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This mini Beef Wellington recipe transforms the classic British dish into elegant individual portions perfect for intimate dinner parties or holiday gatherings. The combination of tender filet mignon, savory mushroom duxelles, and flaky puff pastry creates a show-stopping entrée that tastes as impressive as it looks.
I first made these mini Beef Wellingtons for a Christmas dinner date night with my husband, and they've become our special occasion tradition. The look on his face when I sliced into that perfectly cooked beef wrapped in golden pastry was worth every minute of preparation.
Ingredients
- Filet mignon steaks: The star of the dish, choose center cut pieces of equal thickness for even cooking
- Kosher salt and black pepper: Essential seasoning that forms a flavorful crust during searing
- Canola oil: Has a high smoke point perfect for searing beef at high temperatures
- Dijon mustard: Creates a flavor barrier between the beef and pastry while adding tangy depth
- Unsalted butter: Adds richness to the mushroom mixture and allows you to control salt content
- Shallot: Provides a delicate onion flavor more refined than regular onions
- Baby bella mushrooms: Their earthy flavor intensifies when cooked down into duxelles
- Fresh thyme: Infuses the mushroom mixture with aromatic herbal notes
- Dry vermouth: Deglazes the pan and adds subtle complexity to the mushrooms
- Prosciutto: Creates a moisture barrier between the beef and pastry ensuring a crisp bottom
- Egg: Creates a golden glossy finish on the pastry when brushed as an egg wash
- Puff pastry: Provides the signature flaky golden crust that encases the beef
Step-by-Step Instructions
- Sear the Beef:
- Season filet mignon generously with salt and pepper on all sides. Heat canola oil in a cast iron pan over medium high heat until shimmering. Add the steaks and quickly sear for about 2 minutes total, turning to brown all surfaces. The goal is color, not cooking through. Transfer to a plate, brush with Dijon mustard, and refrigerate for 15 minutes.
- Prepare the Mushroom Duxelles:
- Return the same pan to medium heat and melt butter. Add diced shallots, mushrooms, and thyme sprigs. Cook patiently for 10 to 12 minutes, stirring occasionally until mushrooms have released and then reabsorbed their moisture. The mixture should be relatively dry and deeply flavored. Add vermouth, stir to incorporate, and continue cooking until liquid evaporates. Cool completely in refrigerator.
- Wrap in Prosciutto:
- Lay plastic wrap on work surface and arrange 2 slightly overlapping prosciutto slices for each Wellington. Spread cooled mushroom mixture evenly atop prosciutto. Place cooled mustard coated filet in center. Carefully fold prosciutto around beef, using plastic wrap to create a tight package. Refrigerate for at least 1 hour or overnight to set shape.
- Encase in Pastry:
- Preheat oven to 425°F. Divide puff pastry sheet in half and roll each piece just enough to smooth creases. Unwrap beef from plastic and center on pastry. Fold pastry over beef, trimming excess and pinching seams to seal completely. Place seam side down on parchment lined baking sheet. Brush entire surface with egg wash and cut small vents in top to allow steam escape.
- Bake to Perfection:
- Bake until internal temperature reaches 130°F for medium rare, approximately 25 minutes. For more golden color, briefly broil for final minute. Allow to rest 10 to 15 minutes before slicing to let juices redistribute throughout the meat. Slice in half to serve and reveal the beautiful layers inside.
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The mushroom duxelles truly makes this dish special. I spent years perfecting this component, learning that patience is key to properly reducing the moisture. The first time I served these at a holiday gathering, my nephew who claimed to hate mushrooms cleaned his plate and asked for the recipe—never revealing my secret ingredient!
Make Ahead Options
These mini Beef Wellingtons are perfect for entertaining because much of the work can be done in advance. You can complete all steps through wrapping the beef in prosciutto and mushrooms up to 24 hours ahead. Keep tightly wrapped in plastic in the refrigerator. On the day of serving, simply wrap in pastry and bake. You can even assemble the entire Wellington with pastry a few hours ahead and refrigerate, just bring to room temperature for 20 minutes before baking.
Temperature Guide
Achieving the perfect doneness for your Beef Wellington requires careful attention to internal temperature. For rare beef, aim for 125°F before resting. Medium rare is best at 130°F, while medium is 135°F. I strongly recommend not cooking beyond medium as the filet will become dry. Remember that carryover cooking will continue during resting, raising the temperature by approximately 5 degrees. Always use an instant read thermometer inserted horizontally into the center of the beef for the most accurate reading.
Serving Suggestions
These elegant individual Beef Wellingtons deserve complementary sides that won't overshadow their status as the centerpiece. I like to serve them with roasted garlic mashed potatoes and slender asparagus spears for a classic presentation. A red wine reduction sauce makes an excellent accompaniment—simply deglaze the original searing pan with red wine and beef stock, reduce until thickened, and finish with a pat of butter. For a festive holiday meal, add roasted carrots with honey glaze and Brussels sprouts with pancetta.
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History of Beef Wellington
The origins of Beef Wellington remain somewhat mysterious, though it was likely created to honor the Duke of Wellington after his victory at the Battle of Waterloo in 1815. Traditional Wellington features a whole beef tenderloin, but these individual portions maintain all the elegance while making the dish more approachable for home cooks. The technique of wrapping meat in pastry dates back centuries in European cuisine, but the combination of mushroom duxelles and prosciutto (traditionally pâté and ham) creates the signature flavor profile we recognize today. This miniature version has gained popularity in recent decades as fine dining restaurants began featuring individual portions for more precise cooking and elegant presentation.
Frequently Asked Questions
- → What cut of beef is best for Mini Beef Wellington?
Filet mignon is ideal for Mini Beef Wellington due to its tender texture and rich flavor. It cooks evenly and stays juicy during baking.
- → How do I prevent the puff pastry from becoming soggy?
Ensure the mushroom mixture is cooked until dry and the prosciutto is wrapped tightly around the beef to create a moisture barrier. Also, avoid overfilling the pastry.
- → Can I prepare Mini Beef Wellington in advance?
Yes, you can assemble the Wellingtons (up to wrapping with puff pastry) and refrigerate them for up to 1 day. Add the egg wash and bake when ready to serve.
- → What temperature should I cook the beef to?
For medium-rare, bake until an internal thermometer inserted into the center reads 130°F (54°C). Adjust cooking time for other levels of doneness.
- → What sides pair well with Mini Beef Wellington?
Consider roasted vegetables, mashed potatoes, or a crisp green salad to complement the rich flavors of the dish.