The first time I attempted Beef Wellington, I was twenty-three and desperately trying to impress a dinner guest who had casually mentioned loving « fancy food. » Armed with ambition and a YouTube tutorial, I wrestled with an entire beef tenderloin that cost more than my monthly coffee budget. The result was a golden-brown disaster—raw pastry, overcooked beef, and mushroom duxelles that had somehow escaped their puff pastry prison. My guest politely ate around the soggy bottom while I died a small death of culinary embarrassment.
Years later, I discovered the genius of miniaturization. These individual Mini Beef Wellingtons capture all the elegance and sophistication of the classic dish while being infinitely more manageable and, dare I say, more enjoyable to eat. There’s something deeply satisfying about having your own perfectly portioned Wellington, each one a complete culinary story wrapped in flaky, golden pastry. The smaller format means faster cooking, more consistent results, and the joy of watching guests’ faces light up when they cut into their personal Wellington to reveal that perfect pink center surrounded by earthy mushroom duxelles and tender, herb-kissed beef.
What Makes This Dish Special
Mini Beef Wellingtons transform an intimidating restaurant classic into an achievable home triumph. By using individual beef medallions instead of a whole tenderloin, you gain control over doneness while creating an impressive presentation that feels both intimate and luxurious. Each Wellington becomes a gift-wrapped surprise, revealing layers of flavor and texture that tell the story of careful preparation and thoughtful technique. The smaller size also means they cook evenly and quickly, eliminating the guesswork that often accompanies the full-sized version.
Ingredients
For the Beef:
- 6 center-cut beef tenderloin medallions (4 oz each, about 1.5 inches thick)
- 2 tablespoons vegetable oil
- Salt and freshly cracked black pepper
For the Mushroom Duxelles:
- 1 pound mixed mushrooms (cremini, shiitake, and oyster work beautifully)
- 2 shallots, finely minced
- 4 cloves garlic, minced
- 1/4 cup dry white wine
- 2 tablespoons fresh thyme leaves
- 2 tablespoons butter
- Salt and white pepper to taste
For Assembly:
- 2 sheets frozen puff pastry, thawed
- 12 thin slices prosciutto
- 2 tablespoons Dijon mustard
- 2 egg yolks, beaten with 1 tablespoon cream
- Flaky sea salt for finishing
Instructions
Begin by bringing your beef medallions to room temperature—this takes about thirty minutes and ensures even cooking. While they rest, prepare the mushroom duxelles, which is essentially the soul of any Wellington. I learned this lesson the hard way during my early Wellington disasters: soggy duxelles equals soggy pastry, and nobody wants that disappointment on their plate.
Pulse your mushrooms in a food processor until they’re finely chopped but not pureed. You want texture here, not mushroom paste. Heat butter in a large skillet over medium-high heat until it foams and settles. Add the minced shallots, cooking them until translucent and fragrant—about three minutes of patient stirring while your kitchen fills with that sweet, oniony aroma that signals good things ahead.
Add the mushrooms and garlic, stirring constantly. This is where the magic happens: the mushrooms will release their moisture in a dramatic hiss and bubble, then slowly concentrate as the liquid evaporates. Keep stirring, scraping up any browned bits that form. After about eight minutes, when the mixture looks dry and deeply golden, deglaze with wine. The sizzle and steam carry the promise of concentrated flavor. Add thyme, season with salt and white pepper, then cook until the mixture is completely dry and paste-like. Transfer to a bowl and cool completely.
Now for the beef. Heat vegetable oil in the same skillet over high heat until it shimmers. Season your medallions generously with salt and pepper—they should look like they’ve been dusted with snow and pepper flakes. Sear each medallion for exactly ninety seconds per side, creating a beautiful caramelized crust while keeping the interior rare. The smell of searing beef is intoxicating, but resist the urge to move them too soon. That crust is flavor insurance. Transfer to a plate and brush each medallion with Dijon mustard while they’re still warm, then refrigerate for at least fifteen minutes.
Roll out your puff pastry on a lightly floured surface, cutting each sheet into three equal rectangles. This gives you six perfect portions. Lay two slices of prosciutto on each pastry rectangle, creating a base that will help protect the pastry from moisture while adding another layer of savory richness.
Spread a generous spoonful of cooled mushroom duxelles over the prosciutto, then place your chilled, mustard-brushed medallion on top. Add another dollop of duxelles over the beef—think of it as tucking your beef into a mushroom blanket. Here’s where patience pays off: fold the pastry around each medallion like you’re wrapping a precious gift, sealing the seams with beaten egg wash. The seal needs to be tight and secure, crimped with fork tines if necessary.
Place seam-side down on a parchment-lined baking sheet and brush the tops with egg wash until they gleam like golden promises. I like to score decorative lines or create small vents with the tip of a knife—both for beauty and to prevent the pastry from bursting during baking. Sprinkle with flaky sea salt just before they go into a 400-degree oven.
Bake for twenty to twenty-five minutes, until the pastry is deep golden brown and sounds hollow when tapped gently. The internal temperature should read 125°F for medium-rare. Let them rest for exactly five minutes before serving—this allows the juices to redistribute and prevents a dramatic beef-juice flood when cut.
Chef’s Notes
These Wellingtons can be assembled up to four hours ahead and refrigerated, making them perfect for dinner parties. For wine pairing, choose something with enough body to stand up to the rich flavors—a good Cabernet Sauvignon or Côtes du Rhône works beautifully. Leftover mushroom duxelles keeps for three days refrigerated and makes an excellent pasta sauce or omelet filling. If you’re nervous about doneness, invest in an instant-read thermometer—it’s the difference between confidence and anxiety in the kitchen.
Serves: 6
Total Time: 2 hours (including resting and chilling time)