Mini Beef Wellingtons Mushroom (Print View)

Tender beef medallions enveloped in golden pastry with a rich mushroom duxelles filling.

# What You'll Need:

→ Beef

01 - 8 beef tenderloin medallions (about 1.5 oz each, 1-inch thick)
02 - Salt and freshly ground black pepper, to taste
03 - 1 tablespoon olive oil

→ Mushroom Duxelles

04 - 8 oz cremini or button mushrooms, very finely chopped
05 - 1 small shallot, finely minced
06 - 2 cloves garlic, minced
07 - 2 tablespoons unsalted butter
08 - 1 tablespoon fresh thyme leaves, chopped
09 - 1 tablespoon fresh parsley, chopped
10 - Salt and pepper, to taste

→ Assembly

11 - 1 sheet (about 10 oz) all-butter puff pastry, thawed if frozen
12 - 4 slices prosciutto or Parma ham, halved
13 - 1 egg, beaten (for egg wash)
14 - Flour, for dusting

# How to Make:

01 - Pat the beef medallions dry with paper towels. Season all sides generously with salt and freshly ground black pepper.
02 - Heat olive oil in a skillet over high heat. Sear beef medallions for 30 seconds per side until browned on the exterior but still rare inside. Transfer to a plate and let cool completely.
03 - In the same skillet, melt butter over medium heat. Add shallot and garlic; sauté for 1 minute until fragrant. Add finely chopped mushrooms and thyme; cook, stirring often, until all liquid evaporates and mixture becomes a thick paste-like consistency, about 8 minutes. Season with salt, pepper, and parsley. Cool completely before using.
04 - On a lightly floured surface, roll out puff pastry to 1/8-inch thickness. Cut into 8 equal squares, approximately 5 inches each.
05 - Lay a piece of prosciutto on each pastry square. Spread a spoonful of cooled mushroom duxelles on top of the prosciutto. Place a cooled beef medallion in the center of the square.
06 - Fold pastry corners over the beef, overlapping to fully encase the meat. Brush edges with beaten egg to seal tightly. Place seam-side down on a parchment-lined baking sheet.
07 - Brush tops of assembled Wellingtons with egg wash. Refrigerate for 10 minutes to firm the pastry before baking.
08 - Preheat oven to 400°F.
09 - Bake for 18 to 22 minutes, or until pastry is deep golden brown and puffed. Let rest for 5 minutes before serving to allow juices to redistribute.

# Expert Suggestions:

01 -
  • The contrast between crispy puff pastry and tender beef inside is absolutely worth the effort
  • These look restaurant fancy but come together faster than you would expect
  • You can assemble them ahead and bake when guests arrive
02 -
  • The duxelles must be completely cooled before assembling or it will make the pastry soggy
  • Do not skip the chilling step after assembly or the pastry can shrink unevenly in the oven
  • Work quickly with the puff pastry and keep it cold until baking
03 -
  • A food processor makes perfectly fine mushroom pieces in seconds for the duxelles
  • Brush the beef with Dijon mustard before wrapping for an extra layer of flavor

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