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A blue flowered plate holding an individual Beef Wellington cut in half to show the temperature of the beef at medium-rare with whipped potatoes and asparagus.

Easy Individual Beef Wellington

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Description

This Easy Individual Beef Wellington recipe is a classic dish that has been reinvented into single portions. 

Ingredients

Scale
  • 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

  1. Begin by bringing the filets to room temperature. Pat dry. Season generously with salt and pepper.
  2. In a bowl, combine the ingredients for the Dijon Horseradish Cream Sauce. 
  3. Heat olive oil in a cast iron or stainless steel pan until almost smoking. Quickly sear the filets on all sides.
  4. Add them to a plate and immediately brush the with the Horseradish Dijon Cream Sauce.
  5. In a separate pan, melt butter and sauté minced shallots, until softened.
  6. Add the chopped mushrooms and fresh thyme. Season with salt and pepper.
  7. Cook until most of the moisture evaporates.
  8. Stir in dry sherry wine and fresh parsley, cooking until the pan is dry.
  9. Transfer the mushroom duxelles to a bowl to cool slightly.
  10. Layer 3 to 4 slices of prosciutto on plastic wrap, overlapping slightly.
  11. Spread a thin layer of mushroom duxelles on top.
  12. 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.
  13. Preheat the oven to 425°F.
  14. 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.
  15. Brush the inside top of the pastry with an egg wash.
  16. 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.
  17. Roll over so the seam side is down. Place on a parchment lined baking dish.
  18. Repeat these steps with the remaining filet.
  19. Place both on a parchment lined baking sheet. Brush with an egg wash. Chill for a few minutes.
  20. Optionally: Create a decorative design using a lattice pastry cutter with second pastry. Brush with egg wash.
  21. Bake until the internal temperature of the beef reaches between 118°-120°F.
  22. For an easy demi-glace, mix store-bought demi-glace with beef broth, white wine, and reduce until thickened. Season to taste with salt.
  23. Rest the wellingtons briefly before serving.
  24. Plate with a sprinkle of flaky salt.
  25. 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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Find it online: https://www.charlottefashionplate.com/recipes/easy-individual-beef-wellington/