Hi friends! Today, I’m super excited to share my delightful recipe for Mini Beef Wellington. This fancy dish uses a tender piece of beef wrapped in crepes, prosciutto, a tasty mushroom mixture, and flaky puff pastry. It’s a bit of work—but trust me, the result will make you feel like a star chef
Method
Prepare the Beef
I start by taking a beautiful beef tenderloin—about two pounds is a good size—and seasoning it all over with sea salt. Next, I wrap it tightly in plastic wrap, making sure there aren’t any gaps or loose ends. This initial wrap helps the beef hold its shape, which is really important for a neat and tidy Wellington. I let it rest in the fridge for about one hour so it gets firm and easier to work with later.
Sear the Beef
After that hour is up, I take the beef out of the fridge and gently remove the plastic wrap. I heat a pan on high—using a bit of butter or oil if I like, though a non-stick or well-seasoned pan can work without extra fat—and place the beef in once the pan is sizzling hot. I sear each side for roughly 45 seconds. This quick sear locks in the juices and adds a lovely color. Once it’s nicely browned, I brush a thin layer of Dijon mustard all over the beef, then wrap it tightly in plastic wrap again and let it chill in the fridge to keep that perfect cylindrical shape.
Cook the Mushroom Mixture (Duxelles)
To make the mushroom “duxelles,” I use the same pan, turning the heat down to medium and adding a small pat of butter. First, I toss in the diced shallots and let them cook for about two minutes, just until they start getting soft and fragrant. Then, I stir in my chopped mushrooms—around two cups—stirring occasionally for a good 45 minutes, or until most of the liquid has evaporated. It’s important to be patient here, because any extra moisture can make the pastry soggy later. To finish up, I add a crushed garlic clove along with chopped thyme and rosemary, letting everything cook for around five more minutes. After that, I transfer this savory mixture into a separate bowl or plate to cool down.
Make the Crepes
While the mushroom mixture is cooling, I whip up the crepe batter. In a medium-sized bowl, I whisk together three tablespoons of flour, one egg, 140 milliliters of milk, about half a teaspoon of salt, and a teaspoon or two of sugar. The batter should be smooth and slightly runny. Next, I heat a bit of butter in a non-stick pan over medium heat, pour in just enough batter to thinly coat the bottom of the pan, and let it cook for about a minute and a half on each side. The goal is to have delicate, golden-brown crepes. I repeat this process until I have enough crepes (usually a couple of large ones or several smaller ones) to fully wrap around the beef later. Then, I set the crepes aside on a plate.
Wrap in Crepes, Prosciutto, and Mushrooms
Now comes a layering step that gives Beef Wellington its signature flavors. I lay down a sheet of plastic wrap on my counter and place the crepes on top, overlapping them slightly to create a large rectangle. I add a layer of prosciutto slices on top of the crepes, then evenly spread out my cooled mushroom mixture. Taking the chilled beef from the fridge, I place it right in the center of this layered surface. Using the plastic wrap to help me, I gently roll everything together into a tight log. Once it’s rolled, I twist the ends of the plastic wrap to secure it, then put the entire roll back in the fridge to chill. This step ensures everything holds together nicely when we move on to the puff pastry.
Wrap in Puff Pastry
After the beef roll has chilled a bit, I roll out—or unroll, if it’s pre-made—my puff pastry on a fresh sheet of plastic wrap. I carefully unwrap the beef log and set it in the middle of the pastry. Before folding, I brush the edges of the pastry with a beaten egg (this acts like a glue to seal the dough). Then, I fold or roll the pastry over the beef, pressing the edges together to seal it tight. Any excess pastry can be trimmed off, but be sure to leave enough so the seams stay closed. Finally, I lightly brush the top and sides with more beaten egg for that gorgeous, golden finish.
Bake
With my oven preheated to 185°C (about 365°F), I transfer the wrapped Wellington—seam-side down—onto a baking sheet. It’s a good idea to use parchment paper or a lightly greased sheet to prevent sticking. I bake the Wellington for about 30 to 40 minutes, checking with a food thermometer to ensure the internal temperature reaches between 55°C and 60°C (around 130°F to 140°F). This range means my beef will be medium-rare to medium. Once it’s done, I take it out of the oven and let it rest for around 30 minutes before slicing. This rest time allows the juices to redistribute, giving you that perfect, tender slice when you’re ready to serve.
Mini Beef Wellingtons
Equipment
- Plastic wrap
- Sharp knife
- Cutting board
- Medium-sized bowl (for crepe batter)
- Whisk (for mixing batter)
- Non-stick skillet or pan (for searing beef and cooking crepes)
- Pastry brush (for egg wash)
- Rolling pin (if puff pastry isn’t pre-rolled)
- Baking sheet
- Food thermometer (to check internal temperature)
Ingredients
- Beef tenderloin 1 whole piece, about 2 pounds
- Sea salt to season
- Dijon mustard enough to brush the beef
- 2 shallots diced
- Mushrooms chopped (about 2 cups)
- 1 garlic clove crushed
- Fresh thyme and rosemary chopped (about 1 tablespoon total)
- 4 tbsp all-purpose flour for making crepes
- 1 egg for the crepe batter, plus extra for the egg wash
- 140 ml whole milk
- Butter for cooking
- Prosciutto about 6 slices
- Puff pastry enough to fully wrap your beef
- A pinch of salt and sugar for crepe batter
Instructions
- Prepare the Beef:
- Take your beef tenderloin and season it with sea salt.
- Wrap the beef tightly in plastic wrap and place it in the fridge for 1 hour. This helps it hold a nice shape.
- Sear the Beef:
- Remove the beef from the plastic wrap.
- Heat a pan to high and sear the beef for about 45 seconds on each side.
- Brush the beef with Dijon mustard, wrap it again in plastic wrap, and pop it back in the fridge to chill.
- Cook the Mushroom Mixture (Duxelles):
- In the same pan, melt a little butter over medium heat.
- Add the diced shallots and cook for about 2 minutes.
- Next, add chopped mushrooms and cook them slowly until they lose all their water—this takes about 45 minutes. Stir often.
- Then, add 1 crushed garlic clove, plus the thyme and rosemary. Cook for 5 more minutes.
- Take the mixture out of the pan and let it cool.
- Make the Crepes:
- In a bowl, whisk together 3 tablespoons of flour, 1 egg, 140 ml of milk, ½ teaspoon of salt, and 2 teaspoons of sugar.
- Lightly grease a pan with butter, then pour in a small amount of batter. Cook each crepe for about 1½ minutes on each side.
- Set your crepes aside.
- Wrap in Crepes, Prosciutto, and Mushrooms:
- Lay down a sheet of plastic wrap on your counter.
- Place the crepes on top, slightly overlapping them.
- Arrange slices of prosciutto on top of the crepes.
- Spread the mushroom mixture evenly.
- Put your chilled beef in the center and roll everything together tightly using the plastic wrap.
- Chill the roll again to let it firm up.
- Wrap in Puff Pastry:
- Place another sheet of plastic wrap on your counter.
- Roll out (or lay out) your puff pastry if it’s not already.
- Unwrap your beef roll and place it in the center of the pastry.
- Brush the edges of the puff pastry with beaten egg (egg wash).
- Wrap the pastry around the beef roll, sealing the edges.
- Lightly brush the top with more egg for a golden crust.
- Bake:
- Preheat your oven to 185°C (about 365°F).
- Carefully place your wrapped Beef Wellington on a baking sheet.
- Bake for about 30–40 minutes, or until the internal temperature reaches between 55°C and 60°C (around 130°F to 140°F).
- This gives you a medium-rare to medium doneness.
- Let it rest for 30 minutes before slicing.
Notes
- Don’t Overfill: Too much mushroom mix can cause the pastry to burst.
- Chill Properly: Make sure to chill the beef and the roll at each step so it holds its shape.
- Watch the Heat: Searing too long can overcook the beef before baking.
- Seal the Pastry: If there are any gaps, the juices might leak out and the pastry can get soggy.
Serving Suggestions
- I love serving Beef Wellington with creamy mashed potatoes or roasted vegetables.
- A simple green salad or sautéed spinach also makes a great, light side.
- Don’t forget a nice gravy or just drizzle on top for extra flavor!
Fun Fact
Did you know that Beef Wellington is rumored to be named after Arthur Wellesley, the 1st Duke of Wellington? It’s said it was created to honor his victory at the Battle of Waterloo!
Conclusion
There you have it, my take on the classic Beef Wellington! It may seem challenging, but all that work is worth the amazing flavors and textures waiting for you at the end. Whether it’s a special holiday or just a fancy treat, I hope you love this recipe as much as I do. Enjoy every delicious bite!