Individual Beef Wellingtons

Semichee 3

A particularly elegant way to serve a popular dinner-party entree of filet steaks wrapped in puff pastry that also saves carving at the table.

Modified from: Individual Beef Wellingtons

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Serving size has been adjusted!

Original recipe yields 4 servings



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  1. Salt and pepper the steaks to taste and sear all sides on high heat. Set aside.
  2. In a large skillet over medium heat, combine the mushrooms, shallots, sherry, butter and parsley, and saute until all the liquid is absorbed and the mixture resembles a paste. Let cool and dab any excess liquid with paper towel.
  3. Preheat oven to 425 degrees F (220 degrees C) with a cookie sheet inside.
  4. Partially thaw the puff pastry sheets and roll out pieces thin enough to cover the top, sides and bottom of each steak. Place the steaks on each square of pastry and cover the top of each steak with the mushroom mixture. Wrap each steak with the pastry so that there's a tight seal and juices don't spill out.
  5. Bake steaks uncovered in the preheated oven for 20 minutes. (Note: They will be rare but will continue cooking while dish is sitting.) Remove the cookie sheet from the oven, cover with a tented piece of aluminum foil and let stand until desired cooking temperature is reached, using a food thermometer.
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As modified, this recipe is pretty perfect if I may say. Thanks to all the previous reviewer feedback! The additional trick I've learned over time is that I place strips of any extra puff pastry...