Mini Beef Wellingtons Mushroom (Printable)
Elegant individual beef fillets wrapped in puff pastry with mushroom duxelles, ideal for festive occasions.
# 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 Make:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Pat the beef fillets dry with paper towels. Season generously on all sides with salt and freshly ground black pepper.
03 - Heat a skillet over high heat. Sear the fillets for 1 minute on each side until browned. Remove from pan 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 paste-like, about 8-10 minutes. Stir in sherry or wine if using. Season with salt and pepper. Cool completely.
05 - Brush each cooled fillet with Dijon mustard on all sides.
06 - Lay out a slice of prosciutto on a clean surface. Spread a spoonful of cooled mushroom paste over it. Place a beef fillet on top, then wrap prosciutto tightly around the beef, covering completely. Repeat for all fillets.
07 - Cut the puff pastry into 6 squares large enough to encase each fillet completely.
08 - Place the prosciutto-wrapped beef in the center of each pastry square. Fold the pastry over the beef, sealing edges by brushing with egg wash and pressing firmly to seal.
09 - Place Wellingtons seam-side down on the prepared baking sheet. Brush the tops and sides with egg wash. If desired, decorate with pastry scraps using additional egg wash to adhere.
10 - Bake for 20-25 minutes, or until pastry is golden brown and beef reaches desired doneness (medium-rare: 125°F internal temperature).
11 - Remove from oven and let rest for 5 minutes before serving to allow juices to redistribute.
# Expert Tips:
01 -
- These little Wellingtons deliver restaurant level elegance without requiring professional skills or endless prep time
- The combination of tender beef earthy mushrooms and buttery pastry hits every perfect texture note in one bite
02 -
- The beef must cool completely before wrapping or the pastry will start baking from the inside out and turn soggy
- Getting every bit of moisture out of the mushrooms is absolutely crucial or your pastry will steam instead of crisp
03 -
- Grind mushrooms in a food processor for the finest most consistent paste texture
- Freeze your pastry for 15 minutes before working with it if it starts getting too soft and sticky