Individual Beef Wellingtons

This beef Wellington recipe makes 6 individual mini beef Wellingtons for an easy, elegant way to serve beef tenderloin wrapped in golden puff pastry.

• Preparation Time: 20 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 10 mins
• Calories: 946 Calories

Ingredients

• 1 pound fresh mushrooms, sliced
• 6 (8 ounce) fillets beef tenderloin
• 1 (17.5 ounce) package frozen puff pastry, partially thawed
• 0.25 cup butter
• 0.5 cup chopped onion
• 0.5 cup dry sherry
• 0.25 cup chopped parsley

Recipe Instructions

Step 1

Combine mushrooms, sherry, onion, butter, and parsley in a large skillet over medium heat; cook and stir until all the liquid is absorbed and mushrooms are well browned, about 15 to 20 minutes. Allow to cool, then cover the top of each piece of tenderloin with mushroom mixture.

Step 2

Gather the ingredients.

Step 3

Serve and enjoy!

Step 4

Cut each partially thawed puff pastry sheet into 3 rectangles, for a total of 6 pieces of puff pastry. Roll out each puff pastry rectangle to about 1/4-inch thickness and place beef in the center; fold up and seal all the edges, making sure the seams are not too thick.

Step 5

Place on a baking sheet, cover with plastic wrap, and store in the refrigerator until 35 minutes before serving time.

Step 6

Preheat the oven to 425 degrees F (220 degrees C). Bake beef Wellingtons in the preheated oven for 25 minutes. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C) for medium rare. Let rest for 5 minutes before serving.