Individual Beef Wellingtons are tasty bites of beef wrapped in golden puff pastry. Each one is a little package of joy with beef, mushroom duxelles, and a touch of mustard.
Think of these as fancy meat pockets! They’re perfect for impressing friends at dinner parties or just treating yourself. I love how easy they are to make in smaller portions—everyone gets their own! 😊
Key Ingredients & Substitutions
Beef Tenderloin: Filet mignon gives a tender, juicy bite. If you want a budget-friendly option, try flank steak or sirloin. Just remember to adjust the cooking time since they are less tender.
Mushrooms: I recommend cremini or button mushrooms for their rich flavor. If you’re not a mushroom fan, finely chopped spinach or grated zucchini could work, but might change the texture slightly.
Prosciutto: This adds a nice salty bite. If you prefer a lighter option, bacon or turkey bacon can be a great substitute, or simply skip it for a gluten-free version!
Puff Pastry: Store-bought is super easy and flaky. If you’re looking for a healthier twist, you can try phyllo dough or even make a homemade pastry if you have the time and patience.
How Do I Ensure the Puff Pastry Comes Out Perfectly Golden?
Getting puff pastry perfectly golden can be tricky! Here are some tips:
- Use cold puff pastry; it puffs better when kept cold before baking.
- Make sure to brush the pastry with the beaten egg wash to achieve that shiny finish.
- Avoid overfilling the pastry—too much filling can prevent it from rising properly.
- Place the Wellingtons seam-side down to prevent any leaks during baking.
Baking at the right temperature ensures the pastry becomes flaky and beautifully golden. Enjoy the process and your delicious Wellingtons!
Individual Beef Wellingtons
Ingredients You’ll Need:
For the Beef:
- 4 individual beef tenderloin steaks (filet mignon), about 6 oz each
- Salt and freshly ground black pepper
- 2 tbsp olive oil
For the Mushroom Duxelles:
- 8 oz mushrooms (cremini or button), finely chopped
- 2 shallots, finely chopped
- 2 cloves garlic, minced
- 2 tbsp unsalted butter
- 1 tbsp fresh thyme leaves
- 2 tbsp dry white wine or dry sherry (optional)
For Assembling:
- 2 tbsp Dijon mustard
- 4 sheets puff pastry, thawed if frozen
- 4 small slices of prosciutto (optional)
- 1 egg, beaten (for egg wash)
- Flour for dusting
How Much Time Will You Need?
This recipe will take about 15 minutes of prep time and 25 minutes of baking, plus a short resting time of 5 minutes. Overall, you can expect to spend around 45 minutes from start to finish before serving up these delicious individual Beef Wellingtons!
Step-by-Step Instructions:
1. Preparing the Beef:
Start by preheating your oven to 400°F (200°C). Season each beef tenderloin steak generously with salt and black pepper to enhance their flavor.
2. Searing the Steaks:
Heat olive oil in a heavy skillet over high heat. Once hot, sear the steaks for about 2 minutes on each side until they are nicely browned. Take them off the heat and brush Dijon mustard all over the seared steaks. Let them cool for a bit.
3. Making the Mushroom Duxelles:
In the same or another pan, melt the butter over medium heat. Add the chopped shallots, minced garlic, and finely chopped mushrooms. Cook this mixture until it becomes dry and caramelized, approximately 10-15 minutes. Add fresh thyme and the optional white wine, cooking until it has evaporated. Season with salt and pepper, then take it off the heat to cool.
4. Assembling the Wellingtons:
On a lightly floured surface, roll out each puff pastry sheet slightly to make sure there’s enough room for the filling. If you’re using prosciutto, place a slice on each pastry sheet. Then, spread a layer of the delicious mushroom duxelles over the prosciutto (or directly on the pastry if you’re skipping the prosciutto).
5. Wrapping the Beef:
Place one cooled beef tenderloin in the center of each pastry. Wrap the pastry around the beef, cutting off any excess pastry if needed. Press the edges to seal them well, ensuring the beef is fully enclosed.
6. Baking:
Transfer the wrapped Wellingtons seam side down onto a baking sheet lined with parchment paper. Brush each Wellington with the beaten egg for a lovely shiny finish. You can even have a little fun and decorate the tops with any leftover pastry shapes, brushing those with egg wash, too!
7. Finishing Touches:
Bake the Wellingtons in your preheated oven for about 20-25 minutes, or until the pastry is beautifully golden and the beef inside is cooked to your liking (medium-rare is ideal!).
8. Serving:
Once baked, let the Wellingtons rest for about 5 minutes before serving. They’re delicious on their own or accompanied by roasted vegetables or a fresh green salad.
Enjoy your splendid individual Beef Wellingtons fresh from the oven! They’re sure to impress! 🍽️
Can I Use Different Cuts of Meat?
Absolutely! While filet mignon is the traditional choice for its tenderness, you can use cuts like flank steak or sirloin. Just be sure to adjust the cooking time as less tender cuts may require longer to cook through.
How Can I Make This Recipe Vegetarian?
If you want a vegetarian version, you can substitute the beef with a hearty vegetable like portobello mushrooms or a vegetable blend. Just ensure to season well and adjust cooking times accordingly.
Can I Freeze the Wellingtons Before Baking?
Yes, you can! Assemble the Wellingtons, wrap them tightly in plastic wrap, and freeze them for up to 2 months. When ready to bake, you can cook them from frozen—just add an extra 5-10 minutes to the baking time.
What Should I Serve with Individual Beef Wellingtons?
These Wellingtons pair beautifully with roasted vegetables, a fresh green salad, or even mashed potatoes. They also go well with a rich red wine sauce for an elegant touch!
