Back to Individual Beef Wellingtons

Print Options


Card Sizes

Individual Beef Wellingtons Recipe

Individual Beef Wellingtons Recipe

A savory mushroom-wine sauce is draped over golden pastry. This elegant entree is perfect to present to guests on Christmas. —Taste of Home Test Kitchen
TOTAL TIME: Prep: 30 min. Bake: 25 min. YIELD:6 servings


  • 6 beef tenderloin steaks (1-1/2 to 2 inches thick and 8 ounces each)
  • 4 tablespoons butter, divided
  • 3 sheets frozen puff pastry, thawed
  • 1 egg, lightly beaten
  • 1/2 pound sliced fresh mushrooms
  • 1/4 cup chopped shallots
  • 2 tablespoons all-purpose flour
  • 1 can (10-1/2 ounces) condensed beef consomme, undiluted
  • 3 tablespoons port wine
  • 2 teaspoons minced fresh thyme


  • 1. In a large skillet, brown steaks in 2 tablespoons butter for 2-3 minutes on each side. Remove and keep warm.
  • 2. On a lightly floured surface, roll each puff pastry sheet into a 14-in. x 9-1/2-in. rectangle. Cut each into two 7-in. squares (discard scraps). Place a steak in the center of each square. Lightly brush pastry edges with water. Bring opposite corners of pastry over steak; pinch seams to seal tightly. Cut four small slits in top of pastry.
  • 3. Place in a greased 15-in. x 10-in. x 1-in. baking pan. Brush with egg. Bake at 400° for 25-30 minutes or until pastry is golden brown and meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°).
  • 4. Meanwhile, in the same skillet, saute mushrooms and shallots in remaining butter for 3-5 minutes or until tender. Combine flour and consomme until smooth; stir into mushroom mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in wine and thyme. Cook and stir 2 minutes longer. Serve with beef. Yield: 6 servings.

Reviews for Individual Beef Wellingtons

Sort By :

Average Rating
magickat__CT User ID: 1013598 70678
Reviewed Dec. 14, 2012

"This was amazing. easy, tasty, and very elegant. My only very small issues were the bottom of the pastry got a little soggy. The top and sides were browned and beautiful and no one minded the slight sogginess at all. I'm not sure if anything can even be done about it, as it seems to be from the juciness of the steak rather than any fault with the recipe."

khegeman User ID: 2379383 110554
Reviewed Jul. 24, 2012

"Delicious! My daughter said that "it tastes like it could have come from a restaurant.""

eep416 User ID: 4805431 155857
Reviewed Oct. 25, 2011

"LOVE this recipe. My family inhaled it and asked for more. It simplifies a traditionally fussy recipe but tastes like it was hours of labor. No one will be disappointed with the special dish."

DancingLizzy User ID: 6230154 110553
Reviewed Oct. 5, 2011

"This is one of my families favorites! I have made it multiple times and always love it. Sometimes I will add a slice of brie or liver sausage on top of the steak just before wrapping it."

LJBoiu User ID: 3813687 89162
Reviewed Dec. 28, 2010

"I made this for Christmas Eve dinner and it was wonderful. I'm going to have a hard time topping it for next years Christmas Eve dinner."

samerman User ID: 3596112 110516
Reviewed Oct. 8, 2009

"I made for a special occassion and was a smashing success!!! Everyone wanted to take the extras home."

Loading Image