Mini Beef Wellingtons

updated Oct 25, 2022
christmas
Individual Beef Wellingtons Recipe

Single servings of the traditional English meat dish starring tender filet mignon perched on prosciutto and mushrooms, all bundled up in buttery, golden brown puff pastry.

Serves4

Prep1 hour

Cook35 minutes

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Individual beef wellington sliced open on plate. Served with side salad.
Credit: Photo: Yunhee Kim; Food Stylist: Jessie YuChen

There is no main dish that elicits more oohs and aahs than beef Wellington. It’s a tender filet of beef encased in savory mushrooms and prosciutto and wrapped in a flaky, buttery puff pastry crust. While this showstopper is not difficult to prepare, it does take time (even if much of it is hands-off). Enter: This mini version, delivering each guest their own pastry package. The smaller size makes the dish more manageable to prepare and provides the ideal pastry-to-beef ratio (read: more pastry per bite).

What Cut of Beef Is Best for Individual Beef Wellingtons?

Purchase filet mignons for individual beef Wellingtons. It’s the same cut of beef used for full-sized beef Wellington (center-cut beef tenderloin roast) — just pre-cut into portions.

Credit: Photo: Yunhee Kim; Food Stylist: Jessie YuChen

How Do I Prevent a Soggy Bottom on My Individual Beef Wellingtons?

  • Remove moisture from the duxelles. Mushrooms can hold onto a lot of moisture, so it is important to remove as much of that liquid as possible. Sauté the mushrooms until they are dry, no more moisture is released, and they begin to stick to the bottom of the pan.
  • Wrap the meat in prosciutto. The filets are surrounded by a layer of mushroom duxelles and wrapped in a layer of prosciutto. The paper-thin cured pork adds both flavor and acts as a moisture barrier.
  • Use a single layer of puff pastry. Mini beef Wellingtons cook more quickly than their full-sized counterparts. Any overlapping layers of pastry won’t have time to puff and brown, and instead remain soggy and undercooked. Trim any pastry edges that overlap and bake seam-side up to add visual interest and avoid a soggy texture.
  • Don’t over-bake. A perfect beef Wellington is cooked medium-rare. If you overcook the meat, moisture can seep out of the meat and into the pastry.

Can Beef Wellington Be Prepared in Advance?

Yes! Refrigerate the mushroom duxelles and prosciutto-wrapped filet mignons for up to eight hours before wrapping in thawed puff pastry and baking. Alternatively, you can fully assemble (but not bake!) the beef Wellingtons, freeze them on a parchment-lined baking sheet until solid, then transfer to a zip-top bag. They’ll stay good for up to one month. Thaw in the refrigerator before baking.

What to Serve with Mini Beef Wellingtons

Focus your efforts on preparing the beef Wellington and serve it with simple sides like creamed spinach, twice-baked potatoes, or bourbon-glazed carrots. Keep things easy for dessert, too. Whip together a two-ingredient chocolate mousse or opt for store-bought cheesecake.

Individual Beef Wellingtons Recipe

Single servings of the traditional English meat dish starring tender filet mignon perched on prosciutto and mushrooms, all bundled up in buttery, golden brown puff pastry.

Prep time 1 hour

Cook time 35 minutes

Serves 4

Nutritional Info

Ingredients

  • 1/2 (14- to 16-ounce) package

    frozen puff pastry, preferably all-butter

  • 2

    medium shallots

  • 2 cloves

    garlic

  • 1/4 bunch

    (about 20 sprigs) fresh thyme

  • 1 pound

    cremini mushrooms

  • 4

    (5-ounce, 1 1/2-inch thick) filets mignons

  • 1 1/4 teaspoons

    kosher salt, divided

  • 1/2 teaspoon

    freshly ground black pepper

  • 2 tablespoons

    vegetable oil

  • 2 tablespoons

    unsalted butter

  • 8 cold slices

    prosciutto (about 7 ounces total)

  • 1

    large egg

  • All-purpose flour, for dusting

  • Flaky salt (optional)

Instructions

  1. Thaw 1 sheet puff pastry in the refrigerator according to package directions.

  2. Prepare the following, adding each to the bowl of a food processor fitted with the blade attachment as you complete it: Coarsely chop 2 medium shallots and 2 garlic cloves. Pick the leaves from 1/4 bunch fresh thyme until you have 2 teaspoons. Trim and halve (or quarter if large) 1 pound cremini mushrooms.

  3. Add half of the mushrooms to the food processor. Pulse until finely chopped, scraping down the sides of the bowl occasionally, in 10 to 12 (1-second) pulses. Transfer to a medium bowl.

  4. Add the remaining mushrooms to the food processor and pulse until finely chopped, 5 to 7 (1-second) pulses. Transfer to the bowl with the other mushrooms. (Alternatively, very finely chop everything by hand.)

  5. Trim 4 (5-ounce) filets mignons of any surface fat or silver skin. Season all over with 1 teaspoon of the kosher salt and 1/2 teaspoon black pepper.

  6. Heat 2 tablespoons vegetable oil in a large frying pan over medium-high heat until shimmering. Add the filets and sear on the two flat sides until browned, about 3 minutes total. Transfer to a plate and refrigerate.

  7. Pour off and discard any fat in the pan. Add 2 tablespoons unsalted butter to the pan and return to medium heat. When the butter is melted, add the mushroom mixture and the remaining 1/4 teaspoon kosher salt. Cook, stirring occasionally, until the mixture appears dry and the mushrooms bits on the bottom of the pan start to brown, 6 to 8 minutes.

  8. Transfer the mushroom mixture to a large plate and spread into an even layer. Refrigerate until chilled, 30 minutes to 1 hour.

  9. Lay 4 (18-inch) long sheets of plastic wrap on a work surface, with a shorter side closest to you. Arrange 2 slices of the prosciutto vertically in the center of each sheet, slightly overlapping the slices. Divide the mushroom mixture onto the prosciutto (about 1/4 cup per set) and spread into an even layer, leaving a 1/2-inch border.

  10. Place 1 filet mignon flat-side down on the bottom edge of the mushroom mixture for each set of prosciutto. Use the plastic wrap to help you completely roll the beef up tightly in the prosciutto and mushrooms. If needed, fold any excess prosciutto on the sides like a present.

  11. Arrange the plastic wrap so it is flat again. Move the wrapped filet back to the bottom of the plastic wrap seam-side down, then tightly roll it up in the plastic wrap and roll along the work surface a few times to tighten it up further. Fold the ends of the plastic wrap under the filet and place on a baking sheet or plate. Refrigerate for at least 30 minutes or up to 8 hours.

  12. Arrange a rack in the middle of the oven and heat the oven to 400ºF. Line a rimmed baking sheet with parchment paper. Beat 1 large egg in a small bowl.

  13. Lightly dust a work surface with all-purpose flour and unfold the puff pastry onto it. Roll the pastry into a 14x14-inch square. Cut the pastry into 4 (7x7-inch) squares.

  14. Working with one wrapped filet at a time, remove from the plastic wrap and place seam-side down in the center of one pastry square. Fold 2 opposite corners up and secure them at the top with a bit of egg wash; trim off any pastry that overlaps with a pair of kitchen shears. Repeat with the remaining 2 corners, leaving the top corner untrimmed. Tuck in and flatten any parts of the pastry that are sticking out and make sure the filet is completely encased in a single layer of pastry.

  15. Place seam-side up on the baking sheet. Brush all over with egg wash, and sprinkle with flaky salt, if desired.

  16. Bake until the center of the Wellingtons registers 120 to 125ºF for medium-rare and the pastry is golden brown, 20 to 24 minutes. (Loosely cover the top with aluminum foil if needed if the pastry is browned before the filet is ready.) Let rest for 5 minutes on the baking sheet before serving (the internal temperature will continue to rise as it rests).

Recipe Notes

Make ahead: The beef can be wrapped in the mushrooms and prosciutto up to 8 hours ahead, covered, and refrigerated. To freeze, arrange pastry-wrapped beef Wellingtons on a parchment-lined baking sheet and freeze until solid, at least 4 hours. Transfer to a zip-top bag for up to 1 month. Thaw overnight in the refrigerator. Add 5 to 7 minutes to the baking time.

Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.