Description
These Mini Beef Wellingtons are a sophisticated and delicious bite-sized version of the classic dish. With perfectly seared beef tenderloin, rich mushroom duxelles, and crispy golden puff pastry, they are a perfect appetizer or main dish for special occasions.
Ingredients
Scale
- For the Mini Wellingtons:
- 6 beef tenderloin medallions (about 2–3 oz each, 1-inch thick)
- 1 tbsp olive oil
- Salt and black pepper to taste
For the Mushroom Duxelles:
- 2 cups cremini mushrooms, finely chopped
- 1 small shallot, minced
- 2 cloves garlic, minced
- 2 tbsp unsalted butter
- 1 tsp fresh thyme leaves
- 1/4 cup dry white wine
- Salt and pepper to taste
Additional Components:
- 1 sheet puff pastry, thawed
- 6 slices prosciutto
- 1 egg, beaten (for egg wash)
- Flour (for dusting)
Equipment Needed:
- Skillet
- Food processor (optional, for chopping mushrooms)
- Baking sheet
- Parchment paper
- Pastry brush
Instructions
- Prepare the Beef Medallions:
- Pat the beef medallions dry with a paper towel to remove excess moisture.
- Season the medallions generously with salt and black pepper.
- Heat olive oil in a skillet over medium-high heat. Sear each medallion for 1 minute on each side to create a golden-brown crust.
- After searing, transfer the medallions to a plate and let them cool.
- Make the Mushroom Duxelles:
- In the same skillet, melt butter over medium heat.
- Add the shallot and garlic, sautéing until fragrant (about 2 minutes).
- Add the finely chopped mushrooms and thyme. Cook for 8-10 minutes, until the mushrooms release their moisture and the mixture becomes dry.
- Deglaze the skillet with white wine, scraping up any browned bits. Continue cooking until the wine evaporates.
- Season with salt and pepper, then set aside to cool.
- Assemble the Mini Wellingtons:
- Lay a slice of prosciutto on a clean surface. Spread a thin layer of mushroom duxelles over it.
- Place a beef medallion in the center of the prosciutto. Wrap the prosciutto around the beef, encasing it completely.
- Roll out the puff pastry on a lightly floured surface and cut it into 6 squares large enough to fully encase each wrapped beef medallion.
- Place each prosciutto-wrapped medallion in the center of a puff pastry square. Fold the pastry edges over the beef and seal the seams by pinching or pressing with a fork.
- Arrange the assembled Wellingtons seam-side down on a baking sheet lined with parchment paper.
- Brush the tops with egg wash.
- Bake the Wellingtons:
- Preheat your oven to 400°F (200°C).
- Bake the Mini Beef Wellingtons for 20-25 minutes, or until the puff pastry is golden brown and flaky.
- Use a meat thermometer to check the internal temperature of the beef (e.g., 125°F for medium-rare).
- Once done, remove from the oven and let them rest for 5 minutes before serving.
Notes
- For a richer flavor, you can use a combination of cremini and portobello mushrooms for the duxelles.
- Be sure to let the beef cool after searing to prevent it from overcooking during baking.
- If you prefer, you can make these ahead of time and refrigerate them before baking.
Nutrition
- Serving Size: 1 Wellington
- Calories: 370
- Sugar: 3g
- Sodium: 530mg
- Fat: 25g
- Saturated Fat: 7g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 21g
- Cholesterol: 75mg