Mini Beef Wellingtons

Mini Beef Wellingtons
Mini Beef Wellingtons

This elegant, classic dish can seem a little intimidating, but out filets and the help of frozen puff pastry speed up the process and make it easier to prepare. The trick is to use a meat thermometer to make sure the steak doesn’t get too done. If your filets are on the thin side, shorten the browning and baking times.

Serves 2 Active time 40 minutes Total time 1 hour, 10 minutes


  • 2 MOINK filets mignons
  • Salt and freshly ground pepper
  • 1 Tbsp. vegetable oil
  • 1 (8-oz.) package sliced mushrooms
  • 2 Tbsp. salted butter
  • 1 small shallot, minced
  • 1 tsp. fresh thyme, plus more for garnish
  • ¼ cup dry white wine
  • ½ (17.3-oz.) package frozen puff pastry, thawed
  • 2 Tbsp. Dijon mustard
  • ½ (4-oz.) package thinly sliced prosciutto
  • 1 large egg yolk
  • 1 tsp. water


  1. Preheat the oven to 425°F. Sprinkle the steaks with salt and pepper. Heat the oil in a large cast-iron skillet over medium-high heat until very hot. Brown the steaks 2 to 3 minutes on each side. Remove to a plate and set aside.
  2. Pulse the mushrooms in a food processor until finely minced. Add the butter to the drippings in the skillet. Add the mushrooms and shallot and season with salt and pepper. Cook 10 minutes, stirring occasionally, until the mushrooms are browned and tender. Stir in the thyme and wine and cook until the liquid evaporates. Set aside to cool.
  3. Unroll the puff pastry and roll to an even thickness. Cut into 2 rectangles. Place the rectangles onto a parchment paper-lined baking sheet.
  4. Brush the steaks with mustard and wrap with the prosciutto.
  5. Spoon the mushroom mixture onto the puff pastry rectangles, leaving a border around the edges.
  6. Whisk together the egg yolk and water. Brush the edges of the puff pastry with the egg wash. Fold the puff pastry over the steaks like a present, pressing the seams together. Turn the pastry over, seams side down. Brush the tops and sides with more egg wash.
  7. Bake for 20 minutes, until the pastry is golden brown and a meat thermometer registers 130°F (for medium-rare) to 140°F (for medium).
  8. Let rest 10 minutes before serving.

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