Mini Beef Wellingtons (Printable View)
Tender beef fillets wrapped in puff pastry with savory mushroom duxelles, perfect for special occasions.
# What You'll Need:
→ 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 Steps:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Pat the beef fillets dry with paper towels. Season generously with salt and freshly ground black pepper on all sides.
03 - Heat a skillet over high heat. Sear the fillets for 1 minute on each side until well browned. Remove from skillet and let cool completely.
04 - Melt butter in the same skillet over medium heat. Add shallot and garlic, sauté for 1 minute until fragrant. Add mushrooms and thyme; cook until all moisture evaporates and mixture becomes paste-like, about 8-10 minutes. Stir in sherry or white wine if using. Season with salt and pepper. Let cool completely.
05 - Brush each cooled fillet generously with Dijon mustard, covering all sides.
06 - Lay out a slice of prosciutto on a clean surface. Spread a spoonful of cooled mushroom paste over the prosciutto. Place a mustard-coated beef fillet on top, then wrap tightly, sealing the paste around the beef. Repeat for all fillets.
07 - Cut puff pastry into 6 squares large enough to encase each wrapped fillet. Place one wrapped beef in the center of each square. Fold pastry over the beef, sealing edges by pressing firmly together. Brush seams with egg wash to ensure tight seal.
08 - Place Wellingtons seam-side down on the prepared baking sheet. Brush tops and sides with egg wash. If desired, decorate with pastry scraps using additional egg wash to adhere.
09 - Bake for 20-25 minutes, or until pastry is deep golden brown and beef reaches desired doneness. For medium-rare, internal temperature should reach 125°F.
10 - Remove from oven and let rest for 5 minutes before serving. This allows juices to redistribute and ensures tender, moist beef.
# Expert Advice:
01 -
- Individual portions mean everyone gets that moment of cutting into their own perfectly golden pastry parcel
- The mushroom paste transforms simple beef into something restaurant-worthy without requiring professional skills
02 -
- Everything must be completely cold before wrapping or you'll end up with soggy pastry dough
- The mushroom mixture must be dry as paste or moisture will seep through the pastry layers
03 -
- Chill your wrapped Wellingtons for at least 15 minutes before baking to help them hold their shape
- Add a sprinkle of freshly grated Parmesan to the mushroom paste for extra umami depth