Individual Beef Wellingtons Recipe

Individual Beef Wellingtons Recipe

How To Make Individual Beef Wellingtons

Whether you like them well done or medium rare, these steak recipes are sure to appease the meaty cravings of even the biggest carnivores out there. Stick to these steak recipes for that mighty meaty meal.

Preparation: 30 minutes
Cooking: 30 minutes
Total: 1 hour



  • 4 beef tenderloin steaks (6 oz each)
  • salt and pepper, to taste
  • 2 tbsp olive oil
  • 1 shallot, finely chopped
  • 8 oz mushrooms, finely chopped
  • 2 tbsp Dijon mustard
  • 4 slices prosciutto
  • 1 sheet puff pastry, thawed
  • 1 egg, beaten (for egg wash)


  1. Preheat the oven to 400°F (200°C).

  2. Season the beef tenderloin with salt and pepper on both sides.

  3. Heat the olive oil in a skillet over high heat and sear the beef for 2 minutes on each side. Remove from the skillet and let it cool.

  4. In the same skillet, sauté the shallot and mushrooms until they are tender and the moisture has evaporated, about 5 minutes. Let it cool.

  5. Spread a thin layer of Dijon mustard on each steak. Wrap each steak with a slice of prosciutto.

  6. Roll out the puff pastry and cut it into four squares, big enough to wrap each steak.

  7. Place a spoonful of the mushroom mixture on each pastry square, then place the wrapped steak on top.

  8. Fold the pastry over the steak, sealing the edges by pressing with a fork.

  9. Place the Wellingtons on a baking sheet lined with parchment paper. Brush the pastry with the beaten egg.

  10. Bake for 20-25 minutes or until the pastry is golden brown and the beef is cooked to your desired doneness.

  11. Let the Wellingtons rest for 5 minutes before serving.


  • Calories : 597kcal
  • Total Fat : 37g
  • Saturated Fat : 12g
  • Cholesterol : 164mg
  • Sodium : 662mg
  • Total Carbohydrates : 28g
  • Dietary Fiber : 2g
  • Sugar : 2g
  • Protein : 37g
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