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Individual Beef Wellingtons


This makes a very elegant & romantic meal. These Individual Beef Wellingtons are perfect for a family meal, or just for two people. Pairs well with a dry red wine.

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  • 1 sheet frozen puff pastry
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon dried marjoram, crushed
  • 2 beef tenderloin steaks
  • 2 tablespoons mushroom or liver pate
  • 1 egg white, beaten
  • 3/4 cup water
  • 1/3 cup dry red wine
  • 1 tablespoon shallot or onion, finely chopped
  • 1/2 teaspoon instant beef bouillon granules
  • 1/4 teaspoon dried thyme, crushed
  • 1 bay leaf
  • 2 tablespoons margarine or butter, softened
  • 1 tablespoon all-purpose flour
  • 1 1/2 teaspoons snipped parsley



Step 1

Thaw pastry according to package directions; set aside.

In a small bowl stir together salt, pepper, and marjoram. Rub salt mixture over steaks, coating all sides.

Cut thawed pastry into 2 portions. Spread 1 tablespoon pate over one side of each steak. Place a steak, pate side down, on the center of each portion of pastry. Wrap pastry around meat. Trim excess pastry from ends; seal ends.

Place pastry-wrapped meat, seam sides down, in a greased, shallow baking pan. Brush pastry with beaten egg white. If desired, re-roll trimmings to make cutouts. Place cutouts on pastry-wrapped meat. Brush with beaten egg white. Bake uncovered in a 425 degrees Fahrenheit oven about 15 minutes or until pastry is golden and meat is medium-rare. If desired, test doneness of meat by inserting a meat thermometer into pastry-wrapped meat. Medium - rare is 145 degrees Fahrenheit.

Meanwhile, in a small saucepan combine water, dry red wine, finely chopped shallot or onion, instant beef bouillon granules, dried thyme and 1 bay leaf. Bring to boiling; reduce heat. Simmer, uncovered for 5 to 7 minutes or until mixture is reduced to 3/4 cups. Remove bay leaf.

Stir together softened margarine or butter and all-purpose flour. Add to wine mixture. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Stir in snipped parsley. Serve with pastry wrapped beef.

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