Individual Beef Wellingtons Recipe

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.

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Prep Time 40

Cook Time 25

Chilling Time 30

Total Time 1 35

Servings 4

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

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.
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.
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.
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.
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.
Brush tops with egg wash. Optional: score lightly with a knife for decoration.
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.

Notes

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.