Individual Beef Wellingtons are little parcels of joy. Juicy beef is wrapped in a flaky pastry, making each bite a tasty treat. It’s fancy enough for a party but fun to eat at home!
These bite-sized delights are perfect for impressing guests or treating yourself. I’ve been known to eat two just to be safe—who can resist that buttery crust? 😄
I love making these because they are easy to prepare and always look stunning on the plate. Serve them with a side salad for a complete meal that feels special!
Key Ingredients & Substitutions
Beef Tenderloin: This is the star of the show! The tenderloin is soft and rich. If you’re looking for an alternative, filet mignon is a great option. For a budget-friendly choice, sirloin works too but will be slightly less tender.
Mushrooms: I like using cremini mushrooms for a deeper flavor, but button mushrooms are just fine. If you’re a fan of other mushrooms like shiitake or portobello, feel free to use those as substitutes!
Prosciutto: Prosciutto adds a nice salty touch. If you want a lower-sodium option or a lighter flavor, thinly sliced turkey or chicken breast can work. You could also skip it for a vegetarian version – just add extra mushrooms!
Puff Pastry: Make sure to thaw it properly before using. If you can’t find puff pastry, phyllo dough is a lighter option, but it won’t be as flaky. You’ll need to layer a few sheets to get a good result.
How Do I Get My Beef Just Right?
Achieving the right doneness in your beef can be tricky, but it’s key to a perfect Wellington! Start by searing the beef for just 1-2 minutes per side. This keeps the center nice and rare.
- Use an instant-read thermometer after baking—the beef should be 125°F for medium-rare.
- Rest the beef for about 5 minutes after baking. This helps juices redistribute for a juicy inside.
- If you prefer it more done, simply adjust the baking time until your target temperature is reached.
How to Make Individual Beef Wellingtons
Ingredients You’ll Need:
For the Beef:
- 4 (6 oz) beef tenderloin fillets, trimmed
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
For the Mushroom Duxelles:
- 8 oz cremini or button mushrooms, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons unsalted butter
- 2 tablespoons finely chopped shallots
- 1/4 cup dry white wine or sherry
- 2 teaspoons fresh thyme leaves, chopped
For Assembly:
- 4 thin slices prosciutto
- 1 package (about 14 oz) puff pastry sheets, thawed
- 1 egg, beaten (for egg wash)
For Garnish and Serving:
- Fresh rosemary or thyme sprigs, for garnish (optional)
- Beef stock or demi-glace, for serving (optional)
- Roasted vegetables (carrots, potatoes, broccolini) for plating (optional)
How Much Time Will You Need?
This recipe will take about 30 minutes to prepare and about 25 minutes to bake. Plus, you’ll want to let your Wellingtons chill in the refrigerator for about 15 minutes to set up properly. So set aside around 1 hour total to make this delightful dish!
Step-by-Step Instructions:
1. Prepare the Beef:
Start by seasoning each beef tenderloin fillet generously with salt and freshly ground black pepper. In a heavy skillet, heat the olive oil over high heat. Sear the fillets for about 1-2 minutes on each side until they’re nicely browned but still rare in the center. Once done, remove them from the heat and let them cool completely.
2. Make the Mushroom Duxelles:
In the same skillet, add the unsalted butter. Once melted, toss in the finely chopped shallots and minced garlic. Sauté these until they’re fragrant. Then add the finely chopped mushrooms and cook over medium heat. Stir frequently until all moisture evaporates and the mixture becomes paste-like, which will take about 10-12 minutes. Add in the white wine and thyme, cooking until any remaining liquid evaporates. Season with salt and pepper, then allow this mix to cool down.
3. Assemble the Wellingtons:
Roll out the puff pastry on a lightly floured surface and cut it into four squares—large enough to wrap around each fillet. Lay a slice of prosciutto onto each square followed by a thin layer of mushroom duxelles. Place your cooled beef fillet on top.
4. Wrap It Up:
Carefully wrap the pastry around the beef, ensuring to seal all edges well. Place these neatly on a baking sheet lined with parchment paper, seam-side down. Brush the tops and edges with the beaten egg wash, and if you’d like, use any leftover pastry to create decorative touches on top—brush them again with egg wash.
5. Chill Out:
Pop the wrapped Wellingtons in the fridge for about 15 minutes. This will help the pastry hold its shape while baking.
6. Bake to Perfection:
Preheat your oven to 400°F (200°C). Bake the individual Wellingtons for 20-25 minutes, or until the pastry is golden brown and flaky. If you have a meat thermometer, check for an internal temperature of 125°F – 130°F for medium-rare. Adjust your bake time based on your desired doneness.
7. Rest and Serve:
After baking, let the Wellingtons rest for 5 minutes before slicing. This helps retain all those delicious juices. Drizzle with warmed beef stock or demi-glace, and serve alongside roasted vegetables for a complete and impressive meal.
Enjoy this elegant, flaky pastry dish with its tender mushroom layer and perfectly cooked beef center. It’s sure to impress!
Can I Use Frozen Beef for This Recipe?
Yes, you can use frozen beef, but be sure to thoroughly thaw it in the refrigerator before cooking. This ensures even cooking and better texture. Avoid quick thawing in hot water as it can affect the flavor!
What Can I Substitute for Puff Pastry?
If you can’t find puff pastry, you can use phyllo dough as an alternative, but note that it won’t be as flaky. You’ll need to layer several sheets to achieve the desired thickness. You can also make a homemade pastry if you’re feeling adventurous!
How Can I Adjust the Cooking Time for Different Doneness?
For medium-rare, aim for an internal temperature of 125°F – 130°F. For medium, cook until the internal temperature reaches 135°F – 140°F. If you prefer well done, adjust the cooking time and aim for 150°F or higher, but be careful not to dry out the beef!
What’s the Best Way to Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, place them in a preheated oven at 350°F (175°C) for about 10-15 minutes until heated through. This helps maintain the pastry’s crispness!
