Individual Beef Wellington

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, like Christmas, Valentine's Day, or even a romantic date night at home. Make-ahead & freezer instructions provided.
Individual Beef Wellington, cut in half, one half facing up. The beef wellington is on a white ceramic plate, served with mashed potatoes & roasted mushrooms. The plate is on a black surface, next to a black plaid linen napkin, gold flatware, a glass of wine & twinkly lights.

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 & Thanksgiving (heck, even 4th of July & 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, & some sort of extra-special beef dinner courtesy of my brother, Micah. Micah works in the meat industry & he always likes to roll up his sleeves at Christmastime to show off a little bit & 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 & 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 & prosciutto & baked into individually-portioned pockets of crispy, golden-brown puff pastry. Beef Wellington epitomizes elegance, indulgence, & luxury, & 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 & drop off a couple of portions to share with loved ones for an extra special holiday meal.

Overhead view of individual beef wellington, plated with mashed potatoes & crispy mushrooms. The plate sits atop a black surface, next to a glass of wine, gold flatware, a plaid linen napkin, & a second plate of Beef Wellington. The scene is surrounded by small twinkly lights.

This Beef Wellington recipe is…

  • RICH & 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 (& 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 & extra helping hands in the kitchen. Pour yourself a glass of wine & have fun with it!
  • MAKE-AHEAD FRIENDLY! The individual portions make this recipe incredibly make-ahead & freezer-friendly. Be sure to check out the Recipe Notes, below, for more guidance!
Straight on angle of Mini Beef Wellington, topped with fresh herbs & flaky salt. The beef wellington is on a white ceramic plate, served with mashed potatoes & roasted mushrooms. The plate sits atop a black surface. In the foreground are fresh herbs & twinkly lights. In the background are a glass of white wine & a plaid linen napkin.

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 & 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 & 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!

Straight on angle of Mini Beef Wellington, cut open to show the inside of the pastry. The beef wellington is on a white ceramic plate, served with mashed potatoes & roasted mushrooms. The plate sits atop a black surface. In the foreground are gold flatware & twinkly lights. In the background are a glass of white wine & a plaid linen napkin.

This Individual Beef Wellington recipe is based on Gordon Ramsay’s famous Beef Wellington, with some influence from Jamie Oliver & Tyler Florence. We’ve simplified things slightly for ease, but these individual Beef Wellington still deliver a ton of rich & 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 & has a few different steps involved, but it’s a really fun & special kitchen project. (& 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.

Beef Wellington ingredients arranged on a white surface: Prosciutto, white wine, beef tenderloin, Dijon mustard, shallot, fresh thyme, puff pastry & cremini mushrooms.

Note: full ingredients list & 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 & 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 & the puff pastry to ensure the pastry stays flaky & 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 & 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 & 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, & 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:

  1. Sear the beef tenderloin.
  2. Prepare the mushroom duxelles.
  3. Assemble the individual Beef Wellington pastries.
  4. & bake!

First, sear the beef:

Pretty simple! Heat up some oil in a large skillet & 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.

Seared beef tenderloin, in a large skillet atop a white surface.

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 & 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, & herbs often found in Beef Wellington recipes. The mixture is sautéed for a long time, all the way to the point that any moisture & 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 & 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 & the mushroom duxelles mixture prepped, all that’s left is assembly! These mini Beef Wellington are wrapped twice – once with mushroom duxelles & prosciutto, & a second time with the puff pastry.

First, wrap the beef tenderloin in prosciutto & 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 & 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, & 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!)

Overhead view of individual beef wellington, plated with mashed potatoes & crispy mushrooms. The plate sits atop a black surface, next to a glass of wine, gold flatware, a plaid linen napkin, & a second plate of Beef Wellington. The scene is surrounded by small twinkly lights.

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 & ground black pepper, & toss with a good amount of olive oil. Roast at 450 degrees F for 20-25 minutes, until golden brown & 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 & 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 & 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.
Straight on angle of Mini Beef Wellington, cut open to show the inside of the pastry. The beef wellington is on a white ceramic plate, served with mashed potatoes & roasted mushrooms. The plate sits atop a black surface. In the foreground are gold flatware & twinkly lights. In the background are a glass of white wine & a plaid linen napkin.

I truly cannot wait for you to try this Individual Beef Wellington recipe. It’s impressive, festive, & so fun to make. This is truly one of the most special recipes we’ve ever published on PWWB & 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 & tag @playswellwithbutter on Instagram. I LOVE hearing about & 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. The beef wellington is on a white ceramic plate, served with mashed potatoes & roasted mushrooms. The plate sits atop a black surface. In the foreground are gold flatware & twinkly lights. In the background are a glass of white wine & a plaid linen napkin.

Individual Beef Wellington

  • 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: British, French

Description

The traditional British classic made mini – Individual Beef Wellington! This showstopping 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. Make-ahead & 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 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 & fresh herbs

for the Mushroom Duxelles:

  • 2 tablespoons unsalted butter
  • 16 ounces cremini mushrooms, cleaned & trimmed
  • 1 large shallot, finely diced
  • pinch kosher salt
  • 1012 sprigs fresh thyme
  • 1/2 cup dry white wine

Instructions

Beef Wellington ingredients arranged on a white surface: Prosciutto, white wine, beef tenderloin, Dijon mustard, shallot, fresh thyme, puff pastry & 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 & 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 & trimmed mushrooms in a food processor & 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 & ground black pepper. Once the oil is hot & 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 & 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 & shallot. Season with kosher salt & 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 & set aside to cool. Mushroom duxelles in a large skillet atop a white surface.
  3. Individual Beef Wellington assembly: Gather the remaining ingredients & 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 & 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 & 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 & 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 & duxelles. (See photos, above.) The prosciutto acts as a protective barrier between the juicy steak & mushrooms & the crispy puff pastry, so take your time to carefully ensure the entire surface of the steak & 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. Individual Beef Wellington assembly: brushing individual Beef Wellington with egg wash before roasting.
  5. Bake the individual Beef Wellington for 25-35 minutes, until the puff pastry is golden brown & 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, & 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.
  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. The beef wellington is on a white ceramic plate, served with mashed potatoes & roasted mushrooms. The plate is on a black surface, next to a black plaid linen napkin, gold flatware, a glass of wine & 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 & 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 & 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 & 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, & 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 & 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!

Straight on angle of Mini Beef Wellington, cut open to show the inside of the pastry. The beef wellington is on a white ceramic plate, served with mashed potatoes & roasted mushrooms. The plate sits atop a black surface. In the foreground are gold flatware & twinkly lights. In the background are a glass of white wine & a plaid linen napkin.

Follow along with Plays Well With Butter on Instagram, Facebook, & Pinterest for more easy, modern recipes & fun!

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

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

Comments

  1. 1.31.22
    ginny said:

    Fabulous recipe, tried it for Christmas, wonderful for make ahead.Have made it several times now, will be our go to recipe for beef Wellington!

    • 2.1.22
      Erin @ Plays Well With Butter said:

      Hi Ginny! We are SO glad to hear that, thanks so much for including PWWB in your Christmas celebration!

  2. 1.1.22
    Jennifer said:

    Made this yesterday for New Year’s Eve and it was AMAZING! Lots of steps that took some time but overall fairly easy if you follow your clear instructions. We made way too many Wellingtons, though, so I’m trying to come up with the best way to reheat leftovers – I know it won’t be as tasty and runs the risk of burning the pastry, but any ideas? I was thinking maybe airfryer? Cutting them in half? Thanks again!!

  3. 1.1.22
    Leslie Katchmar said:

    I made this last NYE and it was one of the most amazing things my tongue has ever tasted. I was a bit intimidated at first, but the directions are very clear. Just make sure to read the full instructions ahead of time & know the whole process takes 3 hours. But it’s well worth it!

    • 1.17.22
      Erin @ Plays Well With Butter said:

      Hi Leslie! So happy to hear you loved this Beef Wellington – it would make the perfect NYE meal & it sounds like yours was absolutely delicious! Thank you for taking the time to share!💜

  4. 12.31.21
    Joey said:

    Made this for my family for New Years Eve and it was stunningly delicious! I can’t believe I made it! So proud of myself and thankful for the great recipe, Jess!

  5. 12.25.21
    LoriO said:

    Absolutely fantastic! It took a lot longer than the time stated, so be aware. Watch the time for the puff pastry cooking it took twice what the recipe stated. We loved this recipe and it’s now saved off to be made again for special occasions. Barvo!!

    • 12.27.21
      Erin @ Plays Well With Butter said:

      Hi Lori! So glad you enjoyed & thanks for your note on the cooking time – it’s a great point as ovens can vary. So grateful to be a part of your holiday meal!

  6. 12.21.21

    Can’t wait to make this on Friday but I have some questions: 1. my in-laws had them cut the tenderloin up at the butcher! Will it work the same to do a quick sear on each side of the individual steaks? Was thinking I wouldn’t let it come up to temperature and just sear straight from the fridge to prevent overcooking? 2. Can it be chilled longer in the freezer or put in the fridge then transferred to the freezer? Was hoping to prep everything to be ready to pop in the oven before 3 when guests are arriving, but I won’t be ready to put it in the oven until 5. Thanks for your help!

    • 12.21.21

      Hey Ashley! So glad you’re excited to give these a try – I think you’ll love them! To answer your questions:
      1. No big deal! Many readers have made this recipe using individual steaks vs a whole roast with great results. Follow the recipe as directed, searing the room temperature beef about 2 minutes per side. Room temperature meat takes a sear on better than cold – so that step is still important with steaks & it shouldn’t affect doneness much.
      2. Yes, you can prep everything ahead of time. The Recipe Notes, above, detail out make-ahead directions. As long as the beef wellington chill through in the refrigerator, there is no need to chill them in the freezer as well – this step is moreso about cooling the pastry down so it really explodes & puffs as soon as it hits the oven. If you’re only chilling for 1 hour or so in the refrigerator, then yes – I would give them a brief stint in the freezer as the oven preheats.
      Let me know if this helps! Can’t wait to hear how it goes. Happy Holidays!

  7. 12.19.21
    Bev said:

    Is there a video?

    • 12.20.21
      Erin @ Plays Well With Butter said:

      Hi Bev! Yes, we do have a video for this recipe you can find it just above the recipe notes section in the recipe card portion of the post. You may have to ensure that the full page loads completely to view – please let us know if this helps or if you have any additional questions! 🙂

  8. 12.19.21
    Staci said:

    If I’m going to make the individual Wellingtons ahead and put in my fridge, do I need to take them out for 15-20 min or whatever before they go in the oven? Or can I just put them into the oven straight from the fridge?? Thank you!!

    • 12.20.21
      Erin @ Plays Well With Butter said:

      Hi Staci! If you are making ahead & storing in the fridge, your Wellingtons can go straight to the oven when you are ready to bake. Oven time may vary slightly so just be sure to watch the pastry for browning as it bakes. Let us know how it goes & enjoy!

  9. 12.16.21
    Andrea Iaquinto said:

    Hey Jess! I’d love to make these for Christmas, but we’re not mushroom fans around here. Do you have any substitution suggestions? Also, my mom is allergic to vinegar, so is the Dijon mustard a necessity? Thanks!

    • 12.27.21
      Erin @ Plays Well With Butter said:

      Hi Andrea! Apologies for the delay – it’s hard to recommend a substitute for these ingredients when it comes to beef wellington. Instead, we’d recommend checking out our Herb Butter Basted Cast Iron Steak if looking for a special occasion beef dinner that won’t include these elements!

  10. 11.26.21
    Scott Meoni-Ridenour said:

    This was an excellent recipe! We decided to make these for our Thanksgiving dinner for the two of us since our big meal would be over the weekend with friends. We wanted something elegant, good, and yet not too much of a bother to make. Viola! This did it. A few notes:
    – We found it to be very salty! And I am quite forgiving when it comes to salt, but I will need to find ways to cut back here
    – Keep an eye on your mushrooms! They can go from perfect to crispy in a blink of an eye. I’m going to lower my temp a bit next time to better control that (and I think it was a major source of my salt being overcooked like that.)
    – We used individual filets instead of the tenderloin (as others have.) As such, the pieces were cooked more thoroughly than in the instructions so we had well done steaks inside. Still very juicy and tender! But we’ll cut back on the time in the oven next time.
    – Watch the video! I read the instructions thoroughly but didn’t take the time to watch the video – do it! Little tidbits of knowledge you’ll appreciate.
    As you can see, I keep writing ‘next time’ because we are making these again. If they were this good when we made little errors all along, I can only imagine how great they’ll be when we get it right.

    • 12.30.21
      Erin @ Plays Well With Butter said:

      Hi Scott! Thanks for taking the time to leave a comment & review, we so appreciate it! Glad you enjoyed the recipe & plan to make it again!

  11. 7.14.21
    Louise said:

    Made this for our 20th anniversary dinner tonight and it was hands down the best recipe I’ve made. Every bite was delicious. Many years ago I tried a recipe for a family size Wellington and it was not a success, so I was nervous but just followed the very clear instructions and it was scrumptious.

    • 12.15.21
      Erin @ Plays Well With Butter said:

      Louise, thank you so much for sharing! We’re so grateful that you included these individual beef wellingtons in your special 20th Anniversary Dinner – congratulations & so glad you enjoyed!

  12. 6.20.21
    Kim said:

    This was an ABSOLUTELY AWESOME Father’s Day dish!! I made a few small changes — used baby bella mushrooms (they looked much fresher than cremini at my market), and used individual filet mignon steaks (market also did not have a larger cut). It was worth every bit of effort. Restaurant-worthy for a special occasion. Even my 18 year old (not a mushroom fan) loved it. Thank you for an awesome recipe.

    • 6.20.21
      Erin @ Plays Well With Butter said:

      Kim! So glad you & your whole family enjoyed & were able to celebrate Father’s Day with these Beef Wellingtons – they are truly the perfect celebratory dish! Thank you for sharing!!

  13. 3.17.21
    Wendy Darling said:

    I have a question….(regarding the puff pastry aspect of this dish…)since I have some medium-rare lovers and a couple of medium-well (sigh), does the puff pastry come out soggy at the reduced cooking time and/or does it overcook for the longer baking time?

    • 6.20.21
      Erin @ Plays Well With Butter said:

      Hi Wendy! As written the recipe provides instructions to achieve perfect medium-rare Beef Wellington with a buttery flaky puff pastry crust! We always recommend checking doneness with an instant-read meat thermometer for the most precise measure of doneness. So, for medium-rare you’ll want the internal temp to be about 130 degrees Fahrenheit, for medium you’ll want about 140 degrees Fahrenheit. How long you’ll need to cook to medium-well can vary based on your oven so we just recommend using the instant-read thermometer for frequent checks. The puff pastry will likely get a bit more browned with additional time but shouldn’t overcook if baking to medium-well. All in all, keep a close eye on things & they should turn out great!

      • 1.4.22
        Coleen said:

        I would like to make this recipe for a dinner party of 8 adults, using a larger tenderloin to provide enough fillets. My main concern is whether it will affect the oven temperature when I have 8 in the oven at one time? But secondly, I may not even be able to fit 8 on one baking sheet, and won’t have room in the oven for two. Could I bake them in 2 smaller roasting pans, side-by-side? Or should I omit the pans and just put multiple layers of aluminum foil on the oven rack under the beef Wellingtons (don’t know how that would affect the pastry! Yikes!)

  14. 2.22.21
    Crystal Roth said:

    This was so fun to make! I poured some fine bourbon, turned on some tunes and enjoyed my cooking experience. My husband said this absolutely made his Top 5 Best Meals of his LIFE.
    Funny story- Beef Wellington was one of the first meals I attempted to make my husband when we first started dating. When we sat down to eat and cut in, the steak was still cold. I was embarrassed but he said he had a great idea to fix it. He put the oven on broiler….annnnnd you guessed it – my oven had flames shooting out of it because of the pastry. So this dinner was a special and better recreation from that night…without the flames.

    • 6.12.21
      Erin @ Plays Well With Butter said:

      Hi Crystal! That is too funny, thank you for sharing!! 😂 We love a good Beef Wellington redemption story & it sounds like yours turned out fabulous! So glad you & your husband enjoyed!! 😋

  15. 1.13.21
    Danielle said:

    Definitely a process but oh my goodness these were SO GOOD!!!! I made them on New Years Eve and they were restaurant quality. For sure going to make again when I want to impress guests or celebrate a special occasion.

  16. 1.1.21
    Dana said:

    A bit intimidating but turned out to be pretty easy if you give yourself the time and follow the instructions closely! This was 100% worth it. So. Darn. Delicious.

    • 1.25.21
      Erin @ Plays Well With Butter said:

      Hi Dana! Yes, this Beef Wellington is definitely a bit more of a project recipe – we are SO glad to hear that the instructions were helpful & the recipe was a success for you!!

      • 12.13.21
        Rebecca Houston said:

        Erin, I have made this ahead for our Christmas dinner. I made it up to the point where I wrapped the seared filet in the duxelle and prosciutto. Then I wrapped them in plastic wrap,put them in ziploc bags and froze them. Do you think this will work if I follow the thawing instructions, wrap them in the puff pastry, then bake? I got a little confused with the make-ahead instructions.

        • 12.15.21
          Erin @ Plays Well With Butter said:

          Hi Rebecca! We’ve never tested it this way before but it should work. When you are ready to make your Christmas dinner, be sure to thaw the duxelles & prosciutto-wrapped tenderloin completely prior to wrapping in the puff pastry. Once wrapped in puff pastry, leave time to again chill the assembled individual beef wellingtons for 25-30 minutes prior to baking (according to step 3.7).

          Let us know if you have any additional questions, can’t wait for you to enjoy on Christmas day! 💜

  17. 12.27.20
    Katie said:

    We made this for our Christmas dinner this year and it was such a success! This recipe is so easy to follow and delicious. The pictures included in this post were so helpful in the assembly. Cannot recommend this recipe enough – it is a showstopper!

    • 3.12.21
      Erin @ Plays Well With Butter said:

      Thank you, Katie!!! We are so happy to hear that you enjoyed this Wellington recipe for your Christmas dinner & that the instructions were helpful. Thank you again for sharing!!

  18. 12.26.20
    Stacey said:

    I made this for my hubby and I for our small Christmas dinner and it was A++. It was a perfectly tender beef Wellington with a flaky crust. I was so pleased with the result. this recipe has clear, thorough directions which made it super simple to prepare. And I now i have 2 tucked in the freezer for a special night!

    • 5.28.21
      Erin @ Plays Well With Butter said:

      Hi Stacey! Thank you so much for sharing – it sounds like it was such a special Christmas dinner & we are so glad PWWB could be a part of it!

  19. 12.26.20
    Casey said:

    Made these for a low key, 2020 Christmas Day. So delicious, impressive but also easy. Think this may be a new Christmas dinner tradition!

    • 3.17.21
      Erin @ Plays Well With Butter said:

      Casey! Yay!! So glad to hear that our Beef Wellington could be a part of your 2020 Christmas celebration & that you enjoyed! Thank you for sharing!

  20. 12.25.20
    Sara Bahnsen said:

    This was the star of the show for my family’s Christmas! I loved assembling these with my brother and treating our parents to a rich, luxurious Christmas dinner! We also made a couple extra to freeze and gift to our close friends!

    • 3.12.21
      Erin @ Plays Well With Butter said:

      Sara! This sounds like such a special celebration with your family & we are so glad to hear that you also got to share them with friends too! Thank you for including PWWB & these Beef Wellingtons in your Christmas celebration!

  21. 12.24.20
    Aimee Lecointre said:

    I know this seems like an intimidating recipe for many, but I promise it’s easier than it sounds. And it’s SO worth it! So dang flavorful and perfect for a special occasion, or a random Tuesday, because good food shouldn’t have to wait for a special occasion.

    • 3.5.21
      Erin @ Plays Well With Butter said:

      Hi Aimee! We couldn’t agree more, everyone should enjoy a special meal on a random Tuesday! 🙂 So glad to hear that you enjoyed this Beef Wellington!

  22. 12.18.20
    Karen said:

    I haven’t been eating much beef these days, but I am craving this like crazy! Beautiful job.

  23. 12.16.20
    Ashley said:

    I recently found your blog and followed the majority of your 3-hour thanksgiving with huge success, so I think this will be our Christmas dinner! Your butternut squash hummus recipe is also the best I’ve ever made (and I’ve made SO many hummus recipes from a zillion blogs.)

    I have a freezer full of 2-inch, center cut filet mignon steaks I bought 2 weeks ago, so I think I’m going to take a chance using those.

    • 12.21.20

      Ah, I’m so glad you’re here Ashley! xx These Beef Wellington sound like the perfect way to use up your steaks…definitely keep me posted if you try! xx

  24. 12.14.20
    Jared said:

    The Culinary Renegade more commonly known as @College_Housewife prepared this for us this past Sunday following a STELLAR victory by our Denver Broncos and it was an actual delight! It was great to see where her inspiration stemmed from. This recipe is absolutely luscious!!

    If you’re looking for an easy recipe that will be sure to delight, look no further!!

    • 12.23.20

      Best day ever! Thanks so much for the comment, Jared! I’m so glad you loved the Beef Wellington! That College Housewife is a keeper! 😉

  25. 12.14.20
    Kevin Van Lierde said:

    Last night my daughter Elizabeth, #collegehouswife. treated us to mini Beef Wellingtons. I felt like I was dining at a 5 star resort. The meat was so tender I cut it with a fork. so much flavor in one dish. I will be requesting this entree again on my birthday in May. She enjoyed creating a new dish for us and I have gained new respect for British cuisine. thanks so much.

    • 12.23.20

      You are so welcome, Kevin! You’re daughter is a gem (but I’m sure you already know that!). So glad you enjoyed your beef wellington! xx

  26. 12.14.20
    Elizabeth said:

    I had been on the hunt to make something a bit special and elevated for a Christmasy themed dinner and this DELIVERED. It was elegant, elevated and easy to make but the actual flavor and taste was unreal. We we’re mmmm’ing through the whole meal. Hands down one of the best meals I’ve ever made. This recipe is truly for the special nights.

    • 12.23.20

      Elizabeth!!! This review is EVERYTHING. I’m so, so glad you gave this recipe a try, & I’m so, so glad it was a hit with you family!!! xx

  27. 12.7.20
    Heather said:

    Exactly what I was looking for! Planning to make for Christmas dinner and I am having knee surgery 5 days before Christmas. Love that these can be made ahead and frozen! Yummy!

    • 12.9.20

      Awesome, I’m so glad to hear it, Heather! I hope you love them, & I hope your surgery goes well. xx

      • 12.20.20
        Anna James said:

        Made for a special lockdown date night and it was SO good. We were limited on the good quality beef available so cooked one, slightly large wellington and cooked for 5 minutes longer. Great classic flavours and much easier to make than expected! Served with the garlic mash also from this website (but doubled the garlic because why wouldn’t you).

        • 12.21.20

          Anna, I am SO glad to hear your Beef Wellington turned out perfectly! What a special date night. So, so glad you enjoyed, & thank you for the comment! xx

FREE Grilling Guide

Tips for your BEST grilling season yet with TONS of delicious recipes + 15 BONUS

go-to grilling marinades!

5-DAY EMAIL SERIES

Jess of Plays Well With Butter stands on a deck behind a stainless steel Weber Genesis II propane grill. In the background, a blossoming tree & a house with beige siding.