Individual Beef Wellington Recipe

Name: Individual Beef Wellington
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Beef; 4 (4 ounce) filet of beef; 1 garlic clove, halved; salt and pepper; 1/4 cup butter; 4 tablespoons brandy; 1/2 cup fresh mushrooms, finely minced; 1 (4 ounce) can liver pate; Mushroom Sauce; 1/4 cup onion, minced; 6 large mushrooms, sliced; 3 tablespoons flour; 1/2 cup red wine; 1 (10 1/2 ounce) can beef broth, undiluted; 1 bay leaf; salt and pepper; 1 teaspoon Worcestershire sauce; Pastry; 6 pepperidge farm pastry shells, 1 pkg, defrosted (or pastry dough, enough for a 2 crust pie); 1 egg, beaten; butter

Servings: persons

Beef
4 (4 ounce) filet of beef
1 garlic clove, halved
salt and pepper
1/4 cup butter
4 tablespoons brandy
1/2 cup fresh mushrooms, finely minced
1 (4 ounce) can liver pate
Mushroom Sauce
1/4 cup onion, minced
6 large mushrooms, sliced
3 tablespoons flour
1/2 cup red wine
1 (10 1/2 ounce) can beef broth, undiluted
1 bay leaf
salt and pepper
1 teaspoon Worcestershire sauce
Pastry
6 pepperidge farm pastry shells, 1 pkg, defrosted (or pastry dough, enough for a 2 crust pie)
1 egg, beaten
butter

1
BEEF: Rub each filet with garlic and sprinkle with salt and pepper. Saute filets in butter 3-4 minutes on each side. Flame brandy, pour over filets (if this freaks you out, don't flame the brandy). Remove filets and chill.
2
In the same skillet, saute chopped mushrooms and chill. Mix pate with chilled mushrooms, spread over filets, and refrigerate.
3
MUSHROOM SAUCE: Using the same skillet over medium heat, combine onion and sliced mushrooms, stir in flour and gradually add wine, broth and bay leaf. Stir until sauce bubbles and is thickened. Season with salt, pepper and Worcestershire.
4
PASTRY: Roll out patty shells or dough and trim into 4 6-inch squares. Brush with egg. Place each filet, pate side down, on pastry. Fold dough completely over filets and seal edges with butter. Place seam side down on a greased baking sheet (with a rim) and brush again with egg.
5
Pastry may now be garnished with small flowers or leaves made from extra dough and attached using butter or beaten egg. Don't skip this step, it is very impressive looking; even I will get out the small cocktail cookie cutters and stick on a few pastry leaves, holly and berry, or even hearts for Valentine's Day.
6
Bake at 425 degrees for 20-25 minutes or until crust is richly browned. Serve with heated mushroom sauce.

560

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: Beef, 4 (4 ounce) filet of beef, 1 garlic clove, halved, salt and pepper, and more.

Yes, Individual Beef Wellington falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Individual Beef Wellington

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions