Individual Beef Wellingtons Recipe (2024)

By Eric Kim

Total Time: 50 minutes, plus 1 hour’s chilling
Rating: 4(1,175)
Notes: Read community notes

Beef Wellington, the English dish of a large beef fillet wrapped in pastry, is a project, but the joy of this scaled-down version is that it’s significantly easier to prepare. Pâté de foie gras and prosciutto are common ingredients in a traditional Wellington, but they’re skipped here for a more balanced flavor profile. Just as common is a deeply caramelized mushroom and shallot mixture known as a duxelles, which lends a strong foundation of earthy umami; a little red wine and heavy cream add richness to it. These are excellent for making ahead: Just stop after Step 5, and store them covered in the refrigerator for up to 24 hours until you’re ready to bake. Serve with roasted potatoes, green salad or wonderfully bitter radicchio.

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Ingredients

Yield:2 servings

2tablespoons olive oil
2(5-ounce) filets mignons, each about 1½ inches thick
Salt and black pepper
2teaspoons Dijon mustard
4ounces cremini mushrooms, finely chopped (1¼ cups)
1large shallot, finely chopped
½teaspoon herbes de Provence
1teaspoon honey
¼cup medium-bodied, acidic red wine, such as cabernet franc or pinot noir
2tablespoons heavy cream
1sheet frozen puff pastry, thawed but still cold (half of a 17.3-ounce box)
1large egg

Ingredient Substitution Guide

Nutritional analysis per serving (2 servings)

965 calories; 70 grams fat; 22 grams saturated fat; 0 grams trans fat; 36 grams monounsaturated fat; 6 grams polyunsaturated fat; 42 grams carbohydrates; 3 grams dietary fiber; 8 grams sugars; 38 grams protein; 907 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Preparation

Step
1
Heat a large skillet over medium-high and add 1 tablespoon oil. Generously season the filets mignons with salt and pepper, and sear until the surfaces on the top, bottom and rounded sides are no longer raw, about 2 minutes total. Transfer the steaks to a plate, reserving the oil in the skillet. Brush or spread the Dijon mustard all over each filet mignon and refrigerate until cool, about 15 minutes.
Step
2
Turn the heat to medium-high, and add the remaining 1 tablespoon oil to the skillet. Add the mushrooms and shallot, season with salt and pepper, and cook, stirring occasionally, until deeply browned and no longer watery, 10 to 12 minutes. Be patient: The mushrooms will first release some water; then, once that liquid evaporates, the vegetables will start to brown. If the vegetables are sticking before they can brown, lower the heat or add a little water to the pan.
Step
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3
When the mushrooms are deeply browned, reduce the heat to medium and stir in the herbes de Provence, honey, wine and cream. Let the liquids bubble up and reduce until the mixture is thick and jammy, about 2 minutes. Transfer to a small dish and refrigerate until cool.
Step
4
To assemble the Wellingtons, cut the puff pastry sheet in half (it doesn’t matter which direction). Use a rolling pin or empty wine bottle to evenly roll each sheet into an ⅛-inch-thick rectangle. Mount a filet mignon-size circle of the chilled mushroom mixture in the center of each rolled-out sheet, evenly dividing the mixture between the two pastry pieces. Top each mound of mushrooms with a filet mignon.
Step
5
Carefully bring the edges of the puff pastry up and over the steaks, stretching the dough if needed to completely cover the meat. Twist the tops of the dough to seal the filling, as if you’re making dumplings. You want an even, uniform layer of pastry, so trim any overlapping dough as you go. When the tops are nicely sealed, flip the Wellingtons over, seam side down, and transfer to a parchment-lined sheet pan. You can use your hands to gently tighten each Wellington into perfectly smooth spheres. Refrigerate to chill completely before baking, at least 30 minutes or up to 24 hours.
Step
6
Heat the oven to 425 degrees. In a small dish, whisk the egg until hom*ogenous and, using a pastry brush or your fingers, evenly coat the entire outsides of the chilled Wellingtons with the egg. Bake until the pastry is golden brown, 17 to 20 minutes. The internal temperature of the steak should read 120 degrees for medium-rare (it will continue to cook as it rests).
Step
7
Transfer the Wellingtons to serving plates. Let them rest for about 15 minutes before serving.

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1,175

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Cooking Notes

Tom M2 years ago

Been doing a variation of this for years, based on an Eduardo Loubet recipe. 3 tips 1) at450 degrees 10-12 minutes for a perfect medium rare; only 5 minutes rest. 2) To keep from getting soggy wrap the meat in paper towels and let sit for at least a half hour. 3). To keep the pastry base firm and not soggy make a thin crepe and let cool. Cut crepe to fit beef bottom and place on pastry then place beef and wrap. The crepe absorbs moisture for non soggy puff.

Joe2 years ago

You are suggesting wrapping the meat in paper towels AFTER you cook it, not before, right? Just want to confirm.

Neil2 years ago

Always wrap a filet BEFORE you cook it. No matter what the dish, letting it rest at room temp in the paper towel improves the final product