Mini Beef Wellingtons Mushroom Duxelles (Printable version)
Tender beef medallions encased in flaky pastry with savory mushroom duxelles and prosciutto layers.
# 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
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 Make It:
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 exactly 1 minute per side until browned but still rare inside. Transfer to a plate and allow to 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 moisture and it completely 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 fully wrap each medallion.
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 tightly to seal. Place seam-side down on the prepared baking sheet.
07 - Brush pastry surfaces with beaten egg. Refrigerate assembled wellingtons for 10 minutes to firm the pastry.
08 - Bake for 18-22 minutes until pastry is deep golden brown and crisp. Let rest for 5 minutes before serving to allow juices to redistribute.
# Expert Suggestions:
01 -
- These transform an intimidating classic into bite sized portions that feel fancy without requiring restaurant skills
- The combination of crispy pastry, tender beef, and earthy mushrooms hits every texture and flavor note perfectly
02 -
- The beef will continue cooking inside the pastry, so searing until rare is crucial or you will end up with well done meat
- Letting the duxelles cool completely before assembling prevents the pastry from becoming soggy from steam
03 -
- Pulse the mushrooms in short bursts rather than letting the machine run, checking frequently to avoid turning them into mush
- Use a sharp knife to cut through the pastry, pressing down rather than sawing, to maintain those beautiful clean layers