Individual Beef Wellington is an elegant, delicious choice for holidays or special dinners. You don’t need to be a celebrity chef to make this British classic—start with one or two filet mignons and in under an hour you can serve a restaurant-quality meal.
Beef Wellington traditionally features a beef tenderloin coated in duxelles (finely chopped, sautéed mushrooms), wrapped in prosciutto and baked in puff pastry. This recipe adapts the classic by using individually wrapped filet mignons rather than a whole tenderloin, which shortens time and makes elegant single servings easy to prepare.
This version uses individually wrapped filets for quick, elegant portions.
Ingredients for individual Beef Wellington
Plan on one 7–8 ounce filet per person and two slices of prosciutto per filet. You’ll also need about one pint (roughly one pound) of mushrooms, a sheet of puff pastry, one egg plus a little water for an egg wash, oil for searing, and seasonings.
How to make it
Below is an overview of the steps to prepare individual Beef Wellington. The same technique applies if you prefer to make a whole tenderloin. See the recipe card for ingredient amounts and exact times.
- Make the duxelles: pulse mushrooms until finely chopped, then sauté with oil and seasonings until the moisture evaporates; set aside.
- Sear the filets: heat a skillet with a little oil and quickly sear the filets on all sides (about 1 minute per side). Remove and brush with Dijon mustard.
- Assemble the prosciutto layer: lay plastic wrap on the counter, arrange two slices of prosciutto per filet in a crisscross, and spread a thin layer of duxelles over the ham.
- Place the mustard-coated filet on the duxelles, wrap the prosciutto snugly around the meat, and use plastic wrap to form a neat cylinder. Chill for 15 minutes.
- Wrap in puff pastry: roll out the puff pastry and cut pieces about 2 inches larger than each wrapped filet. Place the filet on the pastry, fold and seal the edges, trimming excess dough for a tidy finish.
- Wrap again and refrigerate another 15 minutes. Preheat oven to 425°F (220°C).
- Brush the pastry with an egg wash, score the top for a decorative finish, and bake on the middle rack for 15–20 minutes.
- Cook until the internal temperature reaches your target (see doneness guide). Rest the Wellingtons tented with foil for 5–8 minutes, then slice and serve.
Recipe Tips
- Pulse mushrooms in a food processor for a fine, even duxelles.
- Keep puff pastry slightly cool—not refrigerator stone cold—so it puffs best when it hits a hot oven.
- A quick sear is enough if you prefer medium-rare; don’t cook the center during the sear.
- Brush Dijon mustard on the beef immediately after searing for added flavor and adhesion.
- Smoothly wrap the pastry; any wrinkles in the raw dough will show after baking.
- Chill the assembled parcels before baking—cold pastry rises more reliably in a hot oven.
Checking for doneness
Ovens vary, so the most reliable method is an instant-read meat thermometer. Insert the probe into the center of the filet through the side so you measure the thickest point.
- Rare: 125°F (remove from oven)
- Medium-rare: 135°F
- Medium: 145°F
- Medium-well: 150°F
Allow the Wellingtons to rest 5–8 minutes tented with foil; the carryover heat will raise the internal temperature several degrees. For best results, pull the pastry from the oven about 8–10°F below your final target (for medium-rare, remove at about 125°F).
Serving suggestions
This impressive main pairs well with roasted or steamed vegetables—think asparagus, broccoli, or roasted Brussels sprouts—or classic sides like a simple potato gratin or ratatouille. A clear, flavorful sauce (red wine reduction or a light pan jus) complements the rich pastry and mushroom filling.
Make ahead
You can prepare the duxelles 3–5 days in advance and store it in an airtight container in the refrigerator. Beyond that, assemble-and-chill steps are best done the same day for optimal pastry performance.
Storage and reheating
Leftover individual Beef Wellington can be wrapped tightly in foil and refrigerated for up to 3 days. To reheat, warm in a 200°F oven for about 15–20 minutes while wrapped in foil so the center heats through without overbaking the pastry.
Related recipes
- Perfect Beef Tenderloin
- Burgundy Mushrooms
- Cream Puffs
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Individual Beef Wellington
Ingredients
- 2 — 7–8 ounce beef tenderloin filets or filet mignon
- 1–2 tablespoons oil, for searing and sautéing
- 2 tablespoons Dijon mustard
- ¼ teaspoon salt and ¼ teaspoon black pepper
- 4 slices prosciutto
- 1 pint mushrooms, finely chopped (pulse in food processor for best results)
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon ground thyme (or about 5 sprigs fresh thyme, leaves removed)
- 1 sheet puff pastry, cut in half
- 1 large egg (for pastry wash)
- 1 teaspoon water (for pastry wash)
Instructions
- Lightly season filets with salt and pepper, wrap in plastic wrap, and refrigerate briefly.
- Make the duxelles: heat oil in a skillet, add finely chopped mushrooms, garlic powder, onion powder and thyme; cook over medium heat 5–6 minutes or until moisture has mostly evaporated. Remove and cool.
- Heat a heavy skillet over medium-high, add oil and sear the filets on all sides (about 1 minute per side). Remove from heat and brush all over with Dijon mustard; set aside.
- On plastic wrap, arrange two slices of prosciutto per filet in a crisscross. Spoon about 1/4 cup of the mushroom mixture onto each prosciutto layer and flatten.
- Place the mustard-coated filet on the mushroom mixture, bring the prosciutto up around the meat, and wrap snugly using the plastic wrap. Chill for 15 minutes.
- Roll out puff pastry and cut into pieces slightly larger than the wrapped filets. Place each wrapped filet on pastry, wrap and seal, trim excess dough and crimp edges for a tidy seal.
- Tightly twist the plastic wrap ends and refrigerate another 15 minutes. Preheat oven to 425°F.
- Remove plastic, brush pastries with egg wash (beat the egg with 1 teaspoon water), score the top lightly for decoration, and bake on the middle rack for about 15 minutes. Check with a thermometer to reach your desired doneness, remembering the meat will rise a few degrees while resting.
- Rest the Wellingtons, tented with foil, for 5–8 minutes. Slice with a serrated knife and serve.
Notes
Important: After assembling, chill the wrapped Wellingtons before baking—cold pastry puffs better in a hot oven.
Duxelles: For a smooth texture, pulse mushrooms in a food processor until finely chopped before sautéing.
Doneness: Use an instant-read thermometer for reliable results. Remove the Wellington about 8–10°F below your target because internal temperature rises during resting.
Nutrition Estimate
Calories: 871kcal
Carbohydrates: 65 g
Protein: 19 g
Fat: 62 g