Easy Individual Beef Wellington Recipe
Beef Wellington is a traditional English dish that's as filling as it is delicious. By wrapping steak in a pastry crust, these delicious packages pack a savory punch that's surprisingly quick and easy to prepare. Prep and cooking take just an hour to complete. Plus, the heart of this meal, created by recipe developer Hayley MacLean, is a deliciously cooked steak. What's not to love?
This easy individual beef Wellington recipe makes two individual beef Wellingtons, perfect for dinner for two, or if you're really hungry one indulgent feast. By searing the steaks, you manage to get a perfect balance of juicy meat and crispy crust. To make prep time quicker, slice and dice the mushrooms, onion, and parsley beforehand and you can even cook the veggie and spice mix in advance and leave it in the refrigerator.
Although beef Wellington is traditionally a complicated meal (or at least one that sounds pretty complicated) this recipe is a much simpler version of a more involved gourmet recipe. It's perfect for a night when you want fancy but just don't have the time or energy for a complex meal.
Gather your ingredients and prepare the steak
To make this recipe, you will need 2 thick-cut beef tenderloin steaks (about 8 ounces each), salt and pepper, 2 tablespoons butter, divided, 1 cup cremini mushrooms, ¼ cup yellow onion, and 2 tablespoons fresh parsley. You will also need ¼ cup dry sherry, 1 egg, 1 tablespoon water, and 1 package of thawed frozen puff pastry. Take a minute to mince the mushrooms and finely dice both the onion and parley.
Now, we're ready to get that steak going. Start by generously seasoning both sides of the steaks with salt and pepper. While you let the steaks sit, heat 1 tablespoon of butter in a medium skillet over medium-high heat. Once the butter is completely melted, add in the steaks and sear them on each side for about 2 minutes until just brown. Searing helps to make sure the steak stays juicy without turning the pastry in the final meal soggy. When done, transfer the two steaks to a plate and place them in the refrigerator.
Cook the mushroom mixture
First, turn the oven to 425 degrees Fahrenheit to preheat. While it warms up, you can start cooking your mushrooms. To do so, heat one tablespoon of butter in the same skillet you used to cook the steak over medium-high heat. Add the mushrooms, along with the yellow onion, parsley, and sherry to the pan and sauté.
Keep stirring frequently until all the liquid is absorbed and the mixture is paste-like, a process that should take about 8 minutes. Make sure to scrape the brown bits from the bottom of the pan as well. This step will help you keep the flavorful bits, often called "fond", in the mix. Finally, add salt and pepper to taste and set the mixture aside. MacLean recommends setting the mushrooms on a plate so they can cool faster. "Makes for easier handling when assembling the final dish!" she says.
Prepare the puff pastry
First, ensure that your puff pastry is thawed and easy to handle. Then mix 1 egg and 1 tablespoon of water in a bowl to create an egg wash. Make sure the egg wash is well-blended and put it aside.
Roll out the puff pastry into thin sheets on a lightly floured board. Cut pieces of the puff pastry that are large enough to cover the mushroom mixture and the top, sides, and bottom of each steak. "The pastry sheets should be 7x7 inches, but it also depends on the size of the steak," says MacLean. "You do not want too much overlap on the bottom or else it might not cook through. People can cut off the excess if needed!"
Wrap the steak in the puff pastry
To begin assembling your puff pastry packages, first place a large spoonful of the mushroom mixture in the center of each puff pastry square. Next put the steak right on top of the mushroom mixture and also centered in the middle of the pastry.
Wrap the puff pastry around the steak and the mushroom mixture. The key to perfect pastry wrapping here is to fold it in from each side individually, not unlike a gift-wrapped package. Try to cover the steak as completely as possible. Once the steak is covered, use a brush to coat the puff pastry with the egg wash, making sure to leave some for the other side and the second beef Wellington.
And, seriously, don't skip the egg wash. This egg wash will help to seal the outer shell and keep it from opening during cooking. It will also give the final beef Wellington a pleasing color, sheen, and added flavor.
Place the beef Wellingtons on the cooking tray
To bake your beef Wellingtons, first line a baking sheet with parchment paper. Then flip the wrapped steaks over with the mushroom mixture on top and place them on the parchment. Cut three slashes in the top of each wrapped beef Wellington to vent the steak and mixture during cooking, which will help keep the interior from getting soggy. Next brush the egg wash on the top of the beef Wellingtons to help ensure the crispy crust.
Let the finished beef Wellingtons cook and then rest
By now the oven should be preheated to 425 degrees Fahrenheit. Place your baking sheet with the two beef Wellingtons into the oven and bake for 20 minutes, or until the steak inside reaches an internal temperature of 135°F for medium-rare steak. If you have one, an instant-read thermometer is great for making sure that you've reached the right internal temperature.
When it's done, take the tray out and let the beef Wellingtons rest for 10 minutes before serving. Most chefs agree that resting meat of many different kinds is important, helping the cuts to retain their juices and also preventing overcooking. Once the beef Wellingtons have cooled sufficiently, it's now time to dig in and enjoy these savory steak pastries.
- 2 thick-cut beef tenderloin steaks (about 8 ounces each)
- Salt and pepper
- 2 tablespoons butter, divided
- 1 cup cremini mushrooms, minced
- ¼ cup yellow onion, finely chopped
- 2 tablespoons fresh parsley, finely chopped
- ¼ cup dry sherry
- 1 egg
- 1 tablespoon water
- 1 package frozen puff pastry, thawed
- Preheat the oven to 425 degrees Fahrenheit.
- Generously season both sides of the steaks with salt and pepper.
- Heat 1 tablespoon of butter in a medium skillet over medium-high heat. Add the steaks and sear on each side for 1-2 minutes, then transfer to a plate and place in the refrigerator.
- Heat the other 1 tablespoon of butter in the same skillet over medium-high heat.
- Add the mushrooms, onion, parsley, and sherry. Sauté, stirring frequently, until all the liquid is absorbed and the mixture is paste-like (about 8 minutes). Make sure to scrape the brown bits from the bottom of the pan. Salt and pepper to taste. Set aside.
- Mix 1 egg and 1 tablespoon water to create egg wash.
- Roll out the puff pastry on a lightly floured board and cut pieces of puff pastry large enough to cover the top, sides, and bottom of each steak, about a 7-inch square.
- Place a large spoonful of the mushroom mixture in the center of each puff pastry piece, followed by a steak on top.
- Wrap the puff pastry around the steak and mushroom mixture and seal with egg wash.
- Place the wrapped steaks right side up, mushroom mixture on top, on a baking sheet with parchment.
- Cut three vent holes in the top of each beef Wellington and brush with egg wash.
- Bake in a preheated oven for 20 minutes, or until it reaches an internal temperature of 135 degrees Fahrenheit for medium-rare steaks.
- Let rest 10 minutes before serving.
| Calories per Serving | 1,391 |
| Total Fat | 99.7 g |
| Saturated Fat | 35.7 g |
| Trans Fat | 0.5 g |
| Cholesterol | 297.5 mg |
| Total Carbohydrates | 61.8 g |
| Dietary Fiber | 2.9 g |
| Total Sugars | 2.8 g |
| Sodium | 1,102.2 mg |
| Protein | 57.0 g |
