individual beef wellington recipe

Written ByJenny Smyth Posted on
individual beef wellington recipe
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The Best individual beef wellington recipe

I’m so excited to share with you one of my family’s favorite recipes – individual beef wellington. This dish is a classic, and for good reason.

It’s elegant, yet easy to make, and the best part is that it’s perfect for any occasion, whether it’s a special dinner or a quick weeknight meal. The individual portions make it feel fancy, without the hassle of serving a large crowd.

My kids love helping me assemble the duxelles and puff pastry, and they always get a kick out of seeing the finished product. Plus, it’s surprisingly healthy, considering how rich and decadent it tastes.

The beef is lean and flavorful, and the puff pastry adds just the right amount of crunch without being overwhelming. I like to serve it with a simple green salad or some roasted vegetables to balance out the richness of the dish.

We’ve had this for dinner at least once a week since I first made it, and it never gets old. My husband loves it when I make individual portions because he can eat as much or as little as he likes.

I’m always looking for ways to make our family meals more special, and this recipe fits the bill perfectly.

Individual Beef Wellington

Individual Beef Wellington

4.5 from 841 votes

A classic beef Wellington made into individual portions. Tender beef fillets are 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: 650 kcal

🥘Ingredients

For the Beef

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

For the Duxelles

1 pound cremini mushrooms, finely chopped
2 shallots, finely chopped
2 cloves garlic, minced
2 tablespoons unsalted butter
2 tablespoons dry white wine
Salt and freshly ground black pepper

For Assembly

8 thin slices prosciutto
1 sheet frozen puff pastry (about 1 pound), thawed
1 large egg, beaten with 1 tablespoon water (for egg wash)

👨‍🍳Directions

1Season the beef fillets generously with salt and pepper.
2Heat the olive oil in a large skillet over high heat until shimmering.
3Sear the steaks for 1 minute per side, including the edges, until deeply browned.
4Transfer the steaks to a plate and let them cool completely, about 10 minutes.
5In the same skillet, melt the butter over medium heat.
6Add the chopped mushrooms, shallots, and garlic, and cook, stirring frequently, until the mushrooms release their liquid and it evaporates, about 8 minutes.
7Add the white wine and cook for 1 minute, then season with salt and pepper.
8Transfer the duxelles to a bowl and let cool completely.
9Lay a large piece of plastic wrap on a work surface.
10Place 2 slices of prosciutto side by side, slightly overlapping.
11Spread one-quarter of the cooled duxelles over the prosciutto, leaving a 1/2-inch border.
12Place a cooled steak in the center.
13Using the plastic wrap, tightly wrap the prosciutto and duxelles around the steak, twisting the ends to form a neat log.
14Repeat with the remaining steaks.
15Refrigerate for 15 minutes.
16Preheat the oven to 425°F.
17On a lightly floured surface, roll out the puff pastry into a 14-inch square.
18Cut the pastry into 4 equal squares.
19Unwrap the chilled beef logs and place one in the center of each pastry square.
20Brush the edges of the pastry with egg wash.
21Fold the pastry over the beef, pressing the edges to seal.
22Trim any excess pastry and crimp the edges with a fork.
23Place the parcels seam-side down on the prepared baking sheet.
24Brush the tops with egg wash and, if desired, score the tops with a knife for decoration.
25Bake the Wellingtons for 20 to 25 minutes, until the pastry is puffed and golden brown.
26The internal temperature of the beef should reach 125°F for medium-rare.
27Let rest for 5 minutes before serving.

🔧Equipment

Large skillet
Food processor (optional, for chopping mushrooms)
Baking sheet lined with parchment paper
Pastry brush

📊Nutrition Facts (per serving)

🔥Calories: 650 kcal🧈Total Fat: 42g💛Saturated Fat: 14g❤️Cholesterol: 120mg🧂Sodium: 780mg🌾Total Carbs: 30g🥦Dietary Fiber: 2g🍬Sugars: 3g🥩Protein: 38g

📝Notes

For best results, ensure the duxelles and steaks are completely cool before wrapping to prevent the pastry from becoming soggy. You can prepare the Wellingtons up to the egg wash step and refrigerate for up to 4 hours before baking.

Watch Video Of How Individual Beef Wellington Works

This individual beef wellington recipe is always a hit with my family – we love how elegant it feels but also how easy it is to make. One of my favorite things about this recipe is how versatile it is – we’ve served it for special occasions like holidays and birthdays, but also just on regular weeknights when we want something comforting but still impressive.

The leftovers are just as delicious as the first night’s serving, so don’t be afraid to make extra! Simply reheat in the oven until warmed through.

❓ Frequently Asked Questions About Individual Beef Wellington

Q: What is duxelles?

Duxelles is a mixture of sautéed mushrooms and herbs that’s used in place of traditional beef gravy in this recipe. It adds an incredible depth of flavor to the dish and helps keep the meat moist.

Q: Can I use pre-made puff pastry?

Yes, you can use pre-made puff pastry if you prefer. However, keep in mind that homemade puff pastry is much easier to work with and will yield a more tender crust.

Q: How do I store leftover beef wellington?

You can store leftover beef wellington in an airtight container in the fridge for up to 3 days or freeze it for up to 2 months.

Q: Can I make this recipe ahead of time?

Yes, you can assemble the individual portions up to a day in advance and store them in the fridge until ready to bake.

Q: Is this recipe suitable for special diets?

This recipe is gluten-free if you use gluten-free puff pastry. However, if you’re following a strict gluten-free diet, be sure to check the ingredients of your mushroom duxelles as well.

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