Chef John's Individual Beef Wellingtons

Name: Chef John's Individual Beef Wellingtons
Prep time: 45 min
Cook time: 1 h 15 min
Total time: 2 h
Yield: 4 servings
Cuisine: British
Ingredients: 1 pinch Black Pepper; 1 pinch Cayenne Pepper; 2 tbsp Dijon Mustard; 1 whole Eggs; 10 whole Mushrooms; 17.25 oz Puff Pastry Sheets; 0.25 tsp Salt; 2 tbsp Salted Butter; 1 pinch Salt & Pepper; 2 tbsp Shallot; 4 oz Steak; 3 tbsp Unsalted Butter; 1 tsp Water; 3 tbsp White Wine

Dinner 🍽️Lunch 🥪 British Comfort-Food

Chef John's Individual Beef Wellingtons feature seared filet mignon tucked into flaky puff pastry with a mushroom–pâté duxelles and a brush of Dijon for gentle heat. Each portion bakes up with a crisp shell and juicy, rosy center, finished on its own pastry base for a polished touch—ideal for holidays, date nights, or special entertaining.

Prep45 mins
Cook1 hr 15 mins
Serves4
DifficultyHard

1

Melt butter over medium-high heat. Add the mushrooms and salt; cook, stirring, until well browned and caramelized, about 5 minutes. They will start out wet and soggy but will dry out.
2

Add the shallots and cook until softened and translucent, about 3 minutes. Add the black pepper, cayenne, and white wine. Stir until the wine evaporates, about 1 minute. Turn off the heat and transfer to a bowl to cool to room temperature.
3

Add the pate to the cooled mushroom mixture; toss and mash with a spoon until fully combined. Set aside.
4

Generously season the filets with salt and pepper. Melt the butter for the Wellingtons in the same pan over high heat. Sear the filets, one at a time, in the hot pan until the sides and edges are nicely browned, about 5 minutes per filet. Transfer to a plate and place in the refrigerator until needed.
5

Cut each sheet of pastry into 4 squares. Place one square of frozen puff pastry on a lightly floured surface. Spoon about 3 tablespoons of the pate mixture into the center and press it out to roughly the same size as a filet. Spread 1/2 tablespoon mustard on top of one filet and place it mustard-side down on the pate.
6

Gently stretch and fold the shorter sides of the pastry around the filet, then bring the longer sides up and over to seal. You can stretch the dough that will be on the bottom of the filet, but try not to stretch it on the sides and top. It's okay if there are a couple of small holes at the bottom. Flip the Wellington over and place it seam-side down on a plate. Repeat to form the remaining 3 Wellingtons, then transfer all to the refrigerator.
7

Preheat the oven to 425 degrees F (220 degrees C). Line a sheet pan with parchment paper.
8

Cut the remaining 4 puff pastry squares into circles roughly the size of the Wellingtons. Place them on the prepared sheet pan and poke each circle all over with a fork.
9

Bake in the center of the preheated oven for 15 minutes. Remove from the oven, flip, and press the circles down with a spatula to flatten. Return to the oven and bake until cooked through and crispy, 5 to 10 minutes more. Remove from the oven and lift off the sheet pan to cool. Increase the oven temperature to 450 degrees F (230 degrees C).
10

Transfer the Wellingtons to the freezer for exactly 15 minutes. Line the same sheet pan with aluminum foil, then top with parchment paper. Beat the egg with water in a small bowl.
11

When the Wellingtons have been in the freezer for 15 minutes, transfer them to the prepared pan and generously brush with the egg wash.
12

Bake the pastry in the center of the preheated oven until the pastry is golden brown and puffed and the filets are cooked through, 23 to 25 minutes. An instant-read thermometer inserted into the center should read 122 degrees F (50 degrees C).
13

Immediately remove from the hot pan and transfer to a plate or cutting board for at least 5 minutes. Cut the Wellingtons in half, then trim each end to create a flat surface.
14

Place each rounded pastry base on a plate and stand 2 filet halves on top with the center cut facing up.