Description
Indulge in these elegant mini beef Wellingtons, featuring tender beef and earthy mushrooms wrapped in flaky pastry. Perfect for any gathering!
Ingredients
Scale
- 1 lb beef tenderloin
- 1 cup cremini mushrooms, finely chopped
- 1 cup shiitake mushrooms, finely chopped
- 2 oz prosciutto, thinly sliced
- 2 tbsp Dijon mustard
- 1 egg yolk (for egg wash)
- 1 package puff pastry (thawed)
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Season the beef tenderloin generously with salt and pepper.
- Sear the beef in a hot skillet over medium-high heat until browned on all sides (about 2 minutes per side).
- In the same skillet, add finely chopped cremini and shiitake mushrooms. Cook until they release moisture and become golden brown (approximately 5 minutes). Allow to cool slightly.
- Roll out thawed puff pastry sheets on a clean surface. Cut into squares large enough to wrap around each portion of beef and mushroom mixture.
- Lay prosciutto slices on each square, then spread a thin layer of Dijon mustard.
- Place a piece of seared beef atop each square followed by a spoonful of mushroom mixture.
- Fold the pastry over and seal all edges tightly; use egg wash along seams if necessary.
- Brush the tops with egg yolk for a golden finish.
- Place on a parchment-lined baking sheet and bake for about 25 minutes or until golden brown.
Nutrition
- Serving Size: 1 Wellington (95g)
- Calories: 320
- Sugar: 1g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 50mg
Keywords: Use well-chilled puff pastry for optimal puffiness during baking. Adjust cooking time based on your oven's performance. For a vegetarian version, substitute beef with hearty vegetables like portobello mushrooms.