Mini Beef Wellingtons Deluxe (Print)
Tender beef fillets enveloped in crisp puff pastry with flavorful mushroom duxelles and prosciutto.
# Ingredient List:
→ Beef
01 - 8 beef tenderloin medallions (1.5-2 oz each, 1 inch thick)
02 - Salt and freshly ground black pepper to taste
03 - 2 tbsp olive oil
→ Mushroom Duxelles
04 - 8 oz cremini or button mushrooms, finely chopped
05 - 2 tbsp unsalted butter
06 - 2 shallots, finely minced
07 - 2 cloves garlic, minced
08 - 2 tsp fresh thyme leaves, chopped
09 - Salt and pepper to taste
→ Assembly
10 - 8 slices prosciutto
11 - 1 sheet puff pastry (14 oz), thawed if frozen
12 - 1 egg, beaten for egg wash
# How-To Steps:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Season beef medallions with salt and pepper. Heat olive oil in a skillet over high heat. Sear medallions for 1 minute per side until browned but still rare inside. Transfer to a plate and let cool.
03 - In the same skillet, melt butter over medium heat. Add shallots and garlic, sauté for 2 minutes. Add mushrooms and thyme; cook until mushrooms release moisture and it evaporates, about 8-10 minutes. Season with salt and pepper. Let cool completely.
04 - Roll out puff pastry on a floured surface to about 1/8 inch thick. Cut into 8 squares large enough to wrap each medallion.
05 - Place a slice of prosciutto on each pastry square. Spread a spoonful of mushroom duxelles over the prosciutto. Top with a beef medallion.
06 - Fold pastry over the beef to enclose, pinching seams to seal. Place seam-side down on the prepared baking sheet.
07 - Brush pastry with beaten egg. Chill assembled wellingtons for 10 minutes in the fridge.
08 - Bake for 18-22 minutes, or until pastry is golden brown and crisp. Let rest for 5 minutes before serving.
# Expert Suggestions:
01 -
- These look like you spent hours but come together in under an hour
- The combination of tender beef, earthy mushrooms, and flaky pastry feels decadent yet each bite is perfectly balanced
02 -
- Cool the duxelles completely before assembling, otherwise the heat will start melting the pastry immediately and ruin the layers
- Seal the pastry edges tightly and place them seam side down, or they will pop open during baking
03 -
- Brush the beef with Dijon mustard before wrapping, which adds a subtle tang that cuts through the rich pastry and beef
- If your pastry starts getting too soft while working, pop the entire baking sheet in the freezer for 5 minutes to firm it back up