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3 beef wellingotns with rosemary on a white platter
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4.80 from 34 votes

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.
Prep Time45 minutes
Cook Time30 minutes
Total Time1 hour 15 minutes
Course: Main Course
Cuisine: British
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