Mini Beef Wellingtons

Short Description
Mini Beef Wellingtons offer an elegant twist on the classic British dish, featuring tender beef enveloped in a rich mushroom duxelles and flaky puff pastry. Perfectly portioned for individual servings, these delectable parcels are ideal for special occasions or sophisticated gatherings.
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Why You’ll Love This Recipe
Individual Portions: Perfectly sized for personal servings, making them ideal for dinner parties or special events.

Rich Flavors: Combines the savory taste of beef with the earthy notes of mushroom duxelles and the buttery crispness of puff pastry.

Elegant Presentation: Impress guests with a visually stunning and delicious main course.

Versatile: Suitable for various occasions, from holiday feasts to romantic dinners.

Make-Ahead Friendly: Can be prepared in advance and baked just before serving, ensuring minimal last-minute preparation.
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Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

8 oz crimini mushrooms (or button mushrooms)

3 tbsp butter

2 shallots, minced

1 tsp fresh thyme (plus extra for garnish)

½ tbsp fresh parsley, minced

2 tbsp olive oil

Salt and freshly ground black pepper, to taste

12 small beef tenderloin medallions (approximately 2 oz each)

12 slices of prosciutto

2 sheets of puff pastry, thawed

2 tbsp Dijon mustard

1 egg, beaten (for egg wash)
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Directions
Prepare the Mushroom Duxelles:

Finely chop the mushrooms and shallots.

In a skillet over medium heat, melt the butter. Add the shallots and cook until translucent.

Add the mushrooms and thyme, cooking until the mixture is dry and the mushrooms are browned.

Stir in the parsley, season with salt and pepper, and set aside to cool.

Sear the Beef:

Season the beef medallions with salt and pepper.

In a skillet over high heat, add olive oil and sear the beef on all sides until browned but not cooked through.

Remove from heat and let cool.
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Assemble the Wellingtons:

Roll out the puff pastry sheets and cut into 12 equal squares.

On each square, place a slice of prosciutto, a spoonful of mushroom duxelles, and a beef medallion.

Brush the beef with Dijon mustard.

Fold the pastry over the beef, sealing the edges.

Place the assembled Wellingtons seam-side down on a baking sheet.
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Bake:

Preheat the oven to 400°F (200°C).

Brush the tops of the Wellingtons with the beaten egg.

Bake for 20-25 minutes, or until the pastry is golden brown.

Allow to rest for 5 minutes before serving.

Servings and Timing
Servings: 12 mini beef wellingtons

Prep Time: 30 minutes

Cook Time: 25 minutes

Total Time: 55 minutes
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Variations
Cheese Addition: Place a small piece of blue cheese or goat cheese atop the beef before wrapping for added flavor.

Herb Variations: Incorporate different herbs such as rosemary or tarragon into the mushroom duxelles for a unique taste.

Vegetarian Option: Substitute the beef with a thick slice of portobello mushroom or a vegetable medley for a meat-free version.
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Storage/Reheating
Storage: Store any leftover Wellingtons in an airtight container in the refrigerator for up to 3 days.

Reheating: Preheat the oven to 350°F (175°C) and bake the Wellingtons for 10-15 minutes, or until heated through. Avoid using a microwave, as it may cause the pastry to become soggy.

FAQs
How can I prevent the puff pastry from becoming soggy?
Ensure the mushroom duxelles is cooked until all moisture is evaporated, and sear the beef to reduce its juices. Additionally, wrapping the beef in prosciutto creates a barrier that helps keep the pastry crisp.

Can I prepare Mini Beef Wellingtons in advance?
Yes, you can assemble the Wellingtons and refrigerate them for up to 24 hours before baking. This allows for easy preparation ahead of time.

What is the best cut of beef for this recipe?
Beef tenderloin or filet mignon is ideal due to its tenderness and flavor.

Can I freeze Mini Beef Wellingtons?
Yes, assemble the Wellingtons and freeze them unbaked. When ready to cook, bake from frozen, adding an additional 10-15 minutes to the cooking time.

What sauces pair well with Mini Beef Wellingtons?
A red wine reduction, mushroom sauce, or a creamy horseradish sauce complements the flavors well.
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How do I know when the beef is cooked to my liking?
Use a meat thermometer to check the internal temperature: 125°F (52°C) for rare, 135°F (57°C) for medium-rare, and 145°F (63°C) for medium.

Can I use store-bought puff pastry?
Yes, store-bought puff pastry works well and saves time. Ensure it is properly thawed before use.

Is it necessary to use prosciutto?
While traditional, prosciutto adds flavor and helps keep the pastry from becoming soggy. However, it can be omitted or substituted with another cured meat if preferred.

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