Individual Beef Wellingtons - Printer Friendly
Perfectly cooked filet mignon topped with a rich 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.
This is a particularly elegant way to serve a popular dinner-party entree of filet steaks wrapped in puff pastry, and saves carving at the table.
Meet the individual fun-size version of Beef Wellington! With all the elegance and crowd-pleasing presentation of the original but much easier to make.
Get recipes for beef Wellington, the elegant beef tenderloin dish smothered with a rich mushroom filling or pâté and wrapped in flaky puff pastry.
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.
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!
This was a huge hit! The video was especially instructive and made this a lot less intimidating than expected.