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Mini Beef Wellingtons

Mini beef Wellingtons wrap seared beef tenderloin and deeply browned mushroom filling in prosciutto and puff pastry. They bake until puffed and golden, with each center reaching 145°F.
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Prep Time 25 minutes
Cook Time 38 minutes
Resting 3 minutes
Total Time 1 hour 6 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: French
Calories: 510
Ingredients Equipment Method Notes

Ingredients
  

For the beef and mushroom filling
  • 1.5 lb beef tenderloin trimmed and cut into 8 equal medallions
  • 1.5 tsp kosher salt divided
  • 0.5 tsp black pepper divided
  • 1 tbsp neutral oil
  • 2 tbsp unsalted butter
  • 12 oz cremini mushrooms finely chopped
  • 1 shallot medium, finely chopped
  • 1 tsp fresh thyme leaves
  • 2 tbsp Dijon mustard
For assembly
  • 8 prosciutto thin slices
  • 1 package (17.3 oz) frozen puff pastry thawed but cold
  • 1 egg large
  • 1 tbsp water

Equipment

  • 1 12-inch skillet
  • 1 rimmed baking sheet
  • 1 instant-read thermometer

Method
 

  1. Heat the oven to 400°F.
  2. Line a rimmed baking sheet with parchment paper.
Sear and prepare the filling
  1. Pat the beef dry and season with 1 teaspoon of the salt and 1/4 teaspoon of the pepper.
  2. Heat the oil in a 12-inch skillet over medium-high heat and sear the medallions in two batches, about 1 minute per side, until browned; transfer to a plate to cool.
  3. Reduce the heat to medium and melt the butter in the skillet.
  4. Add the mushrooms, shallot, thyme, remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper, and cook for 10–15 minutes, stirring often, until the mixture is deeply browned and no liquid remains; cool completely.
  5. Brush the cooled beef medallions with the Dijon mustard.
Assemble and bake
  1. Lay out the prosciutto slices and divide the cooled mushroom mixture among them, spreading it in a thin layer.
  2. Place a beef medallion on each slice and wrap the prosciutto around it.
  3. Cut each puff pastry sheet into 4 squares.
  4. Place one wrapped medallion in the center of each square, bring the pastry up around it, and pinch the seams closed underneath; arrange seam-side down on the prepared baking sheet.
  5. Beat the egg with the water and brush it over the pastry.
  6. Bake for 18–25 minutes, until the pastry is puffed and golden and the center of each beef medallion reaches 145°F on an instant-read thermometer.
  7. Rest the Wellingtons for 3 minutes before serving.

Notes

Keep the puff pastry cold while assembling so it is easier to handle. Refrigerate leftovers in an airtight container for up to 3 days; freeze baked Wellingtons for up to 2 months. For a dairy-free option, use dairy-free puff pastry and plant-based butter.