Mini Beef Wellingtons Mushroom (Printable)
Golden puff pastry encases beef medallions with mushroom duxelles and prosciutto for elegant bites.
# What You Need:
→ Beef
01 - 8 beef tenderloin medallions (1.5–2 oz each, 1 inch thick)
02 - Salt and freshly ground black pepper
03 - 2 tablespoons olive oil
→ Mushroom Duxelles
04 - 8 oz cremini or button mushrooms, finely chopped
05 - 2 tablespoons unsalted butter
06 - 2 shallots, finely minced
07 - 2 cloves garlic, minced
08 - 2 teaspoons fresh thyme leaves, chopped
09 - Salt and pepper to taste
→ Assembly
10 - 8 slices prosciutto
11 - 1 sheet puff pastry (14 oz), thawed if frozen
12 - 1 egg, beaten for egg wash
# Directions:
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 exactly 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 approximately 1/8 inch thick. 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. Top with a seared beef medallion.
06 - Fold pastry corners over the beef to enclose completely, pinching seams tightly to seal. Place seam-side down on the prepared baking sheet.
07 - Brush pastry surfaces generously with beaten egg. Refrigerate assembled wellingtons for 10 minutes to chill before baking.
08 - Bake for 18–22 minutes until pastry is deep golden brown and crisp. Let rest for 5 minutes before serving to allow juices to redistribute.
# Expert Tips:
01 -
- These look like you spent hours in the kitchen but actually come together in under 90 minutes
- The combination of tender beef, earthy mushrooms, and crispy pastry is absolutely addictive
02 -
- The duxelles must be completely cooled before assembly or it will make your pastry soggy and sad
- Never skip the chilling step, otherwise your beautiful little packages might burst open in the oven
03 -
- Work quickly with the puff pastry and keep everything cold, including your work surface if possible
- Use a sharp knife to cut these and wipe it clean between cuts for the prettiest presentation