What if you are craving Beef Wellington at home, but only need a portion for one, or two people? This Easy Individual Beef Wellington recipe is your answer! A classic beef dish that has been reinvented into single portions. This indulgent, gourmet recipe guarantees a perfect blend of tender beef and savory mushroom duxelles, baked inside flaky, puff pastry, that is just as good as preparing a whole tenderloin.
This recipe was adapted from Chef Genevieve!
What You Will Need to Make this Wellington Recipe
Here are a few kitchen tools and ingredients you should have on hand to make this Beef Wellington recipe:
- In-Oven Meat Thermometers
- Small Food Processor
- Pastry Lattice Roller Cutter
- Classic French Demi-Glace
What is Beef Wellington
Beef Wellington is a classic and sophisticated dish that showcases tender beef filet coated with savory mushroom duxelles, and then enveloped in puff pastry before baking. This culinary masterpiece is known for its luxurious combination of flavors and textures, marrying the succulent meat with the earthy essence of mushrooms, and the buttery richness of the pastry shell.
Over time, Beef Wellington became associated with high-end dining and gained popularity as a classic dish served in upscale restaurants and households.
Although I enjoy making this Beef Wellington using the classic preparation, these Mini-Beef Wellington are perfect for an intimate dinner for two. However, if you choose the classic preparation using a whole beef tenderloin or chateaubriand, continue using my easy step-by-step guide, removing the beef at an internal temperature of 125°F.
Ingredients and Substitutions
Although there is not a lot of wiggle room in terms of ingredient substitutions when preparing this Beef Wellington recipe, here are a few highlights of the main ingredients with alternatives:
- Filet Mignon: For best results, use a prime cut of filet mignon or tenderloin.
- Puff Pastry: Use store-bought, or if you are feeling adventurous, make homemade puff pastry. If using frozen, be sure to thaw properly before starting this Easy Beef Wellington recipe.
- Mushrooms: Mushrooms are the key ingredient in duxelles. Baby bella mushrooms work best, but can be substituted with button mushrooms.
- Fresh Thyme: Given the quality of ingredients used in this recipe, fresh thyme is best. If you cannot located fresh thyme, substitute with half of the amount using dried thyme.
- Dijon Mustard: Although a traditional Beef Wellington calls for brushing the seared filet with Dijon mustard, my twist is to create a Dijon Horseradish Cream Sauce, instead. This sauce adds a whole new level of flavor to the dish. However, feel free to use only Dijon.
- Dry Sherry: Dry sherry is a fortified wine that imparts a unique taste and serves as a flavor enhancer. If you do not have dry sherry, substitute with Marsala wine or a white wine (pinot grigio or sauvignon blanc).
How to Make Easy Individual Beef Wellington
Though appearing gourmet with its multiple steps, crafting individual Beef Wellington is surprisingly manageable, and rewarding. Hopefully, my step-by-step guide will simplifying the process:
- Bring the filets to room temperature. Pat dry and seasoning generously with salt and pepper.
- Heat olive oil in a cast iron or stainless steel pan until almost smoking. Quickly sear the filets on all sides.
- Transfer to a plate, and immediately brush with the Dijon horseradish cream sauce.
- In a separate pan, melt butter and sauté the minced shallots for a few minutes, until softened.
- Add the mushrooms and fresh thyme. Season with salt and pepper.
- Cook until most of the moisture evaporates. Stir in sherry wine and fresh chopped parsley, cooking until dry.
- Transfer the mushroom mixture to a bowl to cool slightly.
- Overlap 3-4 slices of prosciutto on plastic wrap. Spread a thin layer of the mushroom duxelles on top.
- Place a filet in the center and encase it fully with prosciutto, wrapping tightly in plastic wrap. Chill in the fridge for 20-30 minutes.
- Preheat oven to 425°F. Cut puff pastry sheets for each filet, ensuring enough pastry to fold over the filets.
- Place each prosciutto wrapped filet in the center of the pastry. Brush the top inner pastry with an egg wash. Fold the bottom part of the pastry over the filet. Fold the top part down over, and press to seal the edges.
- Brush with egg wash.
- Repeat these steps for the remaining filet.
- Place both on a parchment-lined baking pan. Chill for a few minutes, if creating a decorative design.
- Optionally: Create a decorative design with additional pastry using a lattice pastry cutter. Brush with egg wash.
- Bake until the internal temperature reaches 118°-120°F.
- For an easy demi-glace, mix store-bought demi-glace with beef broth (1 part demi-glace to 4 parts liquid). Heat to reduce. Add in white wine. Reduce until thickened. Season to taste with salt.
- Rest the Beef Wellingtons briefly, before serving.
- Plate with puréed or mashed potatoes and a roasted vegetable. Add a sprinkle of flaky salt to the prepared Wellington. Drizzle the plate with the prepared demi-glace.
How to Make Semi-Homemade Demi-Glace
While the Wellington is baking, for added richness, prepare a semi-homemade demi-glace. Use this prepackaged demi-glace, and follow these simple directions:
- In a small sauce pot, combine the 1.5-ounce package of demi-glace with 6-ounces beef stock. Heat to start reducing.
- Once the sauce starts to reduce, add in two tablespoons of white wine (can substitute with red wine) and a pinch of salt.
- Reduce further to your desired thickness.
Tips to Making Beef Wellington
- Bring the filets to room temperature before cooking for even cooking. Pat the filets dry to ensure a good sear and prevent excess moisture.
- If using frozen puff pastry, be sure you have thawed properly, prior to starting this recipe.
- My spin on a Classic Beef Wellington recipe is to substitute the Dijon mustard with a Dijon Horseradish Cream Sauce. In my opinion, this technique adds another level of flavor. However, feel free to brush with Dijon, alone.
- Heat the pan to almost smoking to achieve a perfect sear on the filets. Season the filets generously with salt and pepper on all sides for enhanced flavor.
- Use a food processor to dice/mince the mushrooms. This ensures uniformity.
- Ensure the mushroom mixture is cooked until most of the moisture evaporates to prevent a soggy pastry. Allow the mushroom mixture to cool slightly before assembling the Beef Wellington.
- Wrap the filets tightly with prosciutto and plastic wrap to hold their shape while chilling. Chill the wrapped Wellington in the fridge for at least 20-30 minutes to firm up the pastry.
- Use a large enough piece of puff pastry to fully encase the filet, allowing enough excess for folding. Seal the edges of the pastry tightly to prevent leaks while baking.
- Brush the Wellington with an egg wash for a beautiful golden-brown finish. Use excess pastry to create decorative design, if desired.
- Monitor the internal temperature of the Beef Wellington for perfect doneness (118° – 120°F). Allowing the Wellingtons to rest briefly before serving will not only allow the beef to retain juices and flavors, but will also continue cooking the beef to an internal temperature of 125°F (for medium-rare doneness).
- For added richness, serve with a homemade, or store-bought demi-glace.
How to Serve and Store Beef Wellington
Beef Wellington pairs wonderfully with various sides that complement its rich flavors. Here are some serving suggestions:
- Mashed Potatoes: Creamy mashed potatoes make an excellent side to balance the richness of the Beef Wellington.
- Roasted Vegetables: Roasted carrots, asparagus, or Brussels sprouts add color and texture to the plate.
- Red Wine Reduction or Demi-Glace: A flavorful sauce like a red wine reduction or demi-glace complements the dish beautifully.
Storing Leftovers:
Even though you are preparing individual portions, there is a chance for leftovers. Here’s how you can store these Easy Individual Beef Wellington:
- Refrigeration: If you have leftover Beef Wellington, wrap it tightly in plastic wrap or store it in an airtight container. Refrigerate within two hours of cooking. It can be stored in the refrigerator for up to 3-4 days.
- Freezing: To freeze leftovers, wrap them tightly in plastic wrap and then aluminum foil or place in a freezer-safe container. Properly stored, Beef Wellington can be frozen for up to 1-2 months.
- Reheating: When reheating, it’s best to use an oven to maintain the pastry’s crispness and the beef’s texture. Preheat the oven to around 350°F (175°C), and heat the leftover Beef Wellington until warmed through. Cover it loosely with foil to prevent excessive browning or drying out.
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Easy Individual Beef Wellington
- Total Time: 1 hour, 10 minutes
- Yield: 2 servings 1x
Description
This Easy Individual Beef Wellington recipe is a classic dish that has been reinvented into single portions.
Ingredients
- 2 (5-7 ounce) filets
- 6–8 slices prosciutto
- 1 teaspoon salt, divided
- 1 teaspoon pepper, divided
- 1/2 tablespoon olive oil
- 2 tablespoons butter
- 1 shallot, minced
- 8-ounces finely chopped baby bella mushrooms or button mushrooms
- 1 teaspoon fresh thyme leaves
- 2 tablespoons dry sherry wine
- 1 tablespoon fresh chopped parsley
- 2 tablespoons Dijon Horseradish Cream Sauce (see recipe below)
- 2 sheets puff pastry (approximately 13.2-ounces per sheet)
- Egg wash
For the Dijon Horseradish Cream Sauce (alternatively use Dijon, alone)
- 2 tablespoons mayo
- 1 tablespoon freshly ground or prepared horseradish
- 1 1/2 teaspoons Dijon mustard
For the Semi-homemade Demi-Glace:
- 1 package (1.5-ounce) More Than Gourmet Demi-Glace
- 6-ounces beef stock
- 2 tablespoons white or red wine
- pinch of salt
Instructions
- Begin by bringing the filets to room temperature. Pat dry. Season generously with salt and pepper.
- In a bowl, combine the ingredients for the Dijon Horseradish Cream Sauce.
- Heat olive oil in a cast iron or stainless steel pan until almost smoking. Quickly sear the filets on all sides.
- Add them to a plate and immediately brush the with the Horseradish Dijon Cream Sauce.
- In a separate pan, melt butter and sauté minced shallots, until softened.
- Add the chopped mushrooms and fresh thyme. Season with salt and pepper.
- Cook until most of the moisture evaporates.
- Stir in dry sherry wine and fresh parsley, cooking until the pan is dry.
- Transfer the mushroom duxelles to a bowl to cool slightly.
- Layer 3 to 4 slices of prosciutto on plastic wrap, overlapping slightly.
- Spread a thin layer of mushroom duxelles on top.
- Place a filet in the center and encase it fully with prosciutto, wrapping tightly in plastic wrap. Chill in the fridge for 20-30 minutes.
- Preheat the oven to 425°F.
- Cut puff pastry sheets for each filet, ensuring enough pastry to fold over the filets. Place each prosciutto-wrapped filet in the center of the pastry.
- Brush the inside top of the pastry with an egg wash.
- Fold the bottom portion of the pastry onto the filet. Fold the top portion of the pastry over the placed bottom portion. Press to seal.
- Roll over so the seam side is down. Place on a parchment lined baking dish.
- Repeat these steps with the remaining filet.
- Place both on a parchment lined baking sheet. Brush with an egg wash. Chill for a few minutes.
- Optionally: Create a decorative design using a lattice pastry cutter with second pastry. Brush with egg wash.
- Bake until the internal temperature of the beef reaches between 118°-120°F.
- For an easy demi-glace, mix store-bought demi-glace with beef broth, white wine, and reduce until thickened. Season to taste with salt.
- Rest the wellingtons briefly before serving.
- Plate with a sprinkle of flaky salt.
- Serve with puréed potatoes, roasted vegetables and a drizzle of the demi-glace.
Notes
- Choose a prime cut of beef and allow the filets to come to room temperature before cooking.
- If using frozen puff pastry, ensure the pastry has been properly thawed prior to starting this recipe.
- Pat the filets dry to ensure a good sear and prevent excess moisture.
- Use a food processor to dice/mince the mushrooms. This ensures uniformity.
- Heat the pan to almost smoking to achieve a perfect sear on the filets. Season the filets generously with salt and pepper on all sides for enhanced flavor.
- Immediately after searing, brush the filets with the Dijon Horseradish Cream Sauce or Dijon mustard.
- Ensure the mushroom mixture is cooked until most of the moisture evaporates to prevent a soggy pastry. Allow the mushroom mixture to cool slightly before assembling the Beef Wellington.
- Wrap the filets tightly with prosciutto and plastic wrap to hold their shape while chilling. Chill the wrapped Wellingtons in the fridge for at least 20-30 minutes to firm up the pastry.
- Use a large enough piece of puff pastry to fully encase the filet, allowing enough excess for folding. Seal the edges of the pastry tightly to prevent leaks while baking.
- Brush the Beef Wellington with an egg wash for a beautiful golden-brown finish. Use additional pastry to create decorative designs using a lattice pastry cutter, if desired.
- Monitor the internal temperature of the Wellingtons for perfect doneness (118° – 120°F) using an in-oven meat thermometer to achieve the perfect internal temperature of the beef.
- Allow the Beef Wellington to rest briefly before serving to retain juices and flavors and bring the internal temperature of the beef up to 125°F for medium-rare.
- For added richness, serve with a homemade or store-bought demi-glace (see post for recipe).
- You will definitely have excess puff pastry. Wrap tightly to maintain its freshness and store in the fridge.
- Prep Time: 20 minutes
- Chill Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Moderate
- Cuisine: British, American
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