These Individual Beef Wellingtons are little parcels of joy! Each one has tender beef wrapped in flaky pastry, with yummy mushrooms and a hint of mustard inside. Perfect for special nights!
If you’re like me, having your own little puff pastry treasure makes dinner more fun. Just think: no sharing! The hardest part is waiting for them to bake. They smell so good!
Key Ingredients & Substitutions
Beef Tenderloin: This is the heart of the dish, giving it that tender texture. If you’re looking for a budget-friendly option, eye of round or sirloin can work in a pinch, but ensure they’re cooked to medium rare.
Mushrooms: I love using cremini for a deeper flavor, but button mushrooms are great too. If mushrooms aren’t your thing, chopped spinach or cooked leeks can make tasty alternatives!
Puff Pastry: Use a good quality frozen puff pastry but make sure it’s fully thawed before using. For a gluten-free option, look for gluten-free pastry, keeping in mind the texture might be slightly different.
Dijon Mustard: This adds a nice tang. If you prefer milder flavors, yellow mustard or even a spread of herbed butter can substitute nicely.
How Do You Ensure the Beef is Perfectly Cooked Inside?
The key to a great Beef Wellington is getting the beef just right. Searing it quickly on high heat locks in flavor while keeping the center rare.
- Season the steaks well just before cooking.
- Heat the oil until it shimmers, then place the beef in without overcrowding the pan.
- Sear for 1-2 minutes on each side, watching closely so it doesn’t overcook.
- Remember, it will cook more in the oven, so take it off while it’s still pink in the center!
Resting after searing is important too. Let it cool before wrapping it up – this prevents the pastry from getting soggy.
How to Make Individual Beef Wellingtons
Ingredients You’ll Need:
- 4 individual beef tenderloin steaks (about 6 oz each, 1.5 to 2 inches thick)
- Salt and freshly ground black pepper, to taste
- 2 tbsp olive oil
- 8 oz cremini or button mushrooms, finely chopped
- 2 tbsp unsalted butter
- 2 cloves garlic, minced
- 2 tsp fresh thyme leaves (or 1 tsp dried thyme)
- 2 tbsp dry white wine or dry sherry (optional)
- 2 tsp Dijon mustard
- 1 sheet puff pastry (thawed if frozen)
- 1 egg, beaten (for egg wash)
- Flour, for dusting the surface
How Much Time Will You Need?
This dish requires about 15-20 minutes of prep time, plus 20-25 minutes for baking. Altogether, you’re looking at about an hour for preparation and cooking. It’s not too long for such an impressive meal!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 400°F (200°C). This ensures it’s hot and ready for those delicious Wellingtons!
2. Season and Sear the Beef:
Generously season your beef tenderloin steaks with salt and freshly ground black pepper. Heat the olive oil in a heavy skillet over high heat. Sear each steak for around 1-2 minutes per side until they’re nicely browned but still rare inside. Once done, remove them from the skillet and let them cool. While they cool, brush each one with Dijon mustard on all sides and set aside.
3. Make the Duxelles:
In the same skillet, turn the heat down to medium and add the butter. Add the finely chopped mushrooms, minced garlic, and thyme. Cook this mixture for about 8-10 minutes, stirring until the mushrooms release their moisture and it has evaporated, turning into a thick paste (this is called duxelles). If you’re using wine or sherry, add it now to deglaze the pan and cook until it’s dry. Season with a bit of salt and pepper to taste, then let it cool completely.
4. Prepare the Puff Pastry:
On a lightly floured surface, roll out the puff pastry until it’s about 1/8 inch thick. Cut it into 4 equal squares that are big enough to fully wrap each steak.
5. Assemble the Wellingtons:
In the center of each pastry square, place a spoonful of the mushroom mixture. Lay one beef steak on top of the mushroom layer, then wrap the pastry around the steak. Make sure to seal the edges tightly by pinching or folding under the bottom to create a neat package.
6. Egg Wash and Bake:
Brush the outside of each pastry bundle with the beaten egg. For a decorative touch, you can lightly score or decorate the top of pastries before brushing with more egg wash. Then, place the wrapped steaks seam-side down on a parchment-lined baking sheet. If you want, sprinkle a bit of coarse salt or sea salt flakes on top.
7. Final Cooking:
Pop the baking sheet in the oven and bake for about 20-25 minutes, or until the pastry is golden brown and crisp. Remove them from the oven and let the Beef Wellingtons rest for 5 minutes before serving.
8. Serve and Enjoy:
Serve your Individual Beef Wellingtons alongside fresh greens or your favorite sauce. Enjoy every bite of this delightful dish!
Now you have a fantastic meal to impress your family and friends! Enjoy your perfectly cooked Individual Beef Wellingtons with their luscious medium-rare centers and flaky golden pastry crust!
Can I Use Different Cuts of Beef for This Recipe?
Yes! While beef tenderloin is ideal for its tenderness, you can use cuts like filet mignon or even flank steak for a different flavor. Just be mindful of the cooking time, as thinner cuts may cook faster.
What Can I Substitute for Puff Pastry?
If you don’t have puff pastry, you can use pie crust or phyllo dough, although the texture will be slightly different. For a gluten-free option, look for gluten-free pastry sheets available at stores.
Can I Make These Wellingtons in Advance?
Absolutely! You can prepare the Wellingtons up to the point of baking, then cover them and refrigerate for up to 24 hours. When you’re ready to bake, add a few extra minutes to the baking time if they are cold from the fridge.
How Should I Store Leftover Wellingtons?
Store any leftovers in an airtight container in the fridge for up to 2-3 days. To reheat, place them in a preheated oven at 350°F (175°C) until heated through, to keep the pastry crispy.
