Mini Beef Wellingtons Mushroom (Printer-friendly)

Tender beef medallions wrapped in puff pastry with mushroom duxelles and prosciutto, ideal for elegant servings.

# What You’ll Need:

→ Beef

01 - 8 beef tenderloin medallions (1.5-2 oz each, 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

→ Assembly

09 - 8 slices prosciutto
10 - 1 sheet puff pastry (14 oz), thawed if frozen
11 - 1 egg, beaten for egg wash

# How-To Guide:

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 1 minute per side until browned but still rare inside. Transfer to a plate and let 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 their moisture and it completely evaporates, about 8-10 minutes. Season with salt and pepper. Let cool completely.
04 - Roll out puff pastry on a lightly floured surface to about 1/8 inch thickness. 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 evenly over the prosciutto. Place a seared beef medallion on top.
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 tops 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.

# Expert Advice:

01 -
  • These bite sized wellingtons deliver restaurant elegance with surprisingly manageable prep work
  • The combination of tender beef earthy mushrooms and flaky pastry creates an irresistible texture contrast
02 -
  • Let the seared beef and mushroom duxelles cool completely before wrapping, otherwise the heat will melt the pastry butter and ruin those flaky layers
  • A thoroughly chilled pastry goes into a hot oven, creating steam that puffs the layers instead of melting them flat
03 -
  • Brush the seared beef with Dijon mustard before wrapping for an extra layer of flavor that cuts through the richness
  • Use a sharp knife to cut through the pastry, pressing down firmly rather than sawing to avoid crushing the delicate layers

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