Make these individual beef wellingtons, then try our classic beef wellington, mushroom wellington and vegetarian wellington.


  • 4 small beef fillet steaks, trimmed
  • olive oil
  • 1 shallot, finely chopped
  • butter
  • 200g chestnut mushrooms, finely chopped
  • a couple of sprigs thyme, leaves stripped and chopped
  • 300g puff pastry
  • 8 slices parma ham
  • 1 egg, beaten to glaze


  • STEP 1

    Heat a frying pan until very hot. Rub the steaks all over with olive oil and season well. Sear for a minute on each side, then remove from the pan and leave to cool completely.

    Beef wellington
  • STEP 2

    Cook the shallot in a knob of butter until soft, add the mushrooms and thyme, then season and cook, stirring occasionally. The mushrooms will give out a bit of water, so keep cooking them until there is no moisture left in the pan. Leave to cool.

    Beef wellington
  • STEP 3

    Roll out the pastry to 20p-thickness. Cut out 4 circles that are 2½cm larger than the fillets, and 4 more circles that are 3½cm larger. Sit the smaller circles on a baking sheet.

    Beef wellington
  • STEP 4

    Sit the fillets on 2 overlapping pieces of ham and top each fillet with some of the mushroom mix.

    Beef wellington
  • STEP 5

    Wrap each of the fillets up in the slices of ham.

    Beef wellington
  • STEP 6

    Sit each fillet on the smaller pastry circles, then brush the edges with egg.

    Beef wellington
  • STEP 7

    Drape over the larger circles and press to seal, making sure there are no air pockets.

    Beef wellington
  • STEP 8

    Mark the edges with the back of a fork and glaze the outside with egg.

    Beef wellington
  • STEP 9

    Score the top of the wellingtons. Chill for 15 minutes. Heat the oven to 220C/fan 200C/gas 7. Bake the wellingtons for 12 minutes for medium rare, 15 minutes for medium.

    Beef wellington

Try one of our other wellington recipes

Vegetarian Beef Wellington Recipe With Stilton


Janine Ratcliffe Portrait
Janine RatcliffeFood director

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