Individual Beef Wellingtons are mini versions of the classic dish! They feature juicy beef wrapped in flaky pastry, with mushrooms and delicious seasoning inside. Perfect for impressing guests!
Making these feels fancy, but it’s really not too hard! I love serving them with a side salad, and they make me look like a gourmet chef while I laugh about my cooking adventures. 😂
Key Ingredients & Substitutions
Beef Tenderloin: This is the star of the show! You can also use filet mignon, which is similar. If you’re looking for a cheaper option, try sirloin or flank steak, but the tenderness may be different.
Mushrooms: I love using cremini for their deep flavor, but button mushrooms work just fine too. If you’re not a fan of mushrooms, you can substitute with finely chopped spinach or even cooked leeks.
Prosciutto: This adds extra flavor and richness. If you’re avoiding pork, try turkey bacon or even skip it altogether. You can also use smoked salmon for a different twist!
Puff Pastry: Store-bought makes this recipe simple. If you’re feeling adventurous, you can make your own pastry. For gluten-free needs, look for gluten-free pastry dough.
Foie Gras or Pâté: Both add luxury, but you can skip these if you’d like. I sometimes substitute with a good spreadable cheese for a unique flavor.
How Do I Perfectly Sear Beef Fillets?
Searing your beef is crucial for flavor, so here’s how to get it right! You want a good crust on the outside while keeping the inside juicy.
- Start with room temperature beef. Season generously with salt and pepper.
- Heat a heavy skillet over high heat and add olive oil; it should shimmer. This means it’s hot enough!
- Place the beef in the skillet without overcrowding. Sear for about 1-2 minutes on each side until a nice brown crust forms.
- Once seared, remove from the heat and let it cool slightly. This helps it retain juices when baking.
How Can I Ensure My Puff Pastry Is Flaky?
Getting your puff pastry perfectly flaky is all about the handling. Here are my tips!
- Keep everything cold: Your pastry, your filling, and even your tools. Warm ingredients can make the pastry greasy.
- Don’t overwork the pastry. Roll it out gently and try to handle it as little as possible to maintain those lovely layers.
- When wrapping the beef, seal the edges well to prevent leaks during baking.
- Brush with egg wash before baking for that golden-brown finish!
Following these tips will help you achieve delicious Individual Beef Wellingtons that impress every time!
Individual Beef Wellingtons
Ingredients You’ll Need:
For the Beef:
- 4 individual beef tenderloin fillets (about 6 oz each)
- Salt and freshly ground black pepper, to taste
- 2 tbsp olive oil
For the Mushroom Duxelles:
- 8 oz mushrooms (such as cremini or button), finely chopped
- 2 tbsp unsalted butter
- 2 cloves garlic, minced
- 1 shallot, finely chopped
- 1 tsp fresh thyme leaves
- 2 tbsp dry white wine or dry sherry
For Assembly:
- 4 thin slices of prosciutto (optional for extra flavor)
- 4 slices of foie gras or a thin layer of pâté (optional)
- 1 sheet puff pastry (thawed, if frozen)
- 1 egg yolk, beaten (for egg wash)
- 4 slices of cheese such as Gruyère or Comté (optional, for base layer inside pastry)
For Serving:
- Roasted potatoes
- Mixed greens
How Much Time Will You Need?
This recipe will take about 40 minutes of prep time, plus an additional 25 minutes to bake. Be sure to give yourself some time to enjoy the cooking process, and soon you’ll have a beautiful and delicious dish to impress your family or guests!
Step-by-Step Instructions:
1. Preheat the Oven:
Begin by preheating your oven to 400°F (200°C). This way, it’ll be hot and ready for your delicious Wellingtons!
2. Prepare the Beef:
Season the beef fillets generously with salt and pepper on all sides. This step gives the beef a great flavor!
3. Sear the Beef:
In a heavy skillet, heat the olive oil over high heat. Sear the fillets on all sides until they’re nicely browned (about 1-2 minutes per side). Once done, remove from heat and let them cool.
4. Make the Mushroom Duxelles:
Use a food processor to finely chop the mushrooms. In the same skillet, melt the butter over medium heat. Add the chopped shallot and minced garlic, cooking until softened. Then, mix in the mushrooms and thyme, stirring frequently until the moisture evaporates and mixture becomes dry (this should take about 10 minutes). Pour in the white wine and keep cooking until it evaporates, then season with salt and pepper and let it cool.
5. Roll Out the Puff Pastry:
On a lightly floured surface, roll out the puff pastry to make it smooth. Cut it into 4 squares big enough to wrap each beef fillet snugly.
6. Assemble the Wellingtons:
On each square of pastry, spread a spoonful of mushroom duxelles. If you’re using prosciutto, lay a slice over the duxelles. Place the seared beef fillet on top, and if you like, add a slice of foie gras or pâté. For that extra yummy touch, layer a slice of cheese if desired!
7. Wrap the Pastry:
Carefully wrap the puff pastry around the beef, sealing the edges well to minimize leaks. Trim off any excess pastry if needed.
8. Prepare for Baking:
Place the wrapped beef seam side down on a baking sheet lined with parchment paper. Brush the entire pastry surface with the beaten egg yolk for a lovely golden finish.
9. Decorate (Optional):
Using the pastry scraps, you can create a lattice or cut out shapes to decorate the top of the Wellingtons—this adds a fun touch!
10. Bake:
Put the baking sheet in the preheated oven and bake for 20-25 minutes, or until the pastry is golden brown and flaky. Use an instant-read thermometer to check the beef; it should read about 125°F (52°C) for medium-rare.
11. Rest and Serve:
Once baked, let the Wellingtons rest for about 5 minutes—this helps the juices settle. Serve each individual beef Wellington alongside roasted potatoes and fresh mixed greens for a delightful meal!
These Individual Beef Wellingtons will be a hit, with their crispy, flaky crust and an incredibly juicy and flavorful center. Enjoy every bite!
Can I Use Different Cuts of Beef?
Absolutely! While tenderloin is the classic choice for its tenderness, you can also use filet mignon or even sirloin if you’re looking for something more budget-friendly. Just keep in mind that cooking times may vary based on the cut.
What Can I Substitute for Puff Pastry?
If you’re looking for a substitute, you could use phyllo dough layered with butter, although it won’t have quite the same flakiness. Alternatively, some grocery stores offer gluten-free pastry dough if you need a gluten-free option!
How Do I Store Leftovers?
To store leftovers, wrap the individual Beef Wellingtons tightly in plastic wrap or aluminum foil and keep them in the fridge for up to 3 days. To reheat, place them back in a preheated oven at 350°F (175°C) until warmed through to ensure the pastry stays crisp.
Can I Make These Ahead of Time?
Yes, you can prepare them in advance! Assemble the Wellingtons up to the point of baking and store them in the fridge for up to a day. For longer storage, freeze them before baking. Just make sure to increase the baking time if they’re frozen when you pop them in the oven.