If you are looking for an Individual Beef Wellington recipe you can make for a special occasion or a nice dinner party, this is the place to start! This recipe will allow you to have time out of the kitchen to interact with your guests since this can be prepared ahead of time!
Individual Beef Wellingtons are one of my favorite dinner party entrees. I was inspired to tackle these after seeing individual Beef Wellington by Ina Garten. This is a delicious entree, guests are impressed, and are easy to prepare.
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Chop your onion really fine! Don’t skimp by leaving the pieces large! You will want to chop your mushrooms really finely, too!
Melt the butter on medium heat and toss in those finely chopped onions! This will be the base for your Individual Beef Wellington mushroom duxelle. You might want to keep a little bit of this aside, just to “taste test” it! You will find it delicious!
You will love how easy individual Beef Wellington is to prepare, especially since you can prepare it as early as a day of ahead of when you are going to serve it! The only thing you will need to do after your guests arrive is to preheat the oven and pop them in for 20 minutes!
Garnish your Beef Wellington with some extra pie crust cut out in a fun shape or the initial of the guest that it will be served to. This makes for a lovely presentation. If you prefer you can substitute puff pastry for the pie crust. Do make sure you add an egg wash to your pastry before baking for a lovely light brown finish. Baked stuffed tomatoes are a great accompaniment to these and add some color to the dish when you serve it up!
Dive in and try this recipe, it really is simple and yet, your guests will be so impressed with the presentation, not to mention how wonderfully delicious these Beef Wellingtons are!
- 2 four ounce beef filets
- 2 pie crusts (I use Pillsbury Already Pie Crusts)
- 3 1/2 T butter
- 1 egg
- 1 C chopped onion
- 1 C fine bread crumbs
- 1 C chopped fresh chopped mushrooms (with 2 small button mushroom caps reserved)
Salt and Pepper your filets on both sides and set aside.
Cook the onion in 2 T of the butter.
When the onion begins to grow transparent, add the mushrooms (except for the reserved caps) and the bread crumbs and continue to cook. If the mixture is too dry, you may add an additional 1 T of butter.
After cooking the onion mixture for 5 minutes, remove from the heat and set aside.
Roll out a pie crust on a lightly floured surface.
Place one filet in the middle of the pie crust.
Put half of the onion mixture on top of the filet and top with one of your spare mushroom caps.
Wrap the pie crust over the filet, sealing all edges with brushed on egg white.
Repeat with your next filet.
At this point you may refrigerate your Wellingtons until you are ready to cook them if you so choose.
When you are ready to cook your Wellingtons, give them an egg wash and put them into a preheated oven at 400 degrees.
Bake approximately 20 minutes for medium rare.
Use a meat thermometer to check for doneness.
Amount Per Serving: Calories: 1588Total Fat: 89gSaturated Fat: 36gTrans Fat: 1gUnsaturated Fat: 45gCholesterol: 256mgSodium: 1667mgCarbohydrates: 142gFiber: 11gSugar: 17gProtein: 54g
You can see these are perfectly medium rare beef wellingtons. Serve them up with a salad and a fine red wine and your guests will be so pleased!
Do you have a brilliant recipe for beef wellington? I would love to know how you prepare yours!