Description
Mini Beef Wellington is an elegant and delicious appetizer featuring tender beef filet cubes coated with savory mushroom duxelles, wrapped in prosciutto and puff pastry, then baked to golden perfection. Perfect for special occasions or dinner parties, these bite-sized Wellingtons deliver classic flavors in a convenient, single-serving format.
Ingredients
Scale
For Mushroom Duxelles
- 1 tbsp butter
- 1 lb mushrooms, finely chopped
- 2-3 sprigs fresh thyme
- Salt and freshly ground pepper, to taste
For Beef
- 1 lb beef tenderloin (filet), cut into 1.5″ cubes
- 1 tbsp neutral oil
- Salt and freshly ground pepper, to taste
- 1-2 tbsp Dijon mustard (Grey Poupon preferred)
For Assembly
- 6 slices Prosciutto di Parma
- 2 sheets puff pastry (thawed)
- 1 egg yolk, lightly beaten with 1 tsp water (egg wash)
Instructions
- Prepare Mushroom Duxelles: Melt butter over medium-low heat in a skillet. Add chopped mushrooms and thyme sprigs, cooking without stirring for 5 minutes. Then stir and continue cooking until all moisture evaporates and mushrooms form a smooth paste. Season with salt and pepper, remove from heat, and let cool to room temperature.
- Sear the Beef Filet: While the mushrooms cook, pat dry the filet cubes and season all over with salt and pepper. Heat neutral oil in a cast iron pan over very high heat and sear each side of the filet cubes for about 1 minute per side until browned. Remove from pan and let rest.
- Coat Beef with Mustard: Using a pastry brush, generously brush Dijon mustard onto all sides of the seared filet cubes.
- Wrap with Prosciutto and Mushrooms: On a piece of plastic wrap, lay out a slice of prosciutto and spread a thin layer of the mushroom duxelles evenly over it. Place a filet cube in the center and wrap the prosciutto tightly around it. Using the plastic wrap, secure the wrapped filet tightly and chill in the freezer for 10-15 minutes to set.
- Prepare Puff Pastry: Preheat the oven to 400°F (204°C). Cut the thawed puff pastry sheets into strips matching the width of the wrapped filets. Unwrap each chilled filet and place on a pastry strip; bring the edges together to encase the beef. Use a second strip of puff pastry placed perpendicular to the first and wrap it around completely, sealing with a little water where edges meet.
- Assemble the Wellingtons: Place the wrapped filets seam-side down on a parchment-lined baking sheet. Brush each generously with the egg yolk wash. Lightly score a leaf pattern on the pastry using the back of a knife and sprinkle with coarse salt.
- Bake the Mini Wellingtons: Bake in the preheated oven for 10 minutes. Then rotate the pan and increase the oven temperature to 450°F (232°C). Continue baking for an additional 10 minutes or until the pastry is golden brown and puffed. Remove from oven and let rest briefly before serving.
Notes
- Ensure mushrooms are cooked until dry to avoid soggy pastry.
- Chilling wrapped filets before encasing in pastry helps keep their shape and tightness.
- Use a very hot pan to sear the beef quickly without overcooking the inside.
- Let the Mini Wellingtons rest after baking before serving to retain juices.
- Can be prepared ahead up to the assembly step and baked just before serving.
