Mini Beef Wellingtons (Printable)

Tender beef medallions encased in puff pastry with mushroom duxelles and prosciutto.

# Ingredient List:

→ Beef

01 - 8 beef tenderloin medallions, 1.5-2 oz each, about 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

→ Assembly

09 - 8 slices prosciutto
10 - 1 sheet puff pastry, about 14 oz, thawed if frozen
11 - 1 egg, beaten for egg wash

# How to Make:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Season beef medallions generously 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 completely.
03 - In the same skillet, melt butter over medium heat. Add shallots and garlic; sauté for 2 minutes until fragrant. Add mushrooms and thyme; cook until mushrooms release their moisture and it fully evaporates, about 8-10 minutes. Season with salt and pepper. Let cool completely.
04 - Roll out puff pastry on a lightly floured surface to about 1/8 inch thick. Cut into 8 squares large enough to wrap each medallion completely.
05 - Place a slice of prosciutto on each pastry square. Spread a spoonful of cooled mushroom duxelles over the prosciutto. Top with a seared beef medallion.
06 - Fold pastry over the beef to enclose completely, pinching seams firmly to seal. Place seam-side down on the prepared baking sheet.
07 - Brush pastry tops with beaten egg. Chill assembled wellingtons for 10 minutes in the refrigerator.
08 - Bake for 18-22 minutes until pastry is golden brown and crisp. Let rest for 5 minutes before serving to allow juices to redistribute.

# Expert Tips:

01 -
  • These look like you spent hours in the kitchen but come together faster than you would expect
  • The mushroom duxelles add an earthy richness that makes every bite feel elegant without being pretentious
02 -
  • Cold pastry is your friend—if it gets too warm while you are working, pop it back in the fridge for a few minutes
  • Sealing the pastry tightly prevents those precious juices from escaping during baking
03 -
  • Use a sharp knife to cut through the pastry without squishing it
  • Let the meat rest at room temperature for 20 minutes before searing for more even cooking

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