Description
Mini Beef Wellingtons Recipe – Perfect Dinner Idea — seared beef tenderloin wrapped in mushroom duxelles, prosciutto, and golden puff pastry, perfect for dinner parties and special occasions. Makes 4 individual wellingtons in 50 minutes with 14 simple ingredients.
Ingredients
Scale
- 4 beef tenderloin steaks (6 oz each)
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 2 tablespoons Dijon mustard
- 8 oz mushrooms, finely chopped
- 1 tablespoon butter
- 1 small shallot, minced
- 1 clove garlic, minced
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon dry white wine
- 4 slices prosciutto
- 1 sheet puff pastry, thawed
- 1 egg, beaten (for egg wash)
- Fresh parsley, chopped, for garnish
Instructions
- Pat the beef tenderloin steaks dry and season with salt and pepper.
- Heat olive oil in a skillet over high heat and sear steaks for 1-2 minutes on each side.
- Remove steaks and brush with Dijon mustard while warm.
- In the same skillet, melt butter over medium heat. Add shallot and garlic; sauté until fragrant.
- Add mushrooms, thyme, and white wine; cook until liquid evaporates and mushrooms soften. Let cool.
- Lay a slice of prosciutto on a surface, add a portion of the mushroom mixture, and place a steak in the center. Wrap tightly.
- Roll out puff pastry and cut into four squares. Place wrapped steaks in the center and fold pastry over, sealing edges with egg wash.
- Place wellingtons seam-side down on a parchment-lined baking sheet and brush with egg wash.
- Bake at 400°F (200°C) for 20-25 minutes or until pastry is golden brown.
- Let rest for 5 minutes before serving. Garnish with fresh parsley.
Notes
- Refrigerator Storage: Place fully baked, cooled parcels in an airtight container lined with parchment paper. They keep well in the refrigerator for up to 3 days. Separate layers with parchment to prevent the pastry from becoming soggy or sticking. Always allow them to cool to room temperature for 20 minutes before sealing.
- Freezer Storage: Wrap each unbaked or baked parcel individually in plastic wrap, then aluminum foil, and place inside a freezer-safe zip-top bag. They remain excellent for up to 2 months. Label each package with the date. For best results, freeze unbaked parcels so you get that fresh-from-the-oven pastry crispness upon baking, following food storage guidelines.
- Oven Reheat: Preheat your oven to 375°F (190°C). Place refrigerated parcels on a wire rack set over a baking sheet and reheat for 12 minutes until the pastry is crisp again and the center reaches 130°F. The wire rack allows hot air to circulate underneath, re-crisping the bottom pastry layer that often goes soft in storage.
- Microwave Reheat: This method is less ideal since the pastry loses its crispness, but in a pinch, place one parcel on a microwave-safe plate and heat at 50% power for 90 seconds, then check. Follow with 30-second bursts until warmed through. Let it rest for 1 minute before cutting to allow the heat to distribute evenly inside.
- Air Fryer Reheat: Preheat your air fryer to 350°F (175°C). Place the refrigerated parcel in the basket—do not stack—and reheat for 6 minutes, flipping halfway through. The rapid circulating heat restores the pastry’s golden crunch beautifully. Check the internal temperature reaches at least 130°F for food safety confidence before serving.
- Prep Time: 25
- Cook Time: 25
- Category: Dinner Ideas
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 individual
- Calories: 612 calories
- Sugar: 2g
- Sodium: 685mg
- Fat: 34g
- Saturated Fat: 13g
- Unsaturated Fat: 22 g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 48g
- Cholesterol: 185mg