Individual Beef Wellington Recipe
User Reviews
4.7
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Prep Time
35 mins
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Cook Time
25 mins
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Total Time
1 hr
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Servings
4 servings
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Calories
835 kcal
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Course
Main Course
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Cuisine
British
Individual Beef Wellington Recipe
Description
This recipe features individual portions of beef filet seasoned with salt and pepper and quickly seared on high heat in butter and olive oil to develop a brown crust. The pan is then used to prepare a mushroom duxelle by sautéing shallots, mushrooms, and fresh parsley until cooked, with an optional splash of white wine to deglaze and concentrate flavors.
The seared beef pieces are coated with Dijon mustard before being wrapped with the duxelle in sheets of puff pastry, then baked to create a crisp outer layer encasing the tender meat and savory mushroom filling. The combination balances rich meat textures with an herbed, earthy mushroom component and flaky pastry.
These individual Wellingtons are suitable for elegant dinners or special occasions, pairing well with roasted vegetables or a green salad.
The duxelle can be prepared with or without white wine; adding wine deepens flavor while optional. Store-bought puff pastry simplifies preparation, and leftover pastry can be used for decoration or other uses.
Ingredients
For the Meat
- 1.1 Pound beef filet
- 1½ Teaspoon salt
- black pepper pinch, ground
- 2 Tablespoon butter
- 1 Tablespoon olive oil
For the Mushroom Duxelle
- 1-2 Tablespoon olive oil
- 1 shallot cut small
- 4.5 Ounces mushrooms roughly chopped
- 3 Tablespoon parsley chopped, fresh
- salt pinch
- ⅛ Cup white wine optional, *see Notes
To arrange Wellington
- 4 Tablespoon mustard I use french Dijon mustard
- 2 Puff pastry sheets
- 1 egg yolk
Instructions
For the Meat
- Season cut filet steak pieces with salt and black pepper on all sides.
- Heat up a pan with the butter and olive oil and wait for it to get super hot.
- Place meat into the pan and sear on both sides on high heat. Each side for about 2-3 minutes.
- Take the meat from the pan and keep aside. Reduce heat in pan and continue to use to make the duxelles.
For the Mushroom Duxelle
- Add olive oil to the same pan and keep on a steady heat.
- Place cut shallot pieces into the pan and saute till they are cooked through.
- Add cut mushroom and parsley together to the pan and stir cook occasionally so that they turn into a duxelles (that's how it's called).
- When cooked halfway through you can choose to season with salt and pour wine over the duxelles over the mushrooms. Cook further until liquids are dissolved and you are left with cooked through mushrooms. Keep aside
To arrange Wellington
- Prepare puff pastry by rolling it out. Cut one sheet into two, we will be using 2 sheets for 4 servings. *see Notes
- Place cooked meat on a working board and cover with mustard paste. 1 Tablespoon mustard paste per meat steak.
- Spread some of the mushroom duxelles over the steak with mustard.
- Take a cut puff pastry sheet and cover the naked wellington steak with it. Carefully wrap the puff pastry around the steak and cut off excess dough. Close the dough at the bottom of the steak. Repeat the process with all wellingtons
- Preheat oven to 400° Fahrenheit/ 200° Celsius.
- Place beef wellingtons on a baking sheet or onto a baking dish.
- Decorating the wellington with extra cut out shapes of puff pastry is optional.
- Brush wellington parcels with egg yolk.
- Bake at 400° Fahrenheit/ 200° Celsius for about 10-12 minutes or until golden brown on top. You can check if the meat is pink and cooked inside with the help of a meat thermometer.
- Serve hot with a side dish and sauce of your choice. (see post for serving suggestions on top)
Notes
- Add salt and white wine to the mushroom duxelle after the mushrooms are halfway cooked, then continue stirring until all liquid evaporates.
- Store-bought puff pastry sheets can be used to wrap two individual Wellingtons per sheet, with leftover pastry useful for decorations or other dishes.
- You can choose to wrap two Wellingtons per pastry sheet with larger squares, but ensure you have enough pastry to cover all portions.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 835 kcal
% Daily Value*
| Calories | 835kcal | 42% |
| Carbohydrates | 31g | 10% |
| Protein | 30g | 60% |
| Fat | 65g | 100% |
| Saturated Fat | 22g | 110% |
| Cholesterol | 151mg | 50% |
| Sodium | 1313mg | 55% |
| Potassium | 576mg | 12% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 493IU | 10% |
| Vitamin C | 5mg | 6% |
| Calcium | 34mg | 3% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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