Mini Beef Wellingtons (Printable)

Tender beef fillets wrapped in puff pastry with mushroom paste, ideal for elegant dinners or appetizers.

# What You Need:

→ Beef

01 - 6 small beef fillet steaks (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)

# Directions:

01 - Preheat 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 Tips:

01 -
  • These single-serving beauties let everyone experience that moment of cutting through golden pastry to reveal perfectly pink beef inside
  • The mushroom duxelles transforms ordinary mushrooms into something deeply savory and concentrated
  • They look impossibly impressive but come together in under an hour with smart prep
02 -
  • That mushroom paste must be completely cooled before wrapping, or it will melt the puff pastry and ruin your seal
  • Seared beef must also reach room temperature before wrapping, which takes about 15-20 minutes
  • Opening the oven even once during baking can cause the pastry to collapse, so trust your timer and resist peeking
03 -
  • If your prosciutto slices are too thick, gently press them between paper towels to flatten and stretch them before wrapping
  • Use an instant-read thermometer inserted through the side of the pastry to check doneness without cutting through the top

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