Individual Beef Wellington – Elegant, Tender & Perfect for Special Dinners

🎉 Introduction

These Individual Beef Wellingtons are a stunning, restaurant-quality dish designed for the home cook who wants elegance without complications. Each perfectly portioned Wellington features a tender filet mignon wrapped in buttery puff pastry, coated with savory mushroom duxelles, a whisper of Dijon, and salty prosciutto to lock in moisture and flavor.

By making them individually instead of one large Wellington, you get even cooking, perfect presentation, and built-in portion control — ideal for date nights, holiday dinners, Valentine’s Day, or anytime you want to impress without stressing.

Golden, flaky, tender, and richly flavored, these mini Wellingtons are a true culinary gem.

🧰 Equipment Needed

• Large skillet
• Baking sheet
• Food processor (optional for mushrooms)
• Rolling pin
• Pastry brush
• Meat thermometer
• Parchment paper

🛒 Ingredients

For 4 Individual Wellingtons

• 4 filet mignon steaks (5–6 oz each, about 1.5–2 inches thick)
• Salt & pepper
• 2 tablespoons olive oil
• 2 tablespoons butter

Mushroom Duxelles

• 8 oz mushrooms (cremini or button)
• 2 shallots, minced
• 2 garlic cloves, minced
• 2 tablespoons butter
• 1 tablespoon fresh thyme
• Salt & pepper
• Optional: splash of dry white wine

For Wrapping

• 4 slices prosciutto
• 1 sheet puff pastry, thawed
• 2 tablespoons Dijon mustard
• 1 egg (for egg wash)

For Serving (optional)

• Red wine reduction
• Fresh thyme
• Flaky salt

👩‍🍳 Directions

Step 1: Prepare the Filets

Pat steaks dry.
Season generously with salt and pepper.

Heat olive oil + butter in a skillet over high heat.
Sear steaks 1 minute per side, including edges, to brown.

Remove and cool completely.
Brush each steak lightly with Dijon mustard.

Step 2: Make the Mushroom Duxelles

Finely chop mushrooms (or pulse in food processor).

In a skillet over medium heat, add butter, shallots, and garlic.
Cook until softened.

Add mushrooms, thyme, salt, and pepper.
Cook until ALL liquid evaporates — about 8–10 minutes.
(Important for preventing soggy pastry.)

Cool completely.

Step 3: Wrap the Filets in Prosciutto & Duxelles

Lay plastic wrap on the counter.

Place 1 slice of prosciutto down.
Spread a thin layer of mushroom duxelles on it.

Place a filet on top and wrap tightly using the plastic wrap.
Twist ends to secure like a candy wrapper.
Chill 15 minutes.

Step 4: Prepare the Puff Pastry

Preheat oven to 400°F (200°C).

Cut the puff pastry into 4 equal squares.
Remove plastic wrap from wrapped filets.

Place each on a pastry square.
Fold pastry over like a present — trim excess.
Seal edges well.

Place seam-side down on a parchment-lined baking sheet.

Brush with beaten egg for a golden finish.
Score the pastry lightly with a knife for decoration.

Step 5: Bake

Bake at 400°F (200°C) for:

• 12–14 minutes (rare–medium rare)
• 15–17 minutes (medium)

Use a thermometer:

• 120–125°F = rare
• 130–135°F = medium rare
• 140–145°F = medium

Let rest 5 minutes before serving.

🍽️ Servings & Timing

• Servings: 4
• Prep Time: 25 minutes
• Chill Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: ~55 minutes

🧊 Storage & Reheating

Refrigerate (uncooked): up to 24 hours (best)
Freeze (uncooked): up to 2 months — bake from frozen +7 minutes

Reheat (baked): 10 minutes in 350°F oven (avoid microwave)

🥄 Variations

1. Add a Pancake Layer – Traditional British style using crepes to prevent sogginess.
2. Blue Cheese Wellington – Add a small disc of blue cheese on top before wrapping.
3. Garlic Herb Version – Add roasted garlic mashed into the duxelles.
4. Prosciutto-Free – Use sautéed spinach dried well.
5. Holiday Mushroom Mix – Swap mushrooms for shiitake + porcini.
6. Beef Tenderloin Medallions – Use smaller medallions for mini appetizers.
7. Bacon-Wrapped Wellington – Wrap the filet in thin bacon before pastry.
8. Truffle Wellington – Add a drizzle of truffle oil to the duxelles.
9. Sauced Wellington – Serve with red wine jus or peppercorn sauce.
10. Air Fryer Mini Wellingtons – Air fry 12–14 minutes at 390°F.

❓ 10 FAQs

1. Why is my bottom soggy?
   The duxelles must be fully dry before assembling.
2. Can I skip prosciutto?
   Yes — but it helps prevent moisture.
3. Can I use cheaper cuts?
   Yes — sirloin medallions work well.
4. Can it be prepped ahead?
   Yes — assemble up to 24 hours in advance.
5. Can I freeze them?
   Freeze before baking for best texture.
6. Do I have to sear the meat first?
   Yes — it locks in juices.
7. Can I make them gluten-free?
   Use GF puff pastry.
8. Do I need a thermometer?
   Highly recommended for perfect doneness.
9. Can I add foie gras?
   Yes — adds luxury (classic French variation).
10. Can I make a gravy?
    A simple red wine reduction pairs beautifully.

🏁 Conclusion

These Individual Beef Wellingtons deliver everything you love about the classic dish — tender beef, savory mushroom filling, salty prosciutto, and buttery puff pastry — all in a perfectly portioned package.

Beautifully golden, incredibly flavorful, and surprisingly achievable, they’re ideal for holidays, anniversary dinners, or anytime you want to serve something unforgettable.

Individual Beef Wellington – Elegant, Tender & Perfect for Special Dinners

These Individual Beef Wellingtons are a stunning, restaurant-quality dish designed for the home cook who wants elegance without complications. Each perfectly portioned Wellington features a tender filet mignon wrapped in buttery puff pastry, coated with savory mushroom duxelles, a whisper of Dijon, and salty prosciutto to lock in moisture and flavor. By making them individually instead of one large Wellington, you get even cooking, perfect presentation, and built-in portion control — ideal for date nights, holiday dinners, Valentine’s Day, or anytime you want to impress without stressing. Golden, flaky, tender, and richly flavored, these mini Wellingtons are a true culinary gem.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 15 minutes mins

Servings: 4 Servings

Ingredients Equipment Method Notes

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Ingredients

  

For 4 Individual Wellingtons

• 4 filet mignon steaks 5–6 oz each, about 1.5–2 inches thick
• Salt & pepper
• 2 tablespoons olive oil
• 2 tablespoons butter
• Mushroom Duxelles
• 8 oz mushrooms cremini or button
• 2 shallots minced
• 2 garlic cloves minced
• 2 tablespoons butter
• 1 tablespoon fresh thyme
• Salt & pepper
• Optional: splash of dry white wine

For Wrapping

• 4 slices prosciutto
• 1 sheet puff pastry thawed
• 2 tablespoons Dijon mustard
• 1 egg for egg wash

For Serving (optional)

• Red wine reduction
• Fresh thyme
• Flaky salt

Get Our Best App for Daily Great Recipes 🍽️

Discover warm, delicious, home-style meals — fresh recipes added every day inside Jacky’s Kitchen.

Coming Soon

Equipment

• Large skillet
• Baking sheet
• Food processor (optional for mushrooms)
• Rolling Pin
• Pastry brush
• Meat thermometer
• Parchment paper

Method

 

Step 1: Prepare the Filets

1. Pat steaks dry.
2. Season generously with salt and pepper.
3. Heat olive oil + butter in a skillet over high heat.
4. Sear steaks 1 minute per side, including edges, to brown.
5. Remove and cool completely.
6. Brush each steak lightly with Dijon mustard.

Step 2: Make the Mushroom Duxelles

1. Finely chop mushrooms (or pulse in food processor).
2. In a skillet over medium heat, add butter, shallots, and garlic.
3. Cook until softened.
4. Add mushrooms, thyme, salt, and pepper.
5. Cook until ALL liquid evaporates — about 8–10 minutes.
6. (Important for preventing soggy pastry.)
7. Cool completely.

Step 3: Wrap the Filets in Prosciutto & Duxelles

1. Lay plastic wrap on the counter.
2. Place 1 slice of prosciutto down.
3. Spread a thin layer of mushroom duxelles on it.
4. Place a filet on top and wrap tightly using the plastic wrap.
5. Twist ends to secure like a candy wrapper.
6. Chill 15 minutes.

Step 4: Prepare the Puff Pastry

1. Preheat oven to 400°F (200°C).
2. Cut the puff pastry into 4 equal squares.
3. Remove plastic wrap from wrapped filets.
4. Place each on a pastry square.
5. Fold pastry over like a present — trim excess.
6. Seal edges well.
7. Place seam-side down on a parchment-lined baking sheet.
8. Brush with beaten egg for a golden finish.
9. Score the pastry lightly with a knife for decoration.

Step 5: Bake

1. Bake at 400°F (200°C) for:
2. 12–14 minutes (rare–medium rare)
3. 15–17 minutes (medium)
4. Use a thermometer:
5. 120–125°F = rare
6. 130–135°F = medium rare
7. 140–145°F = medium
8. Let rest 5 minutes before serving.

Notes

🧊 Storage & Reheating

Refrigerate (uncooked): up to 24 hours (best)
Freeze (uncooked): up to 2 months — bake from frozen +7 minutes

Reheat (baked): 10 minutes in 350°F oven (avoid microwave)

🥄 Variations

Add a Pancake Layer – Traditional British style using crepes to prevent sogginess.

Blue Cheese Wellington – Add a small disc of blue cheese on top before wrapping.

Garlic Herb Version – Add roasted garlic mashed into the duxelles.

Prosciutto-Free – Use sautéed spinach dried well.

Holiday Mushroom Mix – Swap mushrooms for shiitake + porcini.

Beef Tenderloin Medallions – Use smaller medallions for mini appetizers.

Bacon-Wrapped Wellington – Wrap the filet in thin bacon before pastry.

Truffle Wellington – Add a drizzle of truffle oil to the duxelles.

Sauced Wellington – Serve with red wine jus or peppercorn sauce.

Air Fryer Mini Wellingtons – Air fry 12–14 minutes at 390°F.

❓ 10 FAQs

Why is my bottom soggy?
The duxelles must be fully dry before assembling.

Can I skip prosciutto?
Yes — but it helps prevent moisture.

Can I use cheaper cuts?
Yes — sirloin medallions work well.

Can it be prepped ahead?
Yes — assemble up to 24 hours in advance.

Can I freeze them?
Freeze before baking for best texture.

Do I have to sear the meat first?
Yes — it locks in juices.

Can I make them gluten-free?
Use GF puff pastry.

Do I need a thermometer?
Highly recommended for perfect doneness.

Can I add foie gras?
Yes — adds luxury (classic French variation).

Can I make a gravy?
A simple red wine reduction pairs beautifully.

🏁 Conclusion

These Individual Beef Wellingtons deliver everything you love about the classic dish — tender beef, savory mushroom filling, salty prosciutto, and buttery puff pastry — all in a perfectly portioned package.

Beautifully golden, incredibly flavorful, and surprisingly achievable, they’re ideal for holidays, anniversary dinners, or anytime you want to serve something unforgettable.