There is no debate that Beef Wellington is a classic dish. Succulent beef tenderloin covered in a rich wild mushroom duxelle all wrapped in flakey puff pastry. Yummy. The problem is that classic Beef Wellington is normally served as a full and large tenderloin and far too much for one person to consume. Cue this fantastic recipe for making an individual Beef Wellington. Make a number for a dinner party or just give yourself a midweek treat…
So let’s make one…
1. Gather all of the ingredients together
For such a classic and tasty dish there is a surprisingly low number of ingredients in a Beef Wellington. There’s the beef tenderloin, of course, and puff pastry. Then there’s duxelle made from wild mushrooms, shallots, thyme and a splash of sherry or vermouth. If you want a sauce with the Beef Wellington then maybe a little red wine, balsamic vinegar and beef stock, but that’s it.
Remember, this recipe makes just one individual Beef Wellington. The measurements are in the printable recipe below so if you want more than one just scale up.
2. Make the mushroom duxelle
The term duxelle ss a French term for this mushroom and shallot reduction. It’s used in many dishes and is a great technique to know.
To make the duxelle start by finely chopping the mushrooms and shallots. I used wild a selection of various mushrooms but you can simple button mushrooms if you like. Once the mushrooms are chopped place them in a clean tea towel, wrap them up and squeeze as much moisture as you can from them.
Now, melt the butter in a medium skillet or frying pan and place the chopped shallots and mushrooms, and the thyme into the pan. Add a little seasoning and fry off until the shallots become translucent.
Now add the sherry, or vermouth if you prefer and bring to the boil.
Reduce this fully so there is no liquor left and you have a moist stew of mushrooms, shallots and thyme.
Now, set this aside while you prepare the tenderloin.
3. Prepare the beef tenderloin
This is but is simple. All you are going to do is seal the beef tenderloin.
Start by melting the butter in a small skillet and season the steak.
Now, place the steak in the hot melted butter and fry each side for around a minute.
Do the same with the sides and then set aside while you prepare the pastry.
4. Prepare the pastry and the Beef Wellington
I’m not going to lie to you my good friends, I did not make the pastry. I bought it frozen from the grocery store and, unless you love making pastry, I recommend you do the same. It’s perfectly fine an takes a lot of faff out of the preparation.
Once the pastry is defrosted, roll out flat on your work surface.
Now take a spoonful of the cooled duxelle and place this in the centre of one end of the pastry.
Place the sealed tenderloin on the duxelle and spoon the rest of the duxelle on to the steak.
Note that would like a rich red wine sauce with the steak then keep a large spoonful of the duxelle back and leave it in the pan.
With the steak on the pastry, cut half of the pastry away and egg wash all sides of both pieces. Form the Beef Wellington parcel and trim any excess pastry and discard. Place the Beef Wellington on a non-stick baking tray and leave in the fridge for 30 minutes.
5. Bake the Beef Wellington and make the sauce
While the Beef Wellington is resting in the fridge heat your oven up to 200C / 180C Fan. After the 30 minutes place the baking tray in the oven and cook to your liking. The amount of time really depends on the strength of your oven and how long you sealed the tenderloin for. However, as a rough guide, leave the Beef Wellington in the oven as follow:
- Rare – 10 minutes
- Medium / Rare – 15 minutes
- Medium – 20 minutes
- Medium / Well – 25 minutes
- Well Done – 30+ minutes
Once done, remove from the oven and leave to rest for 5-10 minutes.
If you do want a sauce then while the Beef Wellington is resting simply re-heat the duxelle pan with the remaining duxelle. Once hot add half a cup of full-bodied red wine and a small dash of balsamic vinegar. Reduce this by half and then add half a cup of beef stock. Reduce this down again by half and then pass through a sieve making sure to squash all of the flavours out of the remaining mushrooms. Season to taste and you’re away…
And that’s it my foodie friends. An individual beef wellington ready for enjoying on your own or with friends. The sauce is optional but does make a wonderful compliment. I served it all with steamed broccoli spears and a silky rich cabernet. My mouth is watering as I type…Yum.
If you like this recipe then have a look at some of my others. There’s a selection below but just click the recipe tab at the top if you want to see them all.
As always, many thanks for reading and until next time… Steve.
6. Nutritional values
7. Printable recipe
This individual beef wellington recipe is a yummy treat for one or more. Beef tenderloin, rich duxelle, and flakey puff pastry. Decadence at is best ???? | theyumyumclub.com
- 8 oz beef tenderloin
- 100 grams wild mushrooms
- 2 shallots
- 50 grams butter
- 4 tbsp sherry
- 200 grams puff pastry (bought)
- 1 sprig thyme
- 1 egg, for egg washing
First, gather all of the ingredients together.
Next, finely chop the wild mushrooms and squeeze through a clean tea towel to remove as much water as you can.
Now melt 3/5 of the butter in a small skillet or frying pan and add the chopped shallots and mushrooms.
Once the shallots and mushrooms have softened add the sherry and reduce this down until itis fully reduced. Set aside to cool.
Season the tenderloin.
Now, melt the remaining butter in a small plan and seal the tenderloin on all sides. Set aside to rest.
Roll the pastry thin and flat.
Spoon a small amount of the duxelle on to one end of the pastry.
Add the steak and remaining duxelle.
Cut the pastry and so ready to make a parcel and egg wash the ends. Form the parcel and place on a baking tray.
Place the baking tray in a fridge for 30 minutes. At the same time heat your oven to 200C / 180C Fan.
After 30 minutes bake the Wellington to your liking. 15 minutes rare, 20 minutes medium rare, 25 minutes medium and so on... Now serve and enjoy!