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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…

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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.
- Start by seasoning the filet mignon with salt and pepper on all sides.
- Then heat some olive oil in a cast iron skillet over high heat.
- Sear each side of the beef for about 30 seconds until browned.
- 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!
- In the same skillet used for searing the beef, heat up some more olive oil, add in chopped shallots, and sauté until softened.
- Add in finely chopped mushrooms (using wild mushrooms will enhance the flavor), thyme, rosemary, salt, pepper and Worcestershire sauce.
- Just sauté the mushrooms for around 15 minutes until they release their juices, and then those juices will evaporate.
- 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.
- Grab a sheet of cling wrap and lay two pieces of prosciutto in a cross shape.
- Spread half of the mushroom mix on top of the prosciutto.
- Next, take one filet and brush it with 1 tbsp of dijon mustard to fully coat the steak.
- 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.
- Repeat the same steps with the other filet and the remaining mushroom mixture.
- 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).

- Sprinkle some flour on the counter.
- Lay a sheet of puff pastry on a lightly floured surface.
- Using a rolling pin, grab the puff pastry and roll it out into a bigger square.
- 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!
- In a small bowl, whisk the egg yolk with water.
- Brush the outer border of the puff pastry square with the egg wash.
- Unwrap the prosciutto-wrapped filets and place them in the center of the puff pastry square.
- Carefully wrap the puff pastry around the filet, ensuring it is tightly closed.
- Trim any excess pastry with scissors.
- Brush the entire pastry with the egg wash and place it on a baking sheet with edges.
- 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!
- Place the steak on a baking sheet and pop it in the oven for about 13-15 minutes depending on internal temperature wanted.
- 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.
- In the same cast iron skillet, heat it over medium heat. Once warm, add the brandy or cognac and let it reduce by half.
- Pour in the broth and simmer for 3 minutes.
- Now, reduce the heat to medium-low and add the peppercorns, half and half, and sprinkle in the flour.
- Whisk and simmer gently for 2 minutes until thickened.
- 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

Did you make this? If you snap a photo, please be sure tag me on Instagram at @girlwiththeironcast or hashtag #girlwiththeironcast so I can see your creations!

Individual Beef Wellingtons with Black Peppercorn Sauce
Ingredients
Beef Wellington:
- 2 filet mignons
- Puff pastry sheets (defrosted in refrigerator if frozen)
- 4 slices prosciutto
- 2 sprigs thyme (leaves removed, finely chopped)
- 2 sprigs rosemary (leaves removed, finely chopped)
- 1 medium shallot (minced)
- 1 egg yolk
- 1 tsp water
- 4 oz mixture of wild mushrooms (cleaned and finely chopped)
- 2 tsp Worcestershire sauce
- 2 tbsp dijon mustard (divided)
- Kosher salt
- Ground black pepper
- Olive oil
- Cling wrap
- dusting of flour
Black Peppercorn sauce:
- 1/4 cup brandy or cognac
- 1/2 cup low sodium beef broth or stock
- 1/3 cup half and half
- 2 tsp crushed whole black peppercorns
- 1 tsp flour
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Instructions
- Take your filets and salt and pepper both sides
- In a cast iron skillet over medium/high heat, add 2 tbsp oil. Sear each side for 30-45 seconds. You are just getting a hard sear/crust on each side of the steak, it will finish cooking later. Turn the heat to medium and remove steaks and set aside. Note: if your filet is tied with twine, you can cut it off at this point after you have seared the meat.
- Add in 1 tbsp of olive oil, shallot, mushrooms, thyme, rosemary, pinch of salt pepper, and Worcestershire sauce. Sauté the mushrooms for about 15 minutes until they have released their juices and then the juices will evaporate. This will leave you with a mushroom type paste, remove from the skillet into a bowl. Turn heat off and set skillet aside, but hold onto that cast iron without cleaning it.
- On a sheet of cling wrap place two pieces of prosciutto in a cross +. Spoon and spread half of the mushroom mix onto the prosciutto.
- Take one filet and brush 1 tbsp of dijon mustard to coat entire steak. Place the filet in the center of the prosciutto and one side at a time, use the cling wrap to assist you wrapping the prosciutto around the filet. If the prosciutto doesn't reach all the way around, you can add another piece to the top to cover the filet. Wrap the cling wrap tightly around and chill in the refrigerator for 10 minutes while you prepare the pastry. Repeat with the other filet and remaining mushroom mixture.
- Preheat oven to 400F
- Lightly flour counter. Take the puff pastry and roll it out into a larger square. cut into four squares (they have to be big enough to encase the beef filet). You can refreeze the other two squares to use another time.
- In a small bowl, whisk together the egg yolk and water. Take the puff pastry square and brush the outside border with the egg wash. Unwrap the prosciutto wrapped filets and place them in the center of the puff pastry square. Carefully and tightly wrap the puff pastry fully around the filet and pinch at the center/folds so it remains closed/sealed. If there is excess pastry, you can trim with scissors. Brush the entire outside with the egg wash, then place on a rimmed baking sheet.
- Place on a baking sheet and bake in the oven for 13-15 minutes. It is very important to use a meat thermometer to cook to desired Internal temperature, because filet sizes vary and this dish is best served medium rare. Medium rare temperature is 130F-140F, so you will want to take the meat out when it registers at 125F. Medium temperature is 140F-150F, take the meat out at 135F. Allow Steaks to rest for 7 minutes before serving.
- While the steak cooks make the peppercorn sauce. In the same cast iron skillet, without wiping it out, heat over medium heat. Once warm, add in the Brady or cognac and let it reduce by half. Add in the broth and allow that to simmer for an additional 3 minutes. Turn the heat to medium low, add in the peppercorns, the half and half, and sprinkle the flour in. Whisk and allow it to gently simmer for 2 minutes and thicken. Taste and add a pinch of salt if needed. Keep warm on the side.
- Serve the individual beef wellingtons with the black peppercorn sauce on the side or drizzled over top.
Notes
- If you don’t have brandy or cognac for the peppercorn sauce, you can substitute red wine.
- Puff pastry should be defrosted in the refrigerator prior to using.
- If you do not have prosciutto, you can substitute regular ham.


About how many ounces is a good weight for the filets?
Hi Amy! A standard size is 8oz which is most widely available and used. They make larger and smaller, but I always go for around 7-8oz myself
Could you make this ahead of time, have them wrapped and leave them in the fridge for a few hours? Or would the puff pastry get weird?
Hi Kaci, you can prepare it in advance but I would wait to wrap it in pastry because the pastry might get soggy/gummy. You can do all the steps up until then though. I would also take the meat out of the refrigerator 20min in advance so it’s not super cold going into the oven. Enjoy!