Miniature Beef Wellington Recipe

Portion and Season

Cut the trimmed beef tenderloin into 12 equal bite‑sized medallions (about 12 pieces from 1 lb; adjust if you want fewer/larger). Pat each piece dry with paper towels. Season all sides lightly with the measured 1 tsp salt and 1/2 tsp pepper.

Sear the Medallions

Heat a heavy skillet (cast iron recommended) over high heat until very hot. Add 1 tbs neutral oil (not listed separately; use olive oil from mushrooms if needed). Sear beef medallions 30–45 seconds per side just until a brown crust forms (do not cook through). Remove to a plate and let cool to warm room temperature (5–10 minutes).

Prepare Egg Wash

Whisk together the egg and 1 tsp cold water in a small bowl and set aside.

Wrap with Prosciutto

Lay out a sheet of plastic wrap. On each slice of prosciutto, place about 1 heaping tablespoon of the cooled duxelles (see Duxelles section) in the center, then place a seared beef medallion on top. Wrap the prosciutto tightly around the medallion, using the plastic wrap to help roll if needed. Repeat for all medallions. Chill wrapped bites briefly in the refrigerator (10 minutes) to firm up.

Cut and Roll Puff Pastry

Preheat oven to 425°F (220°C). On a lightly floured surface, roll the thawed puff pastry sheet to a roughly 10x12 inch rectangle (1 tbs flour for dusting). Cut pastry into 12 equal squares (approx. 2.5–3 inch squares). Place a prosciutto‑wrapped medallion in the center of each square. Brush pastry edges with egg wash, fold corners over to fully enclose the meat (you can make little parcels or envelope shapes). Press seams to seal and place seam side down on a parchment‑lined baking sheet. Brush tops with egg wash and, if desired, score a small vent or decorative lines.

Bake

Bake in preheated oven for 12–16 minutes, until pastry is golden brown and internal beef temperature reaches 120–125°F for medium‑rare (carryover will raise it slightly). For more well‑done, bake slightly longer until desired temp is reached. Remove from oven and rest 5 minutes on the baking sheet.

Finish & Serve

Plate 3–4 miniature Wellingtons per serving over a spoonful of warm mushroom coulis. Garnish with chopped parsley if using.

Finely chop the cremini mushrooms (a food processor pulse works well but do not puree). Heat 1 tbs butter and 1 tbs olive oil in a skillet over medium heat. Add the minced shallot and cook 1–2 minutes until translucent. Add the minced garlic and cook 30 seconds until fragrant.

Add the chopped mushrooms and 1 tsp chopped thyme to the pan. Stir to combine and cook over medium heat, stirring frequently, until mushrooms release their juices and those juices evaporate (about 8–10 minutes).

Pour in 2 tbs dry white wine and cook until the wine has mostly evaporated. Continue cooking until the mixture is very dry and paste‑like. Season with 1/2 tsp salt and 1/4 tsp pepper. Remove from heat and let cool to room temperature before assembling (important so pastry does not get soggy).

In a small saucepan, heat 1 tbs butter and 1 tsp olive oil over medium heat. Add the minced shallot and cook 1–2 minutes until soft. Add the sliced mushrooms and cook until they release juices and those juices reduce, about 6–8 minutes.

Add the minced garlic and cook 30 seconds. Deglaze the pan with 2 tbs dry white wine, scraping up any browned bits. Add 1/2 cup beef stock and simmer 4–5 minutes to reduce slightly.

Stir in 2 tbs heavy cream (optional) and simmer 1 minute. Season with 1/4 tsp salt and 1/4 tsp pepper. Remove from heat and transfer mixture to a blender or use an immersion blender to purée until smooth and velvety. If the coulis is too thick, thin with up to 2 tbs additional beef stock or water to reach a spoonable sauce consistency.

Keep warm over very low heat until ready to plate. Spoon a smear or small pool of the coulis on each plate before placing the baked Wellingtons on top.