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Individual Beef Wellingtons Recipe

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4.4 from 29 reviews

This recipe for Individual Beef Wellingtons highlights tender filet mignons wrapped in a rich mushroom duxelles and flaky puff pastry. Searing the beef before baking seals in the juices, while the mushroom mixture adds an earthy depth of flavor. These elegant yet straightforward Wellingtons are perfect for a special dinner or occasion, offering a classic British dish with a visually impressive presentation.

Ingredients

Beef and Seasoning

  • 4 (5-ounce) beef filet mignons
  • Salt and freshly ground black pepper, to taste
  • 2 to 3 teaspoons olive oil (for searing)

Mushroom Duxelles

  • 12 ounces cremini mushrooms, stems trimmed
  • 1 shallot, quartered
  • 2 tablespoons butter
  • ½ teaspoon dried thyme or 1 tablespoon fresh thyme leaves
  • ¼ cup sherry
  • 1 tablespoon Worcestershire sauce
  • Salt and freshly ground black pepper, to taste

Puff Pastry and Finishing

  • 1 sheet puff pastry, defrosted
  • 1 egg, beaten (for egg wash)

Instructions

  1. Prepare Mushroom Duxelles: Place the mushrooms and shallot into a food chopper and pulse until finely chopped, or finely mince them by hand. Set aside.
  2. Sear the Beef Filets: Generously season the beef filets with salt and freshly ground black pepper. Heat a medium sauté pan over high heat for 1 to 2 minutes. Add 2 to 3 teaspoons of olive oil, then sear the filets on both sides for about 1 to 2 minutes per side, ensuring a brown crust while keeping the interior rare. Remove from pan and set aside.
  3. Cook the Mushroom Mixture: Add butter to the same sauté pan and cook the mushroom and shallot mixture until lightly browned, stirring only a few times. Deglaze the pan with sherry, scraping up browned bits, then add Worcestershire sauce and thyme. Continue cooking until the mixture is dry, then season with salt and freshly ground black pepper. Allow to cool slightly.
  4. Preheat Oven: Preheat the oven to 425°F (220°C) to get ready for baking.
  5. Assemble Wellingtons: Roll out the puff pastry into a 12-inch square, then cut into four equal squares. Divide the mushroom mixture evenly among the squares. Place one beef filet on top of each mushroom portion. Fold the pastry up and around the filet, pinching seams tightly to seal and form neat parcels. Place each Wellington seam-side down on a baking sheet. Brush the pastry surface with beaten egg, and optionally decorate by scoring or adding extra pastry pieces.
  6. Bake: Transfer the baking sheet to the preheated oven. Bake for 16 to 20 minutes, until the puff pastry is golden brown and the internal temperature of the beef reaches 135°F (57°C) for medium-rare, 140°F (60°C) for medium, or 150°F (66°C) for medium-well. Use an instant-read thermometer inserted through the pastry to check doneness.
  7. Rest and Serve: Let the Beef Wellingtons rest for 5 minutes to allow juices to redistribute. Serve warm alongside side dishes like rice and vegetables.

Notes

  • For best results, use a food chopper or finely chop mushrooms and shallots by hand for the duxelles.
  • Do not overcook the beef during searing; aim for a browned crust but keep the inside rare as it will finish cooking in the oven.
  • Let the mushroom mixture cool before assembling to prevent the pastry from becoming soggy.
  • Use an instant-read thermometer to ensure precise doneness of the beef.
  • Allow the Wellingtons to rest after baking for juicy and tender meat.
  • Optional: Decorate the pastry tops with extra dough pieces or score designs for elegant presentation.

Find it online: https://justsosavory.com/individual-beef-wellingtons-recipe/