Beef wellington but smaller

Ingredients

• 12 oz Beef Filet Mignon (trimmed, cut into 12 equal 1‑inch cubes)
• 1 sheet Puff Pastry (thawed, cut into 12 squares (about 3" each))
• 8 oz Cremini Mushrooms (finely chopped for duxelles)
• 6 slices Prosciutto (thinly sliced)
• 2 tbsp Dijon Mustard (for brushing beef)
• 1 tsp Fresh Thyme (leaves, finely chopped)
• 1 large Egg (beaten for egg wash)
• to taste Salt
• to taste Black Pepper

Instructions

1. Cube and Freeze the Beef

   Trim any silver skin from the beef filet, then cut into twelve 1‑inch cubes. Place the cubes on a freezer tray, ensuring they don’t touch, and freeze for at least 30 minutes so they hold their shape during searing.

   Time: PT30M

2. Prepare Mushroom Duxelles

   While the beef freezes, pulse the cremini mushrooms in a food processor until finely chopped. Heat 1 tbsp butter in a skillet over medium heat, add the mushrooms, thyme, a pinch of salt, and cook, stirring frequently, until the mixture is dry and caramelized, about 8 minutes. Set aside to cool.

   Time: PT8M

   Temperature: Medium heat

3. Thaw and Cut Puff Pastry

   Unwrap the puff pastry sheet and let it sit at room temperature for 5 minutes until pliable. Using a ruler, cut the sheet into twelve equal squares (about 3" each). Keep the squares covered with a damp towel to prevent drying.

   Time: PT5M

4. Season and Mustard‑Coat Beef

   Remove the frozen beef cubes and pat dry. Lightly season each cube with salt and pepper, then brush all sides with Dijon mustard.

   Time: PT5M

5. Wrap Beef with Prosciutto and Duxelles

   Lay a slice of prosciutto on a clean surface. Place a small spoonful of cooled duxelles in the center, then top with a mustard‑coated beef cube. Wrap the prosciutto tightly around the beef, sealing the edges with a dab of mustard.

   Time: PT7M

6. Encase in Puff Pastry

   Place the prosciutto‑wrapped beef in the center of a pastry square. Brush the edges of the pastry with beaten egg, then fold over to fully encase the beef, pressing gently to seal. Flip the parcel seam‑side down and brush the entire surface with egg wash.

   Time: PT8M

7. Sear the Assembled Wellingtons

   Heat a skillet over high heat with 1 tbsp oil. When the oil shimmers, add the pastry‑wrapped parcels (you may need to work in batches). Sear each side for about 30 seconds, just to brown the pastry and develop flavor; the interior will stay rare.

   Time: PT5M

   Temperature: High heat

8. Bake Until Golden

   Transfer the seared parcels to a parchment‑lined baking sheet. Bake in a pre‑heated oven at 400°F (200°C) for 12 minutes, or until the puff pastry is puffed and deep golden brown.

   Time: PT12M

   Temperature: 400°F

9. Rest and Serve

   Remove the mini Wellingtons from the oven and let them rest for 3 minutes before serving. This allows the juices to settle and makes slicing easier.

   Time: PT3M

Nutrition Facts

Calories

250

Protein

15g

Carbohydrates

15g

Fat

15g

Fiber

1g

Ingredient Substitutions

• Instead of Beef Filet Mignon: Sirloin steak, Top round steak
• Instead of Puff Pastry: Homemade puff pastry, Phyllo dough
• Instead of Cremini Mushrooms: Button mushrooms, Shiitake mushrooms
• Instead of Prosciutto: Thinly sliced ham, Crispy bacon
• Instead of Dijon Mustard: Whole grain mustard
• Instead of Fresh Thyme: Dried thyme (1/3 tsp)
• Instead of Egg: Milk wash, Plant‑based egg replacer
• Instead of Salt: Kosher salt
• Instead of Black Pepper: White pepper

Equipment Needed

• Chef's Knife
• Cutting Board
• Freezer Tray
• Food Processor (optional)
• Skillet (cast iron preferred)
• Baking Sheet
• Parchment Paper
• Pastry Brush
• Kitchen Timer (optional)

Critical Steps — Do Not Skip

• Freezing the beef cubes to retain shape and keep interior rare during sear.
• Cooking the mushroom duxelles until completely dry.
• Sealing the pastry edges tightly with egg wash to prevent leaks.
• Brief high‑heat sear before baking to develop flavor without overcooking the beef.
• Baking until the pastry is fully puffed and golden.

Chef Tips from the Video

• Use a light hand when mixing the duxelles; over‑mixing releases extra moisture.
• A thin layer of Dijon mustard adds flavor and helps the duxelles adhere without making the pastry soggy.
• For an extra flavor boost, add a splash of brandy to the mushroom mixture while cooking.

Troubleshooting

Storage

Refrigerator: Store unbaked assembled Wellingtons in an airtight container for up to 2 days; bake when needed.

Freezer: Freeze baked Wellingtons in a single layer, then transfer to a zip‑top bag for up to 1 month. Reheat at 350°F until warmed through.

Room temperature: Do not leave baked Wellingtons at room temperature for more than 2 hours.

Make-Ahead Tips

• Freeze the beef cubes and duxelles separately; assemble the Wellingtons up to the searing step and freeze again. Bake directly from frozen, adding 3‑4 minutes to the bake time.
• Prepared pastry squares can be kept refrigerated for up to 24 hours.

Frequently Asked Questions