Individual Beef Wellington

Recipe by Mrs Goodall
READY IN: 45mins




  • Preheat oven to 425 degrees.
  • Heat a small skillet over medium heat. Add oil and butter, shallots, chopped mushrooms, and thyme. Season with salt and pepper and saute, 5 minutes.
  • Add sherry and let the liquid evaporate. Remove mushrooms from heat.
  • In a nonstick skillet over high heat, sear meat 2 minutes on each side in a drizzle of oil. Remove skillet from the heat and season meat with salt and pepper.
  • Cut pate into 4 pieces, 2 ounces each.
  • Spread the puff pastry sheet out onto a cookie sheet covered with parchment paper.
  • Quarter the dough with a sharp knife.
  • On each rectangle of dough, place 1/4 of the cooked mushrooms. Top mushrooms with 2 ounces pate and 1 tournedo of beef.
  • Wrap dough up and over the meat, trim excess dough, and seal the dough with egg wash, using a pastry brush.
  • Leftover dough bits can be used to decorate the tops of your Wellingtons.
  • Turn the wrapped Wellingtons over and cover with egg wash.
  • Bake 10 minutes or until golden.
  • Let stand 5 minutes and serve!