Mini Beef Wellingtons Delight (Printable)

Golden puff pastry encases tender beef and mushroom duxelles, perfect for elegant servings.

# Ingredient List:

→ Beef

01 - 8 beef tenderloin medallions (about 1.5 oz each, 1-inch thick)
02 - Salt and freshly ground black pepper, to taste
03 - 1 tbsp olive oil

→ Mushroom Duxelles

04 - 8 oz cremini or button mushrooms, very finely chopped
05 - 1 small shallot, finely minced
06 - 2 cloves garlic, minced
07 - 2 tbsp unsalted butter
08 - 1 tbsp fresh thyme leaves, chopped
09 - 1 tbsp fresh parsley, chopped
10 - Salt and pepper, to taste

→ Assembly

11 - 1 sheet (about 10 oz) all-butter puff pastry, thawed if frozen
12 - 4 slices prosciutto or Parma ham, halved
13 - 1 egg, beaten (for egg wash)
14 - Flour, for dusting

# How to Make:

01 - Pat the beef medallions dry with paper towels. Season all sides generously with salt and pepper. Heat olive oil in a skillet over high heat. Sear beef medallions for 30 seconds per side until browned on the outside but still rare inside. Transfer to a plate and let cool completely.
02 - In the same skillet, melt butter over medium heat. Add shallot and garlic; sauté for 1 minute until fragrant. Add finely chopped mushrooms and thyme; cook, stirring frequently, until all liquid evaporates and mixture reduces to a paste-like consistency, about 8 minutes. Season with salt, pepper, and parsley. Remove from heat and let cool completely.
03 - On a lightly floured surface, roll out puff pastry to 1/8-inch thickness. Cut into 8 equal squares, approximately 4x4 inches each.
04 - Lay a piece of prosciutto on each pastry square. Spread a spoonful of cooled mushroom duxelles evenly over the prosciutto. Place a cooled beef medallion in the center of each square.
05 - Fold pastry corners over the beef, pulling them tightly to encase the meat. Brush edges with beaten egg to seal securely. Place seam-side down on a parchment-lined baking sheet. Brush tops generously with egg wash.
06 - Refrigerate assembled Wellingtons for 10 minutes to firm the pastry. Meanwhile, preheat oven to 400°F. Bake for 18 to 22 minutes, or until pastry is deep golden brown and puffed. Let rest for 5 minutes before serving.

# Expert Tips:

01 -
  • Individual portions mean everyone gets their own beautiful pastry-wrapped treasure
  • The mushroom duxelles keeps the beef impossibly moist while adding earthy depth
  • They look impressive but come together faster than you would expect
02 -
  • The beef must cool completely before wrapping, otherwise the pastry will start to melt and become difficult to work with
  • Overworking the puff pastry makes it tough, so handle it as little as possible while rolling
03 -
  • Brush the seared beef with a thin layer of Dijon mustard before assembling for an extra flavor boost
  • Keep everything cold throughout the assembly process for the puffiest pastry results

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