Name: Individual Beef Wellingtons
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 15 min
Cuisine: British
Ingredients: 1 pound fresh mushrooms, sliced; 1/2 cup dry sherry; 1/2 cup chopped onion; 1/4 cup butter; 1/4 cup chopped parsley; 6 (8-ounce) beef tenderloin fillets; 1 (17.5-ounce) package frozen puff pastry, partially thawed

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These Individual Beef Wellingtons are a refined, show-stopping main course that’s surprisingly manageable to prepare. Each guest gets their own perfectly wrapped portion of tender beef fillet, savory mushroom mixture, and golden puff pastry. It’s an elegant choice for a holiday dinner, special celebration, or anytime I want to elevate a meal without spending all day in the kitchen.

Why I’ll Love This Recipe

I love how these mini beef Wellingtons take all the stress out of serving a traditional Wellington. There’s no slicing or worrying about overcooking a large roast—just individual, perfectly portioned servings. The mushroom duxelles add deep umami flavor, and the puff pastry bakes up crisp and golden every time. They’re impressive but approachable, and I can even make them ahead to simplify dinner prep.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 pound fresh mushrooms, sliced
½ cup dry sherry
½ cup chopped onion
¼ cup butter
¼ cup chopped parsley
6 (8 ounce) beef tenderloin fillets
1 (17.5 ounce) package frozen puff pastry, partially thawed

Directions

I begin by cooking the mushrooms, dry sherry, onion, butter, and parsley together in a large skillet over medium heat. I stir often until the mushrooms are browned and the liquid is fully evaporated—about 15 to 20 minutes. Once cooled, I spoon the mixture on top of each beef fillet.
I cut each sheet of puff pastry into 3 equal rectangles, giving me 6 pieces in total. I roll each one out to about ¼-inch thickness. I place a fillet in the center of each pastry piece, then fold and seal the edges carefully to avoid thick seams.
I place the wrapped Wellingtons on a baking sheet, cover them with plastic wrap, and refrigerate until 35 minutes before baking time.
When ready to cook, I preheat my oven to 425°F (220°C). I bake the Wellingtons for 25 minutes, or until the pastry is golden and a thermometer reads 130°F (54°C) in the center for medium-rare. After removing them from the oven, I let them rest for 5 minutes before serving.

Servings and Timing

This recipe makes 6 individual servings.

Prep time: 20 minutes
Cook time: 50 minutes
Rest time: 5 minutes
Total time: 1 hour 15 minutes

Variations

I like to sear the beef fillets quickly on all sides before wrapping them. This step adds flavor and helps keep the juices inside.
Spreading a thin layer of Dijon mustard on each fillet before adding the mushroom topping gives the dish a bold, tangy edge.
Sometimes I add minced garlic or fresh thyme to the mushroom mixture to boost the flavor.
For a festive touch, I cut decorative shapes from leftover pastry and place them on top before baking.

Storage/Reheating

When I need to prep ahead, I assemble the Wellingtons completely and refrigerate them for up to 24 hours. They also freeze well before baking—just wrap each one tightly in plastic wrap and foil.

To reheat leftovers, I use a 300°F oven and warm them for about 15 to 20 minutes. I avoid microwaving them so the pastry stays crisp and the beef doesn’t overcook.

FAQs

Can I make these ahead of time?

Yes, I usually prepare the Wellingtons in advance and keep them chilled until it’s time to bake. It’s a great time-saver when entertaining.

Do I need to sear the beef before wrapping?

Searing isn’t required, but I find it adds a nice flavor and helps lock in the juices. Just make sure the beef cools completely before wrapping in pastry.

What’s a good substitute for dry sherry?

When I don’t have sherry on hand, I use beef broth with a splash of red wine vinegar or grape juice to mimic the acidity and depth.

How can I keep the pastry from getting soggy?

I make sure the mushroom mixture is well cooked and dry. Baking the Wellingtons on a rack set over a sheet pan also helps prevent soggy bottoms by allowing air to circulate.

What should I serve with beef Wellington?

I like to pair them with roasted vegetables, mashed potatoes, or a simple green salad. A red wine reduction or creamy mushroom sauce makes a perfect finishing touch.

Conclusion

These Individual Beef Wellingtons bring together rich flavors, elegant presentation, and practical preparation in one irresistible dish. Whether it’s for a festive occasion or a fancy dinner at home, I know I can count on this recipe to deliver a memorable meal that feels truly special.