Mini Beef Wellingtons Mushroom Duxelles

The smell of mushrooms cooking down with butter and thyme still takes me back to my tiny first apartment kitchen, where I attempted regular-sized beef Wellingtons and realized halfway through that my baking sheet was comically too small. I pivoted to mini versions, and honestly, I have never looked back. Those individual Wellingtons felt more impressive somehow, each person getting their own golden pastry parcel. Now they are my go-to when I want to make people feel special without the stress of carving a large roast at the table.

I made these for a dinner party last winter when my sister announced she was pregnant, something about the way the pastry puffed up perfectly in the oven felt like a little celebration. She still talks about how the buttery crust gave way to that tender, pink-center beef. My brother-in-law, who claims he does not like mushrooms, went back for thirds and finally admitted he might have been wrong about mushrooms his entire life.

Ingredients

• Beef tenderloin medallions: Look for pieces that are evenly cut, about 1 inch thick, so they all cook at the same rate
• Salt and black pepper: Be generous here, this is your main seasoning for the beef itself
• Olive oil: Just enough to get a good sear going in your hot skillet
• Cremini or button mushrooms: Finely chopping these by hand gives you the best texture, though a quick pulse in a food processor works too
• Shallot: More delicate than onion and adds that subtle sweetness that balances the earthy mushrooms
• Garlic: Freshly minced releases more oils and flavor than pre-minced jars
• Unsalted butter: You want control over the salt level, and butter carries those thyme flavors beautifully
• Fresh thyme and parsley: These herbs make the duxelles sing, dried herbs just do not have the same brightness here
• All-butter puff pastry: Worth seeking out, the flavor difference is remarkable compared to shortening versions
• Prosciutto: This adds a salty, fatty layer that keeps the beef juicy and adds depth
• Egg: Beaten with a splash of water, this is what gives your pastry that gorgeous golden shine
• Flour: Just enough for dusting your work surface so the pastry does not stick

Instructions

Season the beef:

Pat each medallion dry with paper towels, then give them a good coating of salt and pepper on all sides

Sear the beef:

Get your skillet screaming hot with the olive oil, then sear each medallion for just 30 seconds per side until browned but still raw in the middle

Make the duxelles:

In the same skillet, melt butter over medium heat and cook shallot and garlic for 1 minute before adding mushrooms and thyme, stirring until all liquid evaporates and you have a thick paste, about 8 minutes

Finish the duxelles:

Stir in parsley, season with salt and pepper, then spread the mixture on a plate to cool completely

Prep the pastry:

Roll out your puff pastry on a floured surface until it is about 1/8 inch thick, then cut into 8 equal squares

Assemble the Wellingtons:

Place a piece of prosciutto on each square, spread with cooled duxelles, and center a beef medallion on top

Wrap and seal:

Fold the pastry corners over the beef, brushing edges with egg wash to seal, then place seam-side down on your parchment-lined baking sheet

Chill:

Brush the tops with egg wash and refrigerate for 10 minutes, this helps the pastry hold its shape in the oven

Bake:

Preheat your oven to 400°F and bake for 18 to 22 minutes until the pastry is deeply golden and the beef reaches medium-rare

Rest and serve:

Let them sit for 5 minutes before serving, this brief rest makes such a difference in the juices

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These have become my anniversary tradition, something about the process feels like an act of love. The year I made these for my parents anniversary, my dad actually stopped talking mid-sentence after his first bite. That moment of silence was the best compliment I could have asked for.

Timing Your Assembly

I have learned to make the duxelles a day ahead and keep it refrigerated, which makes the actual assembly feel much more relaxed. The mushroom paste actually develops even more flavor overnight. You can also sear the beef ahead of time and keep it chilled, just bring everything to slightly cool room temperature before wrapping in pastry.

Getting That Golden Color

An egg wash with just a tiny splash of water or cream gives you the deepest, most beautiful gold. I usually do two light coats, one right before chilling and another right before they go into the oven. Watch them closely in the last few minutes, pastry can go from perfect to burnt pretty quickly.

Serving Suggestions

These work beautifully as a cocktail party appetizer or as a main course with simple sides. I love serving them with a simple arugula salad dressed with lemon and olive acid to cut through the richness. A red wine reduction takes them to restaurant level, but they are also stunning on their own.

• Let guests know the beef is medium-rare inside before they bite in
• Small forks or cocktail picks make serving easier
• These reheat surprisingly well at 350°F for about 8 minutes

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There is something so satisfying about serving these and watching people cut through that golden pastry to reveal the perfectly pink beef inside. Hope they bring as much joy to your table as they have to mine.

Recipe Q&A

→ How do I prepare the mushroom duxelles?

Sauté finely chopped mushrooms with minced shallot, garlic, butter, and fresh herbs over medium heat until the mixture becomes paste-like and all moisture evaporates.

→ What is the best way to cook the beef medallions?

Sear the beef medallions quickly on both sides in hot olive oil to brown the exterior without fully cooking the inside, then allow them to cool before assembling.

→ Can I use alternatives to prosciutto?

Yes, thinly sliced ham can be substituted or omitted for a lighter version while still maintaining flavor and texture.

→ How should the puff pastry be handled before baking?

Roll the pastry to about 1/8-inch thickness, cut into squares, and dust surfaces with flour to prevent sticking before assembling with filling and beef.

→ What are common accompaniments to serve with these bites?

They pair wonderfully with a medium-bodied red wine such as Pinot Noir and classic sauces like red wine reduction or demi-glace.