Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 lb (454 g) beef tenderloin, cut into 12 pieces (about 1 1/4 oz / 35 g each)
- 2 tsp kosher salt, divided
- 1 tsp black pepper, divided
- 1 tbsp olive oil
- 2 tbsp unsalted butter, divided
- 12 oz (340 g) cremini mushrooms, finely chopped
- 1 medium shallot, minced (about 1/4 cup / 40 g)
- 2 garlic cloves, minced
- 2 tsp fresh thyme leaves (or 1/2 tsp dried)
- 2 tbsp dry sherry (or dry white wine)
- 2 tbsp Dijon mustard
- 12 thin prosciutto slices (about 6 oz / 170 g)
- 1 sheet puff pastry (about 8.8–10 oz / 250–283 g), thawed
- 1 large egg + 1 tbsp water (egg wash)
Do This
- 1. Cook mushroom duxelles until very dry; cool completely.
- 2. Sear beef bites 45–60 seconds per side; brush with Dijon; cool 10 minutes.
- 3. Wrap each bite with prosciutto + a thin layer of duxelles; chill 20 minutes.
- 4. Cut puff pastry into 12 squares; wrap each bundle and seal well.
- 5. Egg-wash, score a few small slits, and chill 10 minutes while oven heats to 425°F (220°C).
- 6. Bake 16–18 minutes until deep golden; rest 5 minutes; serve warm on a platter.
Why You’ll Love This Recipe
- Classic flavor, mini format: All the Beef Wellington magic in bite-size portions.
- Make-ahead friendly: Assemble earlier in the day (or freeze) and bake when guests arrive.
- Reliable crisp pastry: A properly dried duxelles keeps the puff pastry flaky, not soggy.
- Great for platters: Easy to pass around and elegant on a serving board or warm tray.
Grocery List
- Produce: cremini mushrooms (12 oz / 340 g), 1 shallot, 2 garlic cloves, fresh thyme (optional), parsley or chives for garnish (optional)
- Meat: beef tenderloin (1 lb / 454 g), prosciutto (12 thin slices; about 6 oz / 170 g)
- Dairy: unsalted butter, 1 large egg
- Pantry: puff pastry (1 sheet, thawed), Dijon mustard, olive oil, dry sherry or dry white wine, kosher salt, black pepper
Full Ingredients
Beef
- 1 lb (454 g) beef tenderloin, cut into 12 evenly sized pieces (about 1 1/4 oz / 35 g each; roughly 1 1/2-inch cubes)
- 1 1/2 tsp kosher salt, divided
- 3/4 tsp freshly ground black pepper, divided
- 1 tbsp olive oil
- 2 tbsp Dijon mustard
Mushroom Duxelles
- 12 oz (340 g) cremini mushrooms, finely chopped (a food processor works well)
- 1 medium shallot, minced (about 1/4 cup / 40 g)
- 2 garlic cloves, minced
- 2 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
- 1 tbsp unsalted butter
- 1/4 tsp kosher salt
- 1/4 tsp black pepper
- 2 tbsp dry sherry (or dry white wine)
Wrapping and Pastry
- 12 thin slices prosciutto (about 6 oz / 170 g)
- 1 sheet puff pastry (8.8–10 oz / 250–283 g), thawed in the refrigerator
- All-purpose flour, for dusting (about 1 tbsp)
Egg Wash and Finishing
- 1 large egg
- 1 tbsp water
- 1/2 tbsp unsalted butter, melted (optional, for extra shine)
- Flaky salt, to finish (optional)
- 1 tbsp chopped parsley or chives, for garnish (optional)
Optional Quick Red Wine Pan Sauce (for serving)
- 1 tsp olive oil (if skillet is dry)
- 1 small shallot, finely minced (about 2 tbsp / 20 g)
- 1/2 cup (120 ml) dry red wine
- 1 cup (240 ml) beef stock
- 1 tsp Dijon mustard
- 1 tbsp cold unsalted butter
- Pinch of salt and black pepper, to taste
Step-by-Step Instructions
Step 1: Make the mushroom duxelles (dry is the goal)
In a large skillet over medium-high heat, melt 1 tbsp unsalted butter. Add the minced shallot and cook for 1 minute, stirring. Add the garlic and cook for 30 seconds.
Add the finely chopped mushrooms, 2 tsp thyme, 1/4 tsp kosher salt, and 1/4 tsp black pepper. Cook, stirring frequently, until the mushrooms release their liquid and then that liquid fully evaporates, leaving a thick paste-like mixture. This takes 10–14 minutes.
Pour in 2 tbsp dry sherry and cook for 1–2 minutes until completely evaporated. Spread the duxelles on a plate in a thin layer and cool to room temperature, about 10 minutes (faster in the fridge).
Step 2: Sear the beef bites for flavor (keep the centers rare)
Pat the beef dry with paper towels. Season all sides with 1 1/4 tsp kosher salt and 1/2 tsp black pepper.
Heat 1 tbsp olive oil in a heavy skillet over high heat until shimmering. Sear the beef pieces in a single layer (work in batches if needed) for 45–60 seconds per side, turning to brown as many sides as you can. You’re building flavor on the outside, not cooking them through.
Transfer to a plate. While warm, brush each piece lightly with Dijon mustard. Let cool for 10 minutes (warm beef can melt the pastry later).
Step 3: Wrap each bite in prosciutto and duxelles
Lay 1 slice of prosciutto on a cutting board. Spread about 1 heaping teaspoon of cooled duxelles in a thin layer over the prosciutto, leaving a small border.
Set one beef piece in the center and wrap tightly, using the prosciutto to fully encase it. If a piece looks exposed, add a small extra smear of duxelles where needed (the prosciutto should still be the outside layer).
Repeat with all pieces, then place the bundles seam-side down on a plate and chill in the refrigerator for 20 minutes. This helps them hold their shape and makes wrapping in pastry much easier.
Step 4: Prep puff pastry and wrap the mini Wellingtons
Heat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
Lightly flour your work surface. Unfold the puff pastry and roll it into a 10 x 12-inch rectangle (about 1/8-inch thick). Cut into 12 equal squares (approximately 3 x 3 inches each).
Place one chilled prosciutto-wrapped beef bundle in the center of a pastry square. Bring opposite corners up and over the top, then fold the remaining corners to seal, like wrapping a small package. Pinch seams firmly. If the pastry feels dry, dab a fingertip of water on the edges to help it seal.
Place seam-side down on the prepared baking sheet, spacing them at least 1 inch apart.
Step 5: Egg wash, score, and chill briefly for best puff
In a small bowl, whisk 1 egg with 1 tbsp water. Brush a thin, even layer over each pastry-wrapped Wellington (avoid letting egg wash pool at the bottom, which can glue the pastry to the pan).
Use a small sharp knife to score 2–3 very shallow slashes on top of each one for a nice look and to help steam escape. If you like, brush very lightly with 1/2 tbsp melted butter for extra gloss and sprinkle with a tiny pinch of flaky salt.
Chill the tray in the refrigerator for 10 minutes while the oven finishes heating. Cold pastry puffs higher and bakes flakier.
Step 6: Bake until deeply golden and rest before serving
Bake at 425°F (220°C) for 16–18 minutes, rotating the pan at the halfway point, until the pastry is a rich golden brown.
For doneness, aim for an internal temperature of 125–130°F (52–54°C) for medium-rare (insert an instant-read thermometer through the side of one Wellington if you want to check). Transfer to a platter and rest for 5 minutes before serving warm.
Step 7: Optional quick red wine pan sauce (while they bake)
In the same skillet you used for searing (leave any browned bits), add 1 tsp olive oil if the pan is dry. Over medium heat, cook 1 small minced shallot for 2 minutes.
Add 1/2 cup (120 ml) red wine and simmer for 3–4 minutes to reduce by about half. Add 1 cup (240 ml) beef stock and simmer for 6–8 minutes until slightly thickened. Whisk in 1 tsp Dijon mustard, then turn off the heat and whisk in 1 tbsp cold butter until glossy. Season with salt and pepper to taste.
Serve the warm sauce alongside the platter of mini Wellingtons for dipping or drizzling.
Pro Tips
- Make the duxelles very dry: Keep cooking until the mixture looks like a thick paste and you can drag a spoon through it without liquid filling in behind it. This is the biggest key to crisp pastry.
- Keep everything cold before baking: Chilling the prosciutto-wrapped beef and then chilling the pastry-wrapped bundles helps the puff pastry rise instead of slumping.
- Seal seams firmly: Press seams and place seam-side down on the pan to prevent leaks.
- Sear quickly: The beef will continue cooking in the oven. A fast sear keeps the centers tender and rosy.
- Use a thermometer if you want precision: Pull at 125–130°F (52–54°C) for medium-rare, 135–140°F (57–60°C) for medium.
Variations
- Truffle twist: Stir 1 tsp truffle oil (or 1/2 tsp truffle paste) into the cooled duxelles.
- Herbier duxelles: Add 2 tbsp finely chopped parsley to the cooled mushroom mixture for a fresher, greener flavor.
- Mini Wellington “cups”: Press puff pastry squares into a mini muffin pan, add a spoon of duxelles, a prosciutto-wrapped bite, then a small pastry “lid.” Bake at the same temperature, checking at 14–16 minutes.
Storage & Make-Ahead
Make-ahead (same day): You can fully assemble the mini Wellingtons (through egg wash and scoring), cover, and refrigerate for up to 8 hours. Bake straight from the fridge at 425°F (220°C) for 17–19 minutes.
Freeze (best for planning): Freeze unbaked, fully wrapped (but do not egg-wash) on a tray until solid, then transfer to a freezer bag for up to 1 month. When ready to bake, place frozen Wellingtons on a parchment-lined sheet, brush with egg wash, score, and bake at 400°F (205°C) for 24–28 minutes until deep golden.
Leftovers: Store baked leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on a baking sheet at 350°F (175°C) for 10–12 minutes (avoid the microwave, which softens the pastry).
Nutrition (per serving)
Approximate, for 2 mini Wellingtons (without sauce): Calories: 620; Protein: 32 g; Fat: 41 g; Carbohydrates: 30 g; Fiber: 2 g; Sugars: 2 g; Sodium: 980 mg.
