Individual Beef Wellington Recipe

Name: Individual Beef Wellington
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon extra virgin olive oil; 1 tablespoon butter; 1 large shallot, chopped; 1/2 lb button mushroom, with stems cleaned and finely chopped; 1 tablespoon fresh thyme, finely chopped (1 teaspoon dried); salt, to taste; pepper, to taste; 2 tablespoons dry sherry; 4 filet mignon steaks, tournedos 1 inch thick; 8 ounces mousse pate (store boughtt); 1 sheet puff pastry, frozen store bought (11 X 17 inches); 1 egg, beaten with a splash of water

Servings: persons

1 tablespoon extra virgin olive oil
1 tablespoon butter
1 large shallot, chopped
1/2 lb button mushroom, with stems cleaned and finely chopped
1 tablespoon fresh thyme, finely chopped (1 teaspoon dried)
salt, to taste
pepper, to taste
2 tablespoons dry sherry
4 filet mignon steaks, tournedos 1 inch thick
8 ounces mousse pate (store boughtt)
1 sheet puff pastry, frozen store bought (11 X 17 inches)
1 egg, beaten with a splash of water

1
Preheat oven to 425 degrees.
2
Heat a small skillet over medium heat. Add oil and butter, shallots, chopped mushrooms, and thyme. Season with salt and pepper and saute, 5 minutes.
3
Add sherry and let the liquid evaporate. Remove mushrooms from heat.
4
In a nonstick skillet over high heat, sear meat 2 minutes on each side in a drizzle of oil. Remove skillet from the heat and season meat with salt and pepper.
5
Cut pate into 4 pieces, 2 ounces each.
6
Spread the puff pastry sheet out onto a cookie sheet covered with parchment paper.
7
Quarter the dough with a sharp knife.
8
On each rectangle of dough, place 1/4 of the cooked mushrooms. Top mushrooms with 2 ounces pate and 1 tournedo of beef.
9
Wrap dough up and over the meat, trim excess dough, and seal the dough with egg wash, using a pastry brush.
10
Leftover dough bits can be used to decorate the tops of your Wellingtons.
11
Turn the wrapped Wellingtons over and cover with egg wash.
12
Bake 10 minutes or until golden.
13
Let stand 5 minutes and serve!

381

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.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
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.

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 12 ingredients. The key ingredients include: 1 tablespoon extra virgin olive oil, 1 tablespoon butter, 1 large shallot, chopped, 1/2 lb button mushroom, with stems cleaned and finely chopped, and more.

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

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

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