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! 🥰
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!
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Buy Now → 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!
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.
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.
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.
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.
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!
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
Individual Beef Wellington {+ Step-by-Step Photos}
- 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 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
- 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
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 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.
- Serve the individual Beef Wellington with desired side dishes – mashed potatoes, crispy mushrooms, etc. Enjoy!
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.
Recipe and Food Styling by Jess Larson, Plays Well With Butter | Photography by Rachel Cook, Half Acre House.
Follow along with Plays Well With Butter on Instagram, YouTube, Facebook, and Pinterest for more unfussy recipes that pack a big punch of flavor!
Hello! Do you have a recommended puff pastry brand you like or think works the best?
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
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 🙂
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!
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!
Hi Joane, we’re so glad to hear that you and your husband enjoyed the Beef Wellington! Thanks so much for the review!
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!
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! 🙂
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
Hi Joseph – You can definitely try that. Just make sure the seams are really sealed shut.
Let me know how it goes!
Jess
This is the best, most delicious recipe! I’ve made it several times and it’s now a family favorite. Thank you!
I am SO glad to hear that, Patrice!
Happy Holidays!
Jess
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
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
Can you prepare the mushroom duxelle ahead of time and refrigerate?
Hey John! Yes, the duxelle will keep for a few days in an airtight container in the fridge – no problem!
Happy holidays,
Jess
Thank you and have a great holiday season
Same to you, John!
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.
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!
What is the scale down for two servings?
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!
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.
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?
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!
🙂
Individual Beef Wellingtons always make us smile too! 🙂
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?
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! 🙂
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.
Hahah we love to hear it, Veronika! Sounds like it turned out perfectly 🙂
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.
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!
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.
So glad you enjoyed, Anne! Thanks so much for leaving a comment & including this recipe in your Christmas dinner lineup 🙂
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!
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!
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 😒
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.
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!
Thanks so much for sharing your experience, Lu!
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!
Great swap, Debbie! Thanks so much for sharing what worked for you! 🙂
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.
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!!
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.
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!
Very good and great instructions! Will be making again!!
Thanks, Anna! We’re so glad you loved it as much as we do!!
My husband and I made the individual beef wellingtons for our daughter and son in law the day after Thanksgiving. They were delicious and perfect. I had to substitute the white wine with red but they were very flavorful. We also like our beef well done after I seared the meat, I kept in the pan on simmer while preparing the duxelles. Thanks for the recipe…it’s a keeper!
Hi Beth! That sounds like such a special dinner, thanks so much for sharing our recipe with your family! We’re so glad everyone enjoyed! 🙂
Can’t wait to make this! I looked and looked and can’t find the video link. It is not in the notes section of the recipe card as indicated in the comments. Please advise. Thanks!
-Bill
Hi Bill! We’re so glad you are excited to try this one – it is a favorite of ours, especially this time of year! The video can be found in the recipe card here, just above the Recipe Notes section. It’s a fairly short video but helps provide a bit of context for those that benefit from have a visual aid! Otherwise the directions are meant to be really thorough & we are always willing to help answer any questions that may come up. Hope you give it a try soon!
This recipe is fantastic! Thank you for the great instructions. Definitely a keeper.
Thanks so much, Lauren! So glad to hear that the directions were helpful – we love to hear it! 🙌🏼
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!
Hi Ginny! We are SO glad to hear that, thanks so much for including PWWB in your Christmas celebration!
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!!
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!
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!💜
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!
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!!
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!
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!
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!
Is there a video?
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! 🙂
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!!
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!
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!
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!
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.
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!
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.
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!
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.
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!!
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?
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!
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!)
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.
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!! 😋
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.
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.
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!!
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.
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! 💜
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!
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!!
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!
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!
Made these for a low key, 2020 Christmas Day. So delicious, impressive but also easy. Think this may be a new Christmas dinner tradition!
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!
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!
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!
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.
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!
I haven’t been eating much beef these days, but I am craving this like crazy! Beautiful job.
Thanks, Karen! Hope you try! xx
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.
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
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!!
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! 😉
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.
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
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.
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
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!
Awesome, I’m so glad to hear it, Heather! I hope you love them, & I hope your surgery goes well. xx
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).
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