Mini Beef Wellington
Tender beef tenderloin steaks wrapped in a savory mushroom duxelles and buttery puff pastry, creating individual portions of the classic Beef Wellington. These mini versions offer perfect doneness, elegant presentation, and impressive flavor in every bite.
Ingredients
- 6 beef tenderloin steaks about 5-6 oz each, center-cut filets
- 2 tablespoons olive oil
- 2 tablespoons Dijon mustard
- Salt and freshly ground black pepper
- 8 oz mushrooms cremini or button, finely chopped
- 2 shallots finely diced
- 2 cloves garlic minced
- 2 tablespoons fresh thyme leaves chopped
- 1/4 cup dry sherry or white wine optional
- 2 sheets puff pastry thawed if frozen
- 6 thin slices prosciutto or ham
- 1 egg beaten with 1 tablespoon water egg wash
Instructions
- Prepare the beef by patting each filet dry with paper towels and seasoning generously with salt and pepper on all sides. This helps create a beautiful crust when searing.
- Heat olive oil in a large skillet over high heat until almost smoking. Sear the filets for 1-2 minutes on each side until browned but still rare inside. We’re just creating a flavorful crust here, not cooking them through.
- Remove the filets to a plate and immediately brush each with Dijon mustard while still warm. The heat helps the mustard adhere and infuse flavor. Let cool completely, then refrigerate for 20 minutes.
- Make the mushroom duxelles by placing mushrooms, shallots, and garlic in a food processor and pulsing until finely chopped but not pureed. You want texture, not paste.
- Cook the mushroom mixture in the same skillet over medium heat, stirring frequently until all moisture evaporates, about 8-10 minutes. The mixture should be dry and intensely flavored.
- Add thyme and optional sherry to the mushroom mixture, cooking until liquid evaporates. Season with salt and pepper, then cool completely. This step is crucial – warm duxelles will melt your pastry.
- Prepare your assembly station by laying out plastic wrap sheets slightly larger than will be needed to wrap each filet. Place a slice of prosciutto on each plastic wrap sheet.
- Spread mushroom mixture evenly on top of each prosciutto slice, then place a cooled filet in the center of each. Use the plastic wrap to tightly wrap each bundle, twisting the ends to create a tight package. Refrigerate for 20 minutes.
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper. Roll out puff pastry sheets on a lightly floured surface.
- Cut pastry into squares large enough to completely encase each beef bundle with a slight overlap. Unwrap the beef bundles from plastic and place each in the center of a pastry square.
- Fold pastry corners over the beef, sealing the edges with egg wash. Make sure there are no gaps where juices could escape during baking.
- Transfer wellingtons to the baking sheet, seam side down. Brush the tops and sides with egg wash and cut a small X in the top of each to vent steam.
- Bake for 20-25 minutes until the pastry is golden brown and the internal temperature reaches 125°F for medium-rare. Let rest for 5 minutes before serving to allow juices to redistribute.
Notes
- The key to perfect Mini Beef Wellingtons is thoroughly cooling each component before assembly. This prevents the pastry from becoming soggy.
- You can prepare these a day ahead up to the egg wash stage. Keep refrigerated and brush with egg wash just before baking.
- The mushroom duxelles can be made up to 3 days in advance and kept refrigerated.
- For a time-saving alternative, quality store-bought mushroom pâté can substitute for homemade duxelles.
- Let the pastry-wrapped wellingtons rest in the refrigerator for 15 minutes before baking for the flakiest results.