Individual Beef Wellington With Black Peppercorn Sauce

Get ready to impress your date with an exquisite homemade individual Beef Wellington! This classic dish, typically reserved for special occasions, is wrapped in a blanket of pure deliciousness. Think tender filet mignon covered in the finest prosciutto and layered with finely chopped mushrooms, all bundled up in a golden puff pastry. Oh, and did I mention the creamy black peppercorn sauce? The flavor profile is nothing short of extraordinary!

What is beef wellington?

Beef Wellington is a classic and elegant dish that originated in England. When people hear of this dish, they often associate it with Gordon Ramsey or Masterchef, who is known for cooking it to perfection.

It consists of tender filet mignon wrapped in prosciutto and coated with a layer of finely chopped mushrooms. The whole package is then wrapped in buttery puff pastry, creating a crispy crust on the outside and a juicy, flavorful center on the inside.

This dish may seem intimidating to make, but with a little guidance and the right technique, you can easily create an individual beef wellington that will impress any dinner guest!

Why this individual beef wellington recipe works

• Making individual beef wellington portions adds a personal touch to dinner and allows for better control during cooking.
• The combination of filet mignon, prosciutto, and chopped mushrooms provides a burst of flavor in every bite.
• The puff pastry brings a delightful contrast to the juicy and tender beef inside. It’s buttery, flaky, and golden!
• The creamy black peppercorn sauce adds a touch of richness and elevates the dish to a whole new level.
• This dish screams sophistication and elegance, making it perfect for date nights or special occasions.

Impress everyone with their own delicious little parcels!

Ingredients needed

Here’s everything you need to make this mini beef wellington…

Beef Wellington

• Filet mignons
• Puff pastry sheets 
• Prosciutto
• Fresh herbs (thyme and rosemary)
• Shallot
• Egg yolk
• Water
• Wild mushrooms
• Worcestershire sauce
• Dijon mustard 
• Kosher salt and black pepper
• Olive oil
• Flour

Note: You’ll need food safe cling wrap to wrap the beef wellingtons to hold them together.

Black Peppercorn Sauce

• Brandy (or cognac)
• Low-sodium beef broth
• Half and half
• Whole black peppercorns
• Flour

Tip:

To buy the best filet mignon, look for a deep red color and marbling (fat throughout the meat).

How to make the best individual beef wellington

Making individual beef wellington may seem like a daunting task, but it’s actually quite simple! You just need to follow these steps, and you’ll have a perfectly cooked and delicious dish in no time.

Step 1: Season and sear the filet mignon

Even though the beef will be cooked inside the puff pastry, it’s essential to season and sear it first. This will help seal in the juices and add a crispy texture.

1. Start by seasoning the filet mignon with salt and pepper on all sides.
2. Then heat some olive oil in a cast iron skillet over high heat.
3. Sear each side of the beef for about 30 seconds until browned.
4. Remove and set it aside to cool down for a bit. *Note: if your filet is tied with twine, you can cut it off at this point after you have seared the meat.

Why should I use filet mignon?

Filet mignon is the most tender and flavorful cut of beef, making it perfect for beef wellington. It’s worth investing in good-quality filets that are about 1 ½ inches thick.

What can I use in place of filet mignon?

You can use other cuts of beef, such as ribeye or strip loin, but keep in mind they won’t be as tender and may require more cooking time.

Step 2: Make the mushroom duxelles

Duxelles is a paste made from finely chopped mushrooms cooked down with herbs, shallots, and wine. It adds a unique and delicious flavor to the individual beef wellington!

1. In the same skillet used for searing the beef, heat up some more olive oil, add in chopped shallots, and sauté until softened.
2. Add in finely chopped mushrooms (using wild mushrooms will enhance the flavor), thyme, rosemary, salt, pepper and Worcestershire sauce.
3. Just sauté the mushrooms for around 15 minutes until they release their juices, and then those juices will evaporate.
4. Remove from the skillet and pour the mushroom paste into a bowl. Place it in the fridge to cool down.

Tip:

Make this step easier by using a food processor to finely chop the mushrooms and shallots.

What type of mushrooms should I use?

You can use any type of mushrooms, but wild mushrooms will give the dish a more intense and earthy flavor!

What can I use in place of shallots?

You can use diced onions instead of shallots, but the flavor will be slightly different.

Step 3: Wrap the mini beef wellington

It’s time to put all the components together! This step is crucial in creating a perfect individual beef wellington.

1. Grab a sheet of cling wrap and lay two pieces of prosciutto in a cross shape.
2. Spread half of the mushroom mix on top of the prosciutto.
3. Next, take one filet and brush it with 1 tbsp of dijon mustard to fully coat the steak.
4. Place the filet in the middle of the prosciutto and use the cling wrap to help you wrap the prosciutto around the steak, one side at a time.
5. Repeat the same steps with the other filet and the remaining mushroom mixture.
6. Wrap the cling wrap tightly around the filet and pop it in the fridge for 10 minutes while you get the pastry ready.

Tip:

If the prosciutto doesn’t cover the entire filet, just add another piece on top.

I can’t find prosciutto! What can I use?

Prosciutto has a unique flavor that adds to the dish, but if you can’t find it, ham is an acceptable substitute.

Step 4: Roll the puff pastry

Rolling out the puff pastry can be tricky, but don’t worry; I’ve got you covered! This is also a great time to preheat your oven to 400°F (200°C).

1. Sprinkle some flour on the counter.
2. Lay a sheet of puff pastry on a lightly floured surface.
3. Using a rolling pin, grab the puff pastry and roll it out into a bigger square.
4. Cut it into four squares (big enough to wrap the beef filet).

Tip:

You can freeze the other two squares for later use!

Can I use gluten-free puff pastry dough?

Yes, you can use gluten-free puff pastry dough to make this dish. You may need to adjust the baking time.

Step 5: Assemble each individual beef wellington

Once you’ve rolled out and prepped the dough, it’s time to wrap the beef wellington!

1. In a small bowl, whisk the egg yolk with water.
2. Brush the outer border of the puff pastry square with the egg wash.
3. Unwrap the prosciutto-wrapped filets and place them in the center of the puff pastry square.
4. Carefully wrap the puff pastry around the filet, ensuring it is tightly closed.
5. Trim any excess pastry with scissors.
6. Brush the entire pastry with the egg wash and place it on a baking sheet with edges.
7. Repeat the same steps with the other filet and puff pastry square.

Step 6: Bake in the oven

Now that the individual beef wellingtons are assembled, it’s time to bake them!

1. Place the steak on a baking sheet and pop it in the oven for about 13-15 minutes depending on internal temperature wanted.
2. Allow the beef Wellington to rest for 7 minutes before cutting into it.

Important Note:

Remember to use a meat thermometer to cook it to your preferred internal temperature. Since filet sizes can vary, it’s best to enjoy this dish medium rare. One of my favorite thermometers you can use in the oven is the Meater. For a regular digital thermometer, I recommend the ThermoPro.

For medium rare, aim for a temperature of 130F-140F, so take the meat out when it reaches 125F. If you prefer medium, go for 140F-150F and take it out at 135F.

Step 7: Make the black peppercorn sauce

The creamy black peppercorn sauce is the perfect finishing touch to this dish! I like to prep the sauce while the mini beef wellingtons are in the oven.

1. In the same cast iron skillet, heat it over medium heat. Once warm, add the brandy or cognac and let it reduce by half.
2. Pour in the broth and simmer for 3 minutes.
3. Now, reduce the heat to medium-low and add the peppercorns, half and half, and sprinkle in the flour.
4. Whisk and simmer gently for 2 minutes until thickened.
5. Taste and add salt if needed. Keep warm on the side.

What can I use in place of brandy?

If you don’t have brandy or cognac for the peppercorn sauce, no worries! You can simply swap it with red wine instead.

How to serve individual beef wellingtons

When the individual beef wellingtons are done, remove them from the oven and let them rest for a few minutes. This allows the juices to settle and makes it easier to slice.

Serve each portion on a plate with a serving of mushroom risotto or roasted garlic and herb mashed potatoes. Drizzle the creamy black peppercorn sauce over the top and garnish with some fresh herbs for an added touch!

The contrast of colors and flavors will make this dish look as good as it tastes. And trust me, it tastes amazing!

Enjoy it with a glass of your favorite red wine.

How to store and reheat leftovers

Leftover individual beef wellingtons can be stored in an airtight container in the fridge for 2-3 days.

To reheat, place them on a baking sheet and pop them in the oven at 375°F for 10-15 minutes until warmed through.

You can also freeze individual beef wellingtons before baking them. Just wrap each portion tightly in plastic wrap and then foil, and store them in the freezer for up to 3 months.

When ready to bake, let them thaw overnight in the fridge before following the baking instructions.

Love Beef Wellington? Try out these other recipes:

• Beef Short Rib Ragu
• Marinated Steak Skewers with Chimichurri
• Smash Burgers
• Slow Cooker Beef Short Ribs with Polenta
• Cheesesteak Stuffed Peppers