Mini Beef Wellingtons
Mini Beef Wellingtons are bite-sized versions of the classic dish, featuring tender beef wrapped with prosciutto, mushroom duxelles, and puff pastry, baked until golden, and finished with a creamy Gorgonzola sauce.
Ingredients
- 8 ounces crimini mushrooms finely chopped
- 2 shallots minced
- 1 teaspoon fresh thyme leaves plus extra for garnish
- ½ tablespoon fresh parsley minced
- 6 to 8 ounces beef tenderloin fillet
- 2 slices prosciutto
- 3 tablespoons unsalted butter
- 2 tablespoons Gorgonzola cheese crumbled
- 2 tablespoons heavy cream
- 1 egg
- 1 sheet puff pastry
- 1 tablespoon Dijon mustard
- ¼ cup Cabernet Sauvignon or Sherry wine
- 1 tablespoon water
- Salt and black pepper to taste
Instructions
- Make the mushroom duxelles by processing mushrooms in a food processor. Melt butter in a skillet, add shallots, and cook until fragrant.
- Stir in mushrooms and thyme, cooking until the moisture evaporates. Deglaze with wine, simmer until dry, then mix in parsley. Season and let cool.
- Sear beef fillet in a hot skillet with a little oil until browned on all sides, about 2 minutes each. Slice into 12 portions and season lightly.
- Roll out puff pastry and cut into 12 squares. On each square, layer prosciutto, a spoonful of duxelles, and a beef piece brushed with Dijon mustard.
- Fold pastry over, seal edges, and place seam-side down on a lined baking sheet.
- Whisk an egg with water, brush over the pastries, and cut a small slit in the tops. Chill for 10 minutes.
- Bake at 375°F (190°C) for 12 minutes until puffed, golden, and crisp.
- Blend Gorgonzola, cream, and water until smooth.
- Top each Wellington with sauce, garnish with thyme, and serve warm.