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Mini Beef Wellingtons

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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
  1. 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

Find it online: https://grandmarecipesflash.com/mini-beef-wellingtons/