Traditional recipes

Easy Individual Beef Wellingtons recipe

Easy Individual Beef Wellingtons recipe

  • Recipes
  • Ingredients
  • Meat and poultry
  • Beef
  • Cuts of beef
  • Steak
  • Fillet steak

A quick and easy recipe for individual beef Wellingtons. This recipe makes 6 so perfect if you have a small gathering of guests at Christmas or for another special occasion.

273 people made this

IngredientsMakes: 6 beef wellingtons

  • 450g fresh mushrooms, sliced
  • 1 onion, finely diced
  • 120ml sherry
  • 60g butter
  • 1 tablespoon chopped parsley
  • 6 (250g) fillet steaks
  • 1 (500g) packet ready to roll puff pastry

MethodPrep:20min ›Cook:25min ›Ready in:45min

  1. In a large frying pan over medium heat, combine the mushrooms, onion, sherry, butter and parsley. Cook, stirring often, until the water from the mushrooms has evaporated and the mixture resembles a thick paste. Cover the top of each steak with the mixture.
  2. Partially thaw the puff pastry sheets and roll out pieces thin enough to cover the top, sides and bottom of each steak. Place the pastry-covered steaks on a baking tray, cover with clingfilm and store in the refrigerator until you're ready to cook them.
  3. Preheat the oven to 220 degrees C / Gas mark 7.
  4. Bake the beef wellingtons for 25 minutes. The steaks will be rare but will continue cooking while the dish is resting.

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Reviews & ratingsAverage global rating:(177)

Reviews in English (128)

by Lisa Turner

I made this recipe last night and it came out wonderfully! I seared the steaks for about 30 seconds in the hottest pan I could get and then chilled them down again. Also, I read in several reviews that you have to HEAT your cookie sheet or baking pan before putting the wellingtons on or they will get soggy on the bottom, this worked like a charm. I got nervous about the cooking time when the pastry got brown (I had coated the outside in an egg wash that made it a beautiful golden color), so I turned the oven down to 325 after about 15 minutes, still left the meat in for the rest of the cooking time for a total of 25 minutes and they were perfectly medium rare. I modified the ingredients to this recipe to include shallots and garlic (instead of onions) and spread the mushroom paste on top of the filet before wrapping in the pastry. I had also squeezed the mushrooms after cooking in between layers of paper towels to get rid of the excess water. I added about 2 tablespoons of gorgonzola cheese inside, which added GREAT flavor!For a sauce to accompany the dish, I would recommend reducing 4 cups of beef stock and 1.5 cups of port down to about 2 c. volume and then whisking in 1 tbsp butter mixed with 1 tbsp flour (mixed into a paste). After it thickened, I stirred in some caramelized shallots, another tbsp of butter, and a few bits of crumbled bacon - season with pepper. This was a combination of a few other sauces I've seen on this site and it tasted like something I'-31 Dec 2007

by Jen Camilleri

I made this for Christmas Eve dinner this year. I had a little trouble rolling out the pastry thin enough, I wasn't sure if this was because I didn't thaw it enough or because I had one to many pre-dinner cocktails with our guests! This ended up turning out perfectly! I used leftover pastry and put a Christmas shape on each guest's wellington. I'm not sure that extra effort was appreciated but the meal itself was. I served this with a delicious sauce made from 1 c heavy cream, 1/2 c dry sherry, 1/4c flour, 3 T butter, 4 cloves garlic, 2c beef broth which I found in a magazine. I received numerous comments on how delicious it was. It was very very filling however. Even the men could barely finish theirs. Definately worth the time and effort!-26 Dec 2007

by GUYCHEF

As much as I like the other Wellington recipe on this site, this one is really much easier. Trust the cooking time. Once out of the oven, "tent" with foil and monitor with a meat theromometer to let the meat get from medium-rare to medium or medium-well if you prefer. In the future, I will use less butter to saute the mushrooms and onions and will also add a liver pate/butter mixture (stolen from the other welly recipe on this site)to make this a real Beef Wellingon. Either way, this recipe is easy and tastes great!-14 Sep 2003


Individual Beef Wellington

Our individual beef Wellington recipe is surprisingly easy to prepare and makes a beautiful presentation for a holiday or special occasion meal.

Individual servings of Beef Wellington make an elegant, classic entrée that’s perfect to serve for just about any holiday or special occasion.

While a standard Beef Wellington calls for a multi-serving tenderloin roast we just love the idea of serving these little pastry-wrapped gems in individual portions and the beauty of it is, there’s really no extra work!

More special occasion main dish recipes:


Heat oven to 425°F. In large nonstick skillet, heat oil over medium-high heat until hot. Add mushrooms cook and stir until tender. Add wine cook 2 to 3 minutes or until liquid is evaporated. Stir in green onions, thyme, 1/4 teaspoon salt and 1/8 teaspoon pepper. Remove from skillet cool thoroughly.

Heat same skillet over medium-high heat until hot. Place steaks in skillet cook 3 minutes, turning once. (Steaks will be partially cooked. Do not overcook.) Season with salt and pepper, as desired.

On flat surface, layer phyllo dough, spraying each sheet thoroughly with cooking spray. Cut stacked layers lengthwise in half and then crosswise to make 4 equal portions. Place about 2 tablespoons mushroom mixture in center of each portion spread mixture to diameter of each steak. Place steaks on mushroom mixture. Bring together all 4 corners of phyllo dough twist tightly to close. Lightly spray each with cooking spray place on greased baking sheet.

Immediately bake in 425°F oven 9 to 11 minutes or until golden brown. Let stand 5 minutes. Enjoy!


Individual Beef Wellingtons

Preheat the oven to 425 degrees . Place the pastry on the counter to take the chill off.

Heat a small skillet over medium heat. Add 1 tablespoon of EVOO (1 turn of the pan) and the butter. When the butter melts into the EVOO, add the shallot, mushrooms and thyme. Cook for 4 to 5 minutes, then season with salt and pepper add the sherry. Cook off the liquid until dry, about 1 minute. Remove from the heat, reserve and let cool.

Heat a large nonstick skillet over high heat. Drizzle EVOO over the meat to lightly coat it on both sides. Place the meat in the hot skillet and sear to caramelize, 2 minutes on each side. (Don'tmove the meat while cooking it.) Remove the meat after 4 minutes and let it cool completely. Pat the steaks dry and season with salt and pepper just before wrapping in the dough.

Cut the pate evenly into 4 flat 2-ounce portions. Cover a baking sheet with parchment paper. Open the puff pastry dough on the parchment paper. Quarter the dough with a sharp knife. On 1 rectangle, mound one-fourth of the cooked mushrooms. Top the mushrooms with a portion of pate and a beef tournedo. Brush the edges of the dough with egg wash. Wrap the dough up and over the meat, sealing it with egg wash and tucking in the ends as you would a wrapped present. Repeat and arrange the 4 Wellingtons on a baking sheet. Brush the completed Wellingtons with egg wash and bake until golden, 12 to 15 minutes. Remove the meat from the oven and let rest for 5 minutes. Plate the beef Wellingtons individually with a few broccoli spears and half of a broiled tomato alongside.


Preparing to make Beef Wellingtons and seasoning the Filet Mignon

One of Chef Patrick's tips that I took to heart was to season liberally before searing. The reason for this is a lot of the seasoning remains in your skillet. The residual seasoning in the pan is good for two reasons, you're getting your meat seasoned, but you are also getting flavor primed for your sauce if you are making one.


Beef Wellington Tips:

Make sure your pan is smoking hot when searing the filet mignon. A bit of smoke should be coming off the hot oil before you add the steaks.

Take care when layering the prosciutto &ndash you want minimal tears. Tears = holes for the juices to escape when baking.

An array of mushrooms creates the best finished product. Think Baby Bellas, White Button, Cremini, etc. Sure you can use just one kind, but an array is best. I use three when making this dish.

Excess puff pastry = thick and doughy vs light, airy and crisp. Make sure to trim off excess puff pastry. More does not equal best.

Puff Pastry should be thawed, but cold. If it&rsquos been left out too long it&rsquos too warm to use. It won&rsquot puff up and brown properly. It will also be difficult to work with. If you think your puff pastry is too warm, just set it back in the refrigerator for 30 minutes.

Do not skip tasting the red wine reduction sauce before salting. When using beef consommé, I find no additional salt is needed. You don&rsquot want to bake a perfect Beef Wellington only to find the sauce over-salted. Don&rsquot make this rookie mistake.

Restrain Yo! Self &ndash As with any roast, you&rsquoll need to let it rest for 10 minutes after removing from the oven. This 10 minute rest will help the steaks retain their juices when slicing.


What Is Beef Wellington?

Beef Wellington is an elegant, British main dish. Traditionally, it combines the most tender cut of beef, rich paté, and earthy duxelles (a sauteed mushroom paste).

The beef is wrapped in puff pastry before being baked to crispy, golden perfection.

The result is beef so tender, you barely need a knife to cut through the crackly pastry and into the perfectly pink fillet.

Each bite is a beautiful play of melt-in-your-mouth meat, crisp and buttery pastry, and earthy mushrooms.

It tastes as elegant as it looks.

But, like any super classy meal, it also sounds like a bit of a complicated kitchen undertaking.

We have a surprise for you.


Recipe Summary

  • 3 tablespoons unsalted butter
  • 10 large brown mushrooms, finely chopped
  • ¼ teaspoon salt
  • 2 tablespoons minced shallots
  • freshly ground black pepper to taste
  • 1 pinch cayenne pepper, or to taste
  • 3 tablespoons white wine
  • 2 ounces smooth-style, truffle-flavored pate
  • 4 (8 ounce) filet mignon steaks
  • salt and freshly ground black pepper to taste
  • 2 tablespoons salted butter
  • 1 (17.25 ounce) package frozen puff pastry
  • 2 tablespoons Dijon mustard
  • 1 large egg, beaten
  • 1 teaspoon water

Melt butter over medium-high heat. Add mushrooms and salt cook and stir until well browned and caramelized, about 5 minutes. They will be wet and soggy at first but will dry out.

Add shallots and cook until they soften up and turn translucent, about 3 minutes. Add black pepper, cayenne, and white wine. Stir until wine evaporates, about 1 minute. Turn off the heat and transfer to a bowl to cool to room temperature.

Add pate to cooled mushroom mixture toss and mash with a spoon until thoroughly combined. Set aside.

Generously season filets with salt and pepper. Melt butter for Wellingtons in the same pan over high heat. Sear, one at a time, in the hot pan until the sides and edges are nicely browned, about 5 minutes per filet. Transfer to a plate and place in the refrigerator until needed.

Cut each sheet of pastry into 4 squares. Place one square frozen puff pastry onto a lightly floured surface. Spoon about 3 tablespoons pate mixture into the center and press out to roughly the same size as a filet. Spread 1/2 tablespoon mustard on top of one filet and place mustard-side down on the pate.

Gently stretch and fold the shorter sides of the pastry around the filet, then bring the longer sides up and over to seal. You can stretch the dough that will be on the bottom of the filet, but try not to stretch it on the sides and top. It's okay to have a couple of small holes at the bottom. Flip Wellington over and place seam-side down on a plate. Repeat to form remaining 3 Wellingtons, then transfer all to the refrigerator.

Preheat the oven to 425 degrees F (220 degrees C). Line a sheet pan with parchment paper.

Cut remaining 4 squares of puff pastry into circles that are roughly the size of the Wellingtons. Place on the prepared sheet pan and poke all over each circle with a fork.

Bake in the center of the preheated oven for 15 minutes. Remove from the oven, flip, and press circles down with a spatula to flatten. Return to the oven and bake until cooked through and crispy, 5 to 10 minutes longer. Remove from the oven and lift off the sheet pan to cool. Increase the oven temperature to 450 degrees F (230 degrees C).

Transfer Wellingtons to the freezer for exactly 15 minutes. Line the same sheet pan with aluminum foil, then top with parchment paper. Beat egg with water in a small bowl.

When Wellingtons have been in the freezer for 15 minutes, transfer to the prepared pan and generously brush with egg wash.

Bake pastry in the center of the preheated oven until pastry is golden brown and puffed and filets are cooked through, 23 to 25 minutes. An instant-read thermometer inserted into the center should read 122 degrees F (50 degrees C).

Immediately remove from the hot pan and transfer onto a plate or cutting board for at least 5 minutes. Cut Wellingtons in half, then trim each end to create a flat surface.

Place each rounded pastry base on a plate and stand 2 filet halves on top with center cut facing up.


Beef Wellington

So, you've decided to make Beef Wellington. Congratulations! You are about to make your dinner guests extremely happy. While the origins of this famous dish are unknown, we do know it's a holiday showstopper that is not for the faint of heart. Below, we break down all the elements of a classic Beef Wellington from the inside out, so you can fearlessly continue to make the best Wellington you can. We believe in you!

We're starting with one of the most tender cuts of beef ever&mdashthe tenderloin! Beef tenderloin is super delicious, but without bones or much marbling, it's not the most flavorful cut of beef in the world. That is why we season liberally. (Read: about 1 teaspoon kosher salt per pound.) That is also why we sear the meat before anything else. Browning the meat on all sides, including the ends, does SO MUCH for the flavor of the Wellington as a whole.

The Mustard

To add another layer of complexity to the finished product, brush the seared tenderloin with mustard. Feel free to use your favorite type&mdashwe love a variety with some heat like dijon or spicy brown mustard.

The Mushrooms

AKA the duxelle, this mixture of mushrooms, shallots, and thyme is SUPER savory. As if beef tenderloin wasn't bringing enough umami, this mixture takes it to the next level. Word to the wise: don't try to speed up the cooking process on this one, you realllllly want to cook out as much of the moisture as possible. If you don't, the mushrooms will continue to lose moisture when you're baking the Wellington, which could lead to a soggy bottom.

The Prosciutto

Speaking of soggy bottoms (more specifically, how to avoid them) meet your new bestie: prosciutto! Wrapping your tenderloin in prosciutto is a little extra insurance. It provides a barrier for moisture, and on top of that it adds even more delicious meaty flavor. By shingling a layer of prosciutto onto a layer of plastic wrap, you can easily spread your duxelle in an even layer and wrap your tenderloin evenly. It's a win/win!

Some people like to make their own puff pastry for their Beef Wellington. Those people are crazy. Well, maybe not crazy, but definitely overachievers. We've found that, not only is store bought puff pastry much more convenient, but it's also incredibly delicious. We're particularly fond of this brand, and honestly don't think we could make a better version if we tried. If you DO want to attempt making your own, check out this step by step guide from our friends over at the Kitchn.


Prepare the pastry and fillings:

  • Roll and cut the pastry—Roll out each of the six pastry sheets to about 3/16-inch thick and, using a sharp knife, cut out a 10-inch round from each. From the scraps, cut out 12 leaves or other shapes to use as decoration. Layer the pastry rounds (and the decorations) between pieces of waxed paper or parchment, wrap the bundle well in plastic, and freeze again.
  • Cook the mushrooms—In a shallow bowl, toss the portabellas with the oil, garlic, thyme, and rosemary cover and marinate in the refrigerator for 2 hours. Remove the portabellas from the marinade (they will have soaked up most of it) and season with salt and pepper. Heat a heavy skillet over medium-high heat, add a thin film of oil, and sear the portabellas on both sides until they’ve softened and browned, about 5 minutes per side. Transfer them to paper towels and turn them once to drain both sides. When cool, cut them in half and cut the halves into strips about 1/2 inch thick.
  • Caramelize the onions—Melt the butter in a heavy sauté pan over medium heat. Add the onions, reduce the heat to medium low, and cook slowly, stirring occasionally, until well browned, soft, and sweet, 30 to 40 minutes. Add the sherry and cook until the pan is dry. Season with salt and pepper. Set aside to cool. Put the cooled onions in a colander set in a bowl cover and refrigerate.
  • Prepare the spinach and cheese—Wash the spinach well and remove any stems. Prepare an ice-water bath. Put half of the spinach in a large sauté pan with a touch of water, 1 Tbs. of the butter, a pinch of salt, and a little ground white pepper if you like. Toss over medium-high heat, just until wilted and immediately put it in the water bath to shock the color and stop the cooking. Scoop it from the ice water and put it in a colander to drain. Squeeze the spinach, a small handful at a time, as much as you can and set it aside on paper towels to continue draining. Repeat with the remaining spinach. Cover with plastic and refrigerate. Divide the blue cheese into six 1-oz. portions. Try slicing the whole piece into six slices if it crumbles, just evenly divide the cheese. Cover and refrigerate.
    Squeeze and squeeze again—until the spinach for your filling is as dry as it can be.
  • Sear the filets—Season each portion of meat very generously on both sides with salt and pepper. Rub the seasoning into the meat to keep it in place. Pour 1/8 inch olive oil into a heavy sauté pan and heat it until just smoking. Sear the filets over high heat for 2 minutes on each side until brown and crisp on the outside. Be sure your pan is very hot so that you just sear the meat and don’t overcook it, and don’t crowd the pan or the meat will steam rather than sear. (Check the sides to be sure the filets are still red in the middle.) Work in batches if necessary. Refrigerate the meat until chilled or until ready to use, up to 24 hours.
    Sear the beef filets for a nice crust but a still-red center—once wrapped in pastry and baked, they’ll cook to medium rare.

Assemble the Wellingtons:

  • Arrange the mushrooms, onions, spinach, cheese, and filets on your counter. Divide the portabella strips into six portions. Make sure the caramelized onions are well drained (they tend to collect liquid as they sit) and divide them into six portions. Squeeze the spinach again, divide it into six portions, and leave it on paper towels for any further draining. Cover a large rimmed baking sheet (that fits in your freezer) with kitchen parchment. Have a ruler, a small sharp knife, a pastry brush, and the egg wash on hand. Lightly flour one area of your counter (the cooler the area the better).
  • Pull a pastry round (and two decorative pieces) from the freezer and set it on the floured surface. Work quickly to maintain the integrity of the pastry. Lightly score a 4ࡩ-inch rectangle in the center of the round don’t cut through the pastry. Extend the lines of the rectangle and cut out the corners of the round created by the line extensions, leaving a cross of pastry with a 4ࡩ-inch center.
    Cut a cross shape out of the pastry round. Save the scraps to cut out decorations.
  • Give a spinach portion one last squeeze and spread half of it over the rectangle of pastry. Follow with a portion of blue cheese, a portion of onions, a filet, a portion of portabellas in one layer, and the rest of the spinach portion. Spread each layer as evenly as possible. Brush a light coating of the egg wash on each of the four panels of dough.
    Layer spinach, blue cheese, onions, a filet, mushrooms, and more spinach in the center of the pastry.
  • Check to be sure that the pastry is now pliable enough to fold without breaking (wait a minute or two if necessary). Fold each side panel onto the top, stretching the dough a bit if necessary to make the ends meet, or slightly overlapping if necessary. Follow suit with the top and bottom panels. Seal the panels together by pressing in the top panel where it meets the bottom panel and by pinching each of the four sides together where the panels meet. Don’t worry if the package doesn’t look gorgeous it’s more important that it’s well sealed so the juices don’t leak out.
    Fold up the longer sides first and then the ends.
  • Hold the package upright in your hands, securing all the seals and smoothing the rough spots to make the package into a neat, rounded block. Set it seam side down and gently press the top and sides to make them as even all the way around as possible. Brush the top and all sides with egg wash. Put the decorations on top and brush with egg wash. (You’ll be cutting the package in half, so separate the decorations.) Set the Wellington on the parchment-lined baking sheet. Put the pan in the freezer to set and chill the pastry. Repeat with the 5 remaining Wellingtons, adding each to the pan in the freezer as you go. After they chill for an hour, wrap them well in plastic individually and return them to the freezer.

Beef wellingtons

Heat a frying pan until very hot. Rub the steaks all over with olive oil and season well. Sear for a minute on each side, then remove from the pan and leave to cool completely.

Cook the shallot in a knob of butter until soft, add the mushrooms and thyme, then season and cook, stirring occasionally. The mushrooms will give out a bit of water, so keep cooking them until there is no moisture left in the pan. Leave to cool.

Roll out the pastry to 20p-thickness. Cut out 4 circles that are 2½cm larger than the fillets, and 4 more circles that are 3½cm larger. Sit the smaller circles on a baking sheet.

Sit the fillets on 2 overlapping pieces of ham and top each fillet with some of the mushroom mix.

Wrap each of the fillets up in the slices of ham.

Sit each fillet on the smaller pastry circles, then brush the edges with egg.

Drape over the larger circles and press to seal, making sure there are no air pockets.

Mark the edges with the back of a fork and glaze the outside with egg.

Score the top of the wellingtons. Chill for 15 minutes. Heat the oven to 220C/fan 200C/gas 7. Bake the wellingtons for 12 minutes for medium rare, 15 minutes for medium.


Watch the video: Beef Wellington. Kitchen Lab TV. Άκης Πετρετζίκης (December 2021).