Mini Beef Wellington Recipe

Directions

1. 1

   Prepare the Beef

   Season the beef tenderloin with salt and black pepper on all sides.

2. 2

   Sear the Beef

   In a large skillet, heat the olive oil over medium-high heat. Once hot, add the beef tenderloin and sear for about 2-3 minutes on each side until browned. Remove from the skillet and let it cool.

3. 3

   Cook the Mushrooms

   In the same skillet, add the finely chopped mushrooms and thyme. Cook over medium heat until the mushrooms are browned and any liquid has evaporated, about 8-10 minutes. Remove from heat and let cool.

4. 4

   Coat the Beef

   Once the mushrooms have cooled, spread the Dijon mustard evenly over the top of the beef tenderloin.

5. 5

   Wrap the Beef

   Lay out the slices of prosciutto on a sheet of plastic wrap, slightly overlapping. Place the mushroom mixture on top of the prosciutto, then place the beef on top and roll tightly using the plastic wrap. Chill in the refrigerator for 15 minutes.

6. 6

   Prepare the Puff Pastry

   On a lightly floured surface, roll out the puff pastry to about 1/8 inch thickness. Remove the beef from the plastic wrap and place it in the center of the pastry.

7. 7

   Wrap in Pastry

   Fold the pastry over the beef, trimming any excess dough, and seal the edges by pressing with a fork. Brush the top with the beaten egg.

8. 8

   Bake the Wellington

   Preheat the oven to 400°F (200°C). Place the wrapped beef on a baking sheet and bake for 25-30 minutes or until the pastry is golden brown.

9. 9

   Serve

   Remove from the oven, let rest for 10 minutes, then slice and serve warm.