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By: Clair Cook, TheSproutingMinds.com
Posted on: Feb 1, 2021

How to Make Individual Beef Wellingtons

This month, Clair swaps recipes with our UK blogger, John Adams, and tackles the infamous UK-inspired Beef Wellington!


Download the recipe here!


When it comes to a decadent and savory dish, Beef Wellington is where it is at.

For the month of February, the UK blogger, John, and myself are doing a recipe swap. You heard me right! John will be baking an US-inspired monkey bread, while I had the opportunity to give the UK-inspired Beef Wellington a try. Check out my individual Beef Wellingtons and how it all went down.

If you're like me and love to watch cooking shows, then I am pretty sure you have seen a few episodes of Gordon Ramsay yelling across the kitchen about his infamous Beef Wellington. I never would have thought I could attempt this recipe at home, but I know differently now.

"Beef wellington is something of a New Year's Eve tradition in our household. It started a few years ago when my wife was pregnant and we couldn't go out so I said I'd cook us both a meal. Beef Wellington was the meal I cooked and we've had it pretty much every New Year's Eve since. It's definitely an indulgent meal and something to be had for special occasions!" -John, UK Blogger for The Cleaner Home


Cooking individual Beef Wellingtons at home.

This recipe is truthfully easy to do at home. You do not have to be an expert chef to put this dish onto the dinner table. The one thing about the Beef Wellington that was challenging for me is cooking the Beef Wellington just right. Instead of a tenderloin, I went with 2 beef fillets. Once you have them wrapped up in the puff pastry, you are not sure when they will be a medium rare. It is not revealed until you slice into the Beef Wellington.

I think the more you cook them, the more comfortable you will become to the oven temperature and the amount of time you need to allow your Beef Wellington to cook. My first attempt at cooking these individual Beef Wellingtons was all successful minus the fact that my beef fillets were well done instead of a medium rare. The mushroom duxelles is quite possibly the best mushroom mixture I have ever eaten. Then to have it along with the puff pastry. Oh, my goodness!

The great thing about individual Beef Wellingtons is that you can prep it ahead of time and can also bring it to family and friends as a great way to share the love of all things delicious in the kitchen.

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How to make Beef Wellington.

Before you begin to prepare the individual Beef Wellingtons, make sure you have all the ingredients and cooking tools on hand. You will need a cutting board to help prep the beef fillets as well as a large skillet. I prefer a cast iron skillet for a better sear on the meat. You will also need a food processor to make the mushroom duxelles. As you can see in the video, I have a smaller food processor. I added the mushrooms in batches until all was incorporated into a puree.

You cannot forget the plastic wrap! The plastic wrap almost plays as much of a role as the cutting boards and food processor. It will help the fillets hold their shape in between layering.

When it comes to the ingredients, you can use portabella mushrooms or baby bella. My local grocery store did not have portabella mushrooms, so I went with the baby bella mushrooms instead. As I mentioned earlier, you can also do this recipe with a tenderloin instead of the 2 beef fillets. The tenderloin may cook better as well as hold a better shape during the cooking process. Both will work though!

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The mushroom duxelles.

I honestly had never heard of mushroom duxelles until the beef wellington. It is basically a cooked down mushroom puree that contains mushrooms, onions, and garlic. Do not let the simplicity of it fool you though. It is full of flavor! It took about 10-15 minutes for all the water to cook out of the puree. This part of the recipe is one that you can prep a head of time. You will know that the mushroom duxelles is ready when it becomes more of a paste than a puree.

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The beef fillet.

When it comes to the beef fillet, you want to pick a great piece of meat. As I mentioned earlier, you can use a tenderloin instead. This is the preferred meat selection when cooking Beef Wellington. Most tenderloins will cook better in the puff pastry and their shape is perfect for wrapping in the puff pastry. With the beef fillet, you must watch it more carefully due to its thickness compared to the tenderloin. They are not as thick as a tenderloin and will cook a lot faster.

This was my issue with the fillets. I ended up with a more cooked beef fillet than I had wanted. It was still more than delicious, but I wish I had cooked it for only 15-20 minutes than the full 40 minutes. You also want to make sure you get a good sear on the meat before wrapping it in the layers. This will help hold in all those juices while it cooks in the puff pastry.

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The puff pastry.

The puff pastry was one of the easiest steps. I bought already prepared puff pastry dough sheets from the local grocery store in the freezer section. You want to make sure that you follow the instructions on the puff pastry package. I took it out of the freezer and allowed it to thaw before working with it. When you wrap the puff pastry dough around the prosciutto wrapped beef fillet, make sure that you are tucking and pinching the dough well on the ends. You want to create a nicely sealed blanket around the meat so that all the flavors stay inside the puff pastry as it bakes.

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Allow time for the beef fillet to set.

Do not skip out on the resting steps of the recipe. After you wrap the beef fillets in the prosciutto and mushroom duxelles, you will wrap them up in plastic wrap and place in the refrigerator. Make sure you allow them to sit for at least 30 minutes. This is also a great time to prep ahead. You can do these steps first thing in the morning and wait until later in the day to complete the rest of the steps.

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You want to see juices flowing out when you slice into the puff pastry.
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Celebrating all occasions with individual Beef Wellingtons.

As you can see, Beef Wellington is a simple enough recipe to do at home. The key is to the actual temperature and cooking times of the puff pastry wrapped beef fillets. This may take a few tries to see what will work best to give you a medium rare beef fillet when cutting into that beautifully baked puff pastry. Prepare this for any special occasion to give it that extra special touch and do not forget that you can easily gift individual Beef Wellingtons to family and friends.

It can easily be stored in food containers and transported in an Arctic Zone Hot/Cold Insulated Food Carrier, keeping it warm as you deliver it. A great way to celebrate with others during the difficult times. I hope you enjoy this recipe as much as we did!

Disclaimer: The Cleaner Home and/or our blogger partners are not responsible for the outcome of any recipe featured in this blog, or any website linked to from this blog. You may not achieve the results desired due to variations in ingredients, cooking temperatures, typos, errors, omissions, or your individual cooking ability. You should always use your best judgment when cooking with raw ingredients such as eggs, chicken, or fish and seek expert advice before beginning if you are unsure. You should always take care not to injure yourself or others with sharp utensils (such as knives) or other cooking implements, or to burn yourself or others while cooking. You should examine the contents of ingredients prior to the preparation and consumption of these recipes in order to be fully aware of and to accurately advise others of the presence of substances that might provoke an allergic reaction. Recipes featured in this blog have not been formally tested by The Cleaner Home or on our behalf, and we do not provide any assurances nor accept any responsibility or liability with regard to their quality or safety.