Mini Beef Wellington Portions
These bite-sized Mini Beef Wellington Portions combine juicy filet mignon, savory mushrooms, and prosciutto, all wrapped in a flaky puff pastry, perfect for appetizers or special occasions.
Ingredients
Main Ingredients
- 2 pieces filet mignons, (8-ounce) Juicy beef fillets
- as needed Kosher salt
- as needed Freshly ground black pepper
- 1 tablespoon canola oil For searing the beef
- 1 tablespoon Dijon mustard For brushing over the beef
- 4 tablespoons unsalted butter For cooking the mushroom mixture
- 1 medium shallot, finely diced
- 10 ounces baby bella (cremini mushrooms), finely diced For the mushroom filling
- 2 sprigs fresh thyme
- 2 tablespoons dry vermouth For flavoring the mushroom mixture
- 4 slices prosciutto For wrapping the beef
- 1 large egg For egg wash
- 1 sheet puff pastry, thawed For wrapping the beef
Instructions
Preparation
- Pat the filet mignon dry with a paper towel and season with salt and pepper.
- Heat a large cast iron pan over medium-high heat, add the oil, and heat through.
- Add the filets and sear until golden brown on all sides, about 2 minutes total.
- Remove filets to a plate and brush or spread the Dijon mustard over them. Refrigerate until cool, about 15 minutes.
Cooking the Mushroom Mixture
- Return the pan to medium heat, add the butter, and allow to melt.
- Add shallots, mushrooms, and thyme, stirring occasionally until the mushrooms reduce in size and are no longer watery, about 10 to 12 minutes.
- Add vermouth and stir to combine. Continue to cook until the mushrooms are dry. Remove from heat and discard thyme. Transfer to a bowl and refrigerate until cool.
Wrapping the Beef
- Lay out 2 slices of prosciutto on sheets of plastic wrap, overlapping them slightly.
- Spread the mushroom mixture over prosciutto, then top each with a piece of filet mignon.
- Wrap the prosciutto around the beef tightly, then wrap in plastic wrap. Chill in the refrigerator for 1 hour or overnight.
Baking
- Preheat the oven to 425°F (220°C). Cut puff pastry in half and roll out to remove creases.
- Unwrap beef from plastic wrap and place in the center of each piece of puff pastry. Fold puff pastry over the beef, pinching to seal on all sides.
- Place seam side down on a parchment-lined baking sheet. Whisk together egg and 1 tablespoon water for egg wash and brush over the pastry, cutting slits on top.
- Bake until a thermometer reads 130°F (54°C), about 25 minutes for medium-rare. Broil for a minute if more color is needed.
Serving
- Let cool for 10 to 15 minutes at room temperature, then cut in half and serve.
Notes
Serve warm with horseradish or rich gravy. Can be prepared in advance and refrigerated or frozen.