Mini Beef Wellingtons

Mini Beef Wellingtons

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
  • 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)

Instructions

    Prepare the Beef Medallions

  1. To begin, pat the beef medallions dry with a paper towel to remove excess moisture. This step ensures a good sear.
  2. Next, season the medallions generously with salt and black pepper to enhance their natural flavor.
  3. 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.
  4. After searing, transfer the medallions to a plate and let them cool. This cooling step prevents overcooking during baking.
  5. Make the Mushroom Duxelles

  6. First, melt the butter in the same skillet over medium heat. Add the shallot and garlic, sautéing until fragrant, about 2 minutes.
  7. 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.
  8. After that, deglaze the skillet with white wine, scraping up any browned bits from the bottom. Continue cooking until the wine evaporates completely.
  9. Finally, season with salt and pepper, then set the duxelles aside to cool before assembly.
  10. Assemble the Mini Wellingtons

  11. To start, lay a slice of prosciutto on a clean surface. Spread a thin layer of mushroom duxelles over the prosciutto for added flavor.
  12. Place a beef medallion in the center of the prosciutto. Wrap the prosciutto around the beef, encasing it completely.
  13. 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.
  14. 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.
  15. Arrange the assembled Wellingtons seam-side down on a baking sheet lined with parchment paper.
  16. Lastly, brush the tops with egg wash for a golden finish.
  17. Bake the Wellingtons

  18. Begin by preheating your oven to 400°F (200°C).
  19. 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).
  20. Once done, remove from the oven and let them rest for 5 minutes before serving. This resting period helps the juices redistribute evenly.