Description
Succulent mini beef Wellingtons blend French culinary elegance with British tradition, creating bite-sized parcels of pure deliciousness. Buttery puff pastry wraps tender beef and rich mushroom duxelles, delivering a gourmet experience you can savor in one perfect, luxurious mouthful.
Ingredients
Scale
Protein:
- 6 beef tenderloin medallions (approximately 23 ounces (652 grams) each, 1-inch thick)
- 6 slices prosciutto
Mushroom Duxelles:
- 2 cups cremini mushrooms, finely chopped
- 1 small shallot, minced
- 2 cloves garlic, minced
- 2 tablespoons unsalted butter
- 1 teaspoon fresh thyme leaves
- 1/4 cup dry white wine
Additional Components:
- 1 sheet puff pastry, thawed
- 1 egg, beaten (for egg wash)
- Flour (for dusting)
- 1 tablespoon olive oil
- Salt (to taste)
- Black pepper (to taste)
Instructions
- Carefully blot beef medallions with paper towels to eliminate excess moisture, then generously season with salt and pepper.
- Sear medallions in hot olive oil over medium-high heat for 1 minute per side, creating a rich golden crust. Transfer to a plate and allow to cool completely.
- Using the same skillet, melt butter and sauté shallots and garlic until aromatic, approximately 2 minutes.
- Incorporate finely chopped mushrooms and thyme, cooking until moisture evaporates and mixture becomes dry and concentrated, roughly 8-10 minutes.
- Deglaze skillet with white wine, scraping browned bits from pan bottom. Reduce liquid until completely absorbed. Season with salt and pepper, then cool mixture.
- Layer prosciutto slice with thin mushroom duxelles spread, then center a beef medallion and wrap completely.
- Roll puff pastry on floured surface, cutting into squares large enough to enclose each wrapped medallion.
- Position prosciutto-wrapped beef in pastry center, carefully folding edges to completely seal, using fork edges to crimp seams securely.
- Arrange wellington packets seam-side down on parchment-lined baking sheet, brushing tops with egg wash for golden sheen.
- Preheat oven to 400F (200C). Bake 20-25 minutes until pastry turns golden and crisp.
- Verify beef’s internal temperature using meat thermometer. Remove from oven and rest 5 minutes before serving to allow juices to redistribute.
Notes
- Choose high-quality beef medallions with good marbling for maximum flavor and tenderness.
- Pat beef completely dry before searing to achieve a perfect golden-brown crust without steaming the meat.
- Allow ingredients like mushroom duxelles and seared beef to cool before assembling to prevent soggy pastry.
- Seal pastry edges tightly to prevent filling from leaking during baking, using egg wash as a natural “glue”.
- For gluten-free version, replace puff pastry with gluten-free alternative or use thinly sliced zucchini as wrapper.
- Vegetarian adaptation can use portobello mushrooms or plant-based protein instead of beef medallions.
- Use fresh thyme and high-quality mushrooms for more intense, aromatic duxelles.
- Invest in a meat thermometer to ensure precise doneness without overcooking delicate beef.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Appetizer, Dinner
- Method: Sautéing
- Cuisine: British
Nutrition
- Serving Size: 6
- Calories: 462 kcal
- Sugar: 2 g
- Sodium: 360 mg
- Fat: 28 g
- Saturated Fat: 9 g
- Unsaturated Fat: 17 g
- Trans Fat: 0.1 g
- Carbohydrates: 19 g
- Fiber: 2 g
- Protein: 33 g
- Cholesterol: 110 mg