Mini Beef Wellingtons (Printable Version)
Tender beef wrapped in puff pastry with mushrooms and prosciutto, baked until golden and served with parsley.
# Ingredients Required:
→ Beef
01 -
4 beef tenderloin steaks, 170 g each
02 -
Salt, to taste
03 -
Black pepper, to taste
→ Seasoning & Oil
04 -
2 tablespoons (30 ml) olive oil
05 -
2 tablespoons (30 g) Dijon mustard
→ Mushroom Duxelles
06 -
225 g mushrooms, finely chopped
07 -
1 tablespoon (14 g) butter
08 -
1 small shallot, minced
09 -
1 clove garlic, minced
10 -
1 tablespoon fresh thyme, chopped
11 -
1 tablespoon (15 ml) dry white wine
→ Assembly
12 -
4 slices prosciutto
13 -
1 sheet puff pastry, thawed
14 -
1 egg, beaten (for egg wash)
15 -
Fresh parsley, chopped, for garnish
# Guide to Cooking:
01 -
Pat beef tenderloin steaks dry with paper towels and season evenly with salt and black pepper.
02 -
Heat olive oil in a skillet over high heat. Sear steaks for 1–2 minutes per side until browned. Remove and brush with Dijon mustard while steaks are still warm.
03 -
In the same skillet, melt butter over medium heat. Add minced shallot and garlic, sauté until fragrant. Stir in chopped mushrooms, thyme, and white wine. Cook until liquid evaporates and mushrooms are softened. Remove from heat and allow mixture to cool.
04 -
Lay a slice of prosciutto on a clean surface. Spread a portion of the mushroom mixture over it, then place a seared steak in the center and wrap tightly. Roll out puff pastry and cut into four equal squares. Place each wrapped steak onto a pastry square, fold over to seal, and brush edges with beaten egg.
05 -
Place assembled wellingtons seam-side down on a baking sheet lined with parchment paper. Brush tops with egg wash. Bake in a preheated oven at 200°C for 20–25 minutes or until the pastry is golden brown.
06 -
Allow wellingtons to rest for 5 minutes before serving. Garnish with freshly chopped parsley.
# Extra Suggestions:
01 -
Ensure steaks are allowed to rest briefly after baking to maintain juiciness.