Mini Beef Wellingtons Mushroom

My sister called them 'fancy little presents' the first time I served these at Christmas dinner. There's something irresistibly charming about individual Wellingtons—everyone gets their own golden parcel, and the anticipation of cutting through that flaky pastry never gets old. I've since learned that the real magic happens in the details, especially that mushroom paste that transforms into something extraordinary.

I made these for my anniversary last February, nervously checking the oven every three minutes like it held something precious. When we finally sat down to eat, the pastry was perfectly crisp and the beef was exactly medium-rare. Sometimes the simplest celebrations end up being the most memorable ones, especially when good food is involved.

Ingredients

• 6 small beef fillet steaks (about 85 g / 3 oz each), trimmed: The quality of beef matters here since it's the star of the show. Choose tender cuts with good marbling.
• Salt and freshly ground black pepper, to taste: Be generous with the seasoning before searing—it's the only chance to season the meat itself.
• 250 g (9 oz) cremini or button mushrooms, finely chopped: These will cook down into an intense paste that adds incredible depth to every bite.
• 2 tbsp unsalted butter: Essential for cooking the mushrooms until they release all their moisture and concentrate their flavor.
• 1 small shallot, finely chopped: Shallots have a milder sweetness than onions and work beautifully with the earthy mushrooms.
• 2 garlic cloves, minced: Don't skip this—it adds a lovely aromatic base to the duxelles.
• 2 tsp fresh thyme leaves, chopped: Fresh thyme pairs perfectly with beef and mushrooms, adding a subtle herbal note.
• 1 tbsp dry sherry or white wine (optional): This deglazes the pan and adds a sophisticated layer of flavor.
• 1 tbsp Dijon mustard: Spread on the beef before wrapping, it creates a lovely barrier and adds tangy depth.
• 400 g (14 oz) ready-rolled puff pastry: Good quality all-butter pastry makes a noticeable difference in the final result.
• 6 thin slices prosciutto or Parma ham: This adds saltiness and helps keep the beef moist while cooking.
• 1 egg, beaten (for egg wash): Gives the pastry that beautiful golden shine we're all after.

Instructions

Get the oven ready:

Preheat your oven to 220°C (425°F) and line a baking sheet with parchment paper. This high heat ensures the pastry puffs up beautifully and turns golden brown.

Season and sear the beef:

Pat the fillets completely dry with paper towels, then season generously with salt and pepper on all sides. Heat a skillet over high heat and sear each fillet for exactly 1 minute per side until a nice crust forms. Remove and let them cool completely—this is crucial for the pastry to work properly.

Make the mushroom duxelles:

In the same skillet, melt butter over medium heat. Add the shallot and garlic, sautéing for about 1 minute until fragrant. Add the chopped mushrooms and thyme, cooking until all the moisture evaporates and the mixture becomes a thick, dark paste—this takes 8-10 minutes. Stir in the sherry or wine if using, then season well. Let it cool completely.

Assemble the parcels:

Brush each cooled fillet with Dijon mustard. Lay a slice of prosciutto flat, spread a spoonful of mushroom paste over it, and place a beef fillet on top. Wrap the prosciutto tightly around the beef, covering as much surface as possible.

Wrap in pastry:

Cut the puff pastry into 6 squares large enough to encase each wrapped fillet with room to spare. Place each beef parcel in the center of a pastry square. Brush the edges with egg wash, then fold the pastry over and seal tightly, crimping with a fork if you like.

Prepare for baking:

Place the Wellingtons seam-side down on your prepared baking sheet. Brush the tops and sides generously with egg wash—you can use pastry scraps to create decorative shapes if you're feeling fancy.

Bake to perfection:

Bake for 20-25 minutes until the pastry is deeply golden and crisp. For medium-rare beef, aim for an internal temperature of 52°C (125°F). Let them rest for 5 minutes before serving—this allows the juices to redistribute.

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These quickly became my go-to dinner party dish after that first successful anniversary. There's something deeply satisfying about serving something so impressive, then watching people's faces light up when they cut into that first bite. Food has this way of turning ordinary evenings into something worth remembering.

Making Ahead

You can prepare the mushroom paste up to two days in advance and store it in the refrigerator. The beef can be seared and wrapped in prosciutto a day ahead, then kept chilled until you're ready to wrap in pastry and bake. This makes them perfect for stress-free entertaining—just assemble the final step before your guests arrive.

Perfect Pairings

A rich red wine reduction or demi-glace sauce takes these over the top, though they're absolutely delicious on their own. For wine, pour a bold Cabernet Sauvignon or Merlot that can stand up to the beef. Simple roasted vegetables or a fresh arugula salad with vinaigrette balance the richness beautifully.

Common Questions

Can I make these vegetarian? Absolutely—replace the beef with portobello mushroom caps and skip the prosciutto. The duxelles becomes even more important for flavor.

• Use an instant-read thermometer to check doneness without cutting into the pastry
• If your pastry is getting too dark, tent loosely with foil for the last 5 minutes
• Leftovers can be gently reheated in a 180°C (350°F) oven for about 10 minutes

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There's real joy in making something that looks this impressive but tastes even better. These mini Wellingtons have a way of making any dinner feel like a celebration, no matter the occasion.

Recipe Questions & Answers

→ What cut of beef is best for this dish?

Small beef fillet steaks are ideal due to their tenderness and quick cooking time, ensuring a juicy finish.

→ How is the mushroom paste prepared?

Mushrooms are finely chopped and cooked down with butter, shallots, garlic, and thyme until a thick, paste-like consistency is achieved.

→ Can I substitute the prosciutto with another ingredient?

Yes, spinach can be used for a lighter alternative or other cured meats depending on preference.

→ How do I know when the puff pastry is perfectly cooked?

The pastry should be golden brown and crisp, indicating it is fully baked and flaky.

→ What is the recommended internal temperature for the beef?

Achieving medium-rare doneness at about 52°C (125°F) ensures tender and juicy beef inside the pastry.