• Prep Time
    1 hour
  • Cook Time
    25 minutes
  • Serving
  • View


Long before Waterloo, England had a history of wrapping meat in pastry.  Nevertheless, this dish is said to be named after the Duke of Wellington’s victory over Napoleon in 1815. Whatever its provenance, Beef Wellington was considered the height of elegance in the mid-20th century.  In the great television drama series Mad Men (2007 to 2015), Roger Sterling, while trysting in a hotel room with Joan Holloway, touts the room service selections thusly: “Look, we’ve got oysters Rockefeller, Beef Wellington, Napoleons…we leave this lunch alone, it’ll take over Europe.”  This dish remains a decadent offering, with its buttery crust and luxurious mushroom filling. My version omits the foie gras which is too rich for my taste if I’m serving a Bearnaise sauce also.  Traditionally, this would be a whole tenderloin of beef (shaped like a rubber boot, i.e., a “Wellie”).  But, I think the individual filets are more attractive on the plate, and certainly more manageable for the cook.  This is actually a great do-ahead dinner party dish.  You just need to have a sheet of puff pastry at the ready, and a Bearnaise sauce holding in a water bath. There are several pause buttons in this recipe.  Which makes the dish perfect for an intimate dinner party…or for trysting the night away in the style of Roger Sterling.




Individual Beef Wellingtons


Egg Wash


    The filets can be seared ahead of time, cooled, and then the uncooked individual Beef Wellingtons can be put in the refrigerator for a couple of hours. Put them in the preheated oven about 30 minutes before you plan to eat dinner.

    Step 1

    Let the filets come to room temp. Salt and pepper all over. Sear over medium high heat in hot butter on each side for about 2 minutes per side. Don't overcook because you're going to cook the filets for 25 minutes later. Just get a good sear on both sides. Set aside to cool.

    Step 2

    Make the Duxelles: chop the mushrooms. Saute them in butter with shallots and thyme. The shallots should have some color on them and the mushrooms should be cooked down until very soft and fragrant. Set aside and cool.

    Step 3

    Roll the puff pastry out to about 1/8 inch thick. Cut two squares for the two filets. Put about 1/8 cup mushroom mixture on the bottom of each square of pastry. Then put a filet atop each pastry square and fold it around the filet. The filet will be enclosed in pastry. Pinch the pastry closed and turn the individual filet over (seams on the underside); Place on a parchment paper on a cookie sheet or flat pan.

    Step 4

    For the egg wash, beat the egg yolk lightly with the milk. Then brush the egg wash lightly on the individual Wellington(s). Decorate the tops with some pastry you cut from the scraps of puff pastry.

    Step 5

    Refrigerate for an hour or until you are ready to cook the Beef Wellingtons.

    Step 6

    Bake at 425 degrees for 25 minutes.

    Step 7

    Remove from oven and let rest about 5 or 10 minutes.

    Step 8

    Serve with Bearnaise Sauce.

    You May Also Like

    Leave a Review

    Your email address will not be published.