Hamdi Saidani Ina Garten’s Individual Beef Wellington from Barefoot Contessa Cookbook is the Best and Easiest single-serve Beef Wellington Recipe Ever.
This Individual Beef Wellington is made with succulent filet mignons, aromatic mushroom duxelles, rich pate, and flaky puff pastry. A final brush of egg wash gives it a golden finish. Serve this traditional beef dish with Spaghetti Squash, White Bean Dip or Curried Couscous Salad.
Feel free to leave feedback about this personal individual servings Beef Wellington recipe.
Ina Garten Individual Beef Wellington Ingredients
- 4 6-ounce thickly cut filet mignons
- 1 tsp salt
- 1/2 tsp freshly ground black pepper
- 1 tbsp olive oil
- 4 1-ounce slices of goose or duck liver, or pork country-style pate
- 1 sheet frozen puff pastry, thawed
- 1 large egg beaten with 2 teaspoons water (for egg wash)
Mushroom Duxelles:
- 1 tbsp unsalted butter
- 2 tbsp minced shallots
- 1/2 tsp minced garlic
- 10 oz button mushrooms, finely chopped
- 1/4 tsp salt
- 1/8 tsp freshly ground white pepper
- 2 1/2 tbsp dry white wine
How To Make Ina Garten Individual Beef Wellington
- Preheat Oven: Set your oven to 425°F and line a baking sheet with parchment paper.
- Season Filets: Sprinkle salt and pepper on both sides of each filet mignon.
- Sear Meat: Heat olive oil in a skillet over medium-high heat. Sear the filets for 1 minute on each side. Let them cool.
- Prepare Pastry: Roll out the puff pastry and cut it into 4 squares. Spread mushroom duxelles on each filet and top with a slice of pate.
- Wrap and Bake: Place the filet on a pastry square, brush the edges with egg wash, and fold the pastry over the filet. Seal the edges. Place them seam-side down on the baking sheet. Brush with more egg wash. Bake until golden brown, about 20 minutes. Let rest for 10 minutes before serving.
What To Serve With Beef Wellington
Classic sauces like Marchand de Vin and Bearnaise make excellent companions for Beef Wellington. For a touch of green, consider serving it with creamed spinach, steamed asparagus, or haricot verts.
How Long Do You Cook Individual Beef Wellington
For a medium-rare finish, bake the individual Beef Wellingtons in a preheated 425°F oven for about 20 minutes. If you prefer your meat more or less done, adjust the cooking time accordingly.
How To Make Individual Beef Wellington Ahead
You can prepare the filets, mushroom duxelles, and puff pastry wrapping a day in advance. Store them separately in the fridge. When you’re ready to cook, assemble and bake as directed.
How To Store Beef Wellington
- In The Fridge: Wrap the cooked Beef Wellington tightly in plastic wrap or aluminum foil and store it in the fridge for up to 3 days.
- In The Freezer: For longer storage, wrap the cooked Beef Wellington in aluminum foil and then place it in a freezer-safe bag. It can be stored in the freezer for up to 3 months.
How To Reheat Beef Wellington
To maintain the best texture and flavor, reheat Beef Wellington in a preheated 375°F oven for about 10-15 minutes.
Try More Ina Garten Recipes:
- Ina Garten Beef Stroganoff
- Ina Garten’s Beef Bourguignon
- Ina Garten Beef Enchiladas
- Ina Garten Beef Chili Recipe
- Barefoot Contessa Beef Braciole
- Barefoot Contessa Beef Tenderloin
Ina Garten Individual Beef Wellington
Description
Ina Garten’s Individual Beef Wellington from Barefoot Contessa Cookbook is the Best and Easiest single-serve Beef Wellington Recipe Ever.
This Individual Beef Wellington is made with succulent filet mignons, aromatic mushroom duxelles, rich pate, and flaky puff pastry. A final brush of egg wash gives it a golden finish. Serve this traditional beef dish with classic sauces like Marchand de Vin or Bearnaise for an elevated dining experience.
Ina Garten Individual Beef Wellington Ingredients
Mushroom Duxelles:
How To Make Ina Garten Individual Beef Wellington
- Preheat Oven: Set your oven to 425°F and line a baking sheet with parchment paper.
- Season Filets: Sprinkle salt and pepper on both sides of each filet mignon.
- Sear Meat: Heat olive oil in a skillet over medium-high heat. Sear the filets for 1 minute on each side. Let them cool.
- Prepare Pastry: Roll out the puff pastry and cut it into 4 squares. Spread mushroom duxelles on each filet and top with a slice of pate.
- Wrap and Bake: Place the filet on a pastry square, brush the edges with egg wash, and fold the pastry over the filet. Seal the edges. Place them seam-side down on the baking sheet. Brush with more egg wash. Bake until golden brown, about 20 minutes. Let rest for 10 minutes before serving.
Thank you for posting this recipe. I am going to give it a try. I have all but two of her cookbooks (cook like a pro and modern comfort food) and I can not find this recipe in any of them, including her first book. Which one is it in?
Hi Michelle,
Thank you for your enthusiasm about trying the Beef Wellington recipe! It’s great to hear you’re a fan of Ina Garten’s cookbooks. The recipe for Individual Beef Wellington featured in the article is inspired by Ina Garten’s style but isn’t directly from one of her cookbooks. It’s a unique recipe developed for Delish Sides, capturing the essence of Ina’s approach to cooking.
If you’re looking for more Ina Garten-inspired recipes, feel free to explore our website. We love sharing recipes that resonate with her cooking philosophy. Enjoy your cooking adventure with the Beef Wellington, and I’m here if you have any questions or need further tips!
I made Ina’s Beef Wellington a few nights ago. It was wonderful. Everyone was thoroughly impressed. I couldn’t find puff pastry – strange but true – so I used Trader Joe’s frozen pie dough. It tasted great. The only problem was the dough cracked a bit upon cooking.
This recipe is laborious but not complicated. If you make it, please go for a quality tenderloin. It’s pricey but totally worth it.
Hi Gillian,
I’m thrilled to hear that you enjoyed making Ina Garten’s Beef Wellington and that it was a hit with everyone! Your improvisation with Trader Joe’s frozen pie dough is a testament to your creativity in the kitchen. If you find the dough cracking during cooking, you might try rolling it a bit thicker or brushing it with an egg wash before baking, which can help prevent cracking.
I completely agree with you about the importance of using a quality tenderloin. It really does make a difference in the final dish.
In case you or anyone else has trouble finding puff pastry in the future, I’ve added a section in the article on how to make your own puff pastry at home. It’s a bit labor-intensive, but it can be a good solution if store-bought puff pastry isn’t available.
Thanks for sharing your experience and tips!