Chef John’s Individual Beef Wellingtons are an elegant, restaurant-quality take on the classic beef Wellington, perfectly portioned for individual serving. Each Wellington features tender beef wrapped in savory mushroom duxelles and flaky puff pastry, delivering rich flavor and beautiful presentation in every bite.
Beef:
Inspired by the approachable yet refined cooking style of Chef John, this version simplifies the traditional method without losing its luxurious appeal. Ideal for holidays, dinner parties, or special occasions, these individual Wellingtons feel impressive while remaining achievable for home cooks.
History:
Beef Wellington is a celebrated dish in British cuisine, traditionally made with a whole beef tenderloin wrapped in mushrooms, prosciutto, and pastry. Over time, chefs adapted it into individual portions for better portion control and even cooking. Chef John popularized this format for home kitchens, making the dish more accessible while preserving its classic elegance.
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Chef John’s Beef
Ingredients
- 4 beef tenderloin steaks (6 oz each)
- Salt and black pepper to taste
- 2 tablespoons olive oil
- 2 cups mushrooms, finely chopped
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme (or ½ teaspoon dried)
- 4 slices prosciutto
- 1 sheet puff pastry, thawed
- 1 egg, beaten (egg wash)
- Dijon mustard (optional)
Instructions
- Season beef steaks generously with salt and pepper.
- Heat olive oil in a skillet and sear steaks on all sides until browned. Remove and cool completely.
- In the same skillet, melt butter and cook mushrooms until moisture evaporates. Add garlic and thyme; cool mixture.
- Wrap each steak with a slice of prosciutto and a layer of mushroom duxelles.
- Cut puff pastry into four squares and wrap each steak tightly, sealing edges underneath.
- Brush with egg wash and chill for 15 minutes.
- Bake at 425°F (220°C) for 30–35 minutes until golden and cooked to desired doneness.
- Rest for 5 minutes before serving.
Notes
- Cooling components prevents soggy pastry.
- Mushroom duxelles should be very dry.
- Use center-cut tenderloin for best results.
- Chill before baking to keep pastry flaky.
- Resting ensures juicy beef.
Tips for Beef :
- Use a thermometer for perfect doneness (125°F for medium-rare).
- Add Dijon mustard for extra flavor.
- Score pastry lightly for a decorative finish.
- Serve with red wine reduction or gravy.
- Pair with roasted vegetables or mashed potatoes.
FAQs for Beef :
Can I make these ahead of time?
Yes, assemble and refrigerate up to 24 hours before baking.
Can I freeze individual Wellingtons?
Yes, freeze unbaked and bake from frozen with extra time.
What mushrooms work best?
Cremini or button mushrooms are ideal.
Is prosciutto necessary?
It adds flavor and moisture control but can be skipped.
Can I use another cut of beef?
Tenderloin is best, but sirloin can work with careful cooking.
Conclusion:
Chef John’s Individual Beef Wellingtons bring classic sophistication to the modern table. With tender beef, savory mushrooms, and crisp pastry, they’re a stunning choice for celebrations and memorable dinners—proving that fine dining can be both impressive and approachable.