🥩🥐 Mini Beef Wellingtons
Elegant, flaky, and restaurant-worthy—made simple at home
Description
These Mini Beef Wellingtons are the perfect bite-sized version of the classic showstopper. Tender beef tenderloin is seared and coated with Dijon, wrapped in savory mushroom duxelles, prosciutto, and flaky pastry, then baked until golden. Rich, buttery, and incredibly impressive, they’re ideal for holidays, date nights, or anytime you want to serve something unforgettable.
📝 Ingredients
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6–8 oz beef tenderloin fillet
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3 tbsp butter
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2 shallots, minced
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8 oz crimini or button mushrooms, finely chopped
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1 tsp fresh thyme (plus extra for garnish)
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1/2 tbsp fresh parsley, minced
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1/4 cup Cabernet Sauvignon or sherry wine
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1 sheet puff pastry or phyllo dough, thawed
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2 slices prosciutto
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1 tbsp Dijon mustard
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2 tbsp Gorgonzola cheese, crumbled
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2 tbsp heavy cream
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Salt & black pepper, to taste
🥚 Egg Wash
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1 egg
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1 tbsp water
🍽️ Directions
1️⃣ Sear the Beef
Season beef with salt and pepper. Heat a skillet over high heat with 1 tbsp butter and sear beef on all sides until nicely browned. Remove from heat, brush with Dijon mustard, and set aside to cool slightly.
2️⃣ Make the Mushroom Duxelles
In the same skillet, melt remaining butter. Add shallots and cook until softened. Stir in mushrooms, thyme, parsley, salt, and pepper. Cook until moisture evaporates and mixture is thick and paste-like.
3️⃣ Deglaze & Finish
Pour in wine and simmer until fully reduced. Stir in heavy cream and Gorgonzola cheese. Remove from heat and allow mixture to cool completely.
4️⃣ Assemble the Layers
Lay prosciutto slices on a clean surface. Spread mushroom mixture evenly over prosciutto. Place beef in the center and wrap tightly, forming a compact roll.
5️⃣ Wrap in Pastry
Roll out pastry dough and cut into portions. Wrap each beef bundle snugly in pastry, sealing edges well and placing seam-side down.
6️⃣ Egg Wash & Bake
Whisk egg with water and brush over pastry. Bake at 400°F (200°C) for 18–22 minutes until golden brown and puffed.
7️⃣ Rest & Serve
Let Wellingtons rest for 5 minutes, garnish with fresh thyme, slice if desired, and serve warm.