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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 1x
  • Category: Main Dishes
  • Method: Baked
  • Cuisine: British, French


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.


  • 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


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. 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: [gallery columns="2" size="medium" ids="13982,13984,13985,13986,13987,13988,13989,13990"]
    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 Dijon mustard, then place it atop the 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.


  • 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. To make ahead of time, prep the individual Beef Wellington through assembly, Steps 1-3.6 above. Tightly wrap each assembled 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, simply continue Recipe Directions with Steps 4-6. 
  • Freezing for later: Assembled Beef Wellington will also keep for up to 3 months in the refrigerator. Prep according to Make-Ahead instructions, above, freezing instead of chilling in the refrigerator. Thaw frozen individual Beef Wellington in the refrigerator overnight, then bake as directed in Steps 4-6, above.

Keywords: individual beef wellington, beef recipes, traditional, easy, mini, winter, Christmas, Valentine's Day