Mini Beef Wellingtons Mushroom (Print Page)

Tender beef medallions in puff pastry with savory mushroom filling, perfect for elegant starters or main dishes.

# What You Need:

→ Beef

01 - 8 beef tenderloin medallions (about 1.5 oz each, 1-inch thick)
02 - Salt and freshly ground black pepper, to taste
03 - 1 tbsp 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 tbsp unsalted butter
08 - 1 tbsp fresh thyme leaves, chopped
09 - 1 tbsp fresh parsley, chopped
10 - Salt and pepper, to taste

→ Assembly

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 dry with paper towels. Season all sides generously with salt and freshly ground black pepper.
02 - Heat olive oil in a skillet over high heat. Sear beef medallions for 30 seconds per side until well-browned on the exterior but still rare inside. Transfer to a plate and let cool completely.
03 - 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 evaporates and mixture becomes a concentrated paste-like consistency, about 8 minutes. Season with salt, pepper, and parsley. Cool completely.
04 - On a lightly floured surface, roll out puff pastry to 1/8-inch thickness. Cut into 8 equal squares, approximately 4 inches each.
05 - Lay a piece of prosciutto on each pastry square. Spread a spoonful of cooled mushroom duxelles over the prosciutto. Place a seared beef medallion in the center.
06 - Fold pastry corners over the beef, creating a neat parcel. Brush edges with beaten egg and press firmly to seal. Place seam-side down on a parchment-lined baking sheet.
07 - Brush tops with egg wash. Refrigerate assembled Wellingtons for 10 minutes to firm the pastry. Meanwhile, preheat oven to 400°F.
08 - Bake for 18 to 22 minutes, or until pastry is deep golden brown and puffed. Let rest for 5 minutes before serving to allow juices to redistribute.

# Expert Tips:

01 -
  • The duxelles—mushrooms cooked down to an intense paste—creates layers of umami that make every bite extraordinary
  • These look like you spent hours but come together in under an hour, perfect for impressing without the kitchen drama
02 -
  • The duxelles must cool completely before assembling—hot filling will melt your pastry and ruin everything
  • Do not skip the chilling step after assembly—cold pastry creates the flakiest layers
03 -
  • Chop mushrooms in a food processor if you want to save time—pulse carefully so you don't end up with mushroom mush
  • Use a thermometer if you're nervous about doneness—aim for 125°F for medium-rare in the center

Return