30-Minute Mini Beef Wellingtons
These individual beef Wellingtons wrap seared beef tenderloin medallions in a thin layer of mushroom duxelles and prosciutto before encasing them in puff pastry — the prosciutto acts as a moisture barrier that keeps the pastry crisp. Baking individual portions rather than one large roast cuts the oven time dramatically, putting a finished Wellington on the table in roughly 30 minutes. The result has the same buttery, herb-scented layers as the classic.
Equipment
- Heavy skillet (10–12 inch)
- Tongs
- Baking sheet
- Parchment paper
- Rolling Pin
- Chef’s knife and cutting board
- Plastic wrap
- Pastry Brush
- Measuring cups and spoons
- Instant-read thermometer
- Food Processor (optional, for duxelles)
Ingredients
For the Beef & Sear:
- 12 oz center-cut beef tenderloin (filet mignon), divided into 2 fillets trimmed; 6 oz each
- 1 ¼ tsp kosher salt, divided use to season beef and duxelles
- ¾ tsp freshly ground black pepper divided
- 1 tbsp neutral oil grapeseed or canola
- 2 tbsp unsalted butter, divided for searing and duxelles
For the Duxelles:
- 8 oz cremini or button mushrooms, very finely chopped pulse in a food processor or mince by hand
- 1 small shallot, finely minced about 2 tbsp
- 2 cloves garlic, minced
- 1 tsp fresh thyme leaves or 1/4 tsp dried thyme
To Assemble & Finish:
- 2 tsp Dijon mustard
- 4 slices prosciutto thinly sliced
- 1 sheet frozen puff pastry, thawed 8–10 oz sheet, keep cold
- 1 large egg yolk for egg wash
- 1 tsp water for egg wash
- 1 tbsp all-purpose flour for dusting
- 1 pinch flaky sea salt optional, for finishing
Instructions
- Preheat and Prepare Tray: Position a rack in the center of the oven and preheat to 450°F (232°C). Line a baking sheet with parchment. Keep puff pastry chilled until needed for best flake.
- Season Beef: Pat the 12 oz beef dry. Season all sides with about 1 tsp kosher salt and 1/2 tsp black pepper. This early seasoning helps a deeper crust and better flavor.
- Sear Quickly: Heat a heavy skillet over medium-high until just smoking. Add 1 tbsp neutral oil, then the beef. Sear 60–75 seconds per side (about 3 minutes total), rolling briefly on edges to color all around. In the last 15 seconds, add 1 tbsp butter to foam and baste for a glossy crust. Transfer to a plate and brush each fillet with 1 tsp Dijon while warm. Set aside to cool slightly (2–3 minutes).
- Make Quick Duxelles: In the same skillet over medium heat, add remaining 1 tbsp butter, the minced mushrooms, and a pinch of kosher salt. Cook, stirring, until the pan looks dry and mushrooms smell nutty and concentrated, 4–5 minutes. Stir in shallot for 1 minute, then garlic and thyme for 30 seconds until aromatic. Grind in a little pepper. Spread the duxelles on a plate to cool quickly (1–2 minutes).
- Build the Prosciutto Wrap: Overlap 2 slices of prosciutto on a piece of plastic wrap to form a rectangle, repeat for the second portion. Divide the cooled duxelles over the prosciutto in a thin, even layer. Place a fillet on each, then use the plastic wrap to roll into a tight log, twisting the ends to secure. Chill in the freezer for 5 minutes to firm.
- Prepare Pastry: Lightly dust the counter with 1 tbsp flour. Roll the chilled puff pastry to about 1/8 inch thick. Cut two rectangles just large enough to enrobe each fillet with a 1-inch overlap. Whisk egg yolk with 1 tsp water for egg wash.
- Wrap and Seal: Unwrap a prosciutto log and place it seam-side down on a pastry rectangle. Brush edges with egg wash, fold pastry over, and press to seal tightly, trimming excess. Crimp edges with a fork if desired. Place seam-side down on the parchment-lined sheet. Repeat with the second. Brush tops with more egg wash, sprinkle with flaky sea salt (optional), and cut a small vent on top of each to release steam.
- Bake: Bake at 450°F (232°C) for 12–14 minutes, rotating the tray halfway, until pastry is deeply golden and an instant-read thermometer inserted into the center reads 125–130°F (52–54°C) for medium-rare.
- Serve: Transfer to plates. For the cleanest cut, slice once down the center to reveal rosy beef and a tight ring of duxelles. The pastry should shatter into crisp, buttery layers.
Notes
Jen’s Tips:
- Speed the Duxelles: Pulse mushrooms in a food processor to a fine mince; the dry-out step in the pan is key to avoid soggy pastry.
- Thermometer = Perfection: Pull at 125–130°F (52–54°C) for medium-rare; carryover heat will rise a few degrees.
- No Prosciutto? Use thin sliced ham. For a vegetarian twist, swap beef for thick roasted portobellos and layer with spinach.
- Mustard Swap: Try English mustard or horseradish cream for a brighter kick.
- Extra Crisp: Chill assembled Wellingtons 10 minutes if you have time; colder pastry = better puff and lamination.
- Gluten-free: Use a gluten-free puff pastry and verify prosciutto/condiments are GF.
Nutrition
Calories: 989kcalCarbohydrates: 68gProtein: 17gFat: 74gSaturated Fat: 23gPolyunsaturated Fat: 13gMonounsaturated Fat: 34gTrans Fat: 0.5gCholesterol: 132mgSodium: 1954mgPotassium: 709mgFiber: 4gSugar: 4gVitamin A: 536IUVitamin C: 4mgCalcium: 70mgIron: 5mg
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