Mini Beef Wellingtons

Mini Beef Wellington
Donald Russell
Prep: 30 mins
Cook: 20 mins
Rest and Cool: 40 mins
Total: 90 mins
Servings: 4 servings
Yield: 4 Wellingtons
Nutrition Facts (per serving)
663 Calories
41g Fat
13g Carbs
50g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 663
% Daily Value*
Total Fat 41g 53%
Saturated Fat 16g 79%
Cholesterol 224mg 75%
Sodium 373mg 16%
Total Carbohydrate 13g 5%
Dietary Fiber 1g 5%
Total Sugars 3g
Protein 50g
Vitamin C 2mg 9%
Calcium 70mg 5%
Iron 4mg 22%
Potassium 1039mg 22%
*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.)

Beef Wellington is one of those recipes that everyone should try once. It's not the easiest dish to make, but it is a culinary adventure, and the results can be quite impressive. This recipe creates four mini beef Wellingtons and takes some of the mystery out of the classic British dish, guiding you through each step.

The individual beef Wellington recipe uses filet mignon rather than the single beef tenderloin traditionally sliced for serving. It was adapted from Emeril Lagasse's recipe, with cooking time adjustments to avoid undercooked beef and soggy puff pastry. It also eliminates the foie gras pâté—which you can put back in if you like.

The steaks are quickly seared and cooled, then individually wrapped with mushroom duxelles in puff pastry. After baking, the Wellingtons are tender and juicy with a delicious buttery crust and drizzled with a rich red wine and Gorgonzola sauce. To complete the gourmet meal, add a green vegetable side and buttery mashed potatoes.


For the Filet Mignon:

  • 4 (6-ounce) filet mignon steaks, about 1 1/2 inches thick

  • 1/8 teaspoon kosher salt

  • 1/8 teaspoon freshly ground black pepper

  • 1 tablespoon olive oil

For the Mushroom Duxelles:

  • 10 ounces cremini mushrooms

  • 1 tablespoon unsalted butter

  • 1 small shallot, minced

  • 1 clove garlic, minced

  • 1/4 teaspoon sea salt

  • 1/8 teaspoon freshly ground black pepper

  • 2 1/2 tablespoons dry sherry, or vermouth

For the Beef Wellington:

  • 1 sheet puff pastry, thawed

  • 1 large egg beaten with 2 teaspoons water

  • 1 1/4 cups red wine sauce

  • 4 ounces gorgonzola, optional

Steps to Make It

Make the Filet Mignon

  1. Gather the ingredients.

  2. Sprinkle both sides of the filet mignon steaks with kosher salt and fresh ground pepper.

  3. In a heavy skillet over medium-high heat, heat the oil. Add the filets and sear for 1 minute on each side.

  4. Transfer to a plate, cool, then refrigerate for 30 minutes.

Make the Mushroom Duxelles

  1. Clean, stem, and finely chop the cremini mushrooms.

  2. Heat the butter in a skillet over medium-high heat. Add the shallot and garlic, and sauté for 1 minute.

  3. Add the mushrooms, salt, and pepper. Cook, stirring often, until the mushroom liquid has evaporated and the mushrooms begin to brown around the edges.

  4. Take the skillet off the heat and stir in the sherry.

  5. Return the skillet to the heat, and cook until the liquid has again evaporated. Transfer to a plate and cool completely.

Make the Beef Wellington

  1. Preheat the oven to 425 F. Cut a piece of parchment paper to fit inside a baking tray.

  2. Prepare the red wine sauce, and keep warm.

  3. Roll out the puff pastry on a lightly floured board to a 14-inch square. Cut into four 7-inch squares.

  4. Remove the seared filets from the refrigerator. Using a paper towel, gently dab them dry to remove any accumulated juices.

  5. Compactly press an equal amount of the mushroom duxelles on top of each filet.

  6. Lay a filet, mushroom-side down, on a puff pastry square. Using a pastry brush, brush the egg wash along the edges of the pastry square.

  7. Fold one side of the pastry, press down, then fold the adjacent side (like wrapping a package) and press down. Press together the other two sides to seal the pastry. Put the Wellington, with the seal-side down onto the tray. Do the same for the other three Wellingtons.

  8. Brush more of the egg wash over the top and sides of each Wellington.

  9. Bake for 20 minutes, or until the pastry is golden brown. Remove the tray from the oven, and let the Wellingtons rest for 5 minutes.

  10. Re-heat the red wine sauce. If using the Gorgonzola, stir it into the sauce, then whisk until melted and smooth.

  11. Spoon a little of the sauce onto each plate. Transfer a Wellington on top of the sauce. Cut the Wellington in half on the diagonal, slightly opening the two halves, and spoon a little sauce between the two halves. Serve and enjoy.

Why Does Beef Wellington Get Soggy?

As it bakes, the puff pastry will soak up any juices from the filet mignon and mushroom duxelles, and this can result in a soggy beef Wellington. To prevent that, be sure to cook the mushrooms until all of the liquid evaporates and pat the steak dry before assembling the Wellingtons.

What Are Other Good Sauces for Beef Wellington?

A dry red wine sauce (often with Gorgonzola) is a popular choice for beef Wellington, but it's not the only option. Marchand de vin with red wine, shallots, and demi-glace is often employed, or you can try a classic Bordelaise sauce, which adds thyme, bay leaf, and beef stock. If you prefer a creamy Wellington sauce, bearnaise is an excellent alternative.