Individual Beef Wellingtons are mini treats packed with juicy beef and tasty mushrooms, all wrapped in flaky pastry. They make a fancy dish that’s perfect for special occasions!
Honestly, these little Wellingtons look so good, I almost don’t want to eat them. Almost! 😄 I love serving them with a side of mashed potatoes and veggies for a complete meal.
Key Ingredients & Substitutions
Beef Tenderloin: This is the star of the dish! Choose tenderloin for its rich flavor and tenderness. If looking for a budget option, sirloin or filet mignon work too, but adjust cooking time for different cuts.
Mushrooms: I love using cremini mushrooms for their earthy flavor. Button mushrooms are a good alternative. If you’re avoiding mushrooms, try finely chopped spinach or artichokes instead!
Prosciutto: This adds a lovely salty flavor. If you’re looking for a substitute, thinly sliced bacon or ham will work, or skip it entirely for a lighter version.
Puff Pastry: Always keep it in the freezer for convenience! If you’re gluten-free, use gluten-free puff pastry available in stores, or phyllo dough layered will also give a nice result.
Fresh Thyme: Fresh herbs elevate the taste! You can use dried thyme, but use about a third of the amount, as dried herbs are more potent.
How Do I Ensure My Puff Pastry Turns Out Perfectly Golden and Flaky?
Getting the puff pastry just right can be tricky, but it’s all about the technique. Here’s how to do it:
- Keep your pastry cold. It handles better and puffs up nicely when cold.
- Don’t crack the pastry when sealing around the meat. A good seal will keep the juices in and help it rise.
- Chill the assembled Wellingtons for at least 15-20 minutes before baking; this helps maintain structure.
- Brush with egg wash for that beautiful golden finish and to help it crisp.
- Make slits on top after sealing to allow steam to escape; this prevents sogginess.
These steps will give you golden, flaky pastries that are pleasing to the eye and delicious at the same time!
Individual Beef Wellingtons
Ingredients You’ll Need:
For the Beef:
- 4 individual beef tenderloin steaks (about 6 oz each), trimmed
- Salt and black pepper, to taste
- 2 tablespoons olive oil
For the Mushroom Duxelles:
- 8 oz mushrooms (cremini or button), finely chopped
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 2 teaspoons fresh thyme leaves, chopped
- 1 small shallot, finely minced
- 2 tablespoons dry white wine or brandy (optional)
For Assembly:
- 4 slices prosciutto (optional but traditional)
- 1 sheet puff pastry, thawed
- 1 egg, beaten (for egg wash)
- Fresh rosemary or thyme sprigs (for garnish)
How Much Time Will You Need?
This recipe takes about 15-20 minutes of prep time, plus 20-25 minutes for baking. Including resting time, you should allow around an hour to complete everything. A little bit of patience is key for those perfectly flaky Wellingtons!
Step-by-Step Instructions:
1. Prepare the Beef:
First, season your beef tenderloin steaks generously with salt and pepper on both sides. Heat the olive oil in a skillet over high heat. Once hot, carefully sear the steaks on all sides until nice and brown but still rare inside—this should take about 1-2 minutes per side. Once done, remove them from the heat and set them aside to cool.
2. Make the Mushroom Duxelles:
In the same skillet, lower the heat to medium and melt the butter. Add the finely minced shallots, garlic, and chopped mushrooms into the skillet. Cook this mixture for about 8-10 minutes, stirring occasionally. You want the mushrooms to release their moisture and then evaporate, creating a thick, paste-like consistency. If you’re using wine or brandy, pour it in now to deglaze the pan and cook until the liquid evaporates. Season with salt and pepper to taste. Remove this flavorful mix from the heat and let it cool.
3. Assemble the Wellingtons:
On a lightly floured surface, roll out the puff pastry and cut it into four equal squares, making sure they are large enough to wrap around your steaks. If you’re using prosciutto, lay a slice on each pastry square. Spoon some of that delicious mushroom duxelles over the prosciutto or pastry. Now, place the cooled beef steak right on top. Brush the edges of the pastry with beaten egg, then fold and seal it snugly around each steak. Don’t forget to trim any excess pastry and make a few small slits on top for steam to escape!
4. Bake:
Preheat your oven to 400°F (200°C). Place the wrapped beef seam-side down on a baking sheet lined with parchment paper. Brush the pastry with the egg wash for that gorgeous golden finish. To help the pastry hold its shape, chill the assembled Wellingtons in the fridge for 15-20 minutes before popping them in the oven. Bake for about 20-25 minutes, or until the pastry is golden brown and crispy.
5. Rest and Serve:
Once they’re baked to perfection, let the Wellingtons rest for about 5 minutes before slicing in half to serve. Garnish with fresh rosemary or thyme sprigs and serve with your choice of side, such as pan sauce or mashed potatoes.
Enjoy your fancy, delicious Individual Beef Wellingtons with their crisp golden puff pastry and tender, juicy beef inside! They are sure to impress anyone you share them with!
Can I Use Different Cuts of Beef for This Recipe?
Absolutely! While tenderloin is preferred for its tenderness, you can use cuts like sirloin or filet mignon. Just adjust cooking times depending on the thickness and doneness you prefer.
What Can I Substitute for Mushrooms?
If you’re not a fan of mushrooms or have an allergy, you can replace them with finely chopped spinach, cooked artichokes, or even kielbasa for a unique twist. Just be sure to adjust cooking times based on your replacement!
Can I Make These Wellingtons Ahead of Time?
Yes! You can assemble the Wellingtons ahead of time, refrigerate them, and bake when you’re ready to serve. Just add an extra 5-10 minutes to the baking time if they go into the oven cold from the fridge.
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, place them in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until warmed through to keep the pastry flaky.