Ingredients
- 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
- 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
- 1 sheet puff pastry, thawed
- 6 slices prosciutto
- 1 egg, beaten (for egg wash)
- Flour (for dusting)
For the Mushroom Duxelles:
Additional Components:
Instructions
- Prepare the Beef Medallions
- To begin, pat the beef medallions dry with a paper towel to remove excess moisture. This step ensures a good sear.
- Next, season the medallions generously with salt and black pepper to enhance their natural flavor.
- Heat olive oil in a skillet over medium-high heat. Once the oil is hot, sear each medallion for 1 minute on each side. This creates a golden-brown crust.
- After searing, transfer the medallions to a plate and let them cool. This cooling step prevents overcooking during baking.
- First, melt the butter in the same skillet over medium heat. Add the shallot and garlic, sautéing until fragrant, about 2 minutes.
- Then, add the finely chopped mushrooms and thyme. Cook until the mushrooms release their moisture and the mixture becomes dry, which takes about 8-10 minutes.
- After that, deglaze the skillet with white wine, scraping up any browned bits from the bottom. Continue cooking until the wine evaporates completely.
- Finally, season with salt and pepper, then set the duxelles aside to cool before assembly.
- To start, lay a slice of prosciutto on a clean surface. Spread a thin layer of mushroom duxelles over the prosciutto for added flavor.
- 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.
- Next, place each prosciutto-wrapped medallion in the center of a puff pastry square. Fold the pastry edges over the beef, sealing the seams by pinching or pressing with a fork.
- Arrange the assembled Wellingtons seam-side down on a baking sheet lined with parchment paper.
- Lastly, brush the tops with egg wash for a golden finish.
- Begin by preheating your oven to 400°F (200°C).
- Then, bake the Mini Beef Wellingtons for 20-25 minutes, or until the puff pastry is golden brown and flaky. Use a meat thermometer to ensure the internal temperature of the beef reaches your desired doneness (e.g., 125°F for medium-rare).
- Once done, remove from the oven and let them rest for 5 minutes before serving. This resting period helps the juices redistribute evenly.
Make the Mushroom Duxelles
Assemble the Mini Wellingtons
Bake the Wellingtons