Mini Beef Wellingtons Mushroom Duxelles (Printable)

Tender beef medallions paired with mushroom duxelles in flaky puff pastry, perfect for elegant dining occasions.

# What You Need:

→ Beef

01 - 8 beef tenderloin medallions (about 1.5 oz each, 1-inch thick)
02 - Salt and freshly ground black pepper, to taste
03 - 1 tbsp olive oil

→ Mushroom Duxelles

04 - 8 oz cremini or button mushrooms, very finely chopped
05 - 1 small shallot, finely minced
06 - 2 cloves garlic, minced
07 - 2 tbsp unsalted butter
08 - 1 tbsp fresh thyme leaves, chopped
09 - 1 tbsp fresh parsley, chopped
10 - Salt and pepper, to taste

→ Assembly

11 - 1 sheet (about 10 oz) all-butter puff pastry, thawed if frozen
12 - 4 slices prosciutto or Parma ham, halved
13 - 1 egg, beaten (for egg wash)
14 - Flour, for dusting

# How-To Steps:

01 - Pat the beef medallions dry with paper towels. Season all sides generously with salt and freshly ground black pepper.
02 - Heat olive oil in a skillet over high heat. Sear beef medallions for 30 seconds per side until well-browned. Do not cook through. Transfer to a plate and let cool completely.
03 - In the same skillet, melt butter over medium heat. Add shallot and garlic; sauté for 1 minute until fragrant. Add finely chopped mushrooms and thyme; cook, stirring frequently, until all liquid has evaporated and mixture forms a thick paste, about 8 minutes. Season with salt, pepper, and parsley. Let cool completely.
04 - On a lightly floured surface, roll out puff pastry to 1/8-inch thickness. Cut into 8 equal squares.
05 - Lay a halved prosciutto slice on each pastry square. Spread a spoonful of cooled mushroom duxelles over the prosciutto. Place a cooled beef medallion in the center.
06 - Fold pastry corners over the beef, pressing edges together to seal. Brush edges lightly with egg wash to ensure proper sealing. Place seam-side down on a parchment-lined baking sheet.
07 - Brush tops with egg wash. Refrigerate assembled Wellingtons for 10 minutes to firm the pastry.
08 - Preheat oven to 400°F.
09 - Bake for 18 to 22 minutes, or until pastry is deep golden brown and crisp. Let rest for 5 minutes before serving.

# Expert Tips:

01 -
  • These tiny parcels deliver restaurant quality elegance with surprisingly manageable hands on time
  • The mushroom duxelles technique transforms ordinary mushrooms into something extraordinary and deeply savory
  • They reheat beautifully so you can assemble ahead and bake fresh for guests
02 -
  • Every component must be completely cold before assembly or the butter in your pastry will melt and you will have sad flat Wellingtons
  • The duxelles must be cooked until absolutely dry, any remaining moisture will steam the pastry from the inside
  • Do not skip the prosciutto layer unless you want soggy bottoms on your pastry, it acts as a moisture barrier
03 -
  • Use a food processor to pulse the mushrooms into tiny pieces faster than hand chopping but do not turn them into mush
  • Chill your baking sheet in the freezer before assembling, the cold surface helps the pastry hold its shape

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