Individual servings of Beef Wellington make an elegant, classic entrée that’s perfect to serve for just about any holiday or special occasion.
While a standard Beef Wellington calls for a multi-serving tenderloin roast we just love the idea of serving these little pastry-wrapped gems in individual portions and the beauty of it is, there’s really no extra work!
More special occasion main dish recipes:
- Roasted Beef Tenderloin with Mushroom-Port Sauce
- Standing Rib Roast
- Garlic-Herb Crusted Crown Roast of Pork
- Roast Duck with Orange-Rosemary Sauce
- Beef Braciole
Individual Beef Wellingtons
Our individual beef Wellington recipe is surprisingly easy to prepare and makes a beautiful presentation for a holiday or special occasion meal.
Ingredients
- 4 filet mignons, 1-3/4-inch thick – see notes
- Salt and freshly ground black pepper
- 1 tablespoon olive oil
- 1 sheet frozen puff pastry dough, thawed
- 1 egg, lightly beaten with 1 teaspoon water
For the Mushroom Duxelles:
- 8 ounces white button mushrooms, washed, trimmed and roughly chopped
- 1 shallot, peeled and roughly chopped
- 1 clove garlic, quartered
- 2 teaspoons fresh thyme leaves
- 1 tablespoon butter
- 1 tablespoon olive oil
- Salt and freshly ground black pepper
Instructions
- Remove the filets from the refrigerator and set aside to come to room temperature.
- Prepare the duxelles by placing the mushrooms, shallot, garlic and thyme in the work bowl of a food processor. Pulse until the mixture is finely chopped.
- Heat the butter and olive oil in frying pan over medium heat. Add the mushroom mixture and cook until lightly browned and any liquid the mushrooms have given off has completely evaporated. Season to taste with salt and freshly ground pepper and set aside to cool.
- Preheat the oven to 425°F and line a rimmed baking sheet with parchment.
- Season the filets generously on both sides with salt and pepper. Heat the olive oil in a frying pan over medium-high heat.
- Add the filets and sear them for 1 minute per side. Turn each filet on its side and sear just long enough to lightly brown the edges, 1 minute longer. Transfer filets to a plate and allow to cool for 5 minutes
- Top each filet with a portion of duxelles and smooth the mushrooms to the edges.
- On a lightly floured surface, roll the pasty dough into a 10-inch square.
- Cut the pastry into quarters and center one pastry square on top of each filet. Carefully turn the filets upside down and gently stretch the pastry around the meat so it covers the bottom. Pinch the dough together as needed to completely seal the filet inside.
- Place the pastry-wrapped bundles right side up on the baking sheet. Brush with the beaten egg and place in the oven.
- Bake until the pastry is golden brown and an instant-read thermometer inserted in the center of the meat registers 120°F to 125°F for rare, about 12 to 16 minutes. Allow an extra 1-1/2 to 2 minutes for medium-rare (130°F to 135°F).
- Allow the Wellingtons to rest for 10 minutes before serving.
Recipe Notes
Recipe Notes:
For best results, ask your butcher for filets cut from the center portion of the whole beef tenderloin. Tried this recipe?Snap a photo and tag @gourmetconnect in your posts. We love to see what you’ve been making!
Roy Gorewich says
As I am alone, can I freeze the uncooked individual Wellingtons that I don’t use?
Roy
Lynne Webb says
Hi Roy,
You can successfully freeze the uncooked Wellingtons and cook them straight from the freezer. Freeze the prepared (don’t skip the searing) Wellingtons for 10 or 15 minutes on a plate to firmly set the pastry before wrapping them individually in plastic wrap.
To cook: pre-heat the oven to 425° and bake until the pastry puffs and browns, 18 to 20 minutes. Reduce the heat to 350° and continue baking until the filet is cooked to the desired internal temperature, 30 to 35 minutes longer. Allow them to rest for a maximum of 10 minutes before serving.