Classic beef wellington is a real showstopper, but also virtually impossible for the home chef (or professional chef) to pull off perfectly. Under or overcooked meat, and soggy pastry are just a few of the problems. But, with this easy to make, individual version, we’re able to much more effectively execute all the components properly, and still get the same thrilling reveal. Enjoy!

To see some easy pan sauces to serve with this, check out these links:
Pan Sauce "Bordelaise",    • Pan Sauce "Bordelaise" - Red Wine Red...  
Steak au Poivre pan sauce,    • Steak au Poivre  "Pepper Steak"  

Hanger Steak pan sauce,    • Butcher's Steak (aka Hanger Steak) - ...  

For the fully formatted, printable, written recipe, follow this link:
https://www.allrecipes.com/recipe/282...

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You can also find more of Chef John’s content on Allrecipes: http://allrecipes.com/recipes/16791/e...