to prepare. And I now i have 2 tucked in the freezer for a special night!

We made this for our Christmas dinner this year and it was such a success! This recipe is so easy to follow and delicious. The pictures included in this post were so helpful in the assembly. Cannot recommend this recipe enough - it is a showstopper!

A bit intimidating but turned out to be pretty easy if you give yourself the time and follow the instructions closely! This was 100% worth it. So. Darn. Delicious.

Definitely a process but oh my goodness these were SO GOOD!!!! I made them on New Years Eve and they were restaurant quality. For sure going to make again when I want to impress guests or celebrate a special occasion.

This was so fun to make!  I poured some fine bourbon, turned on some tunes and enjoyed my cooking experience.  My husband said this absolutely made his Top 5 Best Meals of his LIFE. 
Funny story- Beef Wellington was one of the first meals I attempted to make my husband when we first started dating. When we sat down to eat and cut in, the steak was still cold.  I was embarrassed but he said he had a great idea to fix it.  He put the oven on broiler....annnnnd you guessed it - my oven had flames shooting out of it because of the pastry.  So this dinner was a special and better recreation from that night...without the flames.

I have a question....(regarding the puff pastry aspect of this dish...)since I have some medium-rare lovers and a couple of medium-well (sigh), does the puff pastry come out soggy at the reduced cooking time and/or does it overcook for the longer baking time?

This was an ABSOLUTELY AWESOME Father's Day dish!! I made a few small changes -- used baby bella mushrooms (they looked much fresher than cremini at my market), and used individual filet mignon steaks (market also did not have a larger cut). It was worth every bit of effort. Restaurant-worthy for a special occasion. Even my 18 year old (not a mushroom fan) loved it. Thank you for an awesome recipe.

Made this for our 20th anniversary dinner tonight and it was hands down the best recipe I’ve made. Every bite was delicious. Many years ago I tried a recipe for a family size Wellington and it was not a success, so I was nervous but just followed the very clear instructions and it was scrumptious.

This was an excellent recipe! We decided to make these for our Thanksgiving dinner for the two of us since our big meal would be over the weekend with friends.  We wanted something elegant, good, and yet not too much of a bother to make.  Viola! This did it.  A few notes:
- We found it to be very salty! And I am quite forgiving when it comes to salt, but I will need to find ways to cut back here
- Keep an eye on your mushrooms! They can go from perfect to crispy in a blink of an eye. I'm going to lower my temp a bit next time to better control that (and I think it was a major source of my salt being overcooked like that.)
- We used individual filets instead of the tenderloin (as others have.) As such, the pieces were cooked more thoroughly than in the instructions so we had well done steaks inside. Still very juicy and tender! But we'll cut back on the time in the oven next time.
- Watch the video! I read the instructions thoroughly but didn't take the time to watch the video - do it! Little tidbits of knowledge you'll appreciate.
As you can see, I keep writing 'next time' because we are making these again. If they were this good when we made little errors all along, I can only imagine how great they'll be when we get it right.

If I’m going to make the individual Wellingtons ahead and put in my fridge, do I need to take them out for 15-20 min or whatever before they go in the oven? Or can I just put them into the oven straight from the fridge?? Thank you!!

Absolutely fantastic! It took a lot longer than the time stated, so be aware. Watch the time for the puff pastry cooking it took twice what the recipe stated. We loved this recipe and it's now saved off to be made again for special occasions. Barvo!!

Made this for my family for New Years Eve and it was stunningly delicious! I can’t believe I made it! So proud of myself and thankful for the great recipe, Jess!

I made this last NYE and it was one of the most amazing things my tongue has ever tasted. I was a bit intimidated at first, but the directions are very clear.  Just make sure to read the full instructions ahead of time &amp; know the whole process takes 3 hours. But it’s well worth it!

Fabulous recipe, tried it for Christmas, wonderful for make ahead.Have made it several times now, will be our go to recipe for beef Wellington!

https://content.jwplatform.com/videos/2YmVxJ1S.mp4

The British classic, but make it mini – Individual Beef Wellington! This show-stopping dish is the epitome of elegance & indulgence: seared filet mignon is encased in herbed mushrooms & prosciutto then wrapped into individual pockets of flaky, golden-brown puff pastry. This mini Beef Wellington recipe is the perfect luxe touch for your most special occasions, like Christmas, Valentine's Day, or even a romantic date night at home. Make-ahead & freezer instructions provided.

Individual Beef Wellington Recipe

thyme leaves (approx. 10-12 sprigs)

This recipe is fantastic! Thank you for the great instructions. Definitely a keeper.

Can't wait to make this!  I looked and looked and can't find the video link.  It is not in the notes section of the recipe card as indicated in the comments.  Please advise.  Thanks!
-Bill

My husband and I made the individual beef wellingtons for our daughter and son in law the day after Thanksgiving. They were delicious and perfect. I had to substitute the white wine with red but they were very flavorful. We also like our beef well done after I seared the meat, I kept in the pan on simmer while preparing the duxelles. Thanks for the recipe…it’s a keeper!

The concept for this recipe sounded good, but the prosciutto made this dish extremely salty. I couldn't eat it without scraping off all the prosciutto first. Three more of my guests didn't like it either. I was so disappointed because it took a lot of time (and money) and effort to prepare this for Christmas dinner and most of it was left on the plate.  I will never make this recipe again 😒

Made this for Christmas dinner, scaled up for 12.  It’s was absolutely fantastic. And even better because it could be prepped in advance to make day of relaxed and stress free. THANK YOU!

OBSESSED. The way this recipe is layed out really makes it more simple than I expected….it’s still a long process, but so freakin worth it. I love it.

Create a gourmet meal at home with this individual Beef Wellingtons recipe. Tender beef and a herby mushrooms filling wrapped in buttery puff pastry makes a impressive dish for special occasions.

Easy Beef Wellington with Mushroom Shallot Gravy

filet mignons (, about 6 oz each)

pepper

garlic powder

olive oil

mushrooms (finely chopped)

shallots

butter

salt and pepper

beef broth

dry red wine

flour

puff pastry (, cut in quarters)

water

Pre-heat oven to 350 degrees.

Season filet mignons, Heat skillet until hot, add oil and sear beef browning top, bottom, and sides of beef.

Prepare the Duxelles. Add butter to hot pan and bring to a bubble. Add chopped mushrooms shallots, and fresh thyme, to saucepan. Cook until liquid is absorbed. Season with salt and pepper to taste.

Remove 1/2 of the Duxelles from the pan, place in a bowl and set aside. Remove the skillet from your cooktop and turn the heat off until you are ready to make the gravy.

Cut pastry sheet in half and roll each sheet out until it is big enough to wrap around the beef.

Divide he Duxelles that you placed in the bowl between the pastry sheets.

Whisk together egg and water in small bowl. Using pastry brush, brush edges of puff pastry with egg wash and wrap pastry around beef.

Place Wellingtons seam side down on parchment lined baking sheet. Cut 4 tiny slits in top of Wellingtons to vent.

Bake in oven for 20-30 minutes until beef has reached desired doneness.

Remove from oven and let rest.

While Beef Wellingtons are resting, prepare the gravy.

Whisk the flour, beef broth, and dry red wine together. Turn the cooktop heat back on and return skillet with duxelles to heat.

Whisk in broth mixture and cook until the broth comes to a boil and thickens, whisking the whole time. Add more salt and pepper if needed. Remove from heat once broth has thickened.

Place Beef Wellingtons on serving platter and top with gravy to serve.

Thank you so much for this recipe! I made it tonight for hubby's 62nd birthday. He could not stop asking what is was and said I could make the sauce/gravy everytime I needed gravy! Very impressive!!

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Top 3 individual beef wellington recipes from across the web

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Individual Beef Wellington

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