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Mini Beef Wellingtons

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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • 1 lb beef tenderloin cut into 12 small pieces
  • Salt and black pepper to taste
  • 2 tablespoons olive oil divided
  • 8 oz mushrooms finely chopped
  • 2 shallots minced
  • 2 cloves garlic minced
  • 2 tablespoons fresh thyme leaves
  • ¼ cup red wine
  • 6 slices prosciutto halved
  • 2 sheets puff pastry thawed
  • 1 egg beaten
  • Flaky sea salt for topping

Method
 

  1. Season beef pieces generously with salt and pepper. Heat 1 tablespoon olive oil in a large skillet over high heat and sear beef on all sides until browned, about 1-2 minutes per side. Remove and let cool completely.
  2. In the same skillet, add remaining olive oil and cook mushrooms, shallots, and garlic over medium-high heat until all liquid has evaporated, about 8-10 minutes. Add thyme and red wine, cooking until wine reduces. Season with salt and pepper, then let cool completely.
  3. Preheat oven to 400°F and line a baking sheet with parchment paper.
  4. Lay out prosciutto halves and top each with a spoonful of mushroom mixture. Place a beef piece on top and wrap the prosciutto around it.
  5. Cut each puff pastry sheet into 6 squares. Place a prosciutto-wrapped beef in the center of each square and fold the pastry around it, sealing edges with egg wash. Place seam-side down on prepared baking sheet.
  6. Brush tops with remaining egg wash and sprinkle with flaky sea salt. Cut small slits in the top for steam to escape.
  7. Bake for 20-25 minutes until pastry is golden brown and puffed. Let rest for 5 minutes before serving warm.