Mini Beef Wellingtons Mushroom (Printable version)

Tender beef medallions with mushroom duxelles wrapped in flaky golden puff pastry.

# What You'll Need:

→ Beef Components

01 - 8 beef tenderloin medallions (about 1.5 oz each, 1-inch thick)
02 - Salt and freshly ground black pepper, to taste
03 - 1 tbsp 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 tbsp unsalted butter
08 - 1 tbsp fresh thyme leaves, chopped
09 - 1 tbsp fresh parsley, chopped
10 - Salt and pepper, to taste

→ Assembly Components

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 Prepare:

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 outside 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 frequently, until all liquid evaporates and mixture becomes a thick paste (approximately 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 4 inches each.
05 - Lay a piece of prosciutto on each pastry square. Spread a spoonful of cooled mushroom duxelles over the prosciutto. Place a cooled beef medallion in the center of each square.
06 - Fold pastry corners over the beef, bringing edges together to encase the meat completely. Seal edges with a small amount of egg wash, pressing firmly to secure. 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. Meanwhile, preheat oven to 400°F.
08 - Bake for 18 to 22 minutes, or until pastry is golden brown and puffed. Let rest for 5 minutes before serving to allow juices to redistribute.

# Expert advice:

01 -
  • Individual portions mean everyone gets that satisfying first bite into crispy pastry
  • The duxelles keeps the beef incredibly moist while adding deep umami flavor
  • They look like you spent hours but the active time is surprisingly manageable
02 -
  • Cold pastry shrinks less in the oven, so dont skip that 10 minute chill time
  • Overcooked duxelles tastes bitter, so trust the process and let it reduce slowly
  • Opening the oven too early causes pastry to collapse, so resist checking until at least 18 minutes
03 -
  • Use a very sharp knife to chop mushrooms by hand for the best texture
  • Let the assembled Wellingtons rest at room temperature for 15 minutes before baking for even cooking
  • Double the egg wash and apply a second coat halfway through baking for extra golden color

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