Save Enjoy tender beef medallions seared to perfection and layered with a rich mushroom duxelles and prosciutto, all enclosed in flaky, golden puff pastry. This flavorful dish bakes to a crisp exterior while preserving juicy, savory layers inside. Perfect for elegant appetizers or festive meals, the combination of fresh thyme, butter-sautéed mushrooms, and delicate ham adds depth and elegance. Careful preparation ensures a balance between the earthy mushroom filling and savory meat, producing a classic British-inspired delight.
The assembly involves searing beef, preparing the duxelles with shallots, garlic, and thyme, and rolling out puff pastry squares to encase each medallion. After chilling, baking results in a beautifully browned finish. Serve alongside a light green salad or red wine reduction for added sophistication.
My tiny apartment kitchen smelled like butter and mushrooms, and I was panic-folding puff pastry while my dinner guests knocked at the door. I had never made a full-sized Wellington before, let alone mini ones, and the pastry kept tearing. They ended up looking slightly lopsided but disappeared in minutes anyway.
Last Christmas I made these for my family, and my dad who usually just grazes at parties actually stood by the platter until they were all gone. Now he asks for them every single holiday, and I have learned to double the recipe.
Ingredients
- 8 beef tenderloin medallions: About 1.5 to 2 oz each and 1 inch thick, these will stay tender and juicy inside the pastry
- Salt and black pepper: Season generously since the beef is the star of the show
- 2 tbsp olive oil: For getting that perfect sear on the medallions
- 8 oz cremini or button mushrooms: Finely chopped by hand or pulsed in a food processor for the duxelles
- 2 tbsp unsalted butter: Adds richness to the mushroom mixture
- 2 shallots: Finely minced for a mild, sweet onion flavor
- 2 cloves garlic: Minced fresh to complement the mushrooms
- 2 tsp fresh thyme: Chopped leaves add an earthy, aromatic note
- 8 slices prosciutto: This layer adds salty depth and helps keep the pastry crisp
- 1 sheet puff pastry: Thawed completely and kept cold for easy handling
- 1 egg: Beaten for that beautiful golden finish
Instructions
- Get your oven ready:
- Preheat to 400°F and line a baking sheet with parchment paper so nothing sticks later.
- Sear the beef:
- Season the medallions with salt and pepper, then sear in hot olive oil for exactly one minute per side. You want them browned outside but still rare inside.
- Make the duxelles:
- In the same pan, melt butter and cook shallots and garlic for 2 minutes. Add mushrooms and thyme, cooking until all the moisture evaporates, about 8 to 10 minutes. Season well and let it cool completely.
- Prep the pastry:
- Roll puff pastry on a floured surface until about 1/8 inch thick, then cut into 8 squares that will comfortably wrap around each medallion.
- Assemble each Wellington:
- Layer prosciutto, then mushroom duxelles, then the beef on each pastry square. Fold the pastry over and pinch seams tightly to seal.
- Chill before baking:
- Place seam side down on your prepared sheet, brush with beaten egg, and refrigerate for 10 minutes. This helps the pastry puff properly.
- Bake to golden:
- Bake for 18 to 22 minutes until the pastry is deeply golden and crisp. Let them rest for 5 minutes so you do not burn your mouth on hot beef.
Save These have become my go-to for New Years Eve celebrations because they feel special and fancy without keeping me trapped in the kitchen while everyone else is having fun.
Make Ahead Magic
You can assemble these completely up to 24 hours in advance and refrigerate them, then just brush with egg and bake when your guests arrive. The pastry actually benefits from the extra chilling time.
Perfect Pairings
A simple red wine reduction makes these feel extra elegant, but honestly a tangy green salad with vinaigrette is all you really need to balance the richness.
Common Questions
Can I use frozen beef? Fresh is best, but if you do use frozen, thaw it completely and pat it very dry before searing.
- Swap prosciutto for Parma ham if that is what you can find
- Brush the beef with Dijon mustard before wrapping for an extra kick
- Extra mushroom duxelles keeps for 3 days in the fridge and is great on toast
Save Watch these disappear at your next gathering and prepare for the recipe requests that will inevitably follow.
Recipe FAQs
- → What cut of beef works best for this dish?
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Beef tenderloin medallions about 1 inch thick provide the ideal tenderness and cooking time.
- → How do I prepare the mushroom duxelles?
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Finely chop mushrooms and cook them with butter, minced shallots, garlic, and fresh thyme until moisture evaporates, creating a concentrated flavor.
- → Can I prepare these in advance?
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Yes, assemble and chill them for 10 minutes before baking; mushroom duxelles can be refrigerated up to 3 days for convenience.
- → What can I substitute for prosciutto?
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Parma ham is an excellent alternative, offering similar saltiness and texture.
- → How do I achieve a golden, crisp pastry?
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Brush the pastry with beaten egg before baking at 400°F and bake until the exterior is a rich golden brown, usually 18–22 minutes.
