Individual Beef Wellingtons


Individual Beef Wellingtons

This recipe is sure to impress and that extra time and love that’s put into it is worth it we promise! This can be served with whatever vegetables you like and gravy is always a good addition too! Flakey puff pastry, juicy melt in the mouth beef, a flavourful mushroom mix and prosciutto, this is pure decadence and easy enough to make at home. Give it a go we promise you will love it!


Prep Time:

10 mins

Cook Time:

30 mins


4 servings


4 x Meat Box Beef Eye Fillet Steaks 

4 sheets puff pastry

400g button mushrooms

1 Tbsp. butter

2 Tbsp. olive oil

2 Tbsp. Dijon mustard

2 cloves garlic minced 

½ finely diced red onion

1 80g packet of prosciutto (8 slices)


1 egg lightly beaten

Bunch fresh thyme 

2 Tbsps. chopped fresh rosemary

Cling film/glad wrap 

Cooking Instructions

First very generously season your steaks with salt, pepper and the chopped rosemary. Heat a pan on a very high heat and add your oil, sear the steaks for 20-30 seconds on each side. You do not want to cook your steak; you just want a slight browning/caramelisation to increase the flavour inside the Wellington. It is very important that you sear it on a high heat and the pan is super-hot before you place the steak in the pan as you want to get that browning/caramelisation as quickly as possible so that you don’t overcook the meat once it’s inside the pastry. Once you have removed the steaks from the pan brush over the Dijon mustard while they are still hot. Then cover and place back in the fridge. 

 Put the mushrooms in a food processor and blitz until finely chopped. You can do this for the onion and garlic too if you like. Heat the butter in a pan on medium heat and cook the mushrooms, onion, garlic, thyme leaves, salt and pepper until all of the water has been cooked out of the mushrooms. This should take about 15 minutes. It’s important to make sure all of the liquid has been cooked away so that you don’t get soggy pastry. Once this is cooked place on a tray and into the fridge to cool completely. 






Get some glad wrap and place a large square sized piece on the bench. Place two slices of prosciutto in the middle of the glad wrap length ways. Once the mushroom mix is completely cool apply a thin layer evenly onto the prosciutto leaving a small gap around all the edges. Now place the steak on top of that and use the glad wrap to help you roll it up so that the prosciutto and mushroom is completely wrapped all around the steak. Wrap it really really tight inside the glad wrap and twist the ends so it’s all completely sealed then place back in the fridge. Repeat this step with the other 3 steaks. 


Get the puff pastry and another square of glad wrap and place the pastry sheet on top of the glad wrap on your bench. Remove the wrapped steak from the fridge and remove the glad wrap. Place this on top of your pastry sheet. Brush the edge of the pastry with beaten egg to help seal the edge and again using the glad wrap use that to help you roll the pastry tightly over the steak. Cut off any excess pastry and pinch in the ends to seal completely. Wrap it all up inside the glad wrap again twisting the ends really tight. Place back in the fridge and repeat this step with the 3 other wrapped steaks. Once they are all done keep them in the fridge and preheat the oven to 210 degrees Celsius. You want everything to be cold when it goes into the oven. Once the oven is hot remove from the fridge and unwrap the glad wrap. Place the 4 Wellingtons on a tray and brush with the remainder of the beaten egg and sprinkle on top with salt. Place in the oven for 20-25 minutes. Remove from the oven and let rest for 5 minutes. Then serve with desired veggies.