chefbari

On Christmas Eve I made my family Individual portions of Beef Wellington. Here’s my recipe for individual Beef Wellingtons, adapted for easier home cooking:

Yields: 8 servings Prep time: 45 minutes Cook time: 25-30 minutes

Ingredients:

• 8 (6-8 oz) beef tenderloin steaks, about 1 inch thick

• Salt and freshly ground black pepper

• 1 tablespoon olive oil

• 16 oz cremini mushrooms, finely chopped

• 1 shallot, finely chopped

• 1 clove garlic, minced

• 1 tablespoon fresh thyme leaves

• Dijon mustard

• prosciutto

• 1 sheet puff pastry, thawed per person

• 1 egg, beaten (for egg wash)

Equipment:

• Large skillet

• Food processor (optional, for finer duxelles)

• Baking sheet

• Parchment paper

Instructions

Get Started:

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

Prepare the Beef:

1. Season the beef tenderloin steaks generously with salt and pepper.

2. Heat olive oil in a large skillet over medium-high heat. Sear the steaks for 2-3 minutes per side, until nicely browned. Remove from skillet and let cool slightly.

Make the Duxelles:

1. In the same skillet, add the chopped mushrooms, shallot, and garlic. Cook over medium heat, stirring occasionally, until the mushrooms release their liquid and it evaporates, about 8-10 minutes.

2. Stir in the thyme and season with salt and pepper. If you want a finer texture, pulse the mixture in a food processor. Set aside to cool.

Assemble the Wellingtons:

1. Lightly brush each seared steak with Dijon mustard.

2. Lay out two slices of prosciutto on a clean work surface, slightly overlapping. Spread half of the duxelles mixture evenly over the prosciutto. Place a mustard-coated steak on top of the duxelles. Carefully wrap the prosciutto around the steak, ensuring it’s sealed. Repeat with the remaining prosciutto, duxelles, and steak.

3. On a lightly floured surface, unfold the puff pastry sheet. Cut it in half. Roll out each half slightly larger than the wrapped steak.

4. Place a wrapped steak in the centre of each pastry piece. Bring the pastry up and over the steak, sealing the edges tightly. Trim any excess pastry. You can use the scraps to make decorative shapes on top if desired.

5. Place the Wellingtons seam-side down on the prepared baking sheet. Brush the tops with the beaten egg.

Bake:

1. Bake for 25-30 minutes, or until the pastry is golden brown and the internal temperature of the beef reaches 130-135°F (54-57°C) for medium-rare.

2. Let the Wellingtons rest for 5-10 minutes before serving.

Tips and Variations:

• For a richer flavor: Add a tablespoon of Madeira or dry sherry to the duxelles while cooking.

• Make ahead: The wrapped steaks can be assembled ahead of time and refrigerated for up to 24 hours before baking. Add a few extra minutes to the baking time if baking from cold.

• Don’t overcook: Use a meat thermometer to ensure the beef is cooked to your desired doneness. Overcooked beef will be dry and tough.

• Serve with: A red wine reduction sauce, roasted vegetables, or mashed potatoes.

Enjoy your delicious individual Beef Wellingtons!

Note : Come back often or subscribe to my YOUTUBE Channel for a step by step video guide.

Cheers !

Chef Bari