Christmas dinner is of my favorite parts of the holiday season, hands down. It’s kind of the culinary wildcard of the holiday season, right? Whereas tradition dictates pretty universal menus for holidays like Easter and Thanksgiving (heck, even 4th of July and Memorial Day BBQs!), Christmas dinner is sort of a free-for-all. Families seem to adopt traditions of their own. (I freakin’ love that!)
At my house, the Christmas menu varies from year to year, with a couple of mainstays we enjoy throughout the holiday: a feast of Mom’s dim sum, a festive lasagna, and some sort of extra-special beef dinner courtesy of my brother, Micah. Micah works in the meat industry and he always likes to roll up his sleeves at Christmastime to show off a little bit and treat our family to an indulgent beef dinner.
As we began planning out PWWB’s recipes for this holiday season, with lots of uncertainty about how much we’d be able to travel and spend together as a family, I knew I wanted to create an extra-special, extra-indulgent, totally showstopping holiday meal in honor of Micah.
Enter…Individual Beef Wellington!
These Mini Beef Wellington are perfection – beautifully seared filet mignon is encased in herby mushrooms and prosciutto and baked into individually-portioned pockets of crispy, golden-brown puff pastry. Beef Wellington epitomizes elegance, indulgence, and luxury, and these minis absolutely worthy of even the most extra-special occasion dinners.
Plus, individually portioned Beef Wellington is perfect for the 2020 holiday season! You can make them yourself and drop off a couple of portions to share with loved ones for an extra special holiday meal.
This Beef Wellington recipe is…
- RICH AND SAVORY. Made with a decadent combination of center-cut beef tenderloin + flaky puff pastry, every ounce of these mini Beef Wellington is filled with rich flavor.
- INDIVIDUALLY-PORTIONED. Rather than making one large roast, this Beef Wellington recipe portioned into individual pockets of joy! I find individual Beef Wellington a bit easier to make (and a little less intimidating, too). Plus, it makes this recipe super sharable & scalable.
- A FUN KITCHEN PROJECT. This recipe takes about 3 hours, from start to finish. It’s perfect for slow Sunday afternoons or slow holiday vacations when you have extra time on your hands and extra helping hands in the kitchen. Pour yourself a glass of wine and have fun with it!
- MAKE-AHEAD FRIENDLY! The individual portions make this recipe incredibly make-ahead and freezer-friendly. Be sure to check out the Recipe Notes, below, for more guidance!
Filet mignon + puff pastry…what could possibly go wrong?! ♡ Read on to learn more about these Individual Beef Wellington, or jump straight to the recipe and get cookin’!
First thing’s first – what is Beef Wellington?!
Beef Wellington is an iconic British dish, consisting of beef tenderloin encased by mushrooms or paté and puff pastry.
The origins of Beef Wellington are typically attributed to the early 19th century when the Duke of Wellington led the British army to victory against the French in the Battle of Waterloo. While it’s most well-known as a traditional British dish, it’s likely that Beef Wellington originally derived from a classic French dish (boeufe en croute).
Typically Beef Wellington is made as a large roast, which is sliced into individual portions before serving. But today, we’re making minis!
This Individual Beef Wellington recipe is based on Gordon Ramsay’s famous Beef Wellington, with some influence from Jamie Oliver and Tyler Florence. We’ve simplified things slightly for ease, but these individual Beef Wellington still deliver a ton of rich and decadent flavor.
A quick word of encouragement: Don’t be intimidated by the fanciness! While this recipe admittedly isn’t super easy, it’s not terribly difficult either. Beef Wellington takes some time and has a few different steps involved, but it’s a really fun and special kitchen project. (and the result is so worth it, too – a deliciously rewarding labor of love!)
Beef Wellington ingredients:
Here’s the deal: Beef Wellington is the type of dish that’s a showstopper, but you’d never guess that it’s made just a handful of simple, flavor-forward ingredients. This beef wellington recipe leans on 10 primary ingredients, many of which are staples you probably already have on hand.
Note: full ingredients list and measurements provided in the Recipe Card, below.
The key ingredients include:
- 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.
- Mushrooms – I use cremini mushrooms (also called Baby Bellas), but you can use whatever mushrooms you love or can find most easily. White button mushrooms will work great if that’s what you’ve got!
- Shallot and thyme – Both classic pairings with mushrooms + beef!
- White wine – For the mushroom duxelles, because I always have it in my kitchen. If you’re feeling really fancy, you can also use brandy, cognac, or sherry.
- Dijon mustard – For a little bit of tangy acidity to balance out the richness.
- Prosciutto – A Gordon Ramsey-inspired addition, creating a barrier between the beef and the puff pastry to ensure the pastry stays flaky and crisp.
- Puff pastry – Feel free to DIY it, if that’s your thing, but I think store-bought is just fine when it comes to puff pastry for Beef Wellington. Puff pastry is typically sold frozen, in the freezer section near pie crust and phyllo dough.
How to make Individual Beef Wellingtons
Just like larger Beef Wellington, making mini Beef Wellington is a really fun kitchen project. While the end product may seem so fancy and while there are a number of steps involved, the process itself isn’t especially difficult. Pour yourself a glass of wine, roll up your sleeves, and have fun with it!
Note: full Recipe Directions with step-by-step photos provided in the Recipe Card, below.
This individual Beef Wellington recipe consists of 4 main steps:
- Sear the beef tenderloin.
- Prepare the mushroom duxelles.
- Assemble the individual Beef Wellington pastries.
First, sear the beef:
Pretty simple! 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.
Next, prep 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.
Duxelles shortcut: Rather than hand chopping all of the mushrooms for the duxelles, use your food processor! Add the mushrooms to the food processor and pulse, pulse, pulse! Your goal is to very finely chop the mushrooms without breaking them down completely – they should retain some texture.
How to wrap Individual Beef Wellington:
With the beef seared and the mushroom duxelles mixture prepped, all that’s left is assembly! These mini Beef Wellington are wrapped twice – once with mushroom duxelles and prosciutto, and a second time with the puff pastry.
First, wrap the beef 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.
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.
Next, tuck the prosciutto-wrapped beef tenderloin into 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 Beef Wellington in the freezer to chill while the oven preheats. Just like that, you’re ready to bake!
Make-ahead FAQ – Can you prep Beef Wellington the night before or in advance?
YES! 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.
Beef Wellington cooking time:
Depending on your preferred doneness, these individual Beef Wellington will bake at 425 degrees for 25-35 minutes.
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. The internal temperature will continue to rise to the final temperature as the Beef Wellington rest for 5-10 minutes before serving.
Beef Wellington Sides:
All that’s left is deciding what to serve with your Beef Wellington feast. (The best part!)
Here’s some inspiration!:
- Mashed potatoes! If you ask me, Beef Wellington practically begs to be served next to a generous pile of creamy mashed potatoes. This Roasted Garlic Buttermilk Mashed Potatoes recipe is forever our fave!
- Crispy roasted mushrooms – Double down on the mushroom goodness with some crispy roasted mushrooms. Generously season wild mushrooms with garlic, herbs, salt and ground black pepper, and toss with a good amount of olive oil. Roast at 450 degrees F for 20-25 minutes, until golden brown and crispy. If you’ve never roasted crispy mushrooms before, you’re in for such a treat!
- Roasted veggies – If mushrooms aren’t your favorite, any other roasted veggies would be great with your individual Beef Wellington, too. These Maple-Mustard Roasted Brussels Sprouts are always a hit. Or, roast up some cauliflower, green beans, or asparagus and hit it with a quick squeeze of fresh lemon juice – so simple, so good!
- Greens – Whip up a quick batch of PWWB’s All-Purpose Vinaigrette and toss together a simple salad with your favorite greens.
- Other impressive side dishes: If you’re really aiming to impress, try this Cheesy Butternut Gratin or this festive No-Stir Risotto. Either (or both!) are excellent additions to your holiday menu.
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. I LOVE hearing about and seeing your PWWB creations! Happy cooking! ♡Print
The traditional British classic made mini – Individual Beef Wellington! This showstopping 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.
- 1.75 pounds (28 ounces) center cut beef tenderloin (see Recipe Notes, below)
- 2 tablespoons grapeseed oil (or other high smoke point oil)
- 1 1/2 teaspoons kosher salt
- ground black pepper
- 1/4 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 1/2 teaspoons finely chopped fresh thyme leaves (approx. 10–12 sprigs)
- 1/2 cup dry white wine
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:
- 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.
- 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.
- Individual Beef Wellington assembly: Gather the remaining ingredients and assemble the mini Beef Wellington:
- 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.
- 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.
- Brush the seared beef tenderloin generously with Dijon mustard, then place it atop the mushroom duxelles on the prepared layer of prosciutto.
- 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.
- 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.)
- Repeat Steps 3.1-6 with the remaining steaks.
- Chill: Place the assembled individual Beef Wellington on a sheet pan. Transfer to the freezer to chill for 25-30 minutes.
- 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.
- 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 & 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.
- Serve the individual Beef Wellington with desired side dishes – mashed potatoes, crispy mushrooms, etc. Enjoy!
- 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.
Keywords: individual beef wellington, beef recipes, traditional, easy, mini, winter, Christmas, Valentine’s Day
Recipe and Food Styling by Jess Larson, Plays Well With Butter | Photography by Rachel Cook, Half Acre House.
Feeling fancy? Here are a few more elegant, show-stopping recipes to try soon!
- Best-Ever Bolognese – Seriously the best…ever. Or, try this Christmas Lasagna, a classic lasagna with a festive twist for the holiday season!
- Cast Iron Steak – For the steak lovers in your life! Or, try these Grilled Tuscan Steaks for extra flavor!
- Perfectly Seared Scallops
- More restaurant-worthy pasta dishes to love: Braised Lamb Ragu and Braised Pork Ragu
- Stuffed Pork Chops (with prosciutto and Asiago!)
- All PWWB Christmas Recipes