Individual Beef Wellingtons

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Beef Wellington is often reserved for grand occasions, and for good reason—it’s luxurious, impressive, and downright delicious. But what if you could serve that same experience in individual portions, perfect for dinner parties, holiday gatherings, or an upscale night in? Enter: Individual Beef Wellingtons. They’re elegant, they’re flavorful, and best of all, they make everyone at the table feel special.

This recipe breaks down a restaurant-level dish into a doable, home-kitchen version. Each Wellington is made with a tender cut of beef, wrapped in a savory mushroom duxelles and a thin layer of prosciutto or beef bacon, then tucked into golden, flaky puff pastry. When cut open, you get juicy, rosy beef with earthy mushroom richness and buttery pastry in every bite.

Unlike one large Wellington that can overcook or fall apart when sliced, individual Wellingtons are easier to manage and serve. You get a perfect portion for each guest, and the presentation is stunning—golden parcels on the plate, ready to impress.

This is the kind of recipe you make to celebrate. Think anniversaries, intimate holidays, or dinner parties where you want to pull out all the stops. But don’t be intimidated. With a bit of planning and good-quality ingredients, it’s simpler than it looks.

The key to success is in preparation: sear the beef to lock in flavor, cool it before wrapping, and chill the assembled Wellingtons to help the pastry bake up crisp and golden. The mushroom duxelles can be made ahead, as can the wrapping steps, so that all you have to do is bake them off before dinner.

These Wellingtons pair beautifully with mashed potatoes, roasted vegetables, or a simple green salad. They don’t need a sauce, but a spoonful of Dijon cream or mushroom gravy on the side never hurts.

Once baked, the pastry is shatteringly crisp. The beef stays tender and flavorful thanks to its protective layers. Every element contributes: the umami-packed mushrooms, the savory cured meat layer, the buttery puff pastry.

This recipe also allows for personalization. Swap in turkey bacon or omit entirely for a lighter version. Use shallots instead of onions in the duxelles for a softer flavor. Add fresh thyme or a hint of garlic. The base is solid—the tweaks are up to you.

These individual portions also mean you can scale the recipe up or down depending on the occasion. Make two for a romantic dinner. Make eight for a celebration.

They reheat surprisingly well in the oven. Just avoid the microwave, which softens the pastry. And don’t be surprised if your guests ask you to make them again next year.

This isn’t a fast weeknight dinner, but it is a recipe worth mastering. Once you do, it becomes your secret weapon for when you want to wow without the chaos of restaurant reservations.

Individual Beef Wellingtons are proof that impressive food doesn’t have to be fussy. It just needs the right method—and a little bit of care.

So roll up your sleeves, preheat your oven, and get ready to bring the steakhouse home.

Servings: 4

Prep Time: 40 minutes
Cook Time: 25 minutes
Chill Time: 30 minutes
Total Time: 1 hour 35 minutes

Ingredients

• 4 center-cut beef tenderloin steaks (about 6 oz each)
• Salt and black pepper
• 2 tbsp olive oil
• 1 tbsp Dijon mustard
• 8 slices prosciutto or beef bacon
• 1 lb cremini or button mushrooms, finely chopped
• 1 shallot, finely chopped
• 2 cloves garlic, minced
• 2 tbsp unsalted butter
• 1 tbsp fresh thyme leaves (optional)
• 1 sheet puff pastry (cut into 4 squares), thawed
• 1 egg, beaten (for egg wash)

Instructions

1. Season steaks with salt and pepper. Heat oil in a skillet over high heat and sear steaks 1–2 minutes per side until browned. Remove and let cool. Brush with Dijon mustard.
2. In the same skillet, melt butter and cook mushrooms, shallots, garlic, and thyme over medium heat until all moisture evaporates, about 10–15 minutes. Season with salt and pepper. Let cool.
3. On a sheet of plastic wrap, lay 2 slices of prosciutto or beef bacon slightly overlapping. Spread a spoonful of mushroom duxelles over the prosciutto.
4. Place a steak in the center and wrap tightly using the plastic wrap to form a log. Repeat for all steaks. Chill for 30 minutes.
5. Roll out puff pastry into 4 squares. Place each wrapped steak in the center. Fold pastry over to seal completely. Brush seams with egg wash and press to seal. Place seam-side down on a baking sheet.
6. Brush tops with egg wash. Optional: score lightly with a knife for decoration.
7. Bake at 425°F (220°C) for 20–25 minutes until golden brown and internal temp reaches 125°F for medium-rare. Let rest 10 minutes before serving.

Tips

• Chill everything before baking to help the pastry puff.
• Use parchment paper for easy clean-up.
• Sear steaks briefly—don’t cook through.
• For a twist, add a slice of cheese between the steak and mushrooms.

Why You’ll Love This Recipe

It’s restaurant-quality, made manageable. Individual Beef Wellingtons are impressive but doable, with incredible flavor and gorgeous presentation. They turn any dinner into an event—and make you look like a pro.

These Individual Beef Wellingtons deliver all the luxury of the classic dish, with easier prep and perfect single portions. With tender beef, rich mushroom duxelles, and crisp puff pastry, they’re a showstopper for any special occasion.