Beef Wellington is a classic and elegant dish that often makes its way to the dinner table for special occasions, holiday celebrations, or fancy dinner parties. The savory combination of perfectly cooked beef tenderloin, flavorful duxelles (a mushroom mixture), and golden, flaky puff pastry is hard to beat. While traditionally served as one large piece, Individual Beef Wellingtons offer a modern twist, making it easier to serve guests and create a personalized experience. This recipe will guide you step-by-step to make these individual-sized delights that are perfect for any special event or intimate gathering.
Why Choose Individual Beef Wellington?
Opting for Individual Beef Wellington brings many advantages, particularly when you’re looking to serve an elegant meal to a smaller crowd. Here are a few reasons why making individual servings is a great idea:
- Perfect Portions: No need to worry about cutting up a large Wellington or ensuring everyone gets an even slice. With individual servings, you’re guaranteed a consistent portion of tender beef and crispy pastry every time.
- Impressive Presentation: These mini Wellingtons are not only delicious but visually stunning. The personal, individual size makes for a beautiful presentation that elevates any meal.
- Ideal for Smaller Gatherings: Whether you’re cooking for two or for a small family, Individual Beef Wellington portions are perfect for those who want the flavor and elegance of the classic dish without the hassle of cooking a whole tenderloin.
- Easier to Customize: Making individual portions means you can easily tailor each Wellington to individual preferences, such as adjusting the doneness of the beef or modifying the fillings.
Let’s dive into how you can create these mini masterpieces in your own kitchen!
Ingredients for Individual Beef Wellington
The ingredients for Individual Beef Wellington are similar to the classic version but tailored for smaller servings. Here’s what you’ll need to make your own delicious mini Wellingtons:
For the Beef:
- 4 Filet mignons (6-8 ounces each), or your preferred beef cut
- Salt and freshly ground black pepper
- 2 tablespoons Dijon mustard (for brushing the beef)
For the Duxelles:
- 1 pound fresh mushrooms (button, cremini, or a mix)
- 2 shallots, finely chopped
- 2 garlic cloves, minced
- 3 tablespoons unsalted butter
- 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
- ¼ cup dry red wine (optional, but adds depth)
- Salt and freshly ground black pepper
For the Assembly:
- 4 slices of prosciutto (enough to wrap each piece of beef)
- 1 package puff pastry sheets (at least 4 squares)
- 1 large egg (for egg wash)
- A pinch of salt for sprinkling
Step-by-Step Guide to Making Individual Beef Wellington
Now that you have your ingredients, let’s walk through the process of making the perfect Individual Beef Wellington.
Step 1: Season and Sear the Beef
Start by preparing your filet mignons. Season them generously with salt and freshly ground black pepper on all sides. This simple step helps enhance the natural flavors of the beef. Next, heat a skillet over medium-high heat and add a small amount of oil. Once the skillet is hot, add the beef and sear each side for about 2-3 minutes, or until a beautiful brown crust forms.
Once the beef is seared, remove it from the skillet and place it on a plate to rest. While it’s still hot, brush each piece with Dijon mustard. This adds a tangy layer of flavor that complements the beef perfectly.
Step 2: Make the Duxelles
Duxelles is a flavorful mushroom mixture that adds richness to your Individual Beef Wellington. To start, finely chop your mushrooms, shallots, and garlic. If you have a food processor, it can make this step easier.
In a large pan, melt butter over medium heat, and add the shallots and garlic. Sauté them until softened and fragrant. Add the chopped mushrooms and cook, stirring occasionally, until the mixture releases its moisture and begins to thicken. Add fresh thyme leaves, season with salt and pepper, and then pour in the red wine (if using). Continue cooking until the mixture has reduced into a thick, paste-like consistency. Remove the duxelles from the heat and let it cool.
Step 3: Wrap the Beef in Prosciutto and Duxelles
Lay out a sheet of plastic wrap on your work surface. Place a slice of prosciutto on the plastic wrap, slightly overlapping the edges to form a long strip. Spread a thin layer of the cooled duxelles evenly over the prosciutto, making sure it covers the entire surface.
Next, take one of the seasoned filet mignons and place it on top of the duxelles. Carefully roll the beef, prosciutto, and mushroom mixture tightly into a log using the plastic wrap. Twist the ends of the plastic wrap to secure the roll and refrigerate for at least 15-30 minutes to set.
Step 4: Enclose the Beef in Puff Pastry
Once the prosciutto-wrapped beef is set, it’s time to wrap it in puff pastry. Roll out a sheet of puff pastry on a lightly floured surface. Make sure the pastry is large enough to wrap the entire piece of beef. If necessary, use multiple sheets to cover each Wellington fully.
Unwrap the prosciutto-wrapped beef from the plastic wrap and place it in the center of the puff pastry. Fold the pastry over the beef to completely enclose it, sealing the edges tightly. If you have excess pastry, you can trim it or leave it, depending on your preference. Be sure to press the seams firmly to prevent any leakage during baking.
Brush the entire surface of the puff pastry with a beaten egg for a golden, glossy finish. Refrigerate the wrapped Wellingtons for another 15 minutes to help them firm up before baking.
Step 5: Bake the Individual Beef Wellingtons
Preheat your oven to 425ºF (220ºC). Place the individual Beef Wellingtons on a baking sheet lined with parchment paper. Brush the pastry with the egg wash once more and sprinkle lightly with salt.
Bake for about 25 minutes, or until the pastry is golden brown and puffed. The internal temperature of the beef should reach 135ºF for medium-rare. If you prefer your beef cooked more, bake for a little longer. Once done, remove the Wellingtons from the oven and let them rest for 10 minutes before serving.
Tips for the Best Individual Beef Wellington
- Don’t Overcook the Beef: Beef Wellington is best when the beef is cooked medium-rare. Overcooking the beef will cause it to become tough and dry. Use a meat thermometer to ensure you hit the perfect internal temperature.
- Chill Between Steps: Chilling the prosciutto-wrapped beef and puff pastry before baking ensures the Wellington holds its shape and prevents the pastry from becoming soggy.
- Customizable Fillings: While traditional Beef Wellington uses duxelles, feel free to customize the fillings. You can add pâté or foie gras for a richer flavor, or incorporate other herbs to personalize the taste.
Why Individual Beef Wellington is Perfect for Your Next Celebration
Whether you’re preparing for a holiday feast, a special anniversary dinner, or a dinner party, Individual Beef Wellington is a dish that’s sure to make a lasting impression. The flavors are indulgent, and the presentation is top-notch, making it perfect for any occasion. Plus, with individual portions, there’s no need to worry about slicing or serving; each guest can enjoy their own beautifully wrapped Wellington.
This dish is also a great way to practice making a full Beef Wellington in the future. If you’re planning to make a large one for a holiday meal, these mini versions can serve as the perfect dry run to perfect your technique.
Conclusion
Making Individual Beef Wellington at home is easier than you might think, and the results are truly impressive. By following these simple steps, you can prepare a delicious and beautiful dish that will leave your guests in awe. Whether it’s for a holiday celebration, a date night, or a special family meal, individual-sized Beef Wellingtons will elevate any occasion.
Try this recipe out and treat yourself and your loved ones to a sophisticated and unforgettable meal. The perfect balance of tender beef, savory duxelles, and crispy pastry awaits!