Individual Beef Wellingtons

Individual beef Wellingtons take the classic pastry-wrapped steak and cut it down to size. When you see Wellington on a menu, it usually serves two or more—the traditional version is a massive, show-stopping roast that could easily double as a centerpiece. It’s an impressive feat of timing, technique and temperature management that can make even a seasoned chef sweat. These single-serve versions, though? They make an impressive dinner with all the elegance with none of the stress: perfectly portioned, beautifully flaky and guaranteed to make you look like a culinary genius.

Each tender beef filet is seared, wrapped in golden puff pastry and served with a silky mushroom-port sauce that’ll make everyone at the table quietly swoon. Whether you’re hosting a holiday meal, celebrating a special occasion or simply wanting to feel like you’re dining in a five-star restaurant without changing out of your sweatpants, these mini beef Wellingtons bring the wow factor.

Ingredients for Individual Beef Wellingtons

• Beef tenderloin steaks: Tenderloin is the ultimate luxury cut of beef—mild in flavor, velvety in texture and naturally lean. Look for similarly sized steaks so they cook at the same rate, and trim off any silver skin for the best results.
• Butter: Butter pulls double duty here. You’ll use some to sear the steaks, creating a golden crust that seals in moisture and flavor. The rest is for searing the mushrooms and shallots.
• Frozen puff pastry: Store-bought puff pastry is the secret to achieving that beautiful, flaky crust without hours of labor. Thaw it just enough that you can roll and shape it; it should still feel cold to the touch, so it puffs properly in the oven. If you’re a bit of an overachiever, you can use homemade puff pastry.
• Large egg: The egg wash gives the Wellingtons their signature golden sheen and helps seal the pastry seams. For an extra glossy finish, mix the egg with a tablespoon of water or cream before applying it.
• Fresh mushrooms: Mushrooms bring an earthy, meaty flavor that perfectly complements the tender beef. If you’re stuck wondering which type of mushroom to choose, cremini mushrooms add depth, while white button mushrooms offer a milder taste.
• Shallots: The middle child between onions and garlic, shallots add a subtle onion flavor with a hint of sweetness, balancing the richness of the beef and pastry. They cook quickly and melt seamlessly into the sauce, giving it a smooth texture.
• All-purpose flour: Flour is our thickener for the mushroom-port sauce, helping it cling to the Wellingtons.
• Condensed beef consommé: Richer and more concentrated than broth, beef consommé builds a robust base for the sauce. Using it undiluted ensures the sauce has a full-bodied, savory flavor that complements the port wine.
• Port wine: This fortified wine brings a touch of sweetness and a deep, complex note to the mushroom sauce. If you don’t have port on hand, substitute dry red wine or a splash of brandy for a similar effect.
• Fresh thyme: Thyme adds a delicate herbal note that cuts through the richness. Fresh is best here; its bright, peppery aroma elevates the whole dish. If you’re using dried thyme, reduce the amount by half since it’s more concentrated.

Directions

Step 1: Sear the steaks

Preheat the oven to 400°F. In a large skillet, brown the steaks in 2 tablespoons butter for two to three minutes on each side. Remove from the skillet and keep them warm.

Step 2: Wrap the Wellingtons

On a lightly floured surface, roll each puff pastry sheet into a 14×9-1/2-inch rectangle. Cut each sheet into two 7-inch squares and discard any scraps.

Place one steak in the center of each square. Lightly brush the pastry edges with water, then bring opposite corners up and over the steak, pinching the seams tightly to seal them

Cut four small slits in the top to let steam escape.

Editor’s Tip: For the cleanest presentation, chill the assembled Wellingtons for about 15 minutes before baking them. Cold pastry puffs more evenly in the oven.

Step 3: Bake them until they’re golden

Arrange the wrapped steaks seam side down on a 15x10x1-inch baking pan. Brush each with beaten egg.

Bake the Wellingtons at 400° for 25 to 30 minutes, or until the pastry is deep golden brown and the meat reaches your desired doneness (a thermometer inserted into the meat should read 135° for medium-rare, 140° for medium, and 145° for medium-well).

Step 4: Make the mushroom-port sauce

Meanwhile, in the same skillet, saute mushrooms and shallots in the remaining butter for three to five minutes or until they’re tender. Combine the flour and consommé until they’re smooth, then stir them into the mushroom mixture. Bring the sauce to a boil, then cook and stir it for two minutes until it’s thickened. Stir in the port and thyme. Cook and stir two minutes longer. Serve the sauce with the beef Wellingtons.

Individual Beef Wellington Variations

• Add prosciutto: Wrap each steak in a thin slice of prosciutto before the pastry for an added salty-umami punch and an extra barrier against soggy dough.
• Herb it up: Finely mince the mushrooms and shallots with fresh rosemary, parsley or tarragon for an aromatic twist. Spread this mixture inside the pastry before wrapping it around the steaks.
• Choose cheese: Slip a slice of blue cheese or creamy Boursin on top of each steak before wrapping them in pastry. The cheese melts into the meat, making the flavor extra decadent.
• Make it mini: Use 2-ounce steak medallions and smaller pastry squares for bite-sized appetizers that will steal the show at your holiday celebration.

How to Store Individual Beef Wellingtons

Let your beef Wellingtons cool completely, then transfer them to an airtight container. To prevent sticking, place parchment paper between layers. Store them in the refrigerator for up to four days.

Can you freeze mini beef Wellingtons?

Yes, you can freeze mini beef Wellingtons either before or after baking them. Want to bake them later? Assemble the Wellingtons, then place them on a baking sheet and freeze them until they’re solid. Wrap them individually in plastic and foil, and store them for up to three months. Bake them straight from frozen at 400° and add about 10 minutes to the cooking time. Have leftovers? Let them cool completely before wrapping and freezing them for up to two months. Reheat them directly from frozen in the oven until they’re warmed through.

How should you reheat individual beef Wellingtons?

To reheat, place the Wellingtons on a baking sheet and warm them at 350° for 15 to 20 minutes. Avoid the microwave; it will turn that beautifully flaky puff pastry into a chewy mess.

Individual Beef Wellington Tips

Why didn’t the pastry stay together on my mini beef Wellingtons?

The pastry likely got too warm or wasn’t sealed properly. Keep your puff pastry cold until just before baking, pinch the seams tight, and brush them with an egg wash for extra hold.

What else can you serve with mini beef Wellingtons?

These rich, savory Wellingtons pair perfectly with anything that has a steakhouse vibe. Creamy mashed potatoes, roasted asparagus or creamed spinach are always solid choices. Pair them with a cabernet sauvignon, whip up a caprese salad and shrimp cocktail for appetizers, and, for the big finish, serve a luxurious cheesecake to give your guests the full restaurant experience.