Easy Individual Beef Wellingtons

By
Linda Larsen
Linda Larsen
Linda Larsen is a journalist, quick-cooking and slow-cooking expert, and accomplished cookbook author with over 30 years of experience in testing and developing recipes.
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Updated on 07/7/21
Easy Beef Wellington

The Spruce / Tara Omidvar
Prep: 20 mins
Cook: 45 mins
Total: 65 mins
Servings: 8 to 10 servings
Nutrition Facts (per serving)
534 Calories
37g Fat
25g Carbs
25g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 8 to 10
Amount per serving
Calories 534
% Daily Value*
Total Fat 37g 48%
Saturated Fat 11g 53%
Cholesterol 136mg 45%
Sodium 325mg 14%
Total Carbohydrate 25g 9%
Dietary Fiber 1g 5%
Total Sugars 1g
Protein 25g
Vitamin C 4mg 18%
Calcium 29mg 2%
Iron 4mg 21%
Potassium 382mg 8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

If you wonder if you've got the cooking skills to make a beef Wellington, fear no more, as our easy recipe makes this show-stopping main a hassle-free dish. Our trick? Frozen puff pastry. Beef Wellington is essentially a steak wrapped in a blanket of crisp pastry, so why not use something already made and delicious to save you some time and energy? Store-bought puff pastry is great on all kinds of sweet and savory dishes. If baking isn't your forte, there is no need to spend hours folding, chilling, and stretching flour and butter to make your own.

The texture of the pastry is divine, and before you know it, you'll have a fabulous dinner ready to share on special occasions. A flavorful, sautéed mixture of mushrooms, onions, chicken livers, and garlic is spread on the puff pastry before the steak is added. Called duxelles, this mushroom-based preparation is earthy and has a wonderful flavor that complements the cooked-to-perfection filet mignon—the best cut of beef to use for this recipe.

Although traditionally wrapped as a whole, we made individually sized beef Wellingtons, perfect for a plated dinner party or a special holiday occasion. Beyond beautiful, they are absolutely delicious and make a wonderful meal alongside steamed green beans and roasted or mashed potatoes. Be sure to let the Wellingtons rest for about 10 minutes before slicing to retain the steak juices.

Ingredients

For the Duxelles:

  • 4 tablespoons butter, divided

  • 1 tablespoon olive oil

  • 1 medium onion, finely chopped

  • 8 ounces button mushrooms, chopped

  • 1/2 teaspoon salt

  • 1/8 teaspoon pepper

  • 1/2 cup chicken livers, finely chopped

  • 2 cloves garlic, minced

  • 1 teaspoon dried marjoram

  • 2 tablespoons beef broth

For the Beef:

  • 24 ounces filet mignon, sliced into 8 (3-ounce) rounds

For Assembling:

  • 17 ounces thawed frozen puff pastry, or 1 package (2 sheets)

  • 1 large egg, beaten

Steps to Make It

Make de Duxelles

  1. Gather the ingredients.

    Easy beef Wellington ingredients

    The Spruce / Tara Omidvar

  2. Preheat the oven to 400 F. In a large skillet, heat 2 tablespoons of butter and the olive oil over medium heat. Add the onion and mushrooms and season with salt and pepper.

    Add the onion and mushrooms and season with salt and pepper to a skillet

    The Spruce / Tara Omidvar

  3. Cook and stir over medium heat until the mixture is browned, and the moisture evaporates, or about 8 to 12 minutes.

    Cook the onions and mushrooms together

    The Spruce / Tara Omidvar

  4. Add the chicken livers, garlic, and marjoram. Stir and cook for 4 to 5 minutes longer.

    Add the chicken livers, garlic, and marjoram to the mushroom mixture

    The Spruce / Tara Omidvar

  5. Add the beef broth, cook and stir for 3 to 4 minutes until all the liquid evaporates. Remove the skillet from the heat.

    Add beef broth to the mushroom mixture

    The Spruce / Tara Omidvar

Sear the Beef

  1. In ​a nonstick skillet, melt the remaining butter over medium heat. Working in batches, sear the filet mignons on all sides, leaving the centers medium-rare. Depending on their thickness, the fillets need to cook from 3 to 4 minutes per side: 3 minutes per side for a 1.5-inch-thick medallion; 3.5 minutes per side for a 1.7-inch-thick medallion; and 4 minutes per side for a 2-inch-thick medallion. Once seared, remove from the heat and reserve.

    Cook beef in a skillet with butter

    The Spruce / Tara Omidvar

Assemble the Beef Wellingtons

  1. Roll out the 2 sheets of puff pastry on​ a lightly floured surface. Cut out 8 (4.5-inch) squares. Refrigerate the leftover puff pastry and save it for other recipes.

    Roll out puff pastry on​ a lightly floured surface

    The Spruce / Tara Omidvar

  2. Divide the mushroom duxelles between all squares and spread to cover.

    Place mushroom mixture on top of puff pastry

    The Spruce / Tara Omidvar

  3. Top each square with a seared medallion of filet mignon. Brush the edges with the beaten egg and then bring the edges together and seal, forming a tight pocket.

    Place beef on top of the mushroom mixture, wrap the puff pastry around the beef

    The Spruce / Tara Omidvar

  4. Place the Wellingtons seam-side down on a rimmed baking sheet and brush with more beaten egg.

    Brush the beef Wellingtons with egg mixture

    The Spruce / Tara Omidvar

  5. Bake for 15 to 25 minutes or until the pastry is golden brown. Let cool on wire racks for 10 minutes before serving.

    Easy beef Wellington on a cooling rack

    The Spruce / Tara Omidvar

  6. Enjoy.