Beef Wellington: these mini pies are the perfect meal for one – or more!

This beef Wellington recipe is perfect for one, two – or a crowd. Quick to prepare, cooked in the oven in no time, and fabulous-looking on the plate, it's an easy-short cut to a lovely Sunday lunch or weekend dinner

Beef Wellington
(Image credit: Aldi)

This beef Wellington recipe is a fabulous alternative to roast beef – but you may have noticed it's beef Wellington with a difference: the portions serve one person. So, whether you're roasting for a crowd or just for yourself, this recipe can easily be adjusted to suit. And why shouldn't you treat yourself to a lovely lunch, even if you're on your own?

Better still, it only takes 25 minutes to prep and 25 minutes to cook. Fancy it? Keep scrolling to find out how to make it. And don't forget: this recipe is for one serving, so multiply the ingredients by the number of diners (but bear in mind that one egg will easily glaze five mini Wellingtons). 

How to make beef Wellington

(Image credit: Aldi)
  • Thanks to Aldi for this recipe

Ingredients

  • 1 shallot
  • 2 cloves of garlic
  • 1 pack of button mushrooms
  • Olive oil for frying
  • 1 fillet steak
  • 4 slices of Parma ham
  • Dijon mustard
  • Salt
  • Pepper
  • Half a roll of puff pastry
  • 1 egg for egg wash

Method

1. Start by dicing the shallot and mincing the garlic. Put aside.

2. Now, finely chop the button mushrooms and put aside.

3. Add the oil to your frying pan over a medium heat and gently cook the shallot and garlic, being careful not to burn it.

4. Once the shallots and garlic have softened, add the mushrooms and gently cook down until as much of the moisture as possible has been cooked out without burning the mushrooms. Allow the ingredients in the pan to cool (you can speed this up by transferring them to a cold plate).

5. In a hot frying pan, quickly seal the seasoned steak on each side until it's browned. Make sure you're simply sealing/searing rather than cooking through. Once done, spread the Dijon mustard on both sides of the steak.

6. Lay out the Parma ham on some clingfilm, overlapping the slices – this will help you to wrap the steak. Spoon the mushroom/shallot/garlic mix on to the parma ham.

7. Lay the fillet steak over the mushroom/shallot/garlic mix, then wrap it into the ham and mushrooms. Remove the clingfilm.

8. Roll out the pastry, cut to size, and place the wrapped steak in the middle. Fold over the pastry, sealing the edges and trim around the edges with a knife for a neat finish.

9. Score the top of the pastry with a sharp knife and glaze with the egg, using a pastry brush. Allow the mini Wellington to rest in the fridge for 20 minutes.

10. Preheat the oven to 200ºC.

11. Cook the beef Wellington for 15 minutes before checking them. If they're perfectly done, the pastry should be golden and cooked through. If you have a thermometer, the core temperature of the meat should be 40ºC. 

12. Once cooked, remove from the oven and allow to rest for 10 minutes before serving.

Serve up with roast potatoes, mash and steamed vegetables. A side of gravy never goes amiss either.

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