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Perfect Individual Beef Wellington Recipe with Easy Savory Mushroom Duxelles

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This individual beef Wellington features perfectly seared beef tenderloin wrapped in buttery puff pastry with a rich, savory mushroom duxelles. Ready in under 60 minutes, it’s an elegant yet approachable dish perfect for special occasions or weekday dinners.

Ingredients

Scale
  • Beef tenderloin fillets, about 6 oz (170 g) each, well-trimmed
  • Puff pastry sheets, thawed but cold (quality store-bought)
  • Cremini or button mushrooms, finely chopped, about 8 oz (225 g)
  • 1 medium shallot, minced
  • 2 cloves garlic, minced
  • 1 tsp fresh thyme leaves
  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • Salt and freshly ground black pepper, to taste
  • 4 thin slices prosciutto per Wellington (optional)
  • Dijon mustard, for brushing seared beef
  • 1 egg beaten with a splash of water (egg wash)

Instructions

  1. Prepare the Mushroom Duxelles: Heat butter and olive oil in a skillet over medium heat. Add minced shallots and garlic; sauté until translucent. Add finely chopped mushrooms and fresh thyme. Cook, stirring frequently, until the mixture is dry and fragrant (about 10-12 minutes). Season with salt and pepper. Transfer to a bowl and let cool completely.
  2. Sear the Beef Tenderloin: Pat the beef fillets dry and season generously with salt and pepper. Heat the skillet over high heat until very hot. Add a splash of oil, then sear the beef on all sides, about 1-2 minutes per side, until a rich brown crust forms. Remove from heat and brush all over with Dijon mustard. Let cool.
  3. Assemble the Wellingtons: Lay out the prosciutto slices on plastic wrap, slightly overlapping. Spread a thin layer of mushroom duxelles over the prosciutto. Place the beef fillet in the center and carefully roll the prosciutto around the beef using the plastic wrap to create a tight log. Chill for 10 minutes to set the shape.
  4. Wrap with Puff Pastry: Roll out puff pastry on a floured surface to about 1/4 inch (6 mm) thickness. Cut into rectangles large enough to fully encase each beef log. Unwrap the beef and place it on the pastry. Fold and seal edges with a little egg wash. Trim excess dough if needed and decorate tops if desired.
  5. Final Touch & Bake: Place wrapped Wellingtons on a parchment-lined baking sheet. Brush generously with egg wash. Chill for 10 minutes to rest. Preheat oven to 400°F (200°C). Bake until pastry is golden and an instant-read thermometer reads 125°F (52°C) for medium-rare, about 20-25 minutes. Let rest for 5 minutes before serving.

Notes

Dry mushrooms thoroughly to avoid soggy pastry. Chill wrapped beef and pastry before baking to maintain shape and even cooking. Use an instant-read thermometer to achieve perfect medium-rare beef at 125°F (52°C). Egg wash can be applied twice for a glossy crust. Prosciutto is optional but recommended for moisture control and flavor. Leftovers can be refrigerated for up to 2 days and reheated gently in the oven.

Nutrition

Keywords: beef Wellington, individual beef Wellington, mushroom duxelles, puff pastry, elegant dinner, savory beef recipe, easy beef Wellington

Find it online: https://blixfood.com/perfect-individual-beef-wellington-recipe-with-easy-savory-mushroom-duxelles-step-by-step/