Mini Beef Wellingtons Mushroom (Print)
Individual beef fillets enveloped in puff pastry with rich mushroom duxelles and prosciutto layers.
# Ingredient List:
→ Beef
01 - 6 small beef fillet steaks (about 3 oz each), trimmed
02 - Salt and freshly ground black pepper, to taste
→ Mushroom Paste (Duxelles)
03 - 9 oz cremini or button mushrooms, finely chopped
04 - 2 tbsp unsalted butter
05 - 1 small shallot, finely chopped
06 - 2 garlic cloves, minced
07 - 2 tsp fresh thyme leaves, chopped
08 - 1 tbsp dry sherry or white wine (optional)
09 - Salt and pepper, to taste
→ Assembly
10 - 1 tbsp Dijon mustard
11 - 14 oz ready-rolled puff pastry
12 - 6 thin slices prosciutto or Parma ham
13 - 1 egg, beaten (for egg wash)
# How-To Steps:
01 - Preheat your oven to 425°F. Line a baking sheet with parchment paper.
02 - Pat the beef fillets dry with paper towels. Season generously with salt and freshly ground black pepper on all sides.
03 - Heat a skillet over high heat. Sear the fillets for 1 minute on each side until well browned. Remove from skillet and let cool completely.
04 - Melt butter in the same skillet over medium heat. Add shallot and garlic; sauté for 1 minute. Add mushrooms and thyme. Cook until all moisture evaporates and mixture becomes a thick paste, about 8-10 minutes. Stir in sherry or wine if using. Season with salt and pepper. Cool completely.
05 - Brush each cooled fillet evenly with Dijon mustard on all sides.
06 - Lay a slice of prosciutto on a clean work surface. Spread a spoonful of cooled mushroom paste over the prosciutto. Place a mustard-coated beef fillet on top and wrap tightly, ensuring the prosciutto seals the fillet. Repeat for all 6 fillets.
07 - Cut the puff pastry into 6 squares large enough to fully encase each wrapped fillet.
08 - Place a prosciutto-wrapped fillet in the center of each pastry square. Fold the pastry over the beef, pressing edges firmly to seal. Brush sealed edges with egg wash to secure.
09 - Place Wellingtons seam-side down on the prepared baking sheet. Brush the tops and sides generously with beaten egg. Decorate with pastry scraps if desired.
10 - Bake for 20-25 minutes until pastry is deep golden brown and beef reaches medium-rare (125°F internal temperature).
11 - Let the Wellingtons rest for 5 minutes before serving to allow juices to redistribute.
# Expert Suggestions:
01 -
- The contrast between shattering crisp pastry and tender beef is the kind of luxury that makes weeknight cooking feel like a celebration
- These freeze beautifully unbaked, meaning you can prep ahead and be the person who effortlessly pulls homemade Wellingtons out of the oven
02 -
- Cold ingredients are the enemy here, so make sure your beef, mushroom paste, and prosciutto are all completely cool before wrapping or you'll end up with soggy pastry
- Overworking the puff pastry while sealing makes it tough, so use gentle pressure and just enough egg wash to make things stick together
03 -
- Chill your wrapped fillets in the fridge for 15 minutes before wrapping in pastry, which helps them hold their shape and makes the pastry easier to work with
- Brush the egg wash only on the tops and not the cut edges, or your pastry won't puff properly where it's supposed to rise