Individual Beef Wellington (Print View)

Seared beef medallions wrapped in puff pastry with mushroom duxelles for elegant individual servings.

# What You'll Need:

→ Beef

01 - 6 (2-3 oz / 60-85 g each) beef filet medallions, about 1.5 inches thick
02 - Salt and black pepper, to taste

→ Mushroom Duxelles

03 - 8 oz (225 g) cremini or button mushrooms, finely chopped
04 - 1 small shallot, finely minced
05 - 2 cloves garlic, minced
06 - 2 tbsp unsalted butter
07 - 1 tbsp fresh thyme leaves, chopped
08 - Salt and black pepper, to taste

→ Assembly

09 - 1 sheet (about 14 oz / 400 g) all-butter puff pastry, thawed if frozen
10 - 3 oz (85 g) prosciutto, thinly sliced
11 - 1 egg, beaten (for egg wash)
12 - Flour, for dusting

# Step-by-Step Directions:

01 - Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
02 - Season the beef medallions generously with salt and pepper.
03 - Heat a skillet over high heat and sear the medallions for 1 minute per side until browned but still rare inside. Transfer to a plate to cool completely.
04 - In the same skillet, melt butter over medium heat. Add shallot and garlic; sauté 1 minute. Add the mushrooms and thyme, season with salt and pepper, and cook until all moisture evaporates and mixture is dry, about 8 minutes. Cool completely.
05 - On a lightly floured work surface, roll out the puff pastry to 1/8-inch (3 mm) thickness. Cut into 6 squares large enough to enclose each medallion.
06 - Lay a slice of prosciutto on each puff pastry square. Spread a spoonful of mushroom duxelles over the prosciutto.
07 - Place a cooled beef medallion on top. Fold the pastry up and over the beef, sealing well and trimming excess dough. Place seam-side down on the baking sheet.
08 - Brush each parcel with beaten egg. Use pastry scraps to decorate, if desired, and brush decorations with egg wash as well.
09 - Bake for 18–20 minutes, or until pastry is golden brown and crisp. Rest for 5 minutes before serving.

# Expert Suggestions:

01 -
  • It's the kind of showstopper that makes any meal feel quietly regal, but far less intimidating to pull off than it looks.
  • Each serving is wrapped just for you, so everyone gets their own little treasure — no messy slicing needed at the table.
02 -
  • If you try to wrap the beef while it’s still warm, the pastry will become soggy and impossible to handle—I learned this the hard way, scraping half-melted layers off my counter.
  • Letting the mushroom duxelles cook until completely dry is what keeps the pastry crisp; don’t cut this step short even if you’re impatient.
03 -
  • Let each element cool completely before assembly—this one rule never lets me down.
  • A final sprinkle of flaky salt just before serving really makes the flavors pop.
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