Individual beef wellington recipe.

Mini Individual Beef Wellington Recipe 

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How fun is this individual beef wellington recipe?!

We took our Sous Vide Beef Wellington Recipe and figured out how to make them into individual portions.

We make our traditional beef wellington recipe almost every Christmas.

Sometimes we crave this dish but don’t want to make an entire whole beef tenderloin beef wellington for just the two of us. 

The solution? Our individual beef wellington recipe!

Using a piece of beef that is an individual portion also means that you get more buttery puff pastry per bite!

It’s a great way to enjoy this classic dish all year long.

This gourmet meal is perfect for Valentines Day, anniversaries, a special date night or for a small and intimate dinner party.

Finished Individual beef wellington recipe.

What is Beef Wellington? 

Likely from the 1800’s in England, beef wellington is a dish that closely resembles the French filet de bœuf en croûte dish.

Whether beef wellington is British or French cuisine, it’s an impressive meal regardless.

Beef wellington features incredible flavors with a stunning presentation.

All of which makes this recipe a sought after for special occasions and holidays.

Dijon mustard on a filet for beef wellington.

Beef wellington starts with a beef tenderloin chateaubriand, essentially a large filet mignon.

For our mini beef wellington recipe, we simply used filet mignons, which is the same meat as a traditional beef wellington, just smaller in size.

The beef is then covered in dijon mustard.

Mushroom duxelles for beef wellington.

The next layer is a mixture of shallots and mushrooms called a mushroom duxelle. 

Our duxelle recipe uses finely minced button mushrooms, baby portabella mushrooms, shallots, fresh thyme, butter, salt and pepper.

Preparing individual beef wellingtons.

After the duxelle is a layer of prosciutto or parma ham.

Individual beef wellington prior to being wrapped in puff pastry.

Finally, the beef wellington is covered in delicate puff pastry.

Individual beef wellington in puff pastry.

Reasons to Make Individual Beef Wellington Instead of Traditional Beef Wellington

We love, love, love beef wellington and make it every Christmas for our family.

But once a year during the holiday season just isn’t enough!

Individual beef wellingtons cut in half.

If you’re looking for an elegant date night recipe for a special occasion, anniversary, or Valentines Day dinner these individual beef wellingtons are perfect.

Perfectly cooked filet mignons wrapped in flaky puff pastry is not only delicious but also such a gorgeous presentation.

They’re small enough to not have to stress about having too many leftovers if your making dinner for two (or a small group).

Beef wellington in puff pastry.

Recommended Equipment for this Individual Beef Wellington Recipe

  • Food Processor – The easiest way to make your mushroom duxelles is to start with finely minced mushrooms. A high-quality food processor makes this process so easy!
  • Cast Iron Frying Pan – You’ll want to sear your filet mignon steaks prior to covering the meat, so a cast iron frying pan does a great job at getting scorching hot, but really any large skillet should do the job.
  • Plastic Wrap – Use a high quality plastic wrap to seal your prosciutto-wrapped steak tight while it rests in the refrigerator.
  • Rolling Pin – A heavy duty rolling pin (we love our marble rolling pin with a stand) ensures that your puff pastry sheet is rolled out evenly for a consistent pastry coating.
  • Decorative Pastry Cutter Tool – For a gorgeous detail, use a pastry lattice cutter to add decorative detail to a top layer of additional puff pastry.
  • Pastry Brush – Coating your individual beef wellingtons with egg wash using a silicone pastry brush ensures a golden brown pastry.
  • Baking Sheet with Parchment Paper – Once your beef wellington is wrapped in puff pastry, you’ll bake it on a baking sheet. Parchment paper helps to ensure it does not stick to the pan, which would ruin the beautiful crust presentation.
Side dishes with homemade beef wellington.

What to Serve with this Mini Beef Wellington Recipe

  • Veggies – Try our Air Fryer Broccolini Recipe for an upgraded twist from the traditional sauteed green beans. Mashed potatoes are also a great side dish for this meal
  • Mushrooms – There is already a subtle mushroom flavor thanks to the thin layer of mushroom duxelles, but to bring in even more umami, consider making our Smoked Mushroom Recipe in garlic butter!
  • Sauce – We made a simple beef wellington sauce using the leftover mushroom duxelle as listed in our traditional Sous Vide Beef Wellington Recipe, but you can also whip up our Horseradish Mayonnaise Recipe if you’re looking for a little kick!
Individual beef wellington.

Individual Beef Wellington Recipe

Serves: Makes 2 Individual Beef Wellingtons

Prep Time: 12 Hours

Cook Time: 30 Minutes

Additional Time: 5 Minutes

Ingredients:

  • 6 sprigs thyme, destemmed
  • ½ pint button mushrooms, minced
  • ½ pint baby bella mushrooms, minced
  • 1 shallot, minced
  • 2 filet mignon steaks
  • 1 tbsp butter
  • Salt and pepper 
  • 2 tbsp dijon mustard
  • 6 slices of prosciutto or parma ham
  • 1 sheet of puff pastry (plus an additional sheet if you’re doing a decorative lattice top)
  • 1 egg, scrambled, for an egg wash

Directions: 

  1. Preferably the night before, mince the mushroom, shallot and 3 sprigs of destemmed thyme in a food processor or by hand.
  2. Cook the mushroom mixture at a medium-low heat for 30 minutes to reduce it and cause the liquid from the mushrooms to evaporate.
  3. Leave the mushroom filling, uncovered, overnight in the fridge. This helps to dry out the duxelle.
  4. The next day, season all sides of the filet mignon steaks with salt and black pepper. 
  5. Heat 1 tbsp of butter in a skillet on medium-high heat and brown the outsides of the filet of beef for 30 seconds on each side.
  6. Lay out a few pieces of overlapping plastic wrap, and put 3-4 slices of prosciutto, overlapping on the plastic wrap.
  7. Add a layer of the herby mushrooms on top of the prosciutto.
  8. On a cutting board, coat the steaks with the dijon mustard.
  9. Place one dijon coated steaks on top of the savory mushroom layer on one side, top it with more of the mushroom and roll the prosciutto layers over the meat.
  10. When the meat is fully wrapped in the prosciutto and mushrooms, wrap the plastic wrap tightly around it all to hold the form. Complete this with the second filet mignon. Let the wrapped steaks rest  in the fridge for an hour.
  11. Meanwhile, defrost your puff pastry per the directions on the box. 
  12. Preheat your oven to 400 degrees F.
  13. After an hour,  use a rolling pin to roll out the pastry dough on a lightly floured surface.
  14. Place the wrapped steak on one side of the puff pastry and roll it over to fully enclose the meat. Cut off excess pastry and pinch seams close. You can use a pastry cutter to make a decorative top, or just use a sharp knife to cut small slips from excess puff pastry and layer it on top. Repeat this with the second mini beef wellington.
  15. Add an egg wash and sea salt over the top of the pastry.
  16. Bake the individual beef wellingtons at 400 degrees F until your puff pastry is golden brown, about 25-30 minutes cooking time.
  17. Let it rest for 5+ minutes, serve, and enjoy.

Note: If you are looking for a sauce recipe for these mini beef wellingtons, use any leftover mushroom duxelles with cream and gravy to make a sauce, the full mushroom cream sauce recipe is listed on the post for our traditional Sous Vide Beef Wellington Recipe.

Individual beef wellington.

Individual Beef Wellington Recipe

Yield: 2 Mini Beef Wellingtons
Prep Time: 12 hours
Cook Time: 30 minutes
Additional Time: 5 minutes
Total Time: 12 hours 30 minutes

This individual beef wellington recipe is perfect for a romantic date night, special occasions, or a holiday with a small group.

Ingredients

  • 6 sprigs thyme, destemmed
  • ½ pint button mushrooms, minced
  • ½ pint baby bella mushrooms, minced
  • 1 shallot, minced
  • 2 filet mignon steaks
  • 1 tbsp butter
  • Salt and pepper 
  • 2 tbsp dijon mustard
  • 6 slices of prosciutto or parma ham
  • 1 sheet of puff pastry (plus an additional sheet if you’re doing a decorative lattice top)
  • 1 egg, scrambled, for an egg wash

Instructions

  1. Preferably the night before, mince the mushroom, shallot and 3 sprigs of destemmed thyme in a food processor or by hand.
  2. Cook the mushroom mixture at a medium-low heat for 30 minutes to reduce it and cause the liquid from the mushrooms to evaporate.
  3. Leave the mushroom filling, uncovered, overnight in the fridge. This helps to dry out the duxelle.
  4. The next day, season all sides of the filet mignon steaks with salt and black pepper. 
  5. Heat 1 tbsp of butter in a skillet on medium-high heat and brown the outsides of the filet of beef for 30 seconds on each side.
  6. Lay out a few pieces of overlapping plastic wrap, and put 3-4 slices of prosciutto, overlapping on the plastic wrap.
  7. Add a layer of the herby mushrooms on top of the prosciutto.
  8. On a cutting board, coat the steaks with the dijon mustard.
  9. Place one dijon coated steaks on top of the savory mushroom layer on one side, top it with more of the mushroom and roll the prosciutto layers over the meat.
  10. When the meat is fully wrapped in the prosciutto and mushrooms, wrap the plastic wrap tightly around it all to hold the form. Complete this with the second filet mignon. Let the wrapped steaks rest  in the fridge for an hour.
  11. Meanwhile, defrost your puff pastry per the directions on the box. 
  12. Preheat your oven to 400 degrees F.
  13. After an hour,  use a rolling pin to roll out the pastry dough on a lightly floured surface.
  14. Place the wrapped steak on one side of the puff pastry and roll it over to fully enclose the meat. Cut off excess pastry and pinch seams close. You can use a pastry cutter to make a decorative top, or just use a sharp knife to cut small slips from excess puff pastry and layer it on top. Repeat this with the second mini beef wellington.
  15. Add an egg wash and sea salt over the top of the pastry.
  16. Bake the individual beef wellingtons at 400 degrees F until your puff pastry is golden brown, about 25-30 minutes cooking time.
  17. Let it rest for 5+ minutes, serve, and enjoy.

Notes

If you are looking for a sauce recipe for these mini beef wellingtons, use any leftover mushroom duxelles with cream and gravy to make a sauce, the full mushroom cream sauce recipe is listed on the post for our traditional Sous Vide Beef Wellington Recipe.

Did you make this recipe?

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Check out These other Delicious Beef Recipes:

Individual beef wellington recipe - Mini Beef Wellingtons for Valentines Day or Date Night.

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