Mini! Beef Wellington (the lazy way)

that dough though 😋

The fastest, individual beef wellington. Could easily be duplicated for more mini wellington!

As always- we’re jumping into the recipe here but the tips and tricks are at the end.

cut inside:

Ingredients for 2:

  • 1 tbs butter
  • 1 small shallot- minced
  • 1 garlic clove- minced
  • 5 oz cremini mushrooms
  • salt
  • pepper
  • 2 1/2 tbs dry sherry
  • 6-8 oz filet mignon steak (you want 3-4 oz per wellington)*
  • your choice of prosciutto to wrap the steak
  • 1 tbs olive oil or bacon fat reserves (I’ll let y’all guess which I do)
  • 1 sheet puff pastry from box*
  • 1 box phyllo dough from box*
  • 1 egg (for washing pastry)


WARNING ⚠️ after the first step there’s 30 minutes until the steak cools! You’re gonna wanna plan for that!

  • To start: sprinkle kosher salt on filets DO NOT pepper*
  • Heat oil in a cast iron skillet to Medium-High heat
  • Sear filets*
  • transfer to a plate, pat dry with a paper towel, add pepper to taste & place in refrigerator for 30 minutes or until cool.

Mushroom duxelles:

  • Clean, stem & chop mushrooms until fine.
  • Heat butter in skillet on Medium-High
  • Add shallot, garlic & sauté.
  • Add mushrooms, salt & pepper until mushrooms begin to brown.
  • Take skillet off heat & stir in sherry.
  • Return skillet to heat & cook until sherry has disappeared, mushrooms should be softening.
  • Put mushroom plate in fridge with steaks


  • Pre-heat oven to 425F
  • Line a baking sheet with a piece of parchment.
  • Remove steaks, prosciutto & mushroom duxelles from fridge
  • Gently dab steaks to dry any excess
  • Lay out a piece of prosciutto, dot with half the mushroom duxelles
  • Top with 3-4 oz steak
  • Using the clear plastic between sheets of prosciutto carefully wrap mushroom duxelles & steak in prosciutto
  • Wrap phyllo dough around THAT (the prosciutto wrapped, mushroom duxelle topped filet) until you feel comfortable. for me this is about 4-5 sheets.
  • Wrap THAT with puff pastry dough (The Phyllo dough covered, prosciutto wrapped, mushroom duxelles topped filet)
  • Brush the egg along the edges of pastry (it’s best to try & hide any seam on the bottom)
  • Bake 20 minutes or until pastry dough has reached preferred shade of golden brown/steak has reached preferred internal temp.
  • Let it chill out, then cut into it.
  • YOU DID IT! You made a (mini) beef wellington & didn’t even have to mess with pastry dough!
does this count as a #GoldenHour??

You made it!! Tips & Tricks:

  • 6-8 oz filet mignon for 2! or 3-4 oz for an individual steak. You want these to be about 1.5” so THICC but also want to remember we are adding layers to this, so it gets to be quite a bit more food.
  • Box Pastry because I still haven’t mastered it and pastry is always fickle on me at the worst times. With something this ~fancy~ the pastry is a small sacrifice that saves a load of stress for me BUT if Pastry is your thing go for making it by hand!
  • Salt the steak & wait for 1-2 mins for pan to heat, don’t add pepper until after or you will burn the pepper in the skillet, creating more of a burnt flavor than a pepper flavor.
  • Sear filets- about 1 min on each side, until internal temp is just below desired or outside has enough browning for your liking.
  • The order of the layers from outside to inside:
    • Pastry, Phyllo, Prosciutto, mushroom, & steak
  • The order of the layers from inside to outside:
    • Steak, mushroom, prosciutto, phyllo, pastry.