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

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

Cook Time 15

Servings: 4 Servings

Ingredients Equipment Method Notes

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

Equipment

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

Method

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.

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.