Get ad-free recipes! Join the PWWB Cooking Club

4.9 from 39 reviews

Individual Beef Wellington

Posted by Jess Larson on December 7th, 2020 (Updated April 15, 2024)
THIS POST MAY CONTAIN AFFILIATE SALES LINKS. PLEASE SEE MY FULL DISCLAIMER POLICY FOR DETAILS.
The British classic, but make it mini – Individual Beef Wellington! This show-stopping dish is the epitome of elegance & indulgence: seared filet mignon is encased in herbed mushrooms & prosciutto then wrapped into individual pockets of flaky, golden-brown puff pastry. This mini Beef Wellington recipe is the perfect luxe touch for your most special occasions.

Make-ahead & freezer instructions provided.

Jump to Recipe
Individual Beef Wellington, cut in half, one half facing up, on a white ceramic plate, served with mashed potatoes and roasted mushrooms. The plate is on a black surface, next to a black plaid linen napkin, gold flatware, a glass of wine and twinkly lights.
Photography by Rachel Cook
Prep: 1 hr
Cook: 1 hr 30 mins
Serves: 4

A Classic Showstopping Dinner, Made Mini!

Over the years we’ve loved making our favorite restaurant-worthy dinners at home! From Red Wine Braised Beef to Cast Iron Steak or Prime Rib – each serve as an elegant, indulgent, and totally luxurious main course perfect for Valentine’s Day, Christmas dinner, or even a romantic date night in!

It only felt right to add another showstopping beef dinner to the line up with a fun PWWB twist.

Say hello to our Individual Beef Wellington! This iconic British dish typically consists of single large beef tenderloin roast encased by mushrooms or paté and covered in puff pastry, sliced into individual portions before serving. But today, we’re making minis! 🥰

Overhead close up of baked Beef Wellington, topped with fresh herbs and flaky sea salt. this Recipe for Later!
Golden brown and flaky puff pastry wraps up perfectly portioned medium-rare beef tenderloin in this fun and fancy take on a classic!

These Mini Beef Wellington are perfection – beautifully seared filet mignon is encased in an herby mushroom duxelles and prosciutto and baked into individually-portioned pockets of crispy, golden-brown puff pastry.

They’re rich and savory and because we are making them mini – completely scalable and shareable too. While it’s easy to get intimidated by the fanciness of the dish, we’ve broken down step-by-step instructions (with photos!) to guide you through the entire process with confidence.

Not to mention, they are make-ahead and freezer-friendly too. Filet mignon + puff pastry…there’s so much to love!

4.9 from 39 reviews
Featured Review

OBSESSED. The way this recipe is layed out really makes it more simple than I expected….it’s still a long process, but so freakin worth it. I love it.

Grace
Read More Reviews

Beef Wellington Essentials

How to Make Individual Beef Wellingtons

Beef Wellington is the type of dish that feels really fancy, but you’d never guess that it’s made just a handful of simple, flavor-forward ingredients and a series of straightforward steps.

This recipe leans on 10 primary ingredients, many of which are staples you probably already have on hand and can be broken down into 4 main steps: searing the beef tenderloin, preparing the mushroom duxelles, assembly, and baking.

Just like a larger Beef Wellington, making mini Beef Wellington is a really fun kitchen project. Pour yourself a glass of wine, roll up your sleeves, and have fun with it!

Seared beef tenderloin, in a large skillet atop a white surface.
Sear the tenderloin until each side is encased in a beautiful, golden-brown crust, which creates deeper, richer flavor by way of a chemical process known as the Maillard reaction.
1

Sear the beef. Heat up some oil in a large skillet and sear the beef tenderloin until its entire surface is deeply browned, about 2-3 minutes per side. Set it aside to rest for 20-25 minutes before slicing into individual steaks.

A few tips for the perfect sear…

  • Room temperature meat sears more easily. Pull your beef tenderloin out of the fridge about 30 minutes before you start cooking to let it warm up to room temperature.
  • Pat as much moisture as possible from the surface of the meat. Moisture is the natural enemy of a good, hard sear. Just before you season and sear, use paper towel to pat as much moisture from the surface of the meat as possible.
  • Choose your oil wisely. Because this is high-temperature cooking, a high smoke point oil is the best choice for searing meat. I like using avocado oil. Grapeseed oil is another great choice.

A food processor bowl containing finely chopped cremini mushrooms for mushroom duxelles. The bowl sits atop a white surface.
Pulse your mushrooms in the food processor until finely chopped. It’s an easy way to break them down completely so they retain some texture.
Mushroom duxelles in a large skillet atop a white surface.
The mushroom mixture will sautee for about 30 minutes to reduce the moisture.
2

Prepare the mushroom duxelles. Duxelles (pronounced “duhks-elle“) is a fancy French term for the aromatic mixture of mushrooms, shallot, and herbs often found in Beef Wellington recipes. The mixture is sautéed for a long time, all the way to the point that any moisture and water in the veggies is completely cooked out.

An overhead shot of a woman's hands spreading mushroom duxelles over thinly sliced prosciutto on a white surface. A bowl of duxelles, a bowl of dijon mustard and a pink cutting board with beef tenderloin sit alongside it.
An even layer of mushroom duxelles adds a savory umami flavor.
A close-up shot of a woman's hands brushing individual filet mignon steak with Dijon mustard. A bowl of duxelles, a bowl of dijon mustard and a pink cutting board with beef tenderloin sit on a white surface in the background.
Dijon mustard adds tangy acidity that balances out all the richness of the mushrooms and steak.
An overhead shot of a woman's hands wrapping Dijon-brushed filet mignon in prosciutto and mushroom duxelles. A bowl of duxelles, a bowl of dijon mustard and a pink cutting board with beef tenderloin sit on a white surface alongside it.
Arrange these layers on a piece of plastic wrap or parchment paper to prevent the delicate prosciutto from sticking to your work surface.
An overhead shot of a woman's hands wrapping Dijon-brushed filet mignon in prosciutto + mushroom duxelles. A bowl of duxelles, a bowl of dijon mustard and a pink cutting board with beef tenderloin sit on a white surface alongside it.
The prosciutto creates a barrier between the beef and the puff pastry to ensure the pastry stays flaky and crisp.
3

Wrap the tenderloin in prosciutto and mushroom duxelles. Arrange 2 pieces of thinly sliced prosciutto side-by-side, slightly overlapping at their edges to create one thin layer of prosciutto. Press the duxelles over top, into a thin, even layer covering the surface of the prosciutto. Generously brush Dijon mustard over the surface of a seared beef tenderloin steak before placing it atop the duxelles and wrapping the prosciutto around it to completely encase the steak.

 

An overhead shot of prosciutto-wrapped beef tenderloin placed atop a piece of puff pastry. A bowl of duxelles, a bowl of dijon mustard and a pink cutting board with beef tenderloin sit on a white surface alongside it.
Place the wrapped tenderloin in the center of the puff pastry to ensure it gets fully encased.
An overhead shot of a woman's hands wrapping puff pastry around prosciutto-wrapped beef tenderloin. A bowl of duxelles, a bowl of dijon mustard and a pink cutting board with beef tenderloin sit on a white surface alongside it.
Brush the edges of the puff pastry with egg wash to help seal as you go.
An overhead shot of a woman's hands wrapping puff pastry around prosciutto-wrapped beef tenderloin. A bowl of duxelles, a bowl of dijon mustard and a pink cutting board with beef tenderloin sit on a white surface alongside it.
Gently tuck the sides and press as you fold for perfectly wrapped mini wellingtons.
Individual beef wellington on a small piece of plastic wrap, surrounded by mushroom duxelles, dijon mustard and a cutting board with more filet mignon.
Store-bought puff pastry works great in this recipe. Find it in the freezer section near the pie crust and phyllo dough.
4

Wrap again in puff pastry. Set the prosciutto-wrapped steak in the center of a piece of puff pastry, brushing the edges with egg wash to help seal the mini Beef Wellington pocket. Fold the corners of the puff pastry over the top of the beef tenderloin, tucking the sides in as you go to completely encase the steak with the puff pastry. Repeat with the remaining steaks, then set the assembled individual wellingtons in the freezer to chill while the oven preheats.

An overhead shot of a woman's hand brushing Beef Wellington with egg wash before roasting.
Brush the wrapped individual wellingtons with egg wash for a golden brown finish.
Individual Beef Wellington, cut in half, one half facing up, on a white ceramic plate, served with mashed potatoes and roasted mushrooms. The plate is on a black surface, next to a black plaid linen napkin, gold flatware, a glass of wine and twinkly lights.
In my oven, a 25-35 minute bake yields the perfect medium-rare. Use an instant-read thermometer to check for your preferred doneness.
5

Bake. Depending on your preferred doneness, these individual Beef Wellington will bake at 425 degrees for 25-35 minutes. Tip! ⇢ Measure doneness by using an instant-read thermometer to probe the side of the Beef Wellington. Look for an internal temperature of 120 degrees for rare, 130 degrees for medium-rare, 140 degrees for medium, and so on. The internal temperature will continue to rise to the final temperature as the wellington rests for 5-10 minutes before serving.

Make-Ahead Tips

One of the best things about this individual Beef Wellington recipe is the fact that it can very easily be prepped in advance. Assembled individual Beef Wellington will keep, stored wrapped in plastic in the refrigerator, for up to 2 days. Or, you can freeze them for later use. Be sure to check out the Recipe Notes, below, for further instruction.

Serving Suggestions

If you ask me, Beef Wellington practically begs to be served next to a generous pile of creamy mashed potatoes. Creamy mashed potatoes are a forever fave and I love the idea of doubling down on the mushroom goodness by serving alongside some crispy roasted mushrooms.

If mushrooms aren’t your favorite, any other roasted veggies would be great with your individual Beef Wellington, too. Or whip up a quick tangy vinaigrette and toss together a simple salad with your favorite greens for some freshness.

You simply can’t go wrong!

Straight on angle of Mini Beef Wellington, cut open to show the inside of the pastry, on a white ceramic plate, served with mashed potatoes and roasted mushrooms. The plate sits atop a black surface. In the foreground are gold flatware and twinkly lights. In the background are a glass of white wine and a plaid linen napkin.
A perfectly portioned and restaurant-worthy dinner – no sharing necessary!

I truly cannot wait for you to try this Individual Beef Wellington recipe. It’s impressive, festive, and so fun to make. This is truly one of the most special recipes we’ve ever published on PWWB and I know you will love it as much as we do!

If you do give it a try, be sure to let me know! Leave a comment with a star rating below. You can also snap a photo and tag @playswellwithbutter on Instagram. We LOVE seeing your PWWB creations! Happy cooking! ♡

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Straight on angle of Mini Beef Wellington, cut open to show the inside of the pastry, on a white ceramic plate, served with mashed potatoes and roasted mushrooms. The plate sits atop a black surface. In the foreground are gold flatware and twinkly lights. In the background are a glass of white wine and a plaid linen napkin.

Show-Stopping Individual Beef Wellington (+ Step-by-Step Photos)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 39 reviews
  • Author: Jess Larson
  • Prep Time: 1 hour
  • Cook Time: 1 hour 30 minutes (includes inactive time)
  • Total Time: 3 hours (includes inactive time)
  • Yield: serves 4
  • Category: Main Dishes
  • Method: Baked
  • Cuisine: French, British
Print Recipe

Description

The traditional British classic made mini – Individual Beef Wellington!

This show-stopping dish is the epitome of elegance and indulgence: seared filet mignon is encased in herbed mushrooms and prosciutto then wrapped into individual pockets of flaky, golden-brown puff pastry.

Make-ahead and freezing instructions provided.

Ingredients

Scale
  • 1.75 pounds (28 ounces) center cut beef tenderloin (see Recipe Notes, below)
  • 2 tablespoons grapeseed oil (or other high smoke point oil)
  • 1 ½ teaspoons kosher salt
  • ground black pepper
  • ¼ cup Dijon mustard
  • 4 ounces prosciutto (8 pieces thinly sliced)
  • mushroom duxelles (below)
  • 14 ounces puff pastry, homemade or thawed from frozen
  • 1 large egg, beaten for egg wash
  • for serving, as desired: extra flaky sea salt and fresh herbs

for the Mushroom Duxelles:

  • 2 tablespoons unsalted butter
  • 16 ounces cremini mushrooms, cleaned and trimmed
  • 1 large shallot, finely diced
  • pinch kosher salt
  • 1 ½ teaspoons finely chopped fresh thyme leaves (approx. 10–12 sprigs)
  • ½ cup dry white wine

Instructions

An overhead shot of ingredients arranged on a white surface: prosciutto, white wine, beef tenderloin, Dijon mustard, shallot, fresh thyme, puff pastry and cremini mushrooms.

PREP: This individual Beef Wellington recipe isn’t particularly difficult, but success lies in paying attention to the details. Before you start cooking, take the time to read this recipe entirely and watch the video included below. Then, prep the following:

  • Bring the beef to room temperature: 20-30 minutes before you’d like to begin cooking, pull the beef tenderloin out of the refrigerator to come to room temperature before searing. 
  • Thaw the puff pastry: Similarly, if using frozen, thaw the puff pastry, if frozen. You can thaw frozen puff pastry overnight in the refrigerator or set it on the counter at room temperature 20-30 minutes before you’d like to begin cooking.
  • Chop the mushrooms: Working in batches as necessary, place the cleaned and trimmed mushrooms in a food processor and pulse, scraping down the sides as needed, until finely chopped. 

For the Individual Beef Wellington:

  1. Sear the beef tenderloin: Add the oil to a large skillet over medium-high heat. Use paper towel to pat the surface of the beef tenderloin as dry as possible, then season with the kosher salt and ground black pepper. Once the oil is hot and shimmering, add in the beef tenderloin. Cook 2-3 minutes per side until deeply browned. Transfer the seared beef tenderloin to a plate or cutting board and set aside to rest for 20-25 minutes before slicing into 4 individual steaks, roughly 7 ounces each. Seared beef tenderloin, in a large skillet atop a white surface.
  2. Make the mushroom duxelles: Use paper towel to carefully wipe out the skillet used in Step 1, above, then return to the stove over medium heat, adding the butter. Once melted, add in the chopped mushrooms and shallot. Season with kosher salt and fresh thyme, stirring to combine. Cook, stirring occasionally, for 10-15 minutes, until all of the water is cooked out of the mixture. Slowly add in the wine, using a wooden spoon to scrape up any browned bits that may have formed on the bottom of the skillet. Continue to cook, stirring occasionally, for an additional 10-15 minutes more, until all of the wine is cooked out of the mixture. Remove from the heat and set aside to cool. Mushroom duxelles in a large skillet atop a white surface.
  3. Individual Beef Wellington assembly: Gather the remaining ingredients and assemble the mini Beef Wellington:
    1. Roll out the puff pastry: Lightly dust a work surface with flour. Carefully unfold the puff pastry, then slice in half vertically and horizontally, creating 4 equal pieces of puff pastry. Gently roll out each piece into a roughly 7×7 square. Set aside. 
    2. Layer the prosciutto and mushroom duxelles: Arrange 2 pieces of prosciutto side-by-side, slightly overlapping at their edges to create one thin layer of prosciutto. Press the duxelles over top, into a thin, even layer covering the surface of the prosciutto. Since prosciutto is so delicate, it can be helpful to arrange these layers on a piece of plastic wrap (pictured above) or parchment paper to prevent it from sticking to your work surface.
    3. Brush the seared beef tenderloin generously with Dijon mustard, then place it atop the mushroom duxelles on the prepared layer of prosciutto.
    4. Wrap the beef tenderloin with the prosciutto and duxelles: Fold the sides of the prosciutto up towards the steak, then roll the steak forward as tightly as possible, completely encasing the steak in the prosciutto and duxelles. (See photos, above.) The prosciutto acts as a protective barrier between the juicy steak and mushrooms and the crispy puff pastry, so take your time to carefully ensure the entire surface of the steak and mushrooms are covered by prosciutto. 
    5. Fold the prosciutto-wrapped beef tenderloin into puff pastry: Set the prosciutto-wrapped steak in the center of a piece of puff pastry. Brush the edges of the puff pastry with egg wash to help seal the mini Beef Wellington pocket. Fold the corners of the puff pastry over the top of the beef tenderloin, tucking the sides in as you go to completely encase the steak with the puff pastry. (See photos, above.)
    6. Repeat Steps 3.1-6 with the remaining steaks.
    7. Chill: Place the assembled individual Beef Wellington on a sheet pan. Transfer to the freezer to chill for 25-30 minutes. 
  4. Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper for easy cleanup, then arrange the chilled Beef Wellington over top. Generously brush egg wash over the surface of each individual Beef Wellington, then finish with a generous sprinkling of coarse sea salt, as desired. An overhead shot of a woman's hand brushing Beef Wellington with egg wash before roasting.
  5. Bake the individual Beef Wellington for 25-35 minutes, until the puff pastry is golden brown and the steak has reached your preferred doneness. The best way to measure doneness is to probe an instant-read thermometer into the side of the Beef Wellington. Look for an internal temperature of 120 degrees for rare, 130 degrees for medium-rare, 140 degrees for medium, and so on. Remove from the oven and set aside to rest for 5-10 minutes before serving – the internal temperature will continue to rise to the final temperature as the Beef Wellington rest.
  6. Serve the individual Beef Wellington with desired side dishes – mashed potatoes, crispy mushrooms, etc. Enjoy! Individual Beef Wellington, cut in half, one half facing up, on a white ceramic plate, served with mashed potatoes and roasted mushrooms. The plate is on a black surface, next to a black plaid linen napkin, gold flatware, a glass of wine and twinkly lights.

Notes

  • Beef tenderloin: I opt for center-cut beef tenderloin for this individual Beef Wellington recipe. Compared to the butt or tail ends, center-cut tenderloin has a pretty uniform width, which allows for better control in managing doneness. For similar reasons, I suggest using a whole roast for this recipe rather than individual filet mignon steaks.
  • Make-Ahead Beef Wellington: These individual Beef Wellington are very easily be prepped in advance. A couple of options and considerations:
    • Make-Ahead Beef Wellington (prepping up to 2 days in advance): To make ahead of time, prep the individual Beef Wellington through assembly, Steps 1 – 3.6 of Recipe Directions, above. Tightly wrap each assembled and puff pastry-wrapped individual Beef Wellington in plastic wrap. Store in the refrigerator for up to 2 days. The day you’d like to serve the individual Beef Wellington, bake as directed in Steps 4 – 6 of Recipe Directions, above.
    • Freezer Beef Wellington (prepping up to 3 months in advance): Assembled Beef Wellington will also keep for up to 3 months in the refrigerator. Prep the individual Beef Wellington through assembly, Steps 1 – 3.6 of Recipe Directions, above. Tightly wrap each assembled and puff pastry-wrapped individual Beef Wellington in plastic wrap. Store in the freezer for up to 3 months. . Thaw frozen individual Beef Wellington in the refrigerator overnight, then bake as directed in Steps 4 – 6 of Recipe Directions, above.
    • Note: Make-ahead bake times will vary, as make-ahead individual Beef Wellington are cool throughout due to longer chilling time. Bake as directed, checking for doneness around 25 minutes. Again, the best way to measure doneness is to probe an instant-read thermometer into the side of the Beef Wellington (look for an internal temperature of 120 degrees for rare, 130 degrees for medium-rare, 140 degrees for medium, and so on). If needed, simply pop the Beef Wellington back into the oven for a few more minutes until desired temperature is reached. 
Straight on angle of Mini Beef Wellington, cut open to show the inside of the pastry, on a white ceramic plate, served with mashed potatoes and roasted mushrooms. The plate sits atop a black surface. In the foreground are gold flatware and twinkly lights. In the background are a glass of white wine and a plaid linen napkin.

Follow along with Plays Well With Butter on Instagram, YouTube, Facebook, and Pinterest for more unfussy recipes that pack a big punch of flavor!

Hi there, I'm Jess!

If there’s 1 thing to know about me, it’s this: I am head-over-heels in love with food. I’m on a mission to make weeknight cooking flavorful, fast, & fun for other foodies, & PWWB is where I share foolproof recipes that deliver major flavor with minimal effort. Other true loves: pretty shoes, puppies, Grey’s Anatomy, & my cozy kitchen in Minneapolis, MN.

Topics

Sign up for our newsletter

Leave a Rating & Comment

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. 2.20.26
    Linda said:

    I like the basic premise of the recipe, but with added salt it’s too much with the prosciutto. It also is very heavy on the Dijon mustard and it takes the way the taste of the beef. You only need to scan amount.

    Reply
    • 2.23.26
      Julie @ Plays Well With Butter said:

      Hi Linda, we’re so sorry to hear that this beef wellington didn’t live up to your expectations! We know everyone has different tastes when it comes to salt and seasoning levels, and we hope you’re able to find a recipe that fits your tastes better!

      Reply
  2. 12.26.25
    Erin Kaven said:

    My go to Christmas dinner for the last 5 years. Absolutely delicious, not difficult and impressive.

    Reply
    • 12.29.25
      Emma @ Plays Well With Butter said:

      Honored to be a part of your yearly Christmas traditions, Erin! 🙂

      Reply
  3. 12.25.25
    ANN BAKER said:

    Incredible! Perfect for our Christmas Eve dinner. Only recommendations: be sure to buy prosciutto that is packaged with dividers in between slices ( I didn’t and it was really hard to separate). Also, I might bump up the temp to 430° next time to brown the pastry a bit more. Timing wise, though, the recipe is spot on for a 425° oven. Will definitely be making again!

    Reply
    • 12.29.25
      Emma @ Plays Well With Butter said:

      Happy to hear you enjoyed the beef Wellington, Ann! Hope you had a wonderful Christmas! 🙂

      Reply
  4. 3.2.25
    Rick said:

    Delicious. We made as a celebration of the finale of Top Chef. Much easier than I had feared and they turned out great. Tonight we are making again for the Oscars!

    Reply
    • 3.3.25
      Emma @ Plays Well With Butter said:

      What a fun way to celebrate the Top Chef finale! Hope the Wellington turned out great again and that you enjoyed the Oscars, too!

      Reply
  5. 12.23.24
    Leslie Rogers said:

    I just made the mushrooms ahead (hope that’s ok!). I got individually sliced 6oz filets though, how should I adjust my sear time?

    Reply
    • 12.23.24
      Emma @ Plays Well With Butter said:

      Hi Leslie, the 2-3 minutes of searing for each side should still be just fine! Can’t wait to hear how it turns out for you! 🙂

      Reply
  6. 12.23.24
    Leslie Rogers said:

    Making this for Christmas and I just made the mushrooms ahead (hope that’s ok!). I got individually sliced 6oz filets though, how should I adjust my sear time?

    Reply
  7. 12.15.24
    Janelle Barber said:

    How thick do you cut the steaks? You sear the entire tenderloin but cut it later? No bleeding into dough?

    Reply
    • 12.16.24
      Emma @ Plays Well With Butter said:

      Hi Janelle, you’ll cut the tenderloin after searing it, into 4 steaks that are roughly 7oz each. Allowing the tenderloin to rest before slicing will prevent any bleeding into the dough. Hope that answers your question!

      Reply
  8. 12.6.24
    Ashley said:

    I would like to try for Christmas but wonder what your thoughts are about putting seam of pasty on bottom and on top putting a little cut out of a Christmas tree from extra pastry? Would that work? Thank you!

    Reply
    • 12.9.24
      Emma @ Plays Well With Butter said:

      That would work great, Ashley!! Sounds so fun and festive!

      Reply
  9. 10.15.24
    Dorothy Fox said:

    I’ve never made individual beef Wellington or made and frozen. Do I just wrap each portion in plastic wrap and if I remove from freezer the night before, do I unwrap to thaw in fridge?

    Reply
    • 10.16.24
      Emma @ Plays Well With Butter said:

      Hi Dorothy, yes, you’ll wrap each portion in plastic wrap to freeze, and you can leave them wrapped for thawing in the fridge, too. You can find the full make-ahead instructions in the recipe card! 🙂

      Reply
  10. 2.24.24
    Mo said:

    Hello! Do you have a recommended puff pastry brand you like or think works the best?

    Reply
    • 2.24.24
      Jess Larson said:

      Hi there! I really like DuFour. I find it in the freezer section at my local co-op, but also have seen it at Whole Foods. If it’s not available near you, I also know that many people like Pepperidge Farm.

      Let me know if you give it a try!
      Jess

      Reply
      • 3.28.24
        Mo said:

        Thank you so much for replying about the pastry brand and for this recipe! I made it this past weekend and it was perfection! I was definitely nervous that it wouldn’t turn out at all as I’ve never made or even tasted Beef Wellington before. But, I followed all the steps and trusted the process and am glad I did. I made it for my boyfriend who loves it and orders it any time he sees it on a menu. He said it tasted better than any high-end restaurant and he was so impressed!!! Since it was just the two of us, I was concerned about the taste of leftovers but it reheated great in the oven at 300 degrees for about 25 minutes wrapped in foil and then 5 minutes unwrapped. I’ll be making this again! Thank you for an easy to follow recipe – you helped to increase my cooking confidence 🙂

        Reply
        • 3.29.24
          Emma @ Plays Well With Butter said:

          Hi Mo, we’re thrilled that the Beef Wellington turned out great for you, and that your boyfriend loved it too!! We’re so glad that we were able to help reduce the intimidation factor, too. 🙂 Thanks for the kind review!

          Reply
  11. 1.4.24
    Joane Perry said:

    This recipe is absolutely the best! I used Bistro cut steaks instead of filet mignon and it was soooo delicious! My husband couldn’t stop raving about it! Love love love it!

    Reply
    • 1.4.24
      Emma @ Plays Well With Butter said:

      Hi Joane, we’re so glad to hear that you and your husband enjoyed the Beef Wellington! Thanks so much for the review!

      Reply
  12. 12.31.23
    Monica said:

    These were a big hit on Christmas Eve!! The recipe is explained so well you can’t go wrong. My only hitch was too thin prosciutto. I didn’t think when I was buying that they probably shouldn’t be as thin as when buying for charcuterie board, had to go back and get thicker cut. Other than that perfection! Just got out three more that I froze and can’t wait to enjoy again. Thank you for a special family meal!

    Reply
    • 1.2.24
      Emma @ Plays Well With Butter said:

      Freezing a few for eating later is the best idea for your future self! We’re so glad to hear these Beef Wellingtons were a hit. Thanks for the kind review, Monica! 🙂

      Reply
  13. 12.30.23
    Joseph said:

    What are your thoughts about baking the Wellington with the seam side down? My seams are trash. Do you think that could affect anything?
    I just prepared them, but cooking for NYE dinner tomorrow

    Reply
    • 12.30.23
      Jess Larson said:

      Hi Joseph – You can definitely try that. Just make sure the seams are really sealed shut.

      Let me know how it goes!

      Jess

      Reply
  14. 12.25.23
    Patrice Nelson said:

    This is the best, most delicious recipe! I’ve made it several times and it’s now a family favorite. Thank you!

    Reply
    • 12.25.23
      Jess Larson said:

      I am SO glad to hear that, Patrice!

      Happy Holidays!
      Jess

      Reply
  15. 12.24.23
    Elon Friedman said:

    Hi, I will be making this for my wife and I tonight! I was just curious how long you left your Wellington in the oven? The temperature looks perfect on your steak

    Reply
    • 12.24.23
      Jess Larson said:

      Hi Elon! I’d begin checking for doneness around 25 minutes as directed in the recipe – it really depends on the thickness of your steaks and the temperature of your oven, so an instant read thermometer is a great tool to have on hand. If you don’t have one, the 25-30 minute mark should be a pretty safe bet. Hope this helps and hope you love your beef wellingtons!

      Happy holidays,
      Jess

      Reply
  16. 12.21.23
    John Dewaide said:

    Can you prepare the mushroom duxelle ahead of time and refrigerate?

    Reply
    • 12.24.23
      Jess Larson said:

      Hey John! Yes, the duxelle will keep for a few days in an airtight container in the fridge – no problem!

      Happy holidays,
      Jess

      Reply
      • 12.24.23
        John Dewaide said:

        Thank you and have a great holiday season

        Reply
  17. 12.17.23
    Barbara T said:

    Hello
    I am British born and bred and have been making beef wellington for Christmas for 20 years. Now our family numbers 14 young adults and up, as you can imagine I needed two largish center cuts of tenderloin.

    I have never done individual ones but can see the virtue of it in that the grandkids can have slightly more done pieces without duxelles or mustard perhaps and all of the work can be done 2 days before. By the way the recipe is beautifully written and explained. Thank you!
    I am a bit concerned about the quantity though. I imagine I can just about get 14 on two baking sheets on different oven racks but should I swop positions perhaps at half time? Thanks for any suggestions.

    Reply
    • 12.18.23
      Emma @ Plays Well With Butter said:

      Hi Barbara, this would be perfect for your family! We’d definitely recommend rotating the pans halfway through cooking to make sure both sheets of beef wellington cook evenly. Make sure to let us know what everyone thinks! Merry Christmas!

      Reply
  18. 12.4.23
    Dennis said:

    What is the scale down for two servings?

    Reply
    • 12.10.23
      Emma @ Plays Well With Butter said:

      Hi Dennis, if you’d like to make this for two servings, you’d just divide each of the ingredient quantities in half 🙂 Hope that helps!

      Reply
      • 12.10.23
        Dennis said:

        Thanks, I was not sure if this was a 4 serving recipe or one of those times where simply cutting it in half works. My wife wants me to make it for Christmas dinner, but I like to make a test run and never try something 1st time for guests.

        Reply
      • 12.11.23
        Angela said:

        I have not made this yet but would like to for Christmas Day lunch. Can I use individual fillet mignon instead using one big piece and cutting it up? Also, my guests will prefer medium- well so how many minutes do you sear per side?

        Reply
        • 12.11.23
          Emma @ Plays Well With Butter said:

          Hi Angela, we recommend using a whole roast for this recipe rather than individual filet mignon steaks, because the uniform width allows for better control in managing doneness. As far as medium-well doneness, you’ll sear for the same amount of time, but leave it to bake longer, checking for doneness beginning around 25 minutes. The steak is medium-well when it reaches an internal temperature of 150 degrees. Hope that helps, and we can’t wait to hear what everyone at your Christmas lunch thinks!

          Reply
  19. 11.24.23
    Maria Luisa Sutherland (again) said:

    🙂

    Reply
    • 11.25.23
      Erin @ Plays Well With Butter said:

      Individual Beef Wellingtons always make us smile too! 🙂

      Reply
  20. 6.19.23
    Jeff McRae said:

    Sadly, two of my family like their meat WELL DONE (and I can’t trade them in on new folks). I know what IT for well done, but does anyone have a rough order time frame?

    Reply
    • 6.20.23
      Emma @ Plays Well With Butter said:

      Hi Jeff, we haven’t tried cooking these beef wellingtons to well done, but you could extend the searing time by a minute or two per side, and then check internal temperature during the final bake to make sure it’s reached well done. Make sure to let us know if you try it out! 🙂

      Reply
  21. 2.27.23
    Veronika Zwicke said:

    Excellent recipe! My boyfriend’s brother challenged me to make a Beef Wellington as a joke – but this recipe set him straight. He was definitely impressed and asked me if I could make it again soon.

    Reply
    • 2.28.23
      Erin @ Plays Well With Butter said:

      Hahah we love to hear it, Veronika! Sounds like it turned out perfectly 🙂

      Reply
  22. 2.14.23
    Grace H said:

    OBSESSED. The way this recipe is layed out really makes it more simple than I expected….it’s still a long process, but so freakin worth it. I love it.

    Reply
    • 2.15.23
      Erin @ Plays Well With Butter said:

      Hi Grace! We are so thrilled to hear that you loved it & that the recipe directions were helpful. Thanks so much for taking the time to leave a comment, it means so much!

      Reply
  23. 1.13.23
    Anne B said:

    Made for our Christmas dinner. It was OMG fabulous! All the picky kids ate it. Will make again. I can’t say enough! Thank you. I am now trying it with venison.

    Reply
    • 1.15.23
      Erin @ Plays Well With Butter said:

      So glad you enjoyed, Anne! Thanks so much for leaving a comment & including this recipe in your Christmas dinner lineup 🙂

      Reply
  24. 12.26.22
    Elizabeth said:

    Made this for Christmas dinner, scaled up for 12. It’s was absolutely fantastic. And even better because it could be prepped in advance to make day of relaxed and stress free. THANK YOU!

    Reply
    • 12.27.22
      Erin @ Plays Well With Butter said:

      Hi Elizabeth! We’re so glad you & your guests enjoyed for Christmas dinner – thanks so much for having this recipe be a part of your celebration!

      Reply
  25. 12.26.22
    Jolanta Ozimkowski said:

    The concept for this recipe sounded good, but the prosciutto made this dish extremely salty. I couldn’t eat it without scraping off all the prosciutto first. Three more of my guests didn’t like it either. I was so disappointed because it took a lot of time (and money) and effort to prepare this for Christmas dinner and most of it was left on the plate. I will never make this recipe again 😒

    Reply
    • 12.27.22
      Erin @ Plays Well With Butter said:

      Hi Jolanta, so sorry to hear that this recipe didn’t turn out the way you hoped. In this recipe. the prosciutto adds both flavor & creates a barrier between the beef & the puff pastry to help ensure the pastry stays nice & crispy when baking. Prosciutto is naturally salty as a dry-cured ham and we always encourage any additional salt to be added to taste & personal preference. There are other recipes that do not include prosciutto so if you wish to try a similar recipe in the future, we encourage you to look for one without as it may be a better fit for what you are looking for.

      Reply
      • 12.17.23
        Lu said:

        I have made it with collard leaves as a barrier and it worked perfectly. I’m not a lover of prosciutto so I may opt out of using it but the recipe is super easy!

        Reply
        • 12.18.23
          Emma @ Plays Well With Butter said:

          Thanks so much for sharing your experience, Lu!

          Reply
    • 2.14.23
      Debbie said:

      I did not buy enough prosciutto, so substituted a thin slice of low salt deli baked ham( like Virgina baked). That might be a better choice for you. Beef Wellington is such a great recipe idea that can be customized to your preferences, and guaranteed to make you appear like a chef to family and guests!

      Reply
      • 2.14.23
        Erin @ Plays Well With Butter said:

        Great swap, Debbie! Thanks so much for sharing what worked for you! 🙂

        Reply
  26. 12.17.22
    Jody Dart said:

    Planning on making this tasty treat for Christmas. Question regarding the thyme sprigs: do I remove the stems prior to sauteing with the mushroom/shallot mixture or pull them out afterward? Hard to tell in the video.

    Reply
    • 12.19.22
      Erin @ Plays Well With Butter said:

      Hi Jody! Apologies for the confusion – you can use & add 1 1/2 teaspoons of finely chopped fresh thyme leaves (off of the sprig stem) when cooking the mushroom duxelles mixture. If you do add the intact 10-12 whole thyme sprigs, you’ll want to discard from the mixture prior to assembly but we’d recommend chopping the leaves & adding directly to the mixture for best flavor & results.

      We’ve updated the ingredient list to reflect this! Please let us know if you have any other questions, happy to help & hope you enjoy!!

      Reply
  27. 12.17.22
    eileen wigginton said:

    Is there any reason why this would not work in a toaster oven? Decent size that roasts, toasts , bakes, ect. I will be cooking 4 individuals.

    Reply
    • 12.19.22
      Erin @ Plays Well With Butter said:

      Hi Eileen, We’ve never tested in a toaster oven before so we honestly can’t say for sure how using the toaster oven would affect bake times. You can certainly try it if that is what is available to you but please know the oven method is what we know will yield the best & expected results!

      Reply
  28. 12.12.22
    Anna said:

    Very good and great instructions! Will be making again!!

    Reply
    • 12.13.22
      Erin @ Plays Well With Butter said:

      Thanks, Anna! We’re so glad you loved it as much as we do!!

      Reply