Individual Beef Wellington Recipe (Mini Wellington) (2024)

Published: · Modified: by Helene Dsouza

Individual Beef Wellington Recipe (Mini Wellington) (1)Helene Dsouza

Beef Wellington shaped into individual meat pastries. Serve as an elegant main course meal this holiday season.

Total Time: 1 hour hour

Prep Time: 35 minutes minutes

Cook Time: 25 minutes minutes

4 servings

4.7 from 40 votes


Individual Beef Wellington Recipe (Mini Wellington) (2)

An Individual Beef Wellington makes for a delicious, pretty and elegant main course meal this holiday season.

Serve them up to your family and friends for Christmas or New Year's for dinner.

Individual Beef Wellington Recipe (Mini Wellington) (3)

Individual Beef Wellington Recipe (Mini Wellington) (4)

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Jump to:
  • 📕 What is Beef Wellington?
  • 🥩 Ingredients
  • 🔪 How to make it?
  • 📖 Recipe
  • ⏳ Cooking time
  • 👁️ Serving
  • 💭 FAQs
  • 💬 Comments

📕 What is Beef Wellington?

Beef Wellington tenderloin filet steak topped with a mushroom duxelles and wrapped into a puff pastry.

The English dish is also known as boeuf en croute and is usually prepared with a whole beef tenderloin wrapped in pastry.

I think individual beef wellington look way better than one large piece, and they are easier to prepare.

A twist on this classic dish is the salmon wellington.

🥩 Ingredients

The original recipe calls for paté spread over the meat with the duxelles together with a layer of ham or crêpes.

Instead of paté, I use mustard paste and I skip the ham and crêpes wrapping all together because I think the dish is great as it is.

So, this beef wellington is entirely without paté.

A duxelles is used to top the beef tenderloin, which is basically chopped mushrooms and parsley reduced in a frying pan.

For an easy wellington, I use a pre-made puff pastry to save time.

This beef wellington recipe is for you if you are looking for an almost foolproof, elegant Christmas dish for 4 servings.

Individual Beef Wellington Recipe (Mini Wellington) (5)

🔪 How to make it?

This is an easy recipe for individual mini beef wellington.

I find it easier to prepare individual ones and they also look better on the plate.

Here you will find a quick preview on how to make beef wellington from scratch with process shots

Find the complete recipe with ingredients, instructions, and video at the bottom of this post

Step 1

Season and sear tenderloin steaks on both sides.

Individual Beef Wellington Recipe (Mini Wellington) (6)

Prepare the mushroom parsley duxelles.

Individual Beef Wellington Recipe (Mini Wellington) (7)

Step 2

Place the steak on your working place, spread mustard over the beef and the cooked duxelles as well.

Individual Beef Wellington Recipe (Mini Wellington) (8)

Cut the two puff pastry squares into two.

Spread puff pastry over the steak and wrap around it so that you can enclose it completely at the bottom of the steak.

Individual Beef Wellington Recipe (Mini Wellington) (9)

Step 3

Place meat pastries into a baking dish or on a baking sheet with parchment paper.

Use the leftover pastry to decorate your uncooked wellington with pastry deco such as leaves or diamonds.

Spread beaten egg yolk over the pastries.

Bake pastries at 400 Fahrenheit/ 200 Celsius for about 10 minutes (more details below)

Individual Beef Wellington Recipe (Mini Wellington) (10)

📖 Recipe

Individual Beef Wellington Recipe (Mini Wellington) (11)

Individual Beef Wellington Recipe

Beef Wellington shaped into individual meat pastries. Serve as an elegant main course meal this holiday season.

4.68 from 40 votes

Print Pin Rate

Course: Main Course

Cuisine: British

Prep Time: 35 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 1 hour hour

Servings: 4 servings

Calories: 835kcal

Recipe by: Helene Dsouza


For the Meat

  • 1.1 Pound Beef Filet
  • Teaspoon Salt
  • Black Pepper Ground pinch
  • 2 Tablespoon Butter
  • 1 Tablespoon Olive Oil

For the Mushroom Duxelle

  • 1-2 Tablespoon Olive Oil
  • 1 Shallot cut small
  • 4.5 Ounces Mushrooms roughly chopped
  • 3 Tablespoon Parsley Fresh chopped
  • Salt pinch
  • Cup White Wine optional, *see Notes

To arrange Wellington

  • 4 Tablespoon Mustard I use french Dijon mustard
  • 2 Puff Pastry Sheets
  • 1 Egg Yolk

US - Metric


For the Meat

  • Season cut filet steak pieces with salt and black pepper on all sides.

  • Heat up a pan with the butter and olive oil and wait for it to get super hot.

  • Place meat into the pan and sear on both sides on high heat. Each side for about 2-3 minutes.

  • Take the meat from the pan and keep aside. Reduce heat in pan and continue to use to make the duxelles.

For the Mushroom Duxelle

  • Add olive oil to the same pan and keep on a steady heat.

  • Place cut shallot pieces into the pan and saute till they are cooked through.

  • Add cut mushroom and parsley together to the pan and stir cook occasionally so that they turn into a duxelles (that's how it's called).

  • When cooked halfway through you can choose to season with salt and pour wine over the duxelles over the mushrooms. Cook further until liquids are dissolved and you are left with cooked through mushrooms. Keep aside

To arrange Wellington

  • Prepare puff pastry by rolling it out. Cut one sheet into two, we will be using 2 sheets for 4 servings. *see Notes

  • Place cooked meat on a working board and cover with mustard paste. 1 Tablespoon mustard paste per meat steak.

  • Spread some of the mushroom duxelles over the steak with mustard.

  • Take a cut puff pastry sheet and cover the naked wellington steak with it. Carefully wrap the puff pastry around the steak and cut off excess dough. Close the dough at the bottom of the steak. Repeat the process with all wellingtons

  • Preheat oven to 400° Fahrenheit/ 200° Celsius.

  • Place beef wellingtons on a baking sheet or onto a baking dish.

  • Decorating the wellington with extra cut out shapes of puff pastry is optional.

  • Brush wellington parcels with egg yolk.

  • Bake at 400° Fahrenheit/ 200° Celsius for about 10-12 minutes or until golden brown on top. You can check if the meat is pink and cooked inside with the help of a meat thermometer.

  • Serve hot with a side dish and sauce of your choice. (see post for serving suggestions on top)


  1. I forgot to show how I add the salt and wine in the video. Adding the white wine is optional anyway. I add salt and whine after the sauteeing the mushrooms half way through and reduce the mushrooms duxelles (that's how it's called) until no liquids are left while stirring continuesly.
  2. I use store bought puff pastry rolls to save time. One roll can be used to wrap in two beef wellington with pastry. There will be leftover puff pastry, which you can use to decorate your wellingtons or you can use it for something else. I found this to be the easiest method. You can also choose to use one puff pastry sheet for 4 wellington too by cutting it into two, wrapping two wellington with pastry, taking the remaining pastry, rolling it out into two squares to wrap around the remaining two wellingtons. But keep in mind that you might get short on pastry.


Nutrition Facts

Individual Beef Wellington Recipe

Amount Per Serving

Calories 835Calories from Fat 585

% Daily Value*

Fat 65g100%

Saturated Fat 22g110%

Cholesterol 151mg50%

Sodium 1313mg55%

Potassium 576mg16%

Carbohydrates 31g10%

Fiber 2g8%

Sugar 2g2%

Protein 30g60%

Vitamin A 493IU10%

Vitamin C 5mg6%

Calcium 34mg3%

Iron 5mg28%

* Percent Daily Values are based on a 2000 calorie diet.

⏳ Cooking time

The cooking time of your beef wrapped in pastry depends on the size of your individual wellington parcels.

I used 2 different sizes in my video because some of my guests wanted the meat to be well done.

The ideal way to bake your wellington steak is to use same sized steak wrapped in pastry.

That way you ensure that they are all same cooked.

Besides, the cooking duration of your wellington depends on the following points:

  • the temperature of the steak before cooking
  • the thickness of your meat and the pastry thickness.
  • the oven temperature and duration of baking

The steak for the wellington is first seared on the outside in the pan before it is wrapped in pastry and baked in the oven.

Individual Beef Wellington Recipe (Mini Wellington) (12)

A 1-inch thick steak takes about 2–3 minutes to sear on both sides on high heat.

The baking of the individual wellington meat parcels takes about 10–12 minutes at 400 Fahrenheit/ 200 Celsius, and the result is a pink wellington as seen in the pictures.

For a well-done wellington, I recommend baking for at least 3 more minutes.

👁️ Serving

I love to serve vegetable sides and wine sauces with my mini beef pastries.

  • Balsamic Roasted Brussels Sprouts
  • Cranberry Kale Salad
  • roasted candied carrots
  • Cauliflower Mash with Sour Cream by
  • a red wine reduction sauce as seen in the filet mignon recipe
Individual Beef Wellington Recipe (Mini Wellington) (13)

💭 FAQs

How to prepare the dish in advance?

You can sear the steak, prepare the mushroom duxelles, spread the duxelles and mustard over the steak and wrap the meat into the pastry in advance. Keep in the fridge for up to 24 hours max. and bake as described.

Can beef wellington be frozen?

Yes and to freeze your wellington, don't pre-sear the meat but instead freeze the prepared meat parcels. To bake later, don't thaw the wellington because that would result in a soggy pastry. Just bake frozen for about 30 minutes, or until golden brown (depending on the size). Use a meat thermometer to determine doneness in the center of the meat parcel.

How to reheat the dish?

Place the wellington into the oven and gently reheat at a lower heat temperature for about 5-8 minutes in the oven. Or reheat in the microwave at a lower heat wave setting for about 5 minutes. Just make sure to not overcook the wellington.

How much does beef tenderloin cost?

Individual beef tenderloin steak to make this wellington recipe cost about 10 USD or 10 EUR in average. Beef tenderloin is expensive because it's the softest beef meat.

Individual Beef Wellington Recipe (Mini Wellington) (14)

Individual Beef Wellington Recipe (Mini Wellington) (15)

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with Spices and Herbs

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Individual Beef Wellington Recipe (Mini Wellington) (2024)


What is the difference between Beef Wellington and petite Beef Wellington? ›

For a classic beef Wellington, beef is wrapped in mushroom duxelles, prosciutto, and golden, buttery pastry. Recipes typically call for a large cut of beef sliced into individual portions. This recipe for petite beef Wellington yields four mini beef Wellingtons that are each meant to serve one person.

How much Beef Wellington per person? ›

It's a truly ideal for a special occasion, dinner party or holiday entertaining. Individual beef wellingtons are usually a 4-6oz single serving. Each person gets their own! It's a little more work because you have to prep and wrap each individual steak but it's also a great way to make each person feel special.

How do I stop my Beef Wellington having a soggy bottom? ›

Tying the tenderloin improves both the appearance of the final dish, and leads to more even cooking. Phyllo provides a moisture barrier, preventing the puff pastry from getting soggy. A double layer of plastic wrap makes it easier to wrap up the tenderloin.

What is Gordon Ramsay's signature dish? ›

If you google "Gordon Ramsay signature dish", a recipe of the Beef Wellington pops up.

Why put a crepe in Beef Wellington? ›

2) The crepes protect the pastry from excess moisture as the beef cooks, and also helps the beef stay joicy and tender once cooked. 3) Be very careful to tightly wrap your beef – the tighter the wrapping, the better the shape, which will result in more even cooking.

Can you wrap beef Wellington the night before? ›

It should be a nice compact package. Brush the entire Wellington with beaten egg. You can decorate the top using pastry scraps, brush them with egg as well. You can prepare the Wellington up to 24 hours in advance at this point, but make sure you remove it from the fridge 30-40 minutes before the final bake.

Do you roll out puff pastry for beef Wellington? ›

Unfold the pastry sheet on the work surface. Roll the pastry sheet into a rectangle 4 inches longer and 6 inches wider than the beef. Brush the pastry sheet with the egg mixture. Spoon the mushroom mixture onto the pastry sheet to within 1-inch of the edge.

How do you not overcook beef Wellington? ›

Use a ChefAlarm inserted laterally into the loin through the pastry to track the meat's internal temperature. Set the high alarm to 125°F (52°C) for perfect medium-rare. Notes: For extra protection from overcooking, do as we recommend in our other tenderloin post, and chill the beef before searing.

Can you prepare a Beef Wellington the day before? ›

It is fine to do a day in advance as long as you sear the beef shortly (preferably from the cold fridge) and seperately make fhe Duxelles, then let all of them cool before putting everything together. I prefer to have them in the fridge for an hour our so, before assembling with the pastry.

Should Beef Wellington be cooked straight from the fridge? ›

Beef Wellington is a dish that can be prepared up to 24 hours in advance and baked from fully chilled.

Should you cook Beef Wellington on a rack? ›

Place slices of beef wellington on a wire rack on top of a baking sheet. Cover loosely with foil. Place in the oven for 15-20 minutes.

How do you tenderize beef for Wellington? ›

Tenderize the sirloin by pounding with a meat mallet for several minutes (we're trying to simulate a filet here). In a medium-hot pan, sear the steak on all sides, about 30 seconds per side. The steak should still be rare inside at this point. Refrigerate until ready to use again.

What cut of beef is best for Beef Wellington? ›

Beef Wellington is a nice cut of meat, usually a fillet steak, beef tenderloin, or filet mignon. It uses the center-cut portion of the meat that is known to be the most tender and juicy part of the cow.

Is Chateaubriand the same as Beef Wellington? ›

If you want to dress up your chateaubriand just a bit, one show-stopper of a traditional recipe is Beef Wellington. Essentially, it's chateaubriand coated in mushroom duxelles and liver pâté and rolled in puff pastry. There are many fabulous recipes for this classic if you want to spend the time.

What is the French version of Beef Wellington? ›

However, the Beef Wellington most closely resembles the French filet de boeuf en croute and may well have been renamed the Beef Wellington after the Battle of Waterloo – rather than being a dish specifically created for the Duke of Wellington.

Is beef tenderloin the same as Beef Wellington? ›

The Wellington part of beef Wellington is the pastry it is wrapped in to cook it. If you can afford it the traditional cut is beef tenderloin, but any other lean tender boneless cut will work too. It has to be a tender cut or the pastry ends up overcooked before the meat is cooked to tenderness.

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