Skip to content

Individual Beef Wellington

Individual Beef Wellington

Time

  • Prep: 45 min
  • Cook: 25 min
  • Total: 2 hr 25 min (1 hr 15 min inactive)

Servings: 1
Serving: 1 wellington

Ingredients

Beef

  • Filet mignon: 1 steak(s), ~200 g (7 oz) each — center-cut; about 1.5-2 inches thick
  • Dijon mustard: ~½ Tbsp
  • Kosher salt: to taste
  • Black pepper: to taste
  • Neutral oil: ½ Tbsp — for searing

Duxelles

  • Cremini mushrooms: 115 g (4 oz) — or mixed mushrooms
  • Shallot: 15 g (½ small) — minced
  • Garlic: ½ small clove — minced (optional)
  • Fresh thyme: ½ tsp — leaves only; or a pinch of dried thyme
  • Unsalted butter: ½ Tbsp
  • Kosher salt: to taste
  • Black pepper: to taste

Assembly

  • Prosciutto: 25 g (~3 thin slices)
  • Puff pastry: ½ sheet (~120 g / ~4.2 oz) — thawed in fridge; exact weight varies by brand
  • Eggs: ½ large — beaten with 1 tsp water for egg wash

Instructions

1. Make duxelles

  • Finely chop 115 g (4 oz) cremini mushrooms by hand or pulse in a food processor (don't puree).
  • Sauté in ½ Tbsp unsalted butter over medium heat for 2–3 minutes:
    • 15 g (½ small) minced shallot
    • ½ small clove garlic
  • Add the chopped mushrooms, then season with:
    • ½ tsp fresh thyme
    • Salt
    • Pepper
  • Cook 15–25 min, stirring often, until very dry and paste-like — no moisture should remain.
  • Spread on a plate and cool completely.

2. Sear the beef

  • Pat 1 steak(s), ~200 g (7 oz) each filet mignon dry and season generously with salt and pepper.
  • Heat ½ Tbsp neutral oil in a skillet over high heat. Sear 45–60 sec per side and edges — just enough to brown.
  • Cool 10 min, then brush all over with ~½ Tbsp Dijon mustard.

3. Wrap in prosciutto and duxelles

  • Lay plastic wrap on the counter.
  • Lay out 25 g (~3 thin slices) prosciutto (about 3 slices per wellington), overlapping tightly to form a rectangle. Add more if needed to fully cover. If slices are small, plan on 4–5 slices per wellington.
  • Spread a thin even layer of cooled duxelles over the prosciutto.
  • Place the steak on top, then roll tightly using the plastic wrap to compress into a firm log.
  • Twist both ends tight and refrigerate at least 1 hour, or up to overnight.

4. Wrap in puff pastry

  • Cut ½ sheet (~120 g / ~4.2 oz) puff pastry into pieces, one per steak, each large enough to fully wrap with extra for sealing.
  • Roll pastry only as much as needed to fit; avoid leaving the bottom too thick.
  • Unwrap each steak from plastic and place on a pastry piece. Fold pastry around it, brushing ½ large beaten eggs (egg wash) only on seams and ends to seal.
  • Place seam-side down on a parchment-lined sheet pan.
  • Chill 15–30 min (helps hold shape and improves puff).
  • Right before baking, brush all over with egg wash, then lightly score the top with a sharp knife (don't cut through). You can also score first, then egg wash; just don't flood the cuts.

5. Bake

  • Preheat oven to 425 °F / 220 °C.
  • Bake 18–24 min until pastry is deep golden and an instant-read thermometer reads:
    • 120 °F / 49 °C for medium-rare (final ~125 °F / 52 °C after rest)
    • 130 °F / 54 °C for medium (final ~135 °F / 57 °C after rest)
  • Rest 8–10 min before slicing.

Notes / Make-ahead / Variations

  • Make-ahead: Complete through step 3 the day before. Wrap in pastry (step 4) the day you bake.
  • Scoring: Shallow diagonal cross-hatch looks great and helps steam escape.
  • Sauce: A Red Wine Shallot Sauce or béarnaise pairs well.
  • Nutrition variance: Exact nutrition depends heavily on puff pastry brand and exact steak/prosciutto weights used.

Troubleshooting

  • Soggy pastry: Duxelles must be cooked until very dry — no moisture should remain. Keep everything cold before baking (that's why the chilling steps matter). For extra insurance, bake on a preheated sheet pan.
  • Overcooked steak: Don't over-sear — you're only browning the exterior, not cooking the steak through. Pull from the oven about 5 °F below your final target; it will rise while resting.
  • Pastry won't seal: Make sure seams are brushed generously with egg wash and pressed firmly. Chilling after wrapping helps the pastry hold its shape.

Storage & reheating

  • Leftovers keep 3 days refrigerated. Reheat at 325–350 °F (165–175 °C) until warmed through; expect the beef to climb in doneness.

Nutrition

Nutrient Full Recipe Per Serving (1 wellington)
Calories 1444 1444
Protein 74.5 g 74.5 g
Fat 98.3 g 98.3 g
Carbs 62 g 62 g
Fiber 3.8 g 3.8 g
Sugars 5.7 g 5.7 g
Sodium 1110 mg 1110 mg
See nutrition details