Chef John's Individual Beef Wellingtons
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
easyChef Pro health score
Calculated from USDA-referenced nutrient data for the ingredients in Chef John's Individual Beef Wellingtons, not estimated by an AI model. The same recipe returns the same score every time.
- Glycemic ImpactFair
- 60 / 100
- Carb quality, not quantity. Higher is better.
- Nutritional DensityPoor
- 6 / 100
- Nutrients per calorie. Higher is better.
- Energy DensityPoor
- 31 / 100
- Calories by weight. Higher means more food for fewer calories.
- NOVA Processed Culinary Ingredients
- 2 / 4
- Processing level, 1 (whole) to 4 (ultra-processed). Lower is better.
How it scores for each health goal
The same recipe scores differently against different goals, because the goal changes the calculation rather than filtering a list. Set your goal in easyChef Pro and every recipe is scored against it.
- 23
- Heart Health
- 82
- Metabolic
- 51
- Digestive
- 21
- Inflammatory
- 19
- Performance
- 30
- General Wellness
- 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.
- Calories 731.42 kcal High 37%
- Protein 18.42 g Good Source 37%
- Carbohydrate 48.58 g 18%
- Total Fat 49.11 g High 63%
- Saturated Fat 26.2 g High 131%
- Trans Fat 0.0 g Low Source 0%
- Cholesterol 118.65 mg High 40%
- Sodium 643.26 mg High 28%
- Dietary Fiber 9.98 g Good Source 36%
- Total Sugars 1.99 g --
- Added Sugars 0.71 g Low Source 1%
- Calcium 20.41 mg Low Source 2%
- Iron 1.5 mg Low Source 8%
- Potassium 221.14 mg Low Source 5%
- Vitamin A 87.72 mcg Low Source 10%
- Vitamin C 0.86 mg Low Source 1%
- Vitamin D 0.31 mcg Low Source 2%
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Eggs 🥚
- Milk 🥛
- Wheat 🌾
- Gluten
- Alcohol 🚫🍷
About This Recipe
Chef John's Individual Beef Wellingtons is made with 14 ingredients and serves 4. It takes about 2 hrs and is rated hard. Key ingredients include Black Pepper, Cayenne Pepper, Dijon Mustard, and Eggs. Each serving provides about 731.42 kcal, and is a good source of protein.
Recipe Questions
- What is Chef John's Individual Beef Wellingtons made of?
- The main ingredients are Black Pepper, Cayenne Pepper, Dijon Mustard, Eggs, Mushrooms. The full list of 14 is above.
- How long does it take to make Chef John's Individual Beef Wellingtons?
- About 2 hrs in total: 45 mins to prepare and 1 hr 15 mins to cook.
- How many calories are in one serving?
- One serving provides about 731.42 kcal. The full nutrition breakdown is above.
- Is Chef John's Individual Beef Wellingtons easy to make?
- This recipe is rated hard, with 14 ingredients and 14 steps.
- Is Chef John's Individual Beef Wellingtons healthy?
- Chef John's Individual Beef Wellingtons has an easyChef Pro health score of 36/100. Per serving, it provides 731.42 calories and 18.42 g of protein, or 37% of the Daily Value. It is a good source of dietary fiber. Worth noting per serving: sodium at 643.26 mg (28% of the Daily Value) and saturated fat at 26.2 g (131% of the Daily Value). It contains Eggs, Milk, Wheat, Gluten and Alcohol, so it may not be suitable for people with those allergies or dietary restrictions. Whether it fits your goals depends on your complete meal plan and nutritional needs. Remix it in easyChef Pro to adjust the ingredients and generate fresh nutrition and scores.
How easyChef Pro scores recipes and products
easyChef Pro analyzes up to 41 nutrients using data sourced from USDA and other verified food databases. Its scoring method uses the nutrients relevant to nutrition quality, calorie density, processing level, and your selected health goal. Recipes and food products get a health score from 0 to 100, calculated using consistent rules instead of being estimated by AI. The same nutrition data, serving size and health goal will produce the same result.
The calculation evaluates nutrients, calorie density, processing level, and how well the food supports your selected health goal. Protein, fiber, vitamins, minerals and other beneficial nutrients can strengthen the score. High amounts of sodium, saturated fat, added sugar and other nutrients may lower it.
Your health goal also matters. easyChef Pro evaluates recipes and products across six health areas and adjusts their importance for your selected goal. This means the same food may be a better fit for one health goal than another.
For recipes, changing an ingredient, quantity or serving size changes the nutrition and may change the score. Remix the recipe in easyChef Pro to calculate fresh nutrition and scores for the version you actually make. Product scores are based on the nutrition and serving information associated with that specific product.
Score a recipe free, no app required