Mini Beef Wellingtons Mushroom (Printable View)
Savory beef fillet layered with mushroom duxelles and prosciutto in crisp puff pastry.
# What You'll Need:
→ 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
09 - Salt and pepper to taste
→ Assembly
10 - 8 slices prosciutto
11 - 1 sheet puff pastry, about 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 Advice:
01 -
- These taste like you spent hours on them but actually come together faster than you would believe
- The combination of crispy pastry, savory beef, and earthy mushrooms is absolutely irresistible
02 -
- The mushroom mixture must be completely cool before wrapping, otherwise the pastry will become soggy and never crisp up properly
- Do not skip the chilling step, or your pastry seams may burst open in the oven
03 -
- Use a very sharp knife to chop the mushrooms as finely as possible for the best texture
- Work quickly with the puff pastry and keep it cold, otherwise it becomes difficult to handle