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Mini Beef Wellingtons

Print Recipe
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. Generously season beef with salt and pepper. Heat 1 tablespoon oil in large skillet over high; sear all sides 1-2 minutes each until browned. Remove; cool completely.
  2. Add remaining oil to same skillet; cook mushrooms, shallots, and garlic over medium-high 8-10 minutes until liquid evaporates. Add thyme and wine; cook until wine reduces. Season with salt and pepper; cool completely.
  3. Heat oven to 400°F; line sheet with parchment.
  4. Top prosciutto halves with spoonful mushroom mixture and beef piece; wrap prosciutto around.
  5. Cut each pastry sheet into 6 squares. Center wrapped beef on each; fold pastry around, sealing with egg wash. Place seam-side down on sheet.
  6. Brush with remaining egg; sprinkle flaky salt. Cut small steam vents in tops.
  7. Bake 20-25 minutes until golden and puffed. Rest 5 minutes; serve warm.