Enjoy these individual beef Wellingtons with no regrets and no second thoughts! Perfectly cooked filet mignon topped with a rich, savory mushroom pate is wrapped in a crispy pastry crust and served on top of a buttery pastry base for a 1-2 punch that's hard to beat. Serve as-is or with a simple, brown pan sauce.

Recipe Summary

prep:
45 mins
cook:
1 hr 15 mins
additional:
20 mins
total:
2 hrs 20 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
For the Mushroom Duxelles:
For the Wellingtons:

Directions

Instructions Checklist
  • Melt butter over medium-high heat. Add mushrooms and salt; cook and stir until well browned and caramelized, about 5 minutes. They will be wet and soggy at first but will dry out.

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  • Add shallots and cook until they soften up and turn translucent, about 3 minutes. Add black pepper, cayenne, and white wine. Stir until wine evaporates, about 1 minute. Turn off the heat and transfer to a bowl to cool to room temperature.

  • Add pate to cooled mushroom mixture; toss and mash with a spoon until thoroughly combined. Set aside.

  • Generously season filets with salt and pepper. Melt butter for Wellingtons in the same pan over high heat. Sear, one at a time, in the hot pan until the sides and edges are nicely browned, about 5 minutes per filet. Transfer to a plate and place in the refrigerator until needed.

  • Cut each sheet of pastry into 4 squares. Place one square frozen puff pastry onto a lightly floured surface. Spoon about 3 tablespoons pate mixture into the center and press out to roughly the same size as a filet. Spread 1/2 tablespoon mustard on top of one filet and place mustard-side down on the pate.

  • Gently stretch and fold the shorter sides of the pastry around the filet, then bring the longer sides up and over to seal. You can stretch the dough that will be on the bottom of the filet, but try not to stretch it on the sides and top. It's okay to have a couple of small holes at the bottom. Flip Wellington over and place seam-side down on a plate. Repeat to form remaining 3 Wellingtons, then transfer all to the refrigerator.

  • Preheat the oven to 425 degrees F (220 degrees C). Line a sheet pan with parchment paper.

  • Cut remaining 4 squares of puff pastry into circles that are roughly the size of the Wellingtons. Place on the prepared sheet pan and poke all over each circle with a fork.

  • Bake in the center of the preheated oven for 15 minutes. Remove from the oven, flip, and press circles down with a spatula to flatten. Return to the oven and bake until cooked through and crispy, 5 to 10 minutes longer. Remove from the oven and lift off the sheet pan to cool. Increase the oven temperature to 450 degrees F (230 degrees C).

  • Transfer Wellingtons to the freezer for exactly 15 minutes. Line the same sheet pan with aluminum foil, then top with parchment paper. Beat egg with water in a small bowl.

  • When Wellingtons have been in the freezer for 15 minutes, transfer to the prepared pan and generously brush with egg wash.

  • Bake pastry in the center of the preheated oven until pastry is golden brown and puffed and filets are cooked through, 23 to 25 minutes. An instant-read thermometer inserted into the center should read 122 degrees F (50 degrees C).

  • Immediately remove from the hot pan and transfer onto a plate or cutting board for at least 5 minutes. Cut Wellingtons in half, then trim each end to create a flat surface.

  • Place each rounded pastry base on a plate and stand 2 filet halves on top with center cut facing up.

Chef's Notes:

You can use onion and garlic instead of shallots, or use all of them together.

If you can't find a smooth-style, truffle-flavored pate, you can use regular pate with a few drops of truffle oil, or just regular pate.

Make sure your pastry remains nice and cold while you are adding pate to it or it will thin out too much.

Nutrition Facts

1330 calories; protein 45.8g; carbohydrates 59.4g; fat 99.8g; cholesterol 235mg; sodium 870.3mg. Full Nutrition
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Reviews

Rating: 5 stars
12/16/2020
This recipe was great! I prepared it a day in advance and wrapped it in the puff pasty the night I cooked the dish which made it very easy when meat was cooled. I did add a few extra minutes to the bake time because the meat had been refrigerated overnight but it turned out perfectly! My parents and boyfriend loved this dish. Will have to make again for sure! I appreciate the recipe and video, they were comprehensive and easy to follow! Read More
(3)
Rating: 5 stars
12/17/2020
I would never have had the courage to attempt a beef wellington had it not been for chef John. This was actually a lot simpler than I anticipated. Follow the directions exactly and it'll be a hit. I cooked mine for a rare/medium rare to his time specification and it was perfect. The mushroom and pate mixture was incredible! I wonder if laying a layer of pastry on the top and one on the bottom, then trimming and binding them on the sides would work so that you're not having to stretch the pastry at all would work? I have no idea. Either way, mine turned out perfectly. And I enjoyed having the extra puff pastry on the bottom. Read More
(2)
Rating: 5 stars
12/23/2020
Made this for a holiday dinner date night with my boyfriend and was surprised at how easy it was and how amazing it tasted! We made 2 individual 6 oz fillets and because of the richness from the puff and pate, we decided that next time we make these we probably only need to make 1! I am also not sure the extra puff disc is needed as there is already a ton of pastry- more than if you had made the whole tenderloin. We served with carrots and potatoes like Chef John which were absolutely delicious as well! Read More
(1)
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Rating: 5 stars
12/25/2020
Absolutely delicious! I only made 3 so I took the extra puff pastry, cut it into strips and covered the bottom easier. I bought the truffle pate on Amazon, it didn't look like his in the video, but it tasted mighty fine! Read More
(1)
Rating: 5 stars
12/26/2020
I followed the recipe and It was a huge hit on Christmas Day. My grocery store only had goose, duck & pork pate and I didn’t add any truffle but it was delicious regardless. Next time I might be a little more careful with the Dijon but otherwise it was pretty easy to follow the amazing Chef John’s instructions. Read More
(1)
Rating: 5 stars
12/19/2020
Please don't let the 2 or 3 pages of instructions throw you. This is my go-to New Years Eves easy-peasy dish. When I first began making this dish frozen puff pastry wasn't invented yet! Believe me the pastry available today has made this a cinch. Just buy the best tenderloin filets you can find (and afford). The mushroom "Pate" is super easy and can even be made the day before. Read More
(1)
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Rating: 5 stars
12/20/2020
Chef John, thank you so much for this recipe! One of the best meals I've ever made! Read More
(1)
Rating: 5 stars
12/31/2020
This was a huge hit! The video was especially instructive and made this a lot less intimidating than expected. Read More
Rating: 4 stars
12/23/2020
Didnt make enough mushrooms. Tasted good though. doesnt reheat well. Read More
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