Beef Wellington Instant Pot Recipe

Hello Everyone!!! Here is a brand new video recipe for delicious individual Beef Wellington. It is a beef recipe that I feature the Instant Pot Pressure Cooker IP-DUO60 to cook with. Although I do not apply pressure, I still use the instant pot sauté function because I love one pot cooking. I also show you the steps on the stove top too so that everyone can make this delicious beef recipe. 

Great Chow TV’s delicious Individual Beef Wellingtons is Filet Mignon that is perfectly seasoned and smothered in mushrooms and onions, topped with creamy dijon, then wrapped in puff pastry and baked to golden brown perfection. This is such a delicious beef recipe; I hope you give it a try.  Beef Wellington also make a great holiday recipe or a special occasion recipe!

3. Turn Instant Pot on and wait until the read out says HOT and drizzle in the Olive oil. Once the pot is very hot, sear the two filets very briefly on each side approx. 2 min each side.

Beef Wellington For Two Recipe By Tasty

Alternate Method:  Stove top – Over Medium High flame, heat the pan and the add olive oil. Once the pan is very hot, sear the two filets very briefly on each side approx. 2 min each side.

Note: Searing build a delicious crust and develop its complex flavors around the outside of the filet, this is not meant to fully cook the filet.

5. In the same pot or pan. Add 2 tbs butter, and deglaze with Sherry. Allow the alcohol to burn off. Scrape the bottom of the pot to incorporate the left over delicious bits then add the other 2 tablespoons of butter.

Beef Wellington With Cognac Sauce Recipe

6. Add the garlic, onion, mushrooms. Sprinkle on salt pepper, dry thyme, sprigs of thyme . Cook until the mushrooms release all their water and the onion is translucent.

8. On the puff pastry sheet add a scope of mushrooms and onion sauté. Then set a whole filet on top of the sauté.

9. Either brush the filet with Dijon mustard on all sides or add a tablespoon of dijon on top of the filet. The add another scoop of saute on top of the dijon coated filet.

Beef Wellington –

10. Fold the long sides of the pastry over the steak, tucking in and tightly sealing all the edges. Cut away and extra excess puff pastry away and fold the excess underneath. Repeat process for the other filets.

11. Preheat the oven to 450 degrees Fahrenheit and line a sheet pan with tin foil. Drizzle the foil with olive oil.

12. While the oven preheats; beat 1egg with 1tbs of water to make the egg wash. Set the Wellingtons on the foil and generously coat Wellingtons with the egg wash.

Individual Beef Wellington {+ Step By Step Photos}

13. Bake for 5 minutes at 450, after 5 min reduce temp to 425 and bake for 20 min. until a thermometer inserted into the middle of the steak reads 135 to 140 degrees Fahrenheit (medium-rare) and the pastry is a deep golden brown. Remove from pan and allow to rest for 5 min. For Rare/Medium Rare slice at internally 145-150 degrees(f). 

Thank you for joining me. I do hope you make these fantastic delicious individual Beef Wellingtons. I will see you next time!!!  Don’t for get to subscribe on Youtube and right here on more more videos and recipes!!!A few months back, I shared a photo of an outrageous Beef Wellington that Richard & I made together. It was to-die-for delicious…and took a bunch of work…and it was pricey.

But a lot of folks wanted the recipe, and understandably so. A Beef Wellington is an English showstopper of a dish. It’s usually a beef tenderloin (chateaubriand) cut of meet wrapped flaky puff pastry crust and held together with a mushroom-shallot-pâté filling. But I knew I could make a more budget-friendly, deconstructed variation with all of that rich flavor, but a fraction of the work – pastry included!

Individual Beef Wellingtons Recipe (mini Beef Wellington)

So we’re gonna turn this Beef Wellington into mini puff pastry pies. Get ready for one of the most comforting and satisfying meals your Instant Pot will take you to.

Now a Wellington also usually focuses on a fancy and expensive cut of meat: a beef tenderloin/filet mignon/chateaubriand. We’re not doing that here. Take a classic and well-marbled chuck roast…

…along with some diced prosciutto. This is totally optional but I add this because a Wellington sometimes has prosciutto wrapping the beef. It also adds a nice salt factor to the dish without having to add any additional.

Air Fryer Beef Wellington! Perfectly Mid Rare At 120f, 30 Min At 400f In Our Instant Pot Vortex

Sauté for a few minutes until the mushrooms brown and simmer in their juices. This is what the French call duxelles (pronounced “dook-sell”).

While the beef is pressure cooking, prepare the puff pastry! I like to use these Pepperidge Farm Puff Pastry Shells found in the frozen section of most markets near the pie crusts. (NOTE: You can also use 1-2 sheets of thawed puff pastry sheets and use a cookie cutter or knife to cut out silver dollar-sized circles.) (DOUBLE NOTE: This recipe isn’t sponsored by Pepperidge Farm, but I have a feeling this recipe will cause their puff pastry products to fly out of the freezers).

Also, while the beef’s cooking, take some pâté, which is also a pretty common (and rich) key element to a Wellington and let it come to room temperature. For pâté, I generally use a mousse type.

Perfect Beef Wellington

Add in some Dijon mustard (NOTE: you don’t have to and it won’t make the food taste like mustard – just a nice and common touch since the beef in a Wellington is usually brushed with it)…

Give the pot some heat and create a cornstarch slurry, which is the most wonderful (an gluten-free) thickening agent. We do this by taking equal parts cornstarch…

Gently ladle the filling into the puff pastry shells (or if you cut out rounds in pastry sheets, poke a hole in the top and gently mix around the flaky center so it crumbles to the bottom of the pastry and it’s hollowed out – ready to spoon the filling in).

Beef Wellington With Spinach & Bacon Recipe

And just look at this beautiful and simply made fancy-schmancy dinner! (NOTE: you will have enough filling for at least 24 puff pastry shells – so you can also use thawed puff pastry sheets and cut the dough into 1-inch squares and bake with the shells for additional scooping of the filling).

Folks, Beef Wellington Pie is all I ever wanted…with a fraction of the work and price of a typical one! Goes perfect with my Aligot or Garlic Mashed Potatoes.

I don’t call for salt in this recipe because the diced prosciutto and pâté provide plenty on their own. If not using the prosciutto, feel free to add some seasoned salt just before serving to taste (start with 1/4 teaspoon and work your way up). Do bear in mind that all pâtés vary. Some have plenty of salt and all are rather rich, so you can start by adding 4 ounces and, once you taste the final product, you can feel free to stir in up to 4 more ounces if desired.

Beef Wellington Without Mushrooms

You will have enough filling for 12 (or more) puff pastry shells - so you can also use thawed puff pastry sheets and cut the dough (or any scraps of the dough if using instead of the shells) into 1-inch squares and bake with the shells for additional scooping or garnish.