Individual Beef Wellingtons


♫ duxelle, ma belle… son des aliments qui vont tres bien ensemble … tres bien ensemble♫

Duxelles (dook-SELL) is a simple mixture of minced mushrooms, shallots, and garlic, sauteed in a bit of butter, and reduced to somewhat of a paste — depending on how fine the mince.

You can can mince the mushrooms by hand or food processor.  The food processor may produce a more fine mince, resulting in a more pâté-like filling.  I’ve tried both a finer processed mince as well as a larger mince and both taste equally delicious.  The choice is yours.

Regarding the wine, I used a Gewürztraminer because that’s what I had — and because I wanted to drink some of the leftovers.  Feel free to use any dry wine you like.  If all you have is dry sherry on hand, use it.  It will taste great.

If you want to go all-out, add a little fois gras to each packet along with the duxelles.  Chef Sergio, who taught me how to make this, adds a slice or two of prosciutto to his exceptional recipe.

Admittedly, this is a sort of special occassion dish that can totally blow a budget.  For special occasions, as well as this blog, I gleefully allow that to happen.  However, there are options to make this more budget-friendly.  One of these options is to swap the filet for extra lean 6-ounce hamburger patties.   Another is to use pork tenderloin — and perhaps even substitute the mushrooms for spinach (and maybe even a sprinkle of feta).

Have fun with it and enjoy!

Individual Beef Wellingtons

Yield: 4

Individual Beef Wellingtons


  • 4 six-ounce filet mignons, thickly cut
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablesppoon olive oil
  • 1 sheet puff pastry, thawed
  • Mushroom duxelles (recipe below)
  • 1 egg, beaten with 2 teaspoons water
  • Duxelles:
  • 2 tablespoons unsalted butter
  • 1 shallot, minced (about 2 tablespoons)
  • 10 ounces white mushrooms, cleaned, stemmed, and finely chopped
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/4 cup dry white wine


    Make the duxelles:
  1. Heat butter in a medium skillet over medium heat. Add the shallots and garlic. Cook until fragrant, about 30 seconds.
  2. Add the mushrooms, salt, and pepper. Cook until liquid has evaporated and mushrooms begin to brown.
  3. Add the wine and cook until liquid has evaporated.
  4. Remove from heat and cool before using.
  5. Assemble the Beef Wellington singles:
  6. Preheat the oven to 425 degrees. Line a baking sheet with parchment paper and set aside.
  7. Season each filet with salt and pepper.
  8. Heat oil in a large skillet over medium-high heat. Sear filets for 1 minute on each side. Transfer to a plate and cool completely.
  9. Cut one sheet of puff pastry into 4 equal pieces. Lightly flour countertop and roll each piece into a 7-inch square.
  10. Divide mushroom mixture evenly among the four squares of pastry, placing it in the middle. Top the mushroom mixture with one filet, pressing down gently to flatten a bit.
  11. Brush the exposed edges of the pastry with the egg wash. Fold the pastry over the filet as if wrapping a package. Press the edges gently to seal.
  12. Place the packages on the baking sheet, seam side down. Brush egg wash on the top and sides of each package. Bake until golden brown and thermometer registers 140 Degrees, about 20 minutes.
  13. Remove from oven and rest for 10 minutes before serving.

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