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.
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.
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.
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.
After the duxelle is a layer of prosciutto or parma ham.
Finally, the beef wellington is covered in delicate 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!
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).
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.
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 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:
- Preferably the night before, mince the mushroom, shallot and 3 sprigs of destemmed thyme in a food processor or by hand.
- Cook the mushroom mixture at a medium-low heat for 30 minutes to reduce it and cause the liquid from the mushrooms to evaporate.
- Leave the mushroom filling, uncovered, overnight in the fridge. This helps to dry out the duxelle.
- The next day, season all sides of the filet mignon steaks with salt and black pepper.
- 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.
- Lay out a few pieces of overlapping plastic wrap, and put 3-4 slices of prosciutto, overlapping on the plastic wrap.
- Add a layer of the herby mushrooms on top of the prosciutto.
- On a cutting board, coat the steaks with the dijon mustard.
- 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.
- 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.
- Meanwhile, defrost your puff pastry per the directions on the box.
- Preheat your oven to 400 degrees F.
- After an hour, use a rolling pin to roll out the pastry dough on a lightly floured surface.
- 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.
- Add an egg wash and sea salt over the top of the pastry.
- Bake the individual beef wellingtons at 400 degrees F until your puff pastry is golden brown, about 25-30 minutes cooking time.
- 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 Recipe
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
- Preferably the night before, mince the mushroom, shallot and 3 sprigs of destemmed thyme in a food processor or by hand.
- Cook the mushroom mixture at a medium-low heat for 30 minutes to reduce it and cause the liquid from the mushrooms to evaporate.
- Leave the mushroom filling, uncovered, overnight in the fridge. This helps to dry out the duxelle.
- The next day, season all sides of the filet mignon steaks with salt and black pepper.
- 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.
- Lay out a few pieces of overlapping plastic wrap, and put 3-4 slices of prosciutto, overlapping on the plastic wrap.
- Add a layer of the herby mushrooms on top of the prosciutto.
- On a cutting board, coat the steaks with the dijon mustard.
- 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.
- 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.
- Meanwhile, defrost your puff pastry per the directions on the box.
- Preheat your oven to 400 degrees F.
- After an hour, use a rolling pin to roll out the pastry dough on a lightly floured surface.
- 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.
- Add an egg wash and sea salt over the top of the pastry.
- Bake the individual beef wellingtons at 400 degrees F until your puff pastry is golden brown, about 25-30 minutes cooking time.
- 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.
Recommended Products
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Check out These other Delicious Beef Recipes:
- A Sous Vide Chateaubriand gives you perfect filet mignons all in one roast.
- Our Smoked Prime Rib Recipe is one of our all time favorite recipes, we use leftovers for salads, tacos, and beef hash!
- Learn the basics of How to Sous Vide Steak and you’ll be wow’d at the restaurant quality steaks you can make at home.
- To really wow a loved one, learn How to Cook a Tomahawk Steak for a special surprise dinner.
- Brazilian Picanha Steak Recipe topped with our Cilantro Chimichurri Recipe will transport you to Rio de Janeiro!
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2 Comments
nancy
December 21, 2024 at 10:23 pmI plan to try your recipe at Christmas. Are the filets cooked in sous vide before wrapping (like your full version recipe), or are they wrapped raw? If pre-cooked, will they get too done cooking them additionally while the pastry cooks? If they are cooked raw, do you test for doneness or should they be done enough after the 30 mins of baking? Thanks for the help. Can’t wait to try it.
coupleinthekitchen
December 21, 2024 at 11:17 pmHi, the filet mignons are seared hot and fast for about a minute prior to wrapping. They are not sous vide or fully cooked. The sear will help to keep the juices inside the steak. The rest of the steak will bake in the puff pastry. If you want, you could temp with a meat thermometer but we found that if you cook them as stated in the recipe and the puff pastry is done, then you will have a medium rare steak inside! Enjoy the recipe and happy holidays.