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Mini Beef Wellingtons

Mini beef Wellingtons wrap seared beef tenderloin and a deeply browned mushroom filling in prosciutto and flaky puff pastry. Baked until golden with the beef reaching 145°F, they make an elegant bite-size appetizer.
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Prep Time 30 minutes
Cook Time 36 minutes
Chilling and resting 18 minutes
Total Time 1 hour 24 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: French
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 12-inch skillet
  • 1 large rimmed baking sheet

Method
 

Sear the beef
  1. Preheat the oven to 400°F.
  2. Line a large rimmed baking sheet with parchment paper.
  3. Pat the beef dry.
  4. Season the beef on all sides with the kosher salt and black pepper.
  5. Heat the neutral oil in a 12-inch skillet over medium-high heat until shimmering.
  6. Sear the beef in batches for 30 to 45 seconds per side.
  7. Transfer the beef to a plate and chill until completely cool, about 15 minutes.
Make the mushroom filling
  1. Melt the unsalted butter in the same skillet over medium heat.
  2. Add the shallot and cook for 2 minutes.
  3. Add the cremini mushrooms and fresh thyme leaves, then cook, stirring often, for 8 to 10 minutes, until the mushrooms are deeply browned and no moisture remains.
  4. Spread the mushroom mixture on a plate and chill until cool.
Assemble and bake
  1. Cut each puff pastry sheet into 4 roughly 5-inch squares and keep them cold while you assemble the Wellingtons.
  2. Spread each prosciutto slice with about 1 tablespoon of the mushroom mixture.
  3. Brush each cooled beef piece with Dijon mustard.
  4. Wrap the prosciutto snugly around the beef.
  5. Set one wrapped beef piece in the center of each pastry square.
  6. Bring the pastry up around each piece and pinch the edges to seal.
  7. Place the Wellingtons seam-side down on the prepared baking sheet.
  8. Beat the egg with the water.
  9. Brush the egg mixture over the pastry.
  10. Bake for 20 to 25 minutes, until the pastry is golden brown and the center of the beef reaches 145°F on an instant-read thermometer.
  11. Rest the Wellingtons for 3 minutes before serving.

Notes

Keep the puff pastry cold while assembling so it stays flaky. Refrigerate leftovers in an airtight container for up to 3 days; freezing is suitable. For a gluten-free option, use gluten-free puff pastry.