# Single Serve Beef Wellington

A classic Beef Wellington recipe made for a single serving, featuring a tender beef fillet encased in pastry with a savory mushroom duxelle and spinach.

- Cuisine: British
- Category: Dinner
- Language: en

## Ingredients

- 4 pieces Beef fillet
- Salt
- Shallots
- Brandy
- Beef stock
- Chard
- Spinach
- Morel mushrooms
- Olive oil
- White wine
- Butter
- Thyme
- Puff pastry
- Egg yolk
- Parsnip
- Cream
- Black pepper

## Instructions

1. Season the beef fillets with salt.
2. Sear the beef fillets in a hot pan.
3. Flip the fillets to sear all sides.
4. Remove the fillets from the pan and add chopped shallots.
5. Deglaze the pan with brandy and ignite to flambé.
6. Add beef stock to the pan and let it simmer.
7. Blanch chard in boiling water and then transfer to an ice bath.
8. Add spinach to a blender.
9. Blend the spinach.
10. Sauté spinach in a pan.
11. Roll out the spinach mixture on a counter.
12. Chop morel mushrooms.
13. Sauté the chopped mushrooms in olive oil.
14. Deglaze mushrooms with white wine.
15. Cook until the liquid reduces and emulsifies.
16. Strain the pan sauce into a small pot.
17. Add butter and thyme to the strained sauce and heat.
18. Wrap the seared beef fillet in blanched chard.
19. Top the chard-wrapped fillet with the mushroom duxelle.
20. Cover the duxelle with more chard.
21. Enclose the prepared beef in puff pastry.
22. Use a round cutter to shape the Wellington.
23. Crimp the edges of the pastry with a fork.
24. Brush the pastry with egg yolk.
25. Decorate the Wellington with pastry cut-outs and brush again with egg yolk.
26. Add thyme sprigs for garnish and sprinkle with salt.
27. Bake the Beef Wellington in the oven.
28. Peel a parsnip.
29. Cut the parsnip into small cubes.
30. Cook the parsnip cubes in a pot with cream.
31. Blend the cooked parsnip into a smooth purée.
32. Season the parsnip purée with pepper.
33. Clean the kitchen counter.
34. Mop the kitchen floor.
35. Pour red wine into a glass and take a sip.
36. Remove the baked Beef Wellington from the oven.
37. Slice the Beef Wellington in half.
38. Plate the parsnip purée.
39. Place the sliced Beef Wellington on top of the purée.
40. Drizzle with the pan sauce and garnish with thyme.

## Equipment

- Baking tray
- Pan
- Tongs
- Pot
- Ice bath
- Blender
- Cutting board
- Knife
- Sieve
- Whisk
- Cookie cutter
- Fork
- Pastry brush
- Piping bag
- Oven
- Cleaning sponge
- Mop
- Wine glass
- Plate

## Source

- Original video: https://www.youtube.com/shorts/Al1DlEtscrg
- Recipe page: https://www.cliprecipe.com/recipe/1a5de996-97e5-4191-9e2f-babf680ed4d1
- Extracted: 2026-04-05

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt