Mini Beef Wellington for Holidays (Print version)

Tender beef, savory mushrooms, prosciutto, and golden puff pastry baked into festive mini Wellingtons for holiday dinners or cocktail parties.

# Ingredients:

For the beef and mushrooms

01 - 1 lb (450 g) filet mignon or beef tenderloin, cut into 8 thick pieces
02 - 1 teaspoon kosher salt, divided
03 - 1/2 teaspoon black pepper, divided
04 - 1 tablespoon neutral oil
05 - 1 tablespoon unsalted butter
06 - 8 oz (225 g) cremini mushrooms, very finely chopped
07 - 1 small shallot, finely chopped
08 - 2 cloves garlic, minced
09 - 1 teaspoon fresh thyme leaves
10 - 1 tablespoon chopped fresh parsley

For wrapping and baking

11 - 1 sheet frozen puff pastry, thawed but still cold
12 - 4 thin slices prosciutto, halved
13 - 2 tablespoons Dijon mustard
14 - 1 large egg
15 - 1 teaspoon water
16 - All-purpose flour, for dusting

Optional sauce

17 - 2 tablespoons mayonnaise or sour cream
18 - 1 tablespoon Dijon mustard
19 - 1 teaspoon lemon juice

# Instructions:

01 - Pat the beef dry and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat oil in a skillet over medium-high heat and sear the beef pieces for about 45 seconds per side, just until browned. Transfer to a plate and cool completely.
02 - Lower the heat to medium and melt the butter in the same skillet. Add mushrooms, shallot, garlic, thyme, remaining salt, and remaining pepper. Cook for 8-10 minutes, stirring often, until the mushrooms are dark and nearly dry. Stir in parsley and cool completely.
03 - Heat the oven to 400°F. On a lightly floured surface, roll the puff pastry just enough to smooth the seams, then cut it into 8 equal squares.
04 - Place a half slice of prosciutto on each pastry square. Add a spoonful of mushroom duxelles. Brush each beef piece lightly with Dijon, set it on the mushrooms, and fold the pastry over to seal. Place seam-side down on a parchment-lined baking sheet.
05 - Whisk the egg with water. Brush the tops of the wrapped Wellingtons with egg wash, then chill the tray for 10-15 minutes while the oven finishes heating.
06 - Bake for 16-20 minutes, until the pastry is puffed and deep golden. Rest for 5 minutes. Mix the optional sauce ingredients and serve warm.

# Good to know:

01 - Best served warm soon after baking.
02 - Assemble up to 6 hours ahead and keep refrigerated before baking.
03 - For a dinner portion, serve 2-3 mini Wellingtons per person.

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