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beef tenderloin wellington beef wellington recipe easy beef wellington elegant dinner ideas filet mignon in puff pastry gourmet beef recipes holiday beef recipe individual beef wellingtons mini beef wellingtons mushroom duxelles

Beef Wellingtons Recipe (or Classic Mini Filet Mignon Recipe)

Name: Beef Wellington Recipe
Prep time: 45 min
Cook time: 1 h 15 min
Total time: 2 h
Yield: 4
Cuisine: Main Dish
Ingredients: 3 tablespoons unsalted butter; 10 large brown mushrooms, finely chopped; ¼ teaspoon salt; 2 tablespoons minced shallots; Freshly ground black pepper, to taste; 1 pinch cayenne pepper (optional); 3 tablespoons white wine; 2 ounces pate (truffle-flavored if available); 4 (8-ounce) filet mignon steaks; Salt and freshly ground black pepper, to taste; 2 tablespoons salted butter; 1 (17.25-ounce) package frozen puff pastry, thawed; 2 tablespoons Dijon mustard; 1 large egg, beaten; 1 teaspoon water

Few dishes say special occasion quite like Beef Wellington—and this individual Beef Wellington recipe gives you all the drama and flavor of the classic, without the stress of cooking a whole tenderloin.

Each perfectly cooked filet mignon is layered with a rich mushroom duxelles and savory pate, wrapped in golden puff pastry, and baked to crispy, buttery perfection. The result? A restaurant-quality beef entrée that’s as impressive to serve as it is satisfying to eat.
Whether you’re planning a romantic dinner, hosting guests, or celebrating a holiday, these mini Beef Wellingtons guarantee applause at the dinner table.

Why You’ll Love This Recipe

Elegant but approachable: Perfect for holidays, anniversaries, or dinner parties.
Restaurant-quality at home: Classic flavors in individual portions.
Golden, crisp pastry shell: Flaky and buttery with tender, juicy steak inside.
Make-ahead friendly: Prepare in advance and bake just before serving.
Guaranteed wow factor: Stunning presentation for minimal effort.

Beef Wellington Recipe

Rated 5.0 stars by 1 users

Cuisine

Main Dish

Servings

Prep Time

45 minutes

Cook Time

75 minutes

Calories

332

These individual Beef Wellingtons are a modern twist on the timeless British classic. Tender filet mignon steaks are topped with a luxurious mushroom and pate filling, wrapped in flaky puff pastry, and baked until golden brown. They’re ideal for intimate dinners, festive celebrations, or anytime you want to impress without spending all day in the kitchen.

Author:

Guiseppe

Ingredients

For the Mushroom Duxelles

3 tablespoons unsalted butter
10 large brown mushrooms, finely chopped
¼ teaspoon salt
2 tablespoons minced shallots
Freshly ground black pepper, to taste
1 pinch cayenne pepper (optional)
3 tablespoons white wine
2 ounces pate (truffle-flavored if available)

For the Wellingtons

4 (8-ounce) filet mignon steaks
Salt and freshly ground black pepper, to taste
2 tablespoons salted butter
1 (17.25-ounce) package frozen puff pastry, thawed
2 tablespoons Dijon mustard
1 large egg, beaten
1 teaspoon water

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Directions

Melt butter in a skillet over medium-high heat.
Add mushrooms and salt; cook until browned and most of the moisture evaporates (about 5 minutes).
Stir in shallots, pepper, cayenne, and white wine. Cook for 1–2 minutes, until wine evaporates.
Remove from heat, let cool, and mix in the pate until fully combined. Set aside.
Season filets generously with salt and pepper.
Melt butter in a hot skillet and sear each filet for about 5 minutes total, until browned on all sides.
Transfer to a plate and refrigerate while preparing the pastry.
Cut pastry sheets into 4 large squares.
Place a spoonful of the mushroom mixture in the center of each square.
Spread mustard on top of each filet and place mustard-side down on the mushroom filling.
Wrap the pastry around the steak, sealing the edges on the bottom.
Flip seam-side down and chill for 15 minutes.
Cut remaining pastry into circles (for bases).
Bake at 425°F (220°C) for 15 minutes, flip, and bake another 5–10 minutes until crisp.
Increase oven temperature to 450°F (230°C).
Brush chilled Wellingtons with egg wash (egg + water).
Bake for 23–25 minutes, until pastry is golden and the internal temperature reaches 122°F (50°C) for medium-rare.
Rest for at least 5 minutes before slicing and serving over the pastry bases.

Recipe Note

Chef Tips

Keep the pastry cold: Cold pastry = flaky texture.
Check temperature early: Use a meat thermometer for perfect doneness.
Use truffle pate if possible: It adds an incredible depth of flavor.
For a shortcut: Prepare the duxelles up to two days ahead.

Serving Suggestions
Serve your mini Beef Wellingtons with:

Red wine reduction or simple pan gravy
Garlic mashed potatoes or creamy risotto
Roasted asparagus or glazed carrots
A glass of Cabernet Sauvignon or Pinot Noir
Perfect for holidays like Christmas, New Year’s Eve, or Valentine’s Day dinners.

Storage & Reheating

Refrigerate: Store leftovers in an airtight container for up to 3 days.
Freeze (before baking): Wrap each Wellington tightly in plastic wrap and freeze for up to 1 month. Bake from frozen, adding 10 extra minutes to cooking time.
Reheat: Warm gently in a 350°F oven until heated through; avoid microwaving to preserve crispness.

Nutrition

Serving Size: 1 serving
per serving: Calories; 332

Amount/Serving % Daily Value

Carbs: 14.75 grams; 32%
Protein: 11.5 grams; 23%
Fat: 25 grams; 32%

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Beef Wellingtons Recipe (or Classic Mini Filet Mignon Recipe)

Beef Wellington Recipe

Category

Cuisine

Servings

Prep Time

Cook Time

Calories

Ingredients

For the Mushroom Duxelles

For the Wellingtons

Directions

Recipe Note

Nutrition

Nutrition

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