Individual Beef Wellingtons are an great way to make a mini version of a traditional beef Wellington. Single serving sized beef tenderloin paired with mushroom duxelles is wrapped in flaky puff pastry that is baked to golden brown for Mini beef wellingtons that are perfect for a small dinner party.
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❤️ Why you'll love it
Easy gourmet meal: mini beef wellingtons are individual portions and a great way to enjoy a special meal without the all of the work.
Impressive presentation: this is the perfect way to impress your loved one for special occasions like Valentines day!
Portion controlled and customizable: make each Wellington to different tastes by adjusting the seasoning, add dijon mustard, parma ham, or foie gras for a sophisticated touch.
🥘 Ingredients
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Beef tenderloin, (preferably the filet mignon steaks cut from the end of the tenderloin)
Fresh mushrooms
Shallots
Fresh thyme
Dry red wine
2 tbsp flour
Frozen puff pastry
Large egg
🔪 How to Make Individual Beef Wellingtons
Prepare the beef and mushroom duxelles
- Pre-heat oven to 425 degrees.
- Season beef filets with salt and pepper to taste. Heat large skillet over medium heat until hot. Add oil and brown top, bottom, and edges of the steak. Transfer beef to a plate and set aside.
- In the same large skillet, add butter over medium heat and melt until bubbly. Add chopped mushrooms, shallots, and fresh thyme to saucepan. Cook 5-7 minutes, until liquid from the mushrooms is absorbed. Season with salt and pepper to taste.
Wrap the beef filets
- Remove ½ of the mushroom mixture from the pan, place in a bowl and set aside. Remove the skillet from your cooktop and turn the heat off until you are ready to make the gravy.
- Cut puff pastry sheet in half and using a rolling pin, roll each sheet out on a lightly floured surface until it is big enough to wrap around the beef.
- Divide the mushroom filling that was placed in the bowl between the two pastry sheets. Place beef filets on top of the mushroom filling.
- Whisk together egg and water in small bowl. Using pastry brush, brush pastry edges with egg wash and wrap pastry around beef and pinch seams to seal.
- Place pastry wrapped Wellingtons seam side down on parchment lined baking sheet. Cut 4 tiny slits with a knife in top of pastry to vent.
- Bake in oven for 20-25 minutes, until beef has reached an internal temperature of 135 for medium rare or 150 for medium on an instant-read thermometer.
- Remove beef wellingtons from oven and let rest for 10 minutes.
Make the gravy
- Whisk the flour, beef broth, and dry red wine together. Turn the cooktop heat back on and return skillet with duxelles to heat.
- Whisk in broth mixture and cook until the broth comes to a boil and thickens, whisking the whole time. Add more salt and pepper if needed. Remove from heat once broth has thickened.
🥄 Equipment
Large skillet
Tongs
Cutting board
Sharp knife
Rolling pin
Baking sheet
Parchment paper
Instant read meat thermometer
🥫Storage
Refrigerate: store any leftover beef wellingtons in an airtight container up to 3 days.
📖 Variations
Blue cheese & caramelized onion wellingtons: substitute caramelized onions for the mushroom duxelles and top with crumbly blue cheese.
Foie Gras or Liver Pâté Inclusion: add a layer of foie gras or pâté to add a richness to the Wellington.
💭 Tips
- Choosing the beef: choose a cut of beef filet that is approximately 6 ounces and 1-½ to 2 inches thick.
- Sear the Beef: Searing the beef before wrapping in pastry helps seal in juices and enhances flavor.
- Avoid Overfilling: Don't overload the pastry with filling to prevent sogginess.
- Quick processing: use a food processor to quickly and easily chop the ingredients for the mushroom filling.
📚 Related Recipes
Try this Air Fryer Filet Mignon for a delicious steak dinner that is cooked to perfection.
Fans of ribeye will love this Air Fryer Ribeye Steak recipe.
This Steak with Grilled Corn Avocado Salad is a family favorite.
Flaky puff pastry makes this Blueberry Tart with Almond Cream Filling a breeze!
If you are looking for a delicious brunch recipe, try this Bacon Egg and Cheese Breakfast Strudel.
🍽 Serve with..
Serve with mushroom gravy with a side of roasted veggies or a green salad.
What you should know
- Thickness of filet steak matters. Thickness is needed so the meat can be seared and browned to hold the juices in.
- Be sure to brown steaks on all sides and give it a good sear.
- I used 1 sheet of puff pastry rectangle for 4 filets and rolled the pastry out very thin. Feel free to use ½ sheet per filet instead of ¼ if you desire a thicker pastry.
- Use an instant read meat thermometer to gauge the doneness of the beef. It easily will fit into one of the vent holes on the pastry.
- I used the same egg wash to seal the pastry corners as well as to coat the pastry covering the Wellingtons.
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📖 Recipe
Easy Beef Wellington with Mushroom Shallot Gravy
Equipment
As an Amazon Associate I earn from qualifying purchases.
Ingredients
For the beef:
- 4 filet mignons , about 6 oz each
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon garlic powder
- 1 tablespoon olive oil
For the Duxelles and Gravy
- 16 ounces package mushrooms finely chopped
- 2 small shallots minced
- 1 tablespoon butter
- 1 teaspoon fresh thyme
- salt and pepper to taste
- 1½ cup beef broth
- 2 tablespoons dry red wine
- 3 tablespoons flour
For the Wellingtons assembly:
- 1 sheet frozen puff pastry , cut in quarters
- 1 large large egg
- 1 tablespoon water
Instructions
- Pre-heat oven to 350 degrees.
- Season filet mignons, Heat skillet until hot, add oil and sear beef browning top, bottom, and sides of beef.
- Prepare the Duxelles. Add butter to hot pan and bring to a bubble. Add chopped mushrooms shallots, and fresh thyme, to saucepan. Cook until liquid is absorbed. Season with salt and pepper to taste.
- Remove ½ of the Duxelles from the pan, place in a bowl and set aside. Remove the skillet from your cooktop and turn the heat off until you are ready to make the gravy.
- Cut pastry sheet in half and roll each sheet out until it is big enough to wrap around the beef.
- Divide he Duxelles that you placed in the bowl between the pastry sheets.
- Whisk together egg and water in small bowl. Using pastry brush, brush edges of puff pastry with egg wash and wrap pastry around beef.
- Place Wellingtons seam side down on parchment lined baking sheet. Cut 4 tiny slits in top of Wellingtons to vent.
- Bake in oven for 20-30 minutes until beef has reached desired doneness.
- Remove from oven and let rest.
- While Beef Wellingtons are resting, prepare the gravy.
- Whisk the flour, beef broth, and dry red wine together. Turn the cooktop heat back on and return skillet with duxelles to heat.
- Whisk in broth mixture and cook until the broth comes to a boil and thickens, whisking the whole time. Add more salt and pepper if needed. Remove from heat once broth has thickened.
- Place Beef Wellingtons on serving platter and top with gravy to serve.
Debbie says
You mentioned thyme but it is not listed in the ingredients. 1 teaspoon chopped?
Shelby Law Ruttan says
Yes, thank you for catching that. 1 teaspoon.
Sarah says
I have prepared whole filet, first time to try individual. Went well but 350• temperature should probably be 400 425. The meat was well done and should be served pink or pinkish. Sauce turned out great. Like you I rolled pastry thinner. The pastry didn’t get golden as your recipe pic showed. I had to add extra 10 minutes to get desired doneness on pastry. I used egg and water wash on pastry too.
Diane says
I agree with Sarah, the temperature should be higher, mine turned up the same, had to cook them longer to get a brown pastry. I will do it the next time I make them and to have medium rare meat. The sauce was divine, very tasty! Thanks Shelby for the recipe.
Julie says
Hi, I’m going to make this, was wondering what kind of mushrooms do you use?
Shelby says
Hi Julie, I used baby portabella mushrooms when making this recipe. I hope you enjoy it. Please come back and let me know what you thought! Thanks for stopping by. Shelby
Kea Rangel says
Thank you so much for this recipe! I made it tonight for hubby's 62nd birthday. He could not stop asking what is was and said I could make the sauce/gravy everytime I needed gravy! Very impressive!!
Linda says
This looks so good, Shelby! I have always been intimidated by the idea of making beef wellington. I'm definitely going to try your recipe. I actually like that yours came out a little more done...we prefer ours in the "medium" category, and I wasn't sure if it was possible to make beef wellington that way. Thanks so much for sharing! <3
Shelby says
Thanks Linda! Definitely try it out, I am amazed at how delicious and tender it was. Let me know how it goes!
Toni | Boulder Locavore says
I love this! Looks really gorgeous!
Shelby says
Thanks Toni! I was so impressed with myself for making it too. 🙂 I figure if I can do this, probably anyone can! Thanks for stopping by!
Alida | Simply Delicious says
These are perfect for impressing guests.
Ellen says
That just looks perfectly cooked and absolutely amazing! The perfect recipe for holiday entertaining.