Individual Beef Wellingtons are an elegant and impressive main course that transforms a classic dish into perfectly portioned servings. Each tender beef fillet is wrapped in a flavorful mushroom duxelles, encased in golden, flaky puff pastry, and baked to perfection. The result is a show-stopping dish that looks refined yet feels deeply comforting.
Individual Beef Wellingtons:
Ideal for special occasions, dinner parties, or festive celebrations, Individual Beef Wellingtons allow for precise cooking and beautiful presentation. Unlike a large Wellington, these individual portions are easier to serve and ensure every guest enjoys the perfect balance of crisp pastry, savory filling, and juicy beef.
History:
Beef Wellington is a renowned British dish, traditionally made with beef fillet coated in pâté and mushrooms, then wrapped in pastry. Though its exact origins are debated, it is often associated with 19th-century English cuisine and named after the Duke of Wellington. The individual version is a modern adaptation, created to simplify serving while preserving the elegance and flavour of the original classic.
Subscribe to our youtube channel Kitchenpedia for more delicious recipes and hit the like button if you enjoyed this youtubevideo. Share it with your friends and Family.
Individual Beef Wellingtons
Ingredients
- 4 beef tenderloin fillets (about 150–180 g each)
- Salt and black pepper, to taste
- 2 tablespoons Dijon mustard
- 250 g mushrooms, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons butter
- 1 teaspoon fresh thyme leaves
- 4 slices prosciutto
- 1 sheet puff pastry, thawed
Instructions
- Season beef fillets with salt and pepper.
- Heat olive oil in a skillet and sear fillets on all sides until browned; cool completely.
- Brush each fillet with Dijon mustard.
- Sauté mushrooms, garlic, butter, and thyme until moisture evaporates; cool.
- Wrap tightly in puff pastry, sealing edges underneath.
- Brush with egg wash and chill for 10 minutes.
- Bake at 200°C (400°F) for 25–30 minutes until pastry is golden.
Notes
- Ensure beef is completely cool before wrapping.
- Mushroom mixture must be dry to avoid soggy pastry.
- Chilling helps maintain shape during baking.
- Puff pastry should be cold but pliable.
- Rest before cutting to retain juices.
Tips for Beef Wellingtons:
- Use a meat thermometer for perfect doneness.
- Add pâté for extra richness if desired.
- Score pastry lightly for a decorative finish.
- Serve with red wine sauce or gravy.
- Pair with roasted vegetables or mashed potatoes.
FAQs for Beef Wellingtons:
Q1: Can I prepare Individual Beef Wellingtons ahead of time?
Yes, assemble and refrigerate up to 24 hours before baking.
Q2: Can I freeze them?
Yes, freeze unbaked Wellingtons and bake from frozen with extra time.
Q3: What cut of beef works best?
Beef tenderloin is ideal for tenderness.
Q4: How do I prevent soggy pastry?
Cook mushrooms thoroughly and chill wrapped beef before baking.
Q5: What doneness is best?
Medium-rare is traditional, but adjust baking time to preference.
Conclusion:
Individual Beef Wellingtons are the perfect combination of elegance and indulgence. With crisp pastry, savory filling, and tender beef, they elevate any meal into a special occasion. Whether for holidays or intimate dinners, this dish promises unforgettable flavour and presentation.