Recipes Meat and Poultry Beef Beef Tenderloin Recipes Individual Beef Wellingtons 4.7 (189) 142 Reviews 44 Photos Serve each of your guests an individual beef Wellington for an impressive entrée. Plus, it saves you from having to carve at the table! For best results, the beef should be served medium-rare. Submitted by MARBALET Updated on November 27, 2023 Tested by Allrecipes Test Kitchen Tested by Allrecipes Test Kitchen The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself. Meet the Allrecipes Test Kitchen Save Rate Print Share 44 44 44 44 44 Prep Time: 20 mins Cook Time: 50 mins Additional Time: 5 mins Total Time: 1 hr 15 mins Servings: 6 Yield: 6 mini beef Wellingtons Jump to Nutrition Facts Ingredients 1 pound fresh mushrooms, sliced ½ cup dry sherry ½ cup chopped onion ¼ cup butter ¼ cup chopped parsley 6 (8 ounce) fillets beef tenderloin 1 (17.5 ounce) package frozen puff pastry, partially thawed Directions 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. 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. Place on a baking sheet, cover with plastic wrap, and store in the refrigerator until 35 minutes before serving time. 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. Christopher Abba Recipe Tip Delicious with a classic French béarnaise sauce. Editor's Note: Please note the differences in ingredient amounts and preparation when using the magazine version of this recipe. I Made It Print Nutrition Facts (per serving) 946 Calories 66g Fat 44g Carbs 42g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 946 % Daily Value * Total Fat 66g 85% Saturated Fat 23g 117% Cholesterol 134mg 45% Sodium 461mg 20% Total Carbohydrate 44g 16% Dietary Fiber 2g 8% Total Sugars 3g Protein 42g 84% Vitamin C 6mg 7% Calcium 31mg 2% Iron 7mg 38% Potassium 826mg 18% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved