By Grocery List Plus Editorial Staff | Published on October 4, 2026
Petite Beef Wellington
Recipe GLPR2120e8ba670d28
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Average rating: 3.8 (1)
An elegant individual beef Wellington featuring seared beef tenderloin filets wrapped in savory mushroom duxelles, draped with prosciutto, and enclosed in golden puff pastry. Finished with a brush of egg wash and fresh thyme, this classic British dish delivers tender beef with earthy mushroom umami and buttery pastry crust—perfect for a special dinner.
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Ingredients
1¼ tsp coarse sea salt
¼ tsp dried oregano
¼ tsp dried rosemary
¼ tsp dried thyme
¼ tsp rubbed sage
⅛ tsp granulated garlic
1½ lb mixed fresh mushrooms (such as hen-of-the-woods, black trumpet, and/or chanterelle)
¼ cup unsalted butter
14 sprigs fresh thyme sprigs
2 large large shallots, finely chopped
6 clove large garlic cloves, minced
¼ cup Madeira wine
2 tsp herbed salt, divided
4 oz beef tenderloin filets
2 tbsp canola oil
8 slices country ham or prosciutto slices, thinly sliced
2 tbsp Dijon mustard
3 packages frozen all-butter puff pastry, thawed
2 tbsp all-purpose flour
1 large large egg, beaten
Directions
In a small bowl, combine coarse sea salt, dried oregano, dried rosemary, dried thyme, rubbed sage, and granulated garlic to create a seasoning blend. Set aside.
Trim and clean the mixed mushrooms, then chop them finely into small, uniform pieces. Heat the unsalted butter in a large skillet over medium-high heat.
Add the chopped mushrooms to the hot butter and sauté without stirring for 2 minutes to release moisture. Stir and cook for 3 more minutes until the mushrooms begin to release their liquid.
Add the bundle of thyme sprigs to the pan. Cook the mushrooms, stirring occasionally, for 8–10 minutes until the moisture has evaporated and the mushrooms are golden and concentrated in flavor.
Remove the thyme bundle from the skillet and discard. Stir in the finely chopped shallots and minced garlic, cooking for 2 minutes until fragrant and softened.
Deglaze the pan with the Madeira wine, scraping up any browned bits. Cook for 2–3 minutes until the liquid has almost completely reduced and the mixture is thick. Season with 1 teaspoon of the herbed salt. Transfer the mushroom mixture (duxelles) to a plate and let cool to room temperature.
Pat the beef tenderloin filets dry with paper towels. Season each filet on all sides with the remaining 1 teaspoon of herbed salt and half of the prepared seasoning blend, reserving the other half for later use.
Heat the canola oil in a large skillet over medium-high heat until shimmering. Sear each beef filet for 2–3 minutes per side to develop a golden crust, reaching an internal temperature of 115–160°F for rare (the beef will continue to cook inside the pastry). Transfer the filets to a plate and let cool to room temperature.
Lay out four pieces of plastic wrap, each approximately 12 inches square. Place 2 prosciutto slices on each piece of plastic wrap, overlapping them slightly to form a rectangle.
Spread approximately 2 tablespoons of the cooled mushroom duxelles on top of each prosciutto rectangle. Place a cooled beef filet in the center of each duxelles portion.
Brush the top and sides of each beef filet with 1/2 tablespoon of Dijon mustard. Fold the prosciutto over the beef filet, using the plastic wrap to help shape it tightly. Refrigerate these bundles for at least 30 minutes.
Preheat the oven to 425°F. On a lightly floured work surface, roll out one thawed puff pastry sheet to approximately 1/8-inch thickness.
Cut the rolled pastry into four equal rectangles, each large enough to fully encase a beef bundle with a small overlap. Working with one pastry rectangle at a time, remove a beef bundle from plastic wrap and place it in the center of the rectangle.
Fold the pastry edges over the beef bundle, sealing them with water on the edges. Place the wrapped bundle seam-side down on a parchment-lined baking sheet. Repeat with the remaining three beef bundles and pastry rectangles.
Brush the entire exterior of each pastry-wrapped bundle with the beaten egg. If desired, use a small knife to score light decorative lines on top. Sprinkle fresh thyme leaves on the egg wash.
Bake in the preheated 425°F oven for 20–25 minutes, until the pastry is puffed and deeply golden brown and the beef reaches an internal temperature of 130–160°F for medium-rare.
Remove from the oven and let rest for 5 minutes before serving. Transfer each Beef Wellington to a serving plate and serve immediately while the pastry is still warm and crispy.
Comments
Beef Wellington is a special-occasion dish, not a weeknight recipe, and the ingredient list confirms it: beef tenderloin runs $18–24 per pound, and a proper portion per person costs $12–16 just for the meat. Madeira wine is a specialty liquor you'll source at Food Lion or Harris Teeter rather than grab in a routine shop. The stated prep time almost certainly ignores the duxelles (mushroom paste) reduction and the critical chill time between layers, which means you're really looking at 90 minutes active work plus chilling. This is a showstopper for a dinner party or anniversary, not a family dinner; it requires focus and precision, and it does not reheat well—the pastry goes soggy and the beef overheats. Worth the effort if you're celebrating, but budget the cost, the special stop for Madeira, and the evening.
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