Individual beef wellington served with a homemade blackberry red wine sauce and topped with herbed mushrooms makes for an iconic showstopping dish. Each piece is seasoned with a light layer of dijon mustard and encased in prosciutto then wrapped into individual pockets of flaky, golden brown puff pastry.

If you’re unsure of what to make this holiday season and are down to the last minute with your planning (it happens almost every year for us), this is an excellent alternative. These individual beef wellingtons make for a festive presentation for any holiday dinner. That first cut down the middle showing off that beautiful shade of pink and that perfectly cooked steak is all you need to please.

For this recipe we stuck to the traditional components of a beef wellington but prepared it differently and hopefully a little easier. Instead of slow cooking the mushrooms for a long time and to the point where its very finely ground and all the moisture has gone, we simply sautéed them and chose to serve them overtop. Typically you would prepare what is called mushroom duxelles which is fancy for the aromatic mixture of mushrooms, shallots and herbs. We just didn’t want to risk adding more moisture wrapped into the puff pastry and leave you with a soggy bottom.

This recipe can be served as an entrée alongside your favourite vegetables. Here we opted for some crispy parmesan brussel sprouts that were done in the air fryer. We also prepared a quick blackerry sauce with red wine for a festive touch but you could serve this with a sauce of your licking. A pomegranate glaze or even a gravy would be delicious here.

We hope you enjoy this recipe! If you give this recipe a try, let us know! Leave a comment, rate it (once you’ve tried it), and take a picture and tag it on Instagram! We love to see what you come up with. #thecommunalfeast Follow along our social media account on instagram for quick videos on how our recipes come together!

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individual beef wellington

Individual beef wellington served with a homemade blackberry red wine sauce and topped with herbed mushrooms makes for an iconic showstopping dish. Each piece is seasoned with a light layer of dijon mustard and encased in prosciutto then wrapped into individual pockets of flaky, golden brown puff pastry.

Prep Time15 minutes mins

Cook Time20 minutes mins

Additional Time30 minutes mins

Total Time1 hour hr 5 minutes mins

Course: Mains

Servings: 4

Ingredients

• 2 striploin steaks about 10-12 oz in size (substitute for tenderloin steaks, filet mignon, or NY)
• 2 sheets of rolled puff pastry thawed overnight
• 16 strips of prosciutto
• 1 jar of good quality dijon mustard
• 2 cups cremini mushrooms thinly sliced
• 2 TBS fresh thyme removed from stem
• 1/2 cup blackberries
• 1/2 cup red wine
• 1 egg
• 2 TBS butter

Instructions

• To prepare the steaks: bring steaks to room temperature by removing them from the fridge and letting them sit out for about 30 minutes. If using striploins, cut each steak in half to make individual portions. Pat dry, and season both sides of the steaks with salt and pepper and spread with a thin layer of dijon mustard.
• To assemble the wellington: lay out 3 pieces of prosciutto ensuring that they overlap a little. (as pictured) Position the steak in the centre and top with a 4th piece of prosciutto. Fold over all of the edges making sure that the steak is fully covered by the prosciutto. Repeat until each piece is assembled. Wrap in plastic wrap and seal tightly. Transfer to the fridge and allow to chill.
• Preheat the oven to 400 degrees F. Remove the puff pastry from the fridge and roll out each sheet just a little to make it smooth. Cut into 1 inch strip and wrap around the steaks 1 at a time. Be sure to overlap the pastry sheets and pinch the sides to seal. (about 3 strips per steak) Repeat until each steak is wrapped in pastry. Keep refrigerated until ready to cook. Just before going in the oven brush the top with egg wash. Cook for 18-20 minutes or until reached desired doneness. For medium rare the internal temperature will read around 130 degrees. Keep in mind that the steaks will continue to cook once removed from the oven and while cooling on a rack.
• Transfer each steak onto a cooling rack and let cool 5-10 minutes.
• To make the mushrooms: While the steaks are in the oven it’s time to cook those mushrooms. In a large pan melt butter over medium heat. Add mushrooms and season with salt, pepper and thyme. Stir occasionally until golden brown. (about 20 minutes)
• To make the blackberry sauce: In a saucepot on low add the blackberries and wine and bring to a slow boil then lower the heat and simmer until the mixture has reduced by half. Let cool and set aside.
• to serve: Serve topped with mushrooms and blackberry sauce.

Notes

To make ahead: Complete steps 1-2 and let rest in the fridge overnight. Resume with the remaining steps when ready to serve.