Individual Beef Wellington is the perfect gourmet dinner
These Beef Wellingtons are layered with flavor and are ideal for special occasions and holiday dinners
They are super luxurious!
What are Beef Wellingtons?
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 Wellingtons 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. If you’ve never made them before we highly recommend reading through this entire post for details about each step.
Ingredients for Individual Beef Wellington recipe
- Butter – unsalted
- Shallots – we love the flavor of shallots, which are part of the same family as the onion but softer
- Garlic
- Rosemary or Thyme – fresh if available
- Dry Sherry or Red Wine – either will work for deglazing the pan, or you could use beef broth
- Mushrooms – we use regular button mushrooms
- Filet Mignons – the star of the show! Be sure they are trimmed of fat
- Pâté – see more about pâté below
- Puff Pastry – Easy to find and our choice for a light fluffy pastry shell
- Olive Oil
What cut of meat is best for Beef Wellington?
- Individual Beef Wellingtons 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.
How to make Individual Beef Wellingtons
Prep:
- 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 until 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 the liquid is evaporated.
- Add the mushrooms, salt, and pepper and cook until all the liquid has evaporated and the mushrooms are dry. This will take about 25-30 minutes.
- Remove from the heat, and refrigerate to cool down.
Assembling Individual Beef Wellingtons
- 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 Wellingtons).
- Place 2 Tablespoons 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.
Cooking:
- Place on the baking sheet seam side down. Lightly score the pastry with the tip of a sharp knife on the top of each beef Wellington. This will 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 all over.
- Let rest on the sheet pan for 10 minutes before serving.
About Pâté and Beef Wellington variations
- We like our Beef Wellingtons 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 beef Wellington. 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.
What to serve with Beef Wellington
Beef Wellington is a rich dish so it is best served with lighter sides. Our favorite is Rice Pilaf or Green Beans Almondine.
In winter months pair it with our citrus-based Tricolore Salad with Oranges and in the summer try it with our Strawberry Spinach Salad.
Can Beef Wellingtons 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 ideal 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 Wellingtons. Wrap them individually and freeze them for up to 3 months.
- When ready to bake, remove and leave at room temperature for 15-20 minutes, brush with egg wash, and bake but 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. Here are some of our favorites to give you an idea of what pairs well.
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
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Individual Beef Wellington Recipe
Individual Beef Wellingtons are the perfect gourmet dinner. Tender filet mignon steaks are wrapped and baked in puff pastry. Our step by step recipe makes it simple.
Servings: 4 servings
Calories: 844kcal
Ingredients
- 2 puff pastry sheets
Mushroom Filling:
- 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
Instructions
- 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 Wellingtons 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. Brush with the egg wash lightly.
- 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 Wellingtons rest on the pan for at least 10-minutes before serving.
Make Ahead Instructions:
- You can prepare the entire recipe, chill, and then freeze the Wellingtons. 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.
Notes
Make ahead options:
- Mushrooms can be made ahead up to 24 hours in advance. Refrigerate until ready to use.
- You can prepare the entire recipe, chill, and then freeze the Wellingtons. Wrap them individually and freeze for 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.
Nutrition
Calories: 844kcal | Carbohydrates: 66g | Protein: 21g | Fat: 54g | Saturated Fat: 14g | Trans Fat: 1g | Cholesterol: 195mg | Sodium: 2185mg | Potassium: 710mg | Fiber: 4g | Sugar: 5g | Vitamin A: 9290IU | Vitamin C: 6mg | Calcium: 72mg | Iron: 14mg
Jean
Is it best to peel the mushrooms before use or just leave skins on and wash the well?
Cyndy
Hi Jean – no need to peel them – just clean them first. Good luck!
Christopher Zaleski
Can you all elaborate on the pate, please? What is the typical recipe you used to make that and how many of you include the pate in this recipe and how many of you exclude it? It’s mentioned in the recipe and then kind of that’s it. It disappears without any talk. Thanks.
Cyndy
Hi Christopher – I normally use the brand shown in the post (Three Little Pigs). Each Wellington needs about 2 Tablespoons, so 8 total Tbsp for this recipe. Here’s a link with more information about the pate itself.
It is optional but I think it adds a lot of flavor!
https://amzn.to/3NJNfsA
Nick
I believe you will find that among purest, omitting the pate in beef Wellington really isn’t an option. It is simply no longer beef Wellington. Some things really just shouldn’t be mucked about with. There really is something to be said about tradition, particularly tradition in food and consistency in recipes. If you don’t like pate, don’t order beef Wellington. Heck, invent your own dish… But please stop messing around with decades of tradition.
Deebz
Food is food and let people enjoy it how they wish. There’s no need to police the enjoyment of food, “decades”* of tradition or no. That just makes food shamefully inaccessible. That is the real crime. (*Note that the first published recipe for it was in 1910, but “meat wrapped in pastry” has been around for far longer. And you’ll find that beef Wellington itself has changed often, as any older recipe is. It’s even theorized that the named is just a rebranding for patriotism. It’s the freedom fries of its era.)
MTess
Is it possible to completely prepare the wellingtons a day or two ahead and just refrigerate rather than freezing?
Cyndy
I think one day would work – the only thing I would be concerned about is the pastry as it could get a little soggy.
MTess
Good point, thank you. As such, I’d like to freeze the wellingtons for cooking in a month. I read an online post that said prosciutto doesn’t hold up well to freezing. Have you ever noticed that the prosciutto was affected taste-wise during the freezing process after you bake them?
Cyndy
Hi – I’ve had great luck freezing them for up to 3-months, with no adverse effects on the prosciutto, so I think you will be fine .
Susi Zeal
I think I am missing something because this recipe doesn’t seem to have prosciutto. Wondering why the comments about freezing prosciutto. Thanks.
Cyndy
Hi Susi – In the post, prosciutto is mentioned as an add on ingredient: “Prosciutto is a popular addition to Wellingtons. If you decide to add prosciutto it will be the first layer on the puff pastry (before the pâté or mushrooms).” Not required but does add an extra layer of flavor.
Nicole
Just made 2 and am freezing 2 for later. I’m suuuuper not a chef, but this recipe made me feel like a very good cook. Thanks for the great tips and this wonderful recipe. I’ll definitely be making it again.
Barbara T
Great video. I am taking a whole beef wellington to another house an hour away and want to do as much before I get there. Could I do everything except the wrapping with pastry before I leave and in which case should I take the partially assembled wellington frozen in a cooler chest for the hour or just from an overnight stay in the fridge. Thanks. One day I will do individuals but there will be 15 and I have two whole tenderloins of just over 3 lb each (hope that will be enough!)
Cyndy
Hi – I would assemble everything and then wrap it up and make sure it stays very cold in the cooler for the one-hour journey. It should be fine but may need to cook just a bit longer if it’s cold when you put it in the oven. Good luck!
Donna
If frozen, do these need to be thawed prior to cooking? The recipe does not indicate . TIA.
Cyndy
Hi Donna – It’s in the notes in the post but not in the recipe card so I will add it – thanks for your comment.
You can prepare the entire recipe, chill, and then freeze the Wellingtons. 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.
Thanks again
Sarra Welch
This is my absolute favorite way to enjoy filet mignon, and this recipe was no exception! Turned out juicy, tender and packed with flavor!
Anjali
These mini beef wellingtons are adorable and are so comforting and delicious! Worked great for our family dinner this week!
Nicolette
Made these for Thanksgiving as we had a smaller crowd and everyone loved it! I ended up with a couple extra and popped them in the freezer. This recipe is a keeper!
Colleen
I love that the individual size of these beef wellingtons. It’s an awesome holiday meal and looks fancy even though it’s so easy to make. Thanks for a great recipe.
Artney
I can’t wait to make these for our anniversary week celebration! They are the perfect portion for just us and maybe leftovers.
Cyndy
If you just need 2 you can wrap and freeze the other two (uncooked) for later 🙂
Addy
I loved this recipe! it was really tasty and the recipe is spot on. Question for you… the puff pastry did not brown in the 20 minutes. I brushed it with butter and that seemed to help but, by then, the meat was almost well done. Thankfully it was a really good piece of meat so it didn’t taste dry. Any suggestions? Thank you!
Cyndy
Hi Addy, Great question! So, I think the best solution would be to add a little egg wash to the outside of the puff pastry before baking. This will add color and shine to the crust as the protein in egg promotes browning.
Tina
Your pictures look like pie crust pastry and not puff pastry sheets type. The store bought puff pastry sheets do not roll out or stretch at all. I make a perfect flaky pie crust pastry. Can this be used for making Wellingtons? I am about to put my first puff pastry wellingtons into the oven. Fingers crossed!
Cyndy
You should have great luck with your flaky pie crust if you decide to go that route. I have used pie crust in the past but normally I use puff pastry (as shown in the photos) – and yes you really can roll it out, but as stated in the directions, be sure it is cold. Thanks and hope it worked out well for you!
Margaret McGraw
Making individual wellingtons is so much easier than doing a whole filet mignon. This recipe is excellent I’ve made it to rave reviews. Making it again this Christmas Eve. Are use the mixture of rosemary and thyme. I use Portabella mushrooms and skip the pate however I’ve made it with prosciutto and that gives an extra layer of richness.
Cyndy
Great ideas – thanks for sharing and glad to hear you had success!
La Verne
I’m going to try this for our Christmas dinner! I have 1 question – I noticed you say “rosemary OR thyme”. Which is preferred or can you use both?
Cyndy
I think both are terrific and you could use a little of each. I normally use rosemary because I love it and it grows year round in my yard. I hope you enjoy them!
Anjali
This recipe is absolutely perfect for the holidays! It’s hearty and easy to make, but looks really fancy and festive at the dinner table!
Rika
This is the perfect dish to feed a crowd! It’s so easy yet easy to make! Love it.
Jere Cassidy
I am drooling over these beef wellingtons. These are perfect for a date night meal.
Leah
I am making beef Wellington on Saturday, can I prep everything and leave it in the fridge for 6-7 hours, take it out egg wash it and then put it in the oven, would that be ok
Cyndy
Yes, you can. Good luck!
Brianna
Love these, they will be perfect for my NYE dinner!
Jayne
Thanks! That’s my plan too!
Sunena | The Sassy Foodie
I love the idea of individual wellingtons! They look like perfect parcels, and so much more manageable to make and eat!
Jayne
Thanks – we love this size too!