Individual Beef Wellingtons

Individual Beef Wellingtons

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"Serve these with a Bearnaise sauce. Mmm!"
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45 m servings 946 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 946 kcal
  • 47%
  • Fat:
  • 66 g
  • 101%
  • Carbs:
  • 43.8g
  • 14%
  • Protein:
  • 42.1 g
  • 84%
  • Cholesterol:
  • 134 mg
  • 45%
  • Sodium:
  • 461 mg
  • 18%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. In a large skillet over medium heat, combine the mushrooms, onion, sherry, butter or margarine and parsley and saute until all the liquid is absorbed and the mixture resembles a paste. Cover the top of each steak with the mixture.
  2. 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 a baking sheet, cover with plastic wrap and store in the refrigerator until serving time.
  3. Preheat oven to 425 degrees F (220 degrees C).
  4. Bake steaks uncovered in the preheated oven for 25 minutes. (Note: They will be rare but will continue cooking while dish is sitting.)


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.


  1. 133 Ratings

Most helpful positive review

I made this recipe last night and it came out wonderfully! I seared the steaks for about 30 seconds in the hottest pan I could get and then chilled them down again. Also, I read in several rev...

Most helpful critical review

I apparently really messed this up. I even tried some of the tips others offered. :( I was hoping it would have been a winner. Guess not this time.

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I made this recipe last night and it came out wonderfully! I seared the steaks for about 30 seconds in the hottest pan I could get and then chilled them down again. Also, I read in several rev...

I made this for Christmas Eve dinner this year. I had a little trouble rolling out the pastry thin enough, I wasn't sure if this was because I didn't thaw it enough or because I had one to many ...

As much as I like the other Wellington recipe on this site, this one is really much easier. Trust the cooking time. Once out of the oven, "tent" with foil and monitor with a meat theromometer to...

This was such a hit. I had my parents over for a birthday party and made these individual wellington's. My parents and my husband cannot stop raving about this meal. Even my 5 year old and 2 yea...

Absolutely loved this recipe, But I recommend searing all sides of the filets before wrapping in the pastry. My girlfriend finally believes I can cook after making this for her. Everyone I hav...

These little wellies were wonderful, my kids loved them! Huge hit. Tip- I chopped the mushrooms and onions in the food processor before sauteing, so the kids would not recognize them! Still tast...

I created a crazy fun appetizer for a cocktail party. Aafter browning the tenderloin, I chopped it into small cubes. After testing a few rounds, I found it really important to make it easy to ea...

These are so good and very easy. Great that they can be made ahead. I seared the steaks first. Also put vegetables in food processor which made the paste needed. Has any one used bourbon instead...

These were quite good. Made as suggested!

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