This Individual Beef Wellington Recipe is the perfect thing to cook up the next time you’re looking to impress a special guest with a gourmet meal!
These area great to cook up for any special occasion or dinner party because they’re insanely delicious and you can prepare them ahead of time.
What is Beef Wellington?
Traditional beef Wellington recipes are made with a whole beef tenderloin roast. The beef is seared in a pan, then it’s wrapped in prosciutto lined with a mushroom duxelles mixture. After it’s secured with prosciutto, it’s wrapped in delicate puff pastry then cooked in the oven to perfection.
Ingredients you will need for Individual Beef Wellingtons
Cut of beef: tenderloin roast or filet mignon steaks
Mushroom filling: Baby Bella mushrooms, shallot, butter, thyme and red wine
Pastry dough: Frozen puff pastry sheet
Red wine sauce: Butter, shallot, garlic cloves, tomato paste, red wine, salt and black pepper
How to make Individual Beef Wellington Recipe
Prepare the steak
If you purchased a full tenderloin roast, cut the piece of beef up into individual portions.
Preheat grill for direct heat cooking. If you do not have a grill, you can preheat a cast iron skillet to a medium-high heat and use that instead.
Season each filet with SPG (salt, black pepper and garlic powder) on all sides.

Sear each individual steak over direct heat for 2 minutes each side then set aside.

Making the mushroom duxelles
Dice the mushrooms or put them in a food processor until they are finely cut up.
In a large skillet over medium heat, add butter or olive oil then add mushrooms, shallot, salt and fresh thyme. Stir every 3 minutes until water is fully cooked out.

Slowly pour in ½ cup red wine to deglaze the pan then let it cook for another 5-7 minutes.

Assemble the individual Beef Wellington
On a lightly floured surface, roll out the room temperature puff pasty. Assemble 2 slices of prosciutto next to each other.

Add a layer of the cooled down mushroom mixture on top of the prosciutto. Make sure you pack it down tight so that it sticks to the prosciutto.

Brush the seared filet with dijon mustard then place on top of the mushrooms.

Brush the egg wash on the pastry edges, then fold the corners of pastry over the top of the beef tenderloin. Tuck the sides in and pinch seams to fully enclose the steak in the puff pastry.

Place the assembled beef wellingtons on a baking sheet lined with parchment paper then place in the fridge for 15 minutes.

Red wine sauce (optional)
Make red wine sauce: melt butter then saute shallot and garlic for 2 minutes. Add tomato paste, red wine, salt and pepper then cook for 5 mins until thickened.

Cooking the individual Beef Wellingtons
Remove the wellingtons from the fridge then brush the outside with a egg wash.
For convince, I inserted my MEATER probe into the deepest part of the steak to monitor the internal temperature during the cook. You can also periodically check the steaks as they cook with an instant-read thermometer.
Bake at 425 degrees f for 20 mins then remove once the mini beef wellingtons are golden brown and they reach an internal temperature of 125°F.
Rest for 7 minutes before serving. Place the individual servings on a plate with a side of mashed potatoes and the red wine sauce then enjoy!
What sides to serve with Beef Wellington?
Mashed potatoes are always a good side to be serving up with a beef Wellington. It pairs well with the red wine sauce and brings out a lot of great flavor.
Another great option would be to make some bacon brussels sprouts. These are super easy to make and are packed with a ton of great flavor that almost anyone will love – yes, including kids!


Individual Beef Wellington Recipe
This Individual Beef Wellington Recipe is the perfect thing to make for any special occasion. Perfectly cooked steak wrapped in prosciutto and puff pastry resulting in some of the most delicious flavor you’ll ever have!
Ingredients
- 4 8oz fillets
- 3 tbsp SPG
- ¼ cup dijon mustard
- 4 oz prosciutto
- 12–16 oz puff pastry
- 2 large eggs
- 12 oz bella mushrooms
- 2 tbsp unsalted butter
- 1 large shallot (½ cup)
- 1 tsp thyme
- ½ cup dry white wine
- ½ tsp kosher salt
Red wine sauce
- 4 tbsp butter
- 2 tbsp shallot
- 3 cloves fresh minced garlic
- 2 tbsp tomato paste
- 2 cups red wine
- ½ tsp salt
- ½ tsp pepper
Instructions
- Preheat grill for direct heat
- Season each filet with (SPG salt, pepper garlic powder) then sear over direct heat for 2 minutes each side then set aside.
- Melt butter in a skillet over medium heat, then add mushrooms, shallot, salt and fresh thyme. Stir every 3 minutes until water is fully cooked out.
- Slowly pour in ½ cup red wine to deglaze the pan then let it cook for another 5-7 minutes.
- Roll out the puff pasty, assemble 2 slices of prosciutto next to each other then add a layer of the mushroom duxelles
- Brush the seared filet with dijon mustard then place on the mushrooms.
- Carefully fold the prosciutto around the filet then tightly wrap the filet in prosciutto
- Place the filet wrapped in prosciutto in the center of the puff pastry. Brush the egg wash on the edge of the puff pastry then fold the corners of the puff pastry over the top of the beef tenderloin, tucking the sides in as you go to completely encase the steak with the puff pastry.
- Place the assembled beef wellingtons on a sheet pan lined with parchment paper then place in the fridge for 15 minutes.
- Make red wine sauce: melt butter then saute shallot and garlic for 2 mins. Add tomato paste, red wine, salt and pepper then cook for 5 mins until thickened.
- Remove the wellingtons from the fridge then brush the outside with a egg wash. Insert the MEATER into the deepest part of the steak
- Bake at 425° F for 20 mins then remove once they reach an internal temp of 125°F
- Rest for 7 mins before serving then enjoy!
- Serve with mashed potatoes and red wine sauce