Mini Beef Wellingtons Mushroom Duxelles (Printable version)
Tender beef medallions in puff pastry filled with savory mushroom duxelles, ideal for elegant servings.
# Ingredient list:
→ Beef Components
01 - 8 beef tenderloin medallions (about 1.5 oz each, 1-inch thick)
02 - Salt and freshly ground black pepper, to taste
03 - 1 tablespoon olive oil
→ Mushroom Duxelles
04 - 8 oz cremini or button mushrooms, very finely chopped
05 - 1 small shallot, finely minced
06 - 2 cloves garlic, minced
07 - 2 tablespoons unsalted butter
08 - 1 tablespoon fresh thyme leaves, chopped
09 - 1 tablespoon fresh parsley, chopped
10 - Salt and pepper, to taste
→ Assembly Components
11 - 1 sheet (about 10 oz) all-butter puff pastry, thawed if frozen
12 - 4 slices prosciutto or Parma ham, halved
13 - 1 egg, beaten (for egg wash)
14 - Flour, for dusting
# Directions:
01 - Pat the beef medallions completely dry using paper towels. Season all sides generously with salt and pepper. Heat olive oil in a skillet over high heat. Sear beef medallions for 30 seconds per side until browned on the exterior but still rare inside. Transfer to a plate and allow to cool completely.
02 - In the same skillet, melt butter over medium heat. Add shallot and garlic; sauté for 1 minute until fragrant. Add finely chopped mushrooms and thyme; cook, stirring frequently, until all liquid has evaporated and mixture achieves a thick, paste-like consistency, approximately 8 minutes. Season with salt, pepper, and parsley. Remove from heat and allow to cool completely.
03 - Lightly dust a clean work surface with flour. Roll out puff pastry to 1/8-inch thickness. Using a sharp knife or pizza cutter, cut pastry into 8 equal squares.
04 - Place one piece of prosciutto on each pastry square. Spread a spoonful of cooled mushroom duxelles evenly over the prosciutto. Position one cooled beef medallion in the center of each square.
05 - Fold pastry corners over the beef, meeting at the center. Brush edges lightly with beaten egg and press firmly to seal. Place Wellingtons seam-side down on a parchment-lined baking sheet. Brush tops generously with remaining egg wash. Refrigerate assembled Wellingtons for 10 minutes to firm the pastry.
06 - Preheat oven to 400°F. Bake chilled Wellingtons for 18 to 22 minutes, or until pastry achieves a deep golden brown color and beef reaches desired doneness. Remove from oven and allow to rest for 5 minutes before serving.
# Expert Tips:
01 -
- These look like you spent hours in the kitchen but come together in about an hour total
- The mushroom duxelles adds such incredible depth that people always ask what the secret ingredient is
02 -
- The duxelles must be completely cool before assembling, otherwise it will make the pastry soggy and prevent it from baking properly
- Do not skip the chilling step after assembly, cold pastry creates the flakiest layers
03 -
- If your beef medallions vary in thickness, use a meat mallet to gently tap them until even
- Leftover duxelles freezes beautifully and is perfect for stirring into scrambled eggs later