Individual Beef Wellington is the perfect gourmet dinner
These Beef Wellington’s are layered with flavor and ideal for special occasions and holiday dinners
They are super luxurious!
What are Beef Wellington’s?
Beef Wellington is a tender filet mignon steak wrapped in delicate puff pastry. It is allegedly named after Arthur Wellesley, the first Duke of Wellington.
The Wellington’s have a filling of filet mignon, seasoned mushrooms (called duxelles), pâté, and Dijon mustard which all add to the decadent flavor.
There are multiple steps but they are all simple. We make it easy with step by step instructions below.
Ingredients for Individual Beef Wellington recipe:
- Rosemary or Thyme
- Dry Sherry or Red Wine
- Filet Mignons
- Puff Pastry
- Olive Oil
What cut of meat is best for Beef Wellington?
Individual Beef Wellington’s are made using prime beef filet mignons, cut about 2-inches thick and weighing 4-6 ounces each. All of the excess fat and silverskin should be trimmed away before cooking.
About Pâté and Beef Wellington variations
We like our Beef Wellington’s made the traditional way with mushrooms and pâté, but if you don’t care for pâté you can omit it.
Prosciutto is a popular addition to Wellington’s. If you decide to add prosciutto it will be the first layer on the puff pastry (before the pâté or mushrooms).
Tips for working with puff pastry:
Before using frozen puff pastry it needs to be thawed out in the refrigerator for about 4 hours, or 30 minutes at room temperature. Separate the wrapped layers but do not unfold until thawed out and ready to use.
The pastry will dry out fairly quickly so don’t unwrap until ready to use or keep it covered with plastic wrap. Always keep puff pastry cold for the best results.
How to make Individual Beef Wellington’s
- If your puff pastry is frozen thaw it in the refrigerator for 4 hours or at room temperature for about 30 minutes. You want to work with cold puff pastry because it’s easier to roll out and stretch.
- Chop the shallots, garlic, and rosemary or thyme in a food processor and set aside.
- Chop the mushrooms, in a food processor, into a fine crumble, similar to the consistency of bread crumbs. Don’t over-process into a paste. Set aside.
Searing the meat:
- Trim the filets of any fat, rinse and pat dry. Salt and pepper generously.
- Heat oil to shimmering in a heavy-bottomed pan.
- Sear the meat on both sides and then sear the sides.
- Remove from heat and brush the meat with Dijon mustard. Set aside.
Cook the mushroom filling:
- Add butter to the pan that the steaks were cooked in and saute the shallots, garlic, and rosemary or thyme.
- Scrape the bottom of the pan to loosen the steak bits. Add the sherry and cook until liquid is evaporated.
- Add the mushrooms, salt, and pepper and cook until all the liquid has evaporated and mushrooms are dry, for about 25-30 minutes.
- Remove from the heat, and refrigerate to cool down.
Assembling Individual Beef Wellington’s:
- Prepare the egg wash by whisking together the egg and milk.
- Preheat the oven to 400°F.
- Lightly flour a cutting board or countertop for rolling out the puff pastry.
- Roll out one cold sheet of rectangle puff pastry at a time, making it square-shaped (Each piece of puff pastry will make 2 individual beef Wellington’s).
- Place 2 tablespoon of pâté in the middle of each half of the pastry.
- Top with 4 tablespoons of the mushroom mixture. Place the Dijon coated filet on top of the mushrooms.
- Cut the puff pastry into two equal pieces – one for each Wellington.
- Brush the edges of the puff pastry with egg wash. Pull the pastry up around the filet and overlap to cover. Brush again with the egg wash to seal the edges.
- Repeat with the other piece of puff pastry to make a total of 4 individual Beef Wellingtons.
- Place on the baking sheet seam side down. Lightly score the top of each to allow steam to escape during baking.
- Bake in preheated oven for 20-30 minutes depending on if you want medium rare or medium meat. The pastry should be golden brown.
- Let rest on the sheet pan for 10 minutes before serving.
What to serve with Beef Wellington:
Beef Wellington is a rich dish and best served with lighter sides. Our favorite is wild rice and a green vegetable or salad.
Can Beef Wellington’s be prepared in advance?
Yes! This is a perfect make-ahead dish. Nearly all of the components can be prepared ahead of time. The mushrooms take the longest to prepare so those are great to make ahead and then keep in the refrigerator for up to 2 days.
You can prepare the entire recipe, chill, and then freeze the Wellington’s. Wrap them individually and freeze up to 3-months. When ready to bake, remove and leave at room temperature for 15-20 minutes, brush with egg wash, and bake. Add about 10 minutes to the cooking time.
Suggestions for Wine pairings:
When pairing wines with Beef Wellington a medium to full bodied dry red wine will stand up well to the richness of the pâté and mushroom duxelles.
Your weekday wine:
- 2016 Duckhorn Cabernet Sauvignon, Napa Valley
- 2014 Chateau St. Estepe de Montrose, France
Your weekend wines:
- 2018 Caymus Cabernet Sauvignon, Napa Valley
- 2017 Duckhorn Merlot, Napa Valley
Special Occasion Wines:
- 2016 Silver Oak Cabernet Sauvignon, Alexander Valley
- 2016 Groth Vineyards, Cabernet Sauvignon, Oakville
Individual Beef Wellington Recipe
- 2 puff pastry sheets
- 3 tablespoon shallots, minced
- 1 tablespoon garlic, minced
- 2 tablespoon fresh rosemary or thyme, minced (or 2 tsp dried)
- 20 ounces mushrooms, minced
- 2-8 tablespoon butter, or olive oil
- ½ cup dry sherry (or red wine)
- 2 teaspoon salt
- 1 teaspoon black pepper, freshly ground
Filling for Wellingtons:
- 1 tablespoon olive oil
- 4 4-ounce fillet mignons, about 2" thick
- 1 teaspoon salt
- ½ teaspoon black pepper, freshly ground
- 4 teaspoons Dijon mustard
- 8 tablespoons pâté
For Sealing Puff Pastry:
- 1 egg
- 2 Tablespoons milk, cream, or water
- Thaw the puff pastry if frozen. Keep covered, refrigerated, until ready to use to avoid it drying out.Place oven rack to the middle position. Preheat oven to 400°F.
- Finely mince shallots, garlic, and rosemary in a food processor and set aside. Finely mince mushrooms in the food processor until they are the texture of bread crumbs, but not a paste.
Searing the meat:
- Trim the filets of any excess fat. Pat dry and season with salt and pepper.
- In a large skillet, heat 1 tablespoon olive oil, over medium heat, until shimmering. Sear the fillets for 2-3 minutes on each side. Sear the sides lightly, as well. All surfaces should be seared. Remove fillets from the pan and immediately brush warm fillets with Dijon mustard. Set aside on a plate.
Cooking Mushroom Filling:
- Add the butter to the pan that the meat was seared in, at medium heat, and saute the shallot, garlic, and rosemary mixture for 2 minutes, scraping the bottom of the pan to loosen the steak bits. Add the sherry and cook until liquid is evaporated.
- Add mushrooms, salt, and pepper. Cook about 25-30 minutes or until the liquid has evaporated.
- Remove from heat and cool the mixture in the refrigerator.
Assembling the Beef Wellingtons:
- Make the egg wash by whisking the egg and milk together in a small bowl.
- Lightly flour a cutting board and roll out a cold sheet of rectangle puff pastry to make it square-shaped. Each piece of puff pastry will make 2 individual beef Wellingtons.
- Place 2 tablespoon of pâté in the middle of each half. Top with 3-4 tablespoons of the mushroom mixture. Then place the Dijon coated fillet on top of the mushrooms.
- Cut the puff pastry into two equal pieces – one for each Wellington. Brush the edges of the puff pastry with the egg wash. Pull the pastry up around the filet and overlap to cover. Brush again with the egg wash to seal the edges.Repeat with the other piece of puff pastry to make a total of 4 individual beef Wellingtons.
- Line a sheet pan with parchment paper or aluminum foil. Place the beef Wellington's seam side down on the sheet pan. Lightly score the top of each Wellington with a knife in a cross hatch pattern, but don't cut all the way through the dough.
- Bake in the preheated oven until the pastry is golden brown. Cook for about 20 minutes for medium-rare meat (internal temp of 125°) and up to 30 minutes for medium meat (internal temp of130-135°).
- Let the Wellington's rest on the pan for at least 10-minutes before serving.