Individual Beef Wellingtons
Individual Beef Wellingtons are refined, flavorful, and visually stunning.Each portion features tender beef wrapped in mushrooms and puff pastry.They cook evenly and are easy to serve.Perfect for holidays, celebrations, or romantic dinners.This dish delivers restaurant-quality results at home.
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.