Beef Wellington for one no pate’

This was my first attempt ever at Beef Wellington.  I always think to make it to late to thaw the puff pastry. I do not like pate’ so there is none in this recipe.  I do have some things I will change for the next time and I will include those changes in the recipe. I used a 12 ounce Filet Mignon this was way to big.  The perfect size of Filet I think is 6 to 7 ounces. This is not to say it did not come our outstanding it certainly did but I had to make adjustments during the process.

This was not as hard to make as I thought it might be but it is harder then the average recipe.  A probe thermometer is probably a must have tool for this to get perfect temp. I served with bernaise sauce but I think next time I will make a mushroom port gravy


Beef Wellington for one

Prep Time20 minutes
Cook Time30 minutes
30 minutes
Total Time1 hour 20 minutes
Course: Main Course
Cuisine: English
Servings: 1 Person


  • 1 Each 6 to 8 ounce center cut Filet Mignon
  • 3 Ounces Creminin mushrooms Minced
  • 1 Each Shallot Minced
  • 3 Ounces Thinly sliced proscuitto
  • 1 Tbls Dijon mustard
  • 2 Tbls Dry white wine
  • 1 Tsp Dry Thyme
  • 1 Clove Garlic Minced
  • 1 Each Sheet Peppridge farms frozen puff pastry Thawed
  • 1/2 Tsp Salt
  • 1/2 Tsp Pepper
  • 1/2 Tsp White pepper
  • 1 Tsp Olive oil
  • 1 Each Egg Beaten
  • 1 Tbls Water Added to beaten egg


  • Completely trim Filet of fat
  • Pre heat skillet add olive oil
  • Once oil hot add mushrooms and shallot sautee 5 minutes
  • Reduce to medium heat add garlic, Thyme, white wine, salt and pepper
  • Sautee for 15 minutes stirring constantly so no burning but should caramelize. Cook until liquids completley evaporated
  • Completely cool mushroom duxelle mixture
  • Salt and pepper Filet on both sides
  • Sear Filet on high heat both sides for 1 minute just enough time to brown
  • Remove filet from heat and spread dijon over all of the steak
  • Lay Saran wrap out on surface and layer proscuitto slices then spread mushroom mixture over the prosciutto.
  • Place Filet on proscuitto and use saran wrap to fully wrap the steak with the proscuitto and mushrrom wrap. Twist saran to maintain shape and refrigerate.
  • Thaw puff pastry dough either 40 minutes at room temp or 5 hours under refrigeration. Do not let it get warm.
  • Pre heat oven to 425 degrees
  • For 6 ounce filet cutting the puff pastry in half should be enough a 7x7 inch square
  • On floured surface gently roll out puff pastry to a little larger then the package
  • Remove saran wrap and place proscuitto wrapped filet on dough and wrap using water to seal edges
  • Flip over and place on baking sheet seam side down make 2 small slices on top of dough
  • Brush beaten egg was over entire wellington
  • Bake for 25 minutes I use a probe thermometer to monitor constant temp
  • Cook to 120 Deg for Rare, 125 for Med Rare.
  • Rest wellington for minimum 6 minutes max 10 minutes

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