Individual Beef Wellingtons

Individual Beef Wellingtons
  • Prep Time: 40
  • Total Time: 70
  • Servings: 8

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About this Recipe


8 (6 oz) Center cut filet mignons (1 ½ “ or 4 cm thick)
Salt and pepper
2 tbsp (30 mL) Vegetable oil
2 tbsp (30 mL) Butter
2 tbsp (30 mL) Chopped shallots
2 Cloves garlic, minced
1 (8 oz/227 g) Thinly sliced mushrooms
1 tsp (5 mL) Fresh thyme
8 Slices Cappola™ Prosciutto
1 Pkg (397 g) Tenderflake® Frozen Puff Pastry, defrosted
2 Eggs, beaten


SEASON each filet mignon with salt and pepper on both sides.

HEAT vegetable oil in a large skillet oven high heat. Sear beef for 1-2 minutes per side or until a nice golden brown crust forms. Remove from the pan and set aside.

HEAT butter in the same skillet over medium-high. When the butter begins to sizzle add shallots, garlic, mushrooms, thyme, salt and pepper. Cook, stirring occasionally for 4-6 minutes or until caramelized and golden brown. Remove from heat and set aside.

WRAP each filet tightly in a slice of prosciutto. Set aside. Cut each puff pastry in half equally and roll each half on a lightly floured work surface with a lightly floured rolling pin to 14” (35 cm) squares. Trim the edges to for 2 – 13” (33 cm) squares. Now cut each into 4- 6 ½” (16 cm) squares giving you eight equal pieces of puff pastry.

ASSEMBLE each Wellington by dividing the mushroom mixture equally between the pastry squares. Top with a prosciutto wrapped beef filet and press down gently. Wrap the two opposite corners of the puff pastry over the filet overlapping slightly. Seal the seam with egg wash then fold in the other two corners and enclose completely. Arrange Wellingtons seam side down a parchment paper lined baking tray. Chill, loosely covered with plastic wrap for at least one hour or up to a day. Refrigerate the remaining egg wash for use later.

PREHEAT oven to 425°F (220°C).

BRUSH the top and sides of each Wellington with egg wash and bake for 20-30 minutes or until golden brown and the internal temperature reaches 123°F (50°C) for rare, 133°F (56°C) for medium-rare, 143°F (62°C) for medium and 160°F (71°C) for well-done.


For cheese lovers, add 1 tbsp (15 mL) Gorgonzola or Stilton cheese along with the mushroom mixture.

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