Mini Beef Wellingtons Mini Beef Wellingtons
Prep 20 minutes
Total 40 minutes
Serves
US | Metric
Ingredients
  • 2 tbsps Olive oil, divided
  • 2 tbsps butter
  • 1 onion, chopped
  • 8¾ Oz pack of mushrooms, chopped (I use cremini, mini bellas and some rehydrated porcini)
  • 1 tsp fresh thyme
  • 1 tsp salt and pepper, divided
  • ½ Cup white wine
  • 8 slices prosciutto
  • 1 tbsp Mustard
  • 1 pkg rolled puff pastry (1 lb)
  • 1 egg, beaten
Mini Beef Wellingtons

This is the ultimate hosting dish. You can prepare it ahead of time and bake just before serving and modify it to make a large roast if you want too. No matter how or when you make it, taste and quality ingredients will make this a win-win choice. 

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  • Heat 1 tbsp oil and butter in a large skillet on medium heat. Add onions, mushrooms, thyme and half the salt and pepper. Sautee until mushrooms are browned (about 6 min). Add the wine and simmer until all of the liquid has absorbed. Let cool.

  • Wipe out the pan and add the rest of the oil.  Return skillet to the burner and increase heat to medium high.  Sprinkle the tenderloins with salt and pepper and sear for a few minutes on each side.  Remove from the skillet and set aside.

  • Lay out the 8 slices of prosciutto on a work surface and add equal amounts of mushroom mixture to the middle of each slice.
  • Spread a thin layer of mustard on each side of the tenderloin medallion and place each one on the mushroomed prosciutto slice.  Fold the ends of the prosciutto over to cover the tenderloin.

  • Unroll the puff pastry and cut each sheet (comes in packs of 2) into 4 equal squares (you will have 8 in total. Place the prosciutto medallion with the mushroom side down on the puff pastry.  Fold the corners of the puff pastry over to wrap the medallion and seal with the beaten egg. Pinch the ends together.

  • Place each medallion with the seam side down on parchment lined baking tray.  Brush the tops with egg mixture.
  • Preheat oven to 400F.  Bake for 20-25 min. Remove and let meat rest for 10 min before serving.

Mini Beef Wellingtons Mini Beef Wellingtons
Mini Beef Wellingtons

This is the ultimate hosting dish. You can prepare it ahead of time and bake just before serving and modify it to make a large roast if you want too. No matter how or when you make it, taste and quality ingredients will make this a win-win choice. 

Prep 20 minutes
Total 40 minutes
Serves
US | Metric
Ingredients
  • 2 tbsps Olive oil, divided
  • 2 tbsps butter
  • 1 onion, chopped
  • 8¾ Oz pack of mushrooms, chopped (I use cremini, mini bellas and some rehydrated porcini)
  • 1 tsp fresh thyme
  • 1 tsp salt and pepper, divided
  • ½ Cup white wine
  • 8 slices prosciutto
  • 1 tbsp Mustard
  • 1 pkg rolled puff pastry (1 lb)
  • 1 egg, beaten
favorite
print
like
  • Heat 1 tbsp oil and butter in a large skillet on medium heat. Add onions, mushrooms, thyme and half the salt and pepper. Sautee until mushrooms are browned (about 6 min). Add the wine and simmer until all of the liquid has absorbed. Let cool.

  • Wipe out the pan and add the rest of the oil.  Return skillet to the burner and increase heat to medium high.  Sprinkle the tenderloins with salt and pepper and sear for a few minutes on each side.  Remove from the skillet and set aside.

  • Lay out the 8 slices of prosciutto on a work surface and add equal amounts of mushroom mixture to the middle of each slice.
  • Spread a thin layer of mustard on each side of the tenderloin medallion and place each one on the mushroomed prosciutto slice.  Fold the ends of the prosciutto over to cover the tenderloin.

  • Unroll the puff pastry and cut each sheet (comes in packs of 2) into 4 equal squares (you will have 8 in total. Place the prosciutto medallion with the mushroom side down on the puff pastry.  Fold the corners of the puff pastry over to wrap the medallion and seal with the beaten egg. Pinch the ends together.

  • Place each medallion with the seam side down on parchment lined baking tray.  Brush the tops with egg mixture.
  • Preheat oven to 400F.  Bake for 20-25 min. Remove and let meat rest for 10 min before serving.