This dish is notoriously finiky to make, and the goal is a beef wellington where all the components are perfectly cooked (meat medium-rare, pate heated through but not soggy, and pastry perfectly browned). Luckily, even not-too-perfect beef wellington tastes great – which is awesome for someone practicing for repeated consistency in beef wellington roasting 
This year, I opted to try making individual beef wellington servings. This method makes it easier to suit everyone’s taste for beef roast, from very well-done to very rare. It also makes serving and plating much easier. And who would ever complain about the additional pastry to filling ratio?
Ingredients:
- 1 lb of beef tenderloin, cut into 4 medalions about 1 inch thick (AKA 4 slices of filet mignon)
- chunky pork pate
- 4-5 white mushrooms, sliced
- 1/4 onion, diced
- 1 clove garlic, minced
- 1/2 tbsp butter
- thyme, salt, and pepper
- 1 egg (to make an egg wash)
- cooking oil.
- puff pastry (store- bought or home made. I like to use a rough puff pastry recipe, which can be found online)
Season the beef on all sides with salt and pepper. Then sear on all sides in a pan on high heat (only sear about 1/3 way to desired done-ness. For medium-rare, no more than 30 seconds per side. For well-done, about 1 minute per side). Set aside to cool.
Meanwhile, saute mushrooms, onions, butter, garlic, thyme, salt and pepper, until everything is cooked through. I like to cook this slowly until the onions caramelize. Set aside to cool.
Lay out sheets of puff pastry, and cut to size (approximately 4 inches x 6 inches). For each beef wellington, place the beef in the center of the pastry, top with a slice of pate, and then a spoonful of the mushroom mixture. Carefully wrap the pastry around the filling, pinching to seal all sides (I usually do a seam a long the top, and then on both sides). Poke 2-3 holes at the top using a toothpick or fork. Then brush eggwash on top.
Bake at 425 F for 20-25 mins (or until the pastry is golden brown on top).
Pictures above and below: individual beef wellingtons served with roasted root vegetables, brussel sprouts, and a red wine gravy.
