Mini Beef Wellingtons Mushroom (Printable)
Individual beef fillets encased in golden puff pastry, layered with flavorful mushroom paste.
# 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 your oven to 425°F. Line a baking sheet with parchment paper.
02 - Pat the beef fillets dry and season generously with salt and pepper.
03 - Heat a skillet over high heat. Sear the fillets for 1 minute on each side until browned. Remove and let cool completely.
04 - Melt butter in the same skillet over medium heat. Add shallot and garlic, sauté 1 minute. Add mushrooms and thyme; cook until all moisture evaporates and mixture is paste-like, about 8-10 minutes. Stir in sherry or wine if using. Season with salt and pepper. Cool completely.
05 - Brush each cooled fillet with Dijon mustard.
06 - Lay out a slice of prosciutto on a clean surface. Spread a spoonful of mushroom paste over it. Place a beef fillet on top, then wrap tightly. Repeat for all fillets.
07 - Cut the puff pastry into 6 squares large enough to encase each fillet. Place the wrapped beef in the center of each square. Fold the pastry over the beef, sealing edges with egg wash.
08 - Place seam-side down on the prepared baking sheet. Brush the tops with egg wash. If desired, decorate with pastry scraps.
09 - Bake for 20-25 minutes, or until pastry is golden brown and beef reaches desired doneness (medium-rare: 125°F internal temperature).
10 - Rest for 5 minutes before serving.
# Expert Suggestions:
01 -
- They look like you spent all day in the kitchen but actually come together in about an hour
- The combination of tender beef, earthy mushrooms, and buttery pastry is downright luxurious
- Perfect for dinner parties because you can prep everything ahead and bake just before serving
02 -
- Everything must be completely cool before wrapping—warm filling will make the pastry soggy and ruin the texture
- The mushroom paste must be cooked until completely dry; any remaining moisture will steam the pastry from inside
- Don't skip the resting time after baking; cutting into them immediately will let all the juices escape
03 -
- Chill the wrapped fillets in the fridge for 15 minutes before wrapping in pastry—this makes them easier to handle
- For extra flavor, add a thin layer of pâté between the mushroom paste and beef before wrapping
- Egg wash twice—once before baking and once halfway through—for the deepest, most golden color