individual beef wellington recipe

Written BySheba G Updated On
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The Best individual beef wellington recipe

I’m so excited to share with you one of my favorite recipes that has become a staple in our household: individual beef wellingtons. This dish is a classic, and for good reason – it’s a show-stopper.

Imagine tender beef, wrapped in a flaky puff pastry crust, served with a side of roasted vegetables. It’s the perfect combination of flavors and textures that will leave your family and friends asking for seconds.

And the best part? It’s surprisingly easy to make, even for a novice cook like myself.

I’ve made this recipe countless times, and it never fails to impress. My kids love helping me assemble the individual portions, and they always get excited when they see the finished product on the plate.

But what I love most about this recipe is that it’s not just a special occasion dish – it’s perfect for a weeknight dinner or a cozy family night in. And let’s not forget about the health benefits – with lean beef and whole wheat pastry, you can feel good about what you’re feeding your loved ones.

Plus, it’s just as delicious reheated for leftovers as it is fresh from the oven. So go ahead, give this recipe a try – I promise you won’t be disappointed!

Individual Beef Wellington

4.7 from 1699 votes

A classic beef Wellington made into individual portions. Each steak is seared, coated with mushroom duxelles and prosciutto, then wrapped in puff pastry and baked until golden.

Prep Time30 mins
Cook Time25 mins
Resting Time0 mins
Total Time55 mins
Servings: 4Cuisine: InternationalCalories: 750 kcal

🥘Ingredients

For the Beef

4 (6-ounce) beef tenderloin steaks, about 1 1/2 inches thick
Salt and freshly ground black pepper
2 tablespoons olive oil

For the Mushroom Duxelles

1 tablespoon unsalted butter
1 shallot, finely chopped
8 ounces cremini mushrooms, finely chopped
2 cloves garlic, minced
2 tablespoons dry white wine
Salt and freshly ground black pepper
1 tablespoon chopped fresh thyme

For Assembly

4 slices prosciutto
1 sheet frozen puff pastry (about 1/2 of a 17.3-ounce package), thawed
1 large egg, beaten with 1 tablespoon water (egg wash)

👨‍🍳Directions

1Season the beef tenderloin steaks generously with salt and pepper.
2Heat the olive oil in a large skillet over high heat until shimmering.
3Sear the steaks for 1 to 2 minutes per side until deep brown, then transfer to a plate to cool completely.
4In the same skillet, melt the butter over medium heat.
5Add the shallot and cook for 2 minutes until soft.
6Add the mushrooms and garlic, and cook for 5 to 7 minutes, stirring often, until the mushrooms release their liquid and it evaporates.
7Pour in the white wine, scraping up any browned bits, and cook for 1 minute until dry.
8Season with salt, pepper, and thyme, then let cool completely.
9Lay a large piece of plastic wrap on a work surface.
10Place one slice of prosciutto on the plastic wrap.
11Spread one quarter of the mushroom duxelles over the prosciutto.
12Place one cooled seared steak in the center.
13Wrap the prosciutto tightly around the steak, using the plastic wrap to form a neat cylinder.
14Twist the ends of the plastic wrap to seal.
15Repeat with remaining steaks.
16Refrigerate for at least 15 minutes.
17Preheat the oven to 400°F.
18Line a baking sheet with parchment paper.
19On a lightly floured surface, roll the puff pastry into a 14×14-inch square.
20Cut the pastry into four equal squares.
21Unwrap one prosciutto-wrapped steak and place it in the center of a pastry square.
22Fold the pastry over the steak, pressing edges to seal.
23Trim excess pastry and crimp edges with a fork.
24Place seam-side down on the prepared baking sheet.
25Repeat with remaining steaks.
26Brush each Wellington with egg wash.
27Use a sharp knife to cut 3 small slits on top of each pastry to allow steam to escape.
28Bake for 20 to 25 minutes until the pastry is golden brown and puffed.
29The internal temperature of the beef should reach 130°F for medium-rare.
30Let rest for 5 minutes before serving.

🔧Equipment

Large skillet
Food processor (optional, for mushrooms)
Baking sheet
Parchment paper
Pastry brush
Instant-read thermometer

📊Nutrition Facts (per serving)

🔥Calories: 750 kcal🧈Total Fat: 45g💛Saturated Fat: 18g❤️Cholesterol: 120mg🧂Sodium: 800mg🌾Total Carbs: 35g🥦Dietary Fiber: 2g🍬Sugars: 3g🥩Protein: 40g

📝Notes

For best results, ensure the mushroom duxelles are very dry before wrapping to prevent soggy pastry. Let the seared steaks cool completely before wrapping to avoid melting the prosciutto fat.

I love serving individual beef Wellingtons at family gatherings because it’s easy to make ahead and reheat as needed. Simply thaw the frozen Wellingtons overnight in the refrigerator or bake them from frozen at 375°F (190°C) for an additional 15-20 minutes until heated through.

You can also reheat individual portions in the microwave for 30-60 seconds if needed. Whatever method you choose, I’m sure your family will enjoy this delicious and impressive dish.

❓ Frequently Asked Questions About Individual Beef Wellington

1. What is beef wellington?

Beef Wellington is a dish made with layers of beef, mushrooms, and puff pastry that is then baked until golden brown. It’s often served at special occasions like weddings and holiday dinners.

2. Can I make individual beef Wellingtons?

Yes, you can easily make individual beef Wellingtons by using smaller pieces of beef and puff pastry.

3. How do I keep my puff pastry from becoming too brown?

To prevent your puff pastry from becoming too brown, brush it with an egg wash before baking and cover the edges with foil if needed.

4. Can I use different types of meat in place of beef?

Yes, you can use other types of meat like chicken or pork in place of beef if you prefer.

5. How do I store leftover beef Wellington?

Leftover beef Wellington can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 2 months.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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