Mini Beef Wellingtons (Printable version)
Tender individual beef fillets wrapped in puff pastry layered with savory mushroom paste for an elegant dish.
# Ingredient List:
→ 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 Make It:
01 - Preheat your oven to 425°F. Line a baking sheet with parchment paper.
02 - Pat the beef fillets dry with paper towels. Season generously on all sides with salt and freshly ground black pepper.
03 - Heat a skillet over high heat until smoking hot. 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 wine if using. Season with salt and pepper. Let cool completely.
05 - Brush each cooled beef fillet generously with Dijon mustard on all sides.
06 - Lay out a slice of prosciutto on a clean surface. Spread a spoonful of cooled mushroom paste evenly over it. Place a mustard-coated beef fillet on top, then wrap the prosciutto tightly around the beef. Repeat for all fillets.
07 - Cut the puff pastry into 6 squares, large enough to fully encase each wrapped fillet.
08 - Place a prosciutto-wrapped beef fillet in the center of each pastry square. Brush the pastry edges with beaten egg. Fold the pastry over the beef, sealing edges tightly. Place seam-side down on the prepared baking sheet.
09 - Brush the tops and sides of each Wellington with beaten egg. If desired, decorate with pastry scraps, attaching with egg wash.
10 - Bake for 20-25 minutes, or until pastry is deep golden brown and beef reaches desired doneness (medium-rare: 125°F internal temperature).
11 - Let Wellingtons rest for 5 minutes before serving to allow juices to redistribute.
# Expert Suggestions:
01 -
- Individual portions mean everyone gets those coveted crispy edges and perfectly cooked centers
- The mushroom duxelles alone has become my go to umami booster for countless other dishes
- They look like something from a high end restaurant but come together in about an hour
02 -
- Cooling both the beef and mushroom paste completely before wrapping is non negotiable, otherwise steam will make the pastry doughy from the inside
- The duxelles should be much drier than you think, almost like tapenade, because any remaining moisture will create a soggy layer between pastry and beef
03 -
- If your prosciutto tears while wrapping, just patch it with another piece because no one will see it inside the pastry anyway
- Egg wash can be made with cream instead of water for an even richer, darker golden finish