October 2, 2023

Individual Beef Wellington

Mini beef wellington cooked at a perfect medium-rare. Pink and warm in the center

Since we are already in October (where has the time gone?), it’s time to start practicing those holiday meals. Obviously, you aren’t going to make a giant meal since you’re most likely cooking for a much smaller crowd. This is why I love to make mini individual beef wellingtons. These individual beef wellingtons are the perfect dry run for anyone that will be making beef wellington for the holidays. It’s also an amazing date night meal. Let’s make it!

Season and brown the meat

Before we get into the details, this recipe is very similar to our Beef Wellington recipe but on a smaller scale. Instead of a large beef tenderloin, you only need a normal sized filet mignon (however many that you want to make). Season the filet mignons generously all over with our Open Fire BPS rub. Then sear all sides over medium-high heat in order properly brown the meat.

Searing all sides of the filet mignons to brown the meat — Browning all sides of the filet mignons

Once browned, remove the meat from the heat and put it on a rack with paper towels or a tray/dish under it. Brush all sides (while it’s still hot) with dijon mustards and set aside.

Browned meat has that's been brushed with dijon mustard — Filet mignons have been browned and brushed with dijon mustard

Making the duxelles

While the filet mignons are resting, it’s time to make the duxelles. We are going to need the following:

Mushrooms
Shallots
Garlic
Butter
Thyme
Red wine
Salt
Pepper

The process is simple. Mince all of your produce ingredients and cook over medium heat. Stirring occasionally, the goal here is to cook everything down until the moisture is gone and you’re left with a dry paste.

The beginning of the duxelles cooking process

You’re going to need some patience for this part. As you can see in the picture above, you’re going to start with a pan full of the duxelles mixture. As it cooks, the liquid will evaporate out and you’ll be left with a paste that’s maybe half of what you started with (and also very delicious – even if you don’t like mushrooms).

Duxelles that's been completely cooked down and reduced to a paste — Duxelles that’s been reduced down to a delicious paste

As you can see above, after the duxelles is cooked down, you’ll be left with a significantly less amount than you started with. When it gets like this, remove it from the heat and allow it to cool.

The first wrap

With the duxelles now cooled, lay out a layer of plastic wrap. Use multiple pieces if necessary to ensure it is long enough for a piece of filet mignon to fit. First put 1-2 pieces of prosciutto down with the pieces layering over each other. You will need enough so that when you roll the filet mignon, there’s enough to completely wrap it. Spread a layer of the duxelles over the prosciutto.

Filet mignon ready to be wrapped in the duxelles and prosciutto — Filet mignon that’s ready to be wrapped in the duxelles and proscuitto

Then tightly wrap the filet mignon with the prosciutto/duxelles and plastic wrap. Once it’s completely wrapped, continue to twist the ends of the plastic wrap so that it get’s very tight. Put this in the refrigerator for at least 15 minutes so that it “sets”. Repeat with all filet mignons.

Fully wrapped filet mignon that's ready to rest in the refrigerator — Our first wrap is completed

The second wrap

Lay out a new layer of plastic wrap that is similar in size to the one you previously laid out. Lay out a piece of puff pastry on the plastic wrap that will be large enough to wrap the prosciutto wrapped tenderloin. Now place the prosciutto wrapped tenderloin on the puff pastry and completely wrap it up.

Wrapping the filet mignon in puff pastry — Wrapping our prosciutto/duxelles wrapped filet mignon in puff pastry

Make sure to enclose the ends of the puff pastry so that the tenderloin is completely wrapped. You can cut off any excess puff pastry if necessary (optional – you can keep it on too). Tightly close with the ends of the plastic wrap again and refrigerate for at least 15 minutes.

Fully wrapped in puff pastry and ready to rest in the refrigerator — Our second wrap is completed

Bake it in the oven

Now it’s time for the easy past – let’s bake it in the oven. This is the one thing that differs from our Beef Wellington recipe – since we are dealing with a smaller piece of meat, the cook times/temperatures are slightly different. Preheat the oven to 425ºF. While the oven is heating, brush each wellington with a beaten egg and sprinkle some salt on top. The egg will give the puff pastry it’s golden color. Put them in the oven for 25 minutes. This will get the wellingtons to an internal temperature of around 135ºF (cook for longer if you prefer). Allow the wellingtons to rest for 10 minutes and enjoy!

Golden brown wellingtons that are right out of the oven — Individual wellingtons right out of the oven

Enjoy!

That’s all there is to it. I know there are a lot of steps and this can be a time consuming recipe, but it’s totally worth it. You could even do all of the steps up to and including wrapping it in the puff pastry ahead of time – just make sure to refrigerate it. You will impress anyone that you make this for and it’s the perfect dry run if you’re going to be making a full wellington for the holidays. The flavors and textures of this dish are amazing. Even if you think this dish is too difficult for you to do, give it a shot. You might be surprised at what you can pull off and you will definitely enjoy it!