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Individual Beef Wellington

Cross-section of a perfectly cooked Beef Wellington Individual Servings showing medium-rare pink center and golden pastry.
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A recipe for making a single serving of classic Beef Wellington, featuring a small fillet steak wrapped in duxelles, prosciutto, and puff pastry.

Ingredients

Scale
  • 1 (6 oz) beef fillet steak, trimmed
  • 1 teaspoon olive oil
  • Salt and black pepper to taste
  • 2 slices prosciutto
  • 1 tablespoon Dijon mustard
  • 1/4 cup finely chopped mushrooms (for duxelles)
  • 1 teaspoon butter
  • 1/2 teaspoon shallot, minced
  • 1/2 teaspoon fresh thyme leaves
  • 1 small sheet puff pastry, thawed
  • 1 egg yolk, beaten (for egg wash)

Instructions

  1. Season the beef fillet steak with salt and pepper. Sear the steak in olive oil in a hot pan for 1 minute on each side to brown the exterior. Remove the steak and brush all sides lightly with Dijon mustard. Let it cool completely.
  2. Prepare the duxelles: Melt butter in the same pan. Sauté the chopped mushrooms and minced shallot until all moisture evaporates. Stir in the thyme leaves. Season lightly. Spread the duxelles mixture thinly onto a piece of plastic wrap.
  3. Lay the two slices of prosciutto on a clean surface, slightly overlapping. Spread the cooled duxelles mixture evenly over the prosciutto.
  4. Place the seared steak at one end of the prosciutto. Use the plastic wrap to tightly roll the prosciutto and duxelles around the steak, forming a compact cylinder. Twist the ends of the plastic wrap to secure the shape and refrigerate for at least 20 minutes to firm up.
  5. Roll out the puff pastry sheet slightly to a size that can wrap the steak. Remove the steak from the plastic wrap. Place the wrapped steak onto the pastry. Trim excess pastry, leaving enough to seal the edges. Brush the edges of the pastry with egg wash.
  6. Wrap the pastry tightly around the steak, pressing the seams to seal completely. Trim any thick overlapping pastry. Place the Wellington seam-side down on a baking sheet lined with parchment paper. Brush the entire surface with egg wash. Chill for 15 minutes.
  7. Preheat your oven to 400°F (200°C). Score the top of the pastry lightly with a sharp knife in a decorative pattern, avoiding cutting through to the meat. Brush with a second coat of egg wash.
  8. Bake for 20 to 25 minutes for medium-rare (internal temperature of 130°F or 54°C), or adjust time for your desired doneness. Let the pastry rest for 5 minutes before slicing and serving.

Notes

  • Use a meat thermometer to check the internal temperature for accurate cooking, as small portions cook quickly.
  • If you want a crispier bottom crust, place a thin layer of pastry scraps under the Wellington before baking.
  • For a shortcut, you can use pre-made mushroom pâté instead of making the duxelles from scratch.

Nutrition

Find it online: https://sundayflavor.com/beef-wellington-individual-servings-recipe/