Mini Beef Wellington Recipe

Season and sear

Preheat oven to 425°F (220°C). Pat the beef tenderloin dry with paper towels. Season all sides evenly with 1 tsp salt and 1 tsp freshly ground black pepper. Heat 1 tbs olive oil in a heavy skillet over medium-high heat until shimmering. Sear the tenderloin 1–2 minutes per side until a deep golden-brown crust forms (including ends). Remove from heat and let cool on a rack for 10 minutes.

Optional: Lightly brush the cooled seared beef all over with 1 tsp Dijon mustard for flavor and to help the duxelles adhere.

Prepare mushrooms

While beef cools, finely chop the mushrooms (use a food processor in short pulses if desired). Heat 1 tbs unsalted butter in a large skillet over medium heat until foaming. Add 1 tbs minced shallot and 1 tsp minced garlic; cook 1 minute until fragrant but not browned.

Add the chopped mushrooms and 1 tsp chopped thyme. Cook over medium-high heat, stirring frequently, until the mushrooms release their liquid and it evaporates — about 8–10 minutes. Add 2 tbs dry white wine, scrape up any browned bits, and continue cooking until mixture is thick and nearly dry.

Stir in 1 tsp heavy cream (optional) to bind, then season with 1 tsp salt and 1/2 tsp black pepper. Remove from heat and let cool to room temperature.

Prepare pastry and prosciutto

Lightly dust your work surface with 1 tbs flour. Roll the thawed puff pastry sheet into a rectangle roughly large enough to wrap around the tenderloin with a slight overlap (for a 1-lb tenderloin, about 10 x 8 inches). Lay 4 slices of prosciutto overlapping slightly on the center of the pastry, leaving a 1-inch border around edges.

Assemble Mini Wellington

Spread the cooled mushroom duxelles evenly over the prosciutto layer. Place the seared and cooled beef tenderloin on top of the mushrooms. Fold the prosciutto and mushrooms up around the beef to form a tight layer. Fold the puff pastry over the wrapped beef, trimming any excess pastry and pressing seams to seal. Tuck ends under to create a neat parcel. If making several mini Wellingtons from a longer piece of tenderloin, divide into individual portions before wrapping and repeat the assembly for each piece.

Beat 1 large egg with 1 tsp cold water to make an egg wash. Brush the pastry lightly with egg wash. Using a sharp knife, make 1–2 small vent cuts on top to allow steam to escape. Optionally score a decorative pattern on top without cutting through the pastry.

Bake

Place the wrapped parcel on a parchment-lined baking sheet. Bake in the preheated 425°F (220°C) oven for 18–22 minutes for medium-rare (internal temp ~125–130°F/52–54°C). For medium, bake 22–26 minutes. If making smaller mini portions, check after 12–15 minutes. Use an instant-read thermometer for accuracy.

Remove from oven and let rest 8–10 minutes to allow carryover cooking and juices to redistribute. Brush again with any remaining egg wash or a light sweep of melted butter for shine, if desired.

Slice into 1-inch-thick rounds if you wrapped a longer piece, or serve each mini Wellington whole. Garnish with microgreens or chopped parsley and serve warm.