Mini Beef Wellingtons* Recipe

Season and sear

Pat the tenderloin steaks dry with paper towels. Season all sides generously with 2 tsp kosher salt and 1 tsp freshly ground black pepper. Heat a large skillet over high heat until smoking. Add 2 tbs neutral oil and 2 tbs unsalted butter. When butter foams, sear the steaks 1–1.5 minutes per side until a deep brown crust forms (including the edges). Remove steaks to a wire rack to cool. Do not cook through; target rare to medium-rare after baking. Let rest until warm but not hot (about 10 minutes).

Cook duxelles

In a food processor, pulse the 10 oz mushrooms until finely chopped (or mince by hand). In a large skillet over medium heat, melt 2 tbs butter with 1 tbs olive oil. Add the finely minced shallots (1 cup) and sauté 2–3 minutes until translucent. Add minced garlic (1 tsp) and sauté 30 seconds. Add the chopped mushrooms and spread into an even layer. Cook, stirring occasionally, until the mushrooms release liquid and it evaporates, about 8–10 minutes. Add 2 tbs white wine and continue cooking until completely evaporated. Stir in 1 tsp fresh thyme, 1 tsp salt, and 1 tsp black pepper. Continue to cook until mixture is very dry and paste-like, about 3–5 more minutes. Taste and adjust seasoning. Remove from heat and let cool to room temperature.

Prepare prosciutto wrap

On a sheet of plastic wrap, overlap two slices of prosciutto slightly to form a rectangle large enough to wrap one steak (repeat for each steak). Lay about 2–3 tbs of cooled mushroom duxelles across the center of each prosciutto rectangle and spread into an even layer. Place a cooled seared steak on top of each duxelles portion. Using the plastic wrap, tightly roll the prosciutto around the steak to form a neat cylinder, twisting ends of plastic to secure. Chill wrapped steaks in the refrigerator for 10–15 minutes to firm up.

Roll in puff pastry

Preheat oven to 425°F (220°C). Lightly flour your work surface with 2 tbs flour. Unfold thawed puff pastry sheet and roll gently to smooth seams; cut into 4 equal rectangles (large enough to fully encase each steak). Unwrap the chilled prosciutto-wrapped steaks and place one in the center of each pastry rectangle. Brush edges of pastry with the egg wash (1 egg beaten with 1 tsp cold water). Fold pastry up and over the steak, pressing seams to seal and trimming any excess. Place seam-side down on a parchment-lined baking sheet. Brush the tops with additional egg wash and, if desired, score lightly for decoration. Chill assembled Wellingtons for 10 minutes to firm the pastry.

Bake

Bake in the preheated 425°F oven for 18–22 minutes for medium-rare (internal temperature around 125–130°F / 52–54°C). If you prefer a slightly cooler pastry browning, reduce initial oven to 400°F and bake 22–26 minutes. Remove from oven and let rest 5 minutes before slicing. Brush tops with 1–2 tbs melted butter immediately after baking for shine and flavor.

Make the sauce

While Wellingtons bake, melt 1 tbs unsalted butter in a small saucepan over medium heat. Add 1 tsp minced shallot and sauté until softened, about 1 minute. Add 1 cup red wine and bring to a boil; reduce by about half (5–7 minutes). Add 1 cup beef stock, 1 tsp brown sugar (or honey), and 1 sprig fresh thyme. Simmer gently until sauce thickens and reduces to a syrupy consistency, about 8–12 minutes. Remove and discard thyme sprig. Whisk in the cold butter pieces one at a time to finish and give the sauce sheen. Season with 1/2 tsp salt and 1/4 tsp black pepper to taste. Keep warm until serving.

Slice each Mini Beef Wellington in half crosswise (or serve whole). Spoon a little red wine demi on the plate, place the Wellington on top, and drizzle additional sauce over the sliced portion. Serve immediately.