These Individual Beef Wellingtons are a fun twist on the classic dish! They feature tender beef wrapped in flaky pastry, making every bite a delicious treat.
Making these little delights is a great way to impress friends at dinner. I love serving them with some mustard on the side—it adds just the right kick! 😄
Key Ingredients & Substitutions
Beef Tenderloin: This has to be the star of your Wellington! If tenderloin is pricey or hard to find, you can use filet mignon or even sirloin, though tenderness may vary. Just make sure it’s a good cut of beef!
Mushrooms: Cremini mushrooms work beautifully here, but feel free to substitute with button mushrooms or even a mix of wild mushrooms for extra flavor. Just chop them finely to avoid excess moisture.
Prosciutto: This adds a lovely salty element. If you want to keep things a bit lighter, you could use smoked turkey, ham, or even omit it if you prefer a cleaner taste.
Puff Pastry: The flaky texture is key, but if you’re looking for a healthier option, there are whole wheat or vegan puff pastry options available. Make sure to thaw it before using!
Thyme: Fresh thyme gives a wonderful aroma. If you don’t have fresh, you can use 1/3 the amount of dried thyme, but the flavor won’t be as vibrant!
How Do I Get Perfectly Wrapped Beef in Puff Pastry?
The key to successfully wrapping beef in puff pastry is to ensure you handle the pastry correctly. Here’s how:
- Keep your pastry cold! If it warms up, it can become sticky and hard to manage.
- Roll out the pastry on a lightly floured surface to avoid sticking, but don’t overdo it—just enough to increase its size.
- When wrapping the beef, do it tightly but gently. Use the cling film for help in rolling the prosciutto, then transfer to the pastry square carefully.
- Make sure to seal the edges well with beaten egg. Use a fork or your fingers to crimp it shut, which creates a nice seal and a pretty finish!
Trust me, taking care with these steps is worth it for that flaky, golden crust!
Individual Beef Wellingtons
Ingredients You’ll Need:
- For the Beef:
- 4 individual beef tenderloin fillets (about 6 oz each), trimmed
- Salt and freshly ground black pepper, to taste
- 2 tbsp vegetable oil
- For the Mushroom Mixture:
- 8 oz cremini or button mushrooms, finely chopped
- 2 tbsp unsalted butter
- 1 small shallot, finely chopped
- 2 cloves garlic, minced
- 1 tsp fresh thyme leaves
- 2 tbsp dry white wine (optional)
- For Wrapping:
- 4 slices prosciutto
- 2 tbsp Dijon mustard
- 1 sheet puff pastry, thawed
- 1 egg, beaten (for egg wash)
- For Garnish:
- Fresh thyme or rosemary for garnish (optional)
How Much Time Will You Need?
This delicious recipe takes about 30 minutes of prep time and 25 minutes to cook. So, you’re looking at approximately 55 minutes in total to create these stunning individual beef Wellingtons. Perfect for a fancy dinner or a special occasion!
Step-by-Step Instructions:
1. Prepping the Oven and Beef:
First, preheat your oven to 400°F (200°C). While that’s warming up, season the beef fillets generously with salt and black pepper – you want to give them a nice flavor from the start.
2. Searing the Beef:
Next, heat the vegetable oil in a heavy skillet over medium-high heat. Add the beef fillets and sear them for about 2 minutes on each side until they are nicely browned. Remember, they should still be rare inside since they will cook further in the oven. Once browned, remove them from the pan and let them cool slightly.
3. Making the Mushroom Mixture:
In the same skillet, toss in the unsalted butter, shallots, and garlic. Cook everything together until the shallots are softened, which should take about 2 minutes. Next, add the finely chopped mushrooms and thyme leaves to the skillet and cook them until they release their moisture and it evaporates—around 10 minutes. If you’re using white wine, add it now and let it cook until it evaporates as well. Season with more salt and pepper, then let the mixture cool.
4. Wrapping the Beef:
Brush each beef fillet with the Dijon mustard all over. Lay out your prosciutto slices on a piece of cling film, slightly overlapping them into a rectangle big enough to wrap each fillet. Spread half of your mushroom mixture evenly over the prosciutto.
Now, take a beef fillet and place it on top of the mushrooms. Carefully roll the prosciutto around the beef using the cling film to help tighten it, twisting the ends to secure. Pop these rolls in the fridge for about 15-20 minutes to chill.
5. Wrapping with Puff Pastry:
Roll out the puff pastry on a floured surface and cut it into 4 squares large enough to wrap each beef roll. Next, take the beef rolls out of the cling film and put them right in the center of each pastry square. Fold the pastry around the beef, trimming any excess, and seal the edges with the beaten egg.
6. Baking:
Place the wrapped beef seam side down on a baking sheet lined with parchment paper. Brush the tops of the pastry with the beaten egg, and if you like, use the back of a knife to score the tops in a decorative pattern. Bake in your preheated oven for 20-25 minutes until the pastry is golden brown and the beef is cooked to your liking. A medium-rare doneness is recommended!
7. Serving:
Once baked, remove the Wellingtons from the oven and let them rest for about 5 minutes. Serve them garnished with fresh thyme or rosemary sprigs and enjoy with some roasted baby potatoes and seasonal vegetables on the side.
Now you have beautifully crafted Individual Beef Wellingtons—perfect for impressing your guests with a gourmet touch!
Can I Prepare Wellingtons Ahead of Time?
Absolutely! You can prepare the beef rolls wrapped in prosciutto and mushrooms, then wrap them in puff pastry. Store them in the refrigerator for up to a day before baking. Just remember to add a few extra minutes to the baking time if they’re coming straight from the fridge!
How Do I Store Leftover Wellingtons?
To store leftovers, wrap the cooled Wellingtons tightly in plastic wrap or place them in an airtight container in the fridge for up to 3 days. To reheat, bake them in a 350°F (175°C) oven for about 10-15 minutes until warmed through to maintain that crispy pastry texture.
What Can I Use Instead of Prosciutto?
If you don’t have prosciutto, you can substitute it with thinly sliced ham, turkey, or even bacon for a different flavor profile. Just ensure the substitute is thin enough to wrap around the beef easily!
How Can I Make This Recipe Gluten-Free?
If you need a gluten-free option, look for gluten-free puff pastry available in some grocery stores or try using phyllo pastry instead (just layer a few sheets for thickness). Additionally, ensure all other ingredients, like mustard and broth, are gluten-free!
