Individual Beef Wellingtons

If you're just serving 2 to 4 people instead of a crowd, individual Beef Wellingtons are easy to prepare with this simple recipe.

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Individual beef Wellington on a white plate with rice and green beans on a table with salt and pepper, a place setting, a red napkin and red wine.

What is Beef Wellington?

Beef Wellington is a classic dish that consists of a filet of beef tenderloin coated in a layer of mushroom duxelles and then wrapped in puff pastry. This savory and flavorful dish is often served at special occasions and can be a show-stopping meal for any dinner party. It’s even easier to make and serve when you make individual Beef Wellingtons.

Ingredients on a cutting board - filets mignons, shallot, dried thyme, mushrooms, butter, pull pastry, Worcestershire sauce and sherry.

Which Cut of Beef to Use?

Beef Wellington is traditionally made with a very tender cut of beef – usually filet. That’s perfect for individual beef Wellingtons because you’ll just use filet mignon instead of the whole length of tenderloin. The tenderness if important because when eaten, you’ll be cutting through the pastry as well as the beef and you don’t want to have to saw through the dish. Of course, you should still serve the individual beef Wellingtons with steak knives to make it easier on you and all your guests.  

Four filets mignons searing in a blue nonstick skillet. Mushrooms chopped finely in a chopper with a kitchen towel near by.

Mushroom Duxelles

Mushrooms duxelles is a mixture of finely chopped mushrooms, shallots, and herbs that is sautéed in butter until the mushrooms are softened and the mixture has a spreadable consistency. It’s easiest to chop the mushrooms and shallots together in a chopper to get them finely chopped. This flavorful mixture is spread over the beef tenderloin before it is wrapped in puff pastry when making a full beef Wellington, but in the case of individual beef Wellingtons, the duxelles goes down first, then the beef and then it gets wrapped up with the puff pastry.

All the components of beef wellington on a countertop - seared filet mignons, mushroom duxelles in a skillet, puff pastry rolled out and some beaten egg with pastry brush in a bowl.

How to Make Individual Beef Wellingtons

To assemble these mini Beef Wellingtons, divide the duxelles between four squares of puff pastry. Then top each with a seared filet mignon. first brush the puff pastry with egg wash and then place the beef tenderloin in the center of the pastry. Finally, carefully wrap the puff pastry around the beef, sealing the edges to create a neat and tidy package. Don’t worry about being too precious about this – the puff pastry can handle a little tugging to get it to wrap around the beef. Seal the edges with a little egg wash if necessary, otherwise, just pinch the pastry together to keep it close, then brush the entire outside with egg wash – this will help with browning.

Four images showing how to build individual beef Wellingtons.

How to Make Beef Wellington Ahead?

You can make the beef Wellington ahead of time by stopping once they are assembled. Keep the assembled Wellingtons in the refrigerator, removing them half an hour before you put them into the oven and then bake as directed. I recommend making ahead this way rather than freezing the Wellingtons. Cooking from frozen is much trickier to maintain the internal temperature of the beef. 

Four cooked individual beef Wellingtons on a baking sheet.

Cooking Time for Beef Wellington

Beef Wellington should be cooked in a preheated oven at a high temperature, usually around 400-450˚ Fahrenheit. The exact cooking time will depend on the size of the beef tenderloin and the desired level of doneness, but as a general rule, a medium-rare Beef Wellington will take about 15 to 20 minutes to cook. Cook it longer if you want the steak cooked to a more well done degree of doneness.

Individual beef Wellington on a white plate with rice and green beans, place setting, red wine.

Sauce and Sides for Beef Wellington

When it comes to serving Beef Wellington, there are many delicious options to choose from. Some classic side dishes that pair well with this dish include roasted potatoes, basmati rice, steamed vegetables, and a rich gravy. Alternatively, you could also serve Beef Wellington with a simple salad and some crusty bread for a more casual meal. No matter what you choose to serve with it, Beef Wellington is sure to be a hit with your guests.

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Individual Beef Wellingtons


  • 12 ounces cremini mushrooms stems trimmed
  • 1 shallot quartered
  • 4 5-ounce beef filets mignons
  • Olive oil
  • Salt and freshly ground black pepper
  • 2 tablespoons butter
  • ½ teaspoon dried thyme or 1 tablespoon fresh thyme leaves
  • ¼ cup sherry
  • 1 tablespoon Worcestershire sauce
  • 1 sheet puff pastry defrosted
  • 1 egg beaten


  1. Place the mushrooms and shallot in food chopper and pulse until the mushrooms are finely chopped, or finely chop the shallots and mushrooms by hand.
  2. Generously season the beef filets with salt and freshly ground black pepper. Pre-heat a medium sauté pan over high heat for a minute or two. Add 2 to 3 teaspoons of olive and sear the beef filets on both sides – about 1 to 2 minutes per side and no more. Transfer the seared filets to a plate and set aside.
  3. Add the butter to the sauté pan and sauté the mushrooms and onions. Cook until the vegetables are lightly browned, resisting the urge to stir them more than just a few times. Deglaze pan with sherry, scraping up any browned bits in the pan. Add the Worcestershire sauce and thyme. Cook until mixture is dry and then allow it to cool slightly. Season to taste with salt and freshly ground pepper.
  4. Pre-heat the oven to 425°F.
  5. Roll out the puff pastry to a 12-inch square. Cut the pastry into quarters and divide the mushroom mixture between the four squares. Place the fillets on top of the mushrooms. Pull and fold the puff pastry up and around the filet, pinching the seams shut by folding the dough onto itself. Turn the individual beef Wellingtons over so that the seam is on the bottom and transfer to a baking sheet. Brush the outside of the dough with the egg wash and if you like, decorate the top with extra pastry or by scoring the pastry with a paring knife in a cross-hatch design.
  6. Transfer the baking pan to the oven and bake for 16 to 20 minutes until the puff pastry has browned and the meat reaches an internal temperature of 135°F for medium rare, 140˚F for medium or 150˚F for medium well. (You can check the internal temperature of the beef by inserting an instant read thermometer through the pastry and into the filet.) Let the Wellingtons rest for 5 minutes before serving warm with side dishes like rice and vegetables.
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