Mini Beef Wellingtons Mushroom

The first time I attempted mini Wellingtons, my kitchen smelled like a fancy bistro and I felt ridiculously accomplished pulling that golden pastry from the oven. These tiny packages of beef and mushrooms became my go-to when I want to impress without spending hours at the stove.

I made these for my parents anniversary dinner last year, watching my normally skeptical dad take three bites before saying anything at all. The way the mushroom duxelles melds with the beef juices creates something magical that still makes me smile thinking about it.

Ingredients

• Beef tenderloin medallions: These cuts stay tender through the quick sear and oven bake, and buying them already cut saves prep time
• Cremini mushrooms: Finely chopped by hand or pulsed in a food processor until they resemble a paste
• Shallot and garlic: Mince these smaller than you think you need to for the smoothest duxelles
• Unsalted butter: You need the full fat content here to properly cook down the mushrooms
• Fresh thyme and parsley: Dried herbs work but fresh makes such a difference in this filling
• All butter puff pastry: Trust me on this one, the flavor difference is noticeable
• Prosciutto: Adds a salty punch that balances the rich beef and earthy mushrooms
• Egg wash: This is what gives you that gorgeous golden shine

Instructions

Sear the beef:

Pat each medallion completely dry with paper towels, then season generously with salt and pepper. Heat olive oil in a skillet until smoking hot and sear beef for exactly 30 seconds per side. You want a nice crust but the inside should remain raw. Transfer to a plate and let cool completely.

Make the duxelles:

In the same pan, melt butter over medium heat and add shallot and garlic, stirring for 1 minute until fragrant. Add the chopped mushrooms and thyme, cooking for about 8 minutes while stirring often. The mixture should turn dark and paste like with all liquid evaporated. Stir in parsley and season with salt and pepper. Let cool completely.

Prepare the pastry:

Roll out puff pastry on a floured surface until about 1/8 inch thick and cut into 8 equal squares. Keep everything chilled and work quickly so the pastry does not become difficult to handle.

Assemble the Wellingtons:

Place a half slice of prosciutto on each pastry square, top with a spoonful of cooled duxelles, and center a beef medallion on top. Brush the edges with egg wash, fold the corners over the beef, and press firmly to seal. Place seam side down on a parchment lined baking sheet.

Chill and bake:

Brush the tops with egg wash and refrigerate for 10 minutes while you preheat the oven to 400°F. Bake for 18 to 22 minutes until the pastry is deep golden brown. Let rest for 5 minutes before serving.

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These have become my secret weapon for dinner parties because they look so impressive yet I am not stuck in the kitchen missing all the conversation. There is something satisfying about serving something that feels so special.

Make Ahead Magic

You can assemble these Wellingtons up to 24 hours in advance and store them covered in the refrigerator. Brush with egg wash just before baking, and add a couple minutes to the baking time if they are very cold.

Serving Suggestions

I love these with a simple arugula salad dressed with lemon vinaigrette to cut through the richness. A red wine reduction or demi glaze takes them over the top if you want to go all out.

Troubleshooting Tips

If your pastry is not browning evenly, rotate the baking sheet halfway through cooking. For extra crispy bottoms, place the baking sheet on the lowest oven rack during the last few minutes.

• Undercooked beef can happen if your medallions are thicker than 1 inch
• Soggy bottoms usually mean the duxelles was not cooked dry enough
• Gaps in the pastry seal can be patched with scraps and brushed with egg wash

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Watch people is faces when they bite into that first flaky layer and hit the tender beef inside. That moment right there is why these mini Wellingtons will stay in my cooking repertoire forever.

Recipe FAQs

→ What is mushroom duxelles?

Mushroom duxelles is a finely chopped mixture of mushrooms, shallots, garlic, and herbs cooked down to a flavorful paste, enhancing the dish's depth.

→ How do I ensure the beef medallions stay tender?

Sear the beef briefly on high heat to brown the exterior without cooking through, then cool completely before assembling to maintain tenderness.

→ Can I prepare these ahead of time?

Yes, assemble the parcels and chill them in the refrigerator for about 10 minutes before baking to help the pastry retain its shape.

→ What kind of pastry is recommended?

All-butter puff pastry provides a flaky, rich texture that complements the tender beef and mushroom filling.

→ What wine pairs well with these mini wellingtons?

A medium-bodied red wine like Pinot Noir enhances the savory flavors without overpowering the dish.