Ready to impress your guests (or yourself!) this holiday season? These Individual Beef Wellingtons are pure elegance wrapped in golden, flaky puff pastry. With juicy filet mignon, rich mushroom duxelles, and buttery pastry perfection, they’re the definition of indulgence. Whether you’re hosting a grand feast or enjoying an intimate holiday dinner, these little bundles are here to steal the show. Let’s start cooking!
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Why These Mini Beef Wellingtons are a Star
- Individual Portions = Perfect Presentation: Everyone gets their own beautifully wrapped parcel of deliciousness—no messy carving required!
- No Turkey? No Problem!: Not a fan of turkey? This dish offers a decadent alternative that feels just as festive (if not more!).
- Flavor Explosion: The earthy mushroom duxelles paired with the tangy Dijon mustard and perfectly seared filet mignon is an unbeatable combo.
- Impress Without the Stress: These Wellingtons look like they take hours, but with simple steps and store-bought puff pastry, they’re surprisingly doable.
- Customizable Doneness: With individual portions, you can cook each one to your guests’ preferred level of doneness. Medium-rare? Well-done? Easy peasy!
- A Feast for the Eyes: That golden, shiny puff pastry crust? Absolute table goals. Pair it with a side of roasted veggies, and you’ve got a masterpiece.
- Special Yet Versatile: Whether you’re serving two or a small crowd, these are perfect for cozy nights or glamorous gatherings.
Ingredient Breakdown:
- Filet Mignon: The star of the dish! Filet mignon is tender, juicy, and perfectly portioned for individual servings. Its mild flavor lets the other ingredients shine while offering a luxurious bite.
- Mushrooms: Earthy and rich, mushrooms are the base of the duxelles. Their umami-packed flavor deepens as they cook, creating a savory layer that pairs beautifully with the beef.
- Shallot: With its mild onion and garlic-like flavor, shallot adds subtle sweetness and depth to the mushroom mixture without overpowering it.
- Garlic: A touch of garlic enhances the flavor profile of the duxelles, bringing a hint of warmth and richness to every bite.
- Dijon Mustard: Dijon’s tangy, slightly sharp flavor adds a subtle kick that cuts through the richness of the beef and puff pastry, tying everything together.
- Thyme: This fragrant herb adds a hint of earthy, floral notes that elevate the duxelles and complement the mushrooms and beef.
- Puff Pastry: Buttery, flaky, and golden, puff pastry wraps everything into an indulgent package. It provides a perfect contrast to the tender beef and soft mushroom filling.
- Egg: The egg wash creates a shiny, golden crust on the pastry, making the dish as visually stunning as it is delicious.
How to Make Mini Beef Wellingtons
- Sear the Steak: Heat a pan on medium-high and add a drizzle of oil. Place the filet mignon steaks in the pan and cook them for about 1–2 minutes on each side, just enough to give them a golden crust. Once done, remove the steaks from the pan and let them cool on a plate.
- Make the Mushroom Filling (Duxelles): Finely chop the mushrooms, garlic, and shallots. If chopping feels tricky, you can use a food processor to make this step easier! Heat another drizzle of oil in the same pan over medium-high heat. Add the chopped mixture and sprinkle with a pinch of salt and pepper. Stir the mixture occasionally until the mushrooms turn dark brown and most of the liquid has evaporated. This should take about 10–12 minutes. Tip: If the mixture sticks to the pan, lower the heat and add a tiny splash of water to loosen it. Once it’s done, let it cool.
- Preheat the Oven: Set your oven to 425°F so it’s nice and hot by the time you’re ready to bake.
- Assemble the Wellingtons: Take the puff pastry sheet and cut it in half. Spread a thin layer of Dijon mustard on each cooled steak. Place a spoonful of the mushroom mixture in the center of each piece of puff pastry—make it about the same size as the steak. Sprinkle a pinch of thyme over the mushrooms. Place a steak on top of the mushroom layer. Add another small spoonful of mushrooms on top of the steak.
- Wrap the Steak in Pastry: Carefully bring the corners of the puff pastry up and around the steak to cover it completely, like wrapping a present. Gently stretch the pastry if needed to make sure the steak is fully covered. Pinch the edges to seal.
- Add the Finishing Touch: In a small bowl, whisk the egg. Use a brush to paint the outside of the puff pastry with the egg wash—this will give it a beautiful golden color when baked.
- Bake and Check the Doneness: Place the Wellingtons on a baking sheet and bake for 17–20 minutes. For medium-rare, use a meat thermometer to check the temperature of the steak—it should read about 120°F. If you don’t have a thermometer, you can bake it until the pastry is golden and crisp.
- Let It Rest: Once they’re out of the oven, let the Wellingtons rest for 5 minutes before cutting into them. This helps keep all the juices inside.
Reference the recipe card below for detailed instructions.
Pro Tips:
- Prepare the Duxelles in Advance: Make the mushroom mixture up to 2 days ahead and store it in an airtight container in the fridge. This saves time on the day of cooking and allows the flavors to develop.
- Wrap and Chill Early: Assemble the wellingtons (up to wrapping them in puff pastry) the night before. Store them in the fridge, uncovered, to keep the pastry cold and ready to bake.
- Freeze for Later: Assemble the wellingtons fully, wrap them tightly in plastic wrap, and freeze them. When ready to cook, bake from frozen at 400°F for 25–30 minutes.
- Use a Thermometer: A meat thermometer ensures the beef is cooked to your desired doneness without overbaking. Aim for 120°F for medium-rare.
- Thaw Puff Pastry Properly: Thaw puff pastry in the fridge overnight or for about 30 minutes on the counter, keeping it cold but pliable for easy handling.
- Work in Steps: Break down the recipe into steps—sear the beef, make the duxelles, and assemble the wellingtons at your own pace. This keeps the process stress-free.
- Plan Sides Ahead: Pair with simple sides like roasted vegetables or mashed potatoes. Prep these alongside your wellingtons to streamline your cooking process.
- Rest After Baking: Allow the wellingtons to rest for 5 minutes after baking. This keeps the beef juicy and gives you time to plate the meal beautifully.
Frequently Asked Questions
What can I use if I don’t have filet mignon?
You can use another tender cut like sirloin. Just make sure the portion size and thickness are similar for even cooking.
What if my puff pastry tears?
Don’t worry! Use scraps of pastry to patch any holes. Once baked, the patchwork will blend into the golden crust.
What if I don’t have Dijon mustard?
You can use whole-grain mustard, a mild horseradish, or a thin layer of softened herb cream cheese as a flavorful substitute.
Mini Beef Wellingtons
Equipment
Ingredients
Beef Wellington
Mushroom Duxelles
Instructions