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Mini Beef Wellingtons1

Mini Beef Wellingtons

Dmitri Magi
Today, I’m excited to share my Mini Beef Wellington recipe. Tender beef wrapped in crepes, prosciutto, mushrooms, and puff pastry—it’s a bit of work, but so worth it!
Calories: 600 per serving | Protein: 40g per serving | Fat: 35g per serving | Carbs: 30g per serving
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Prep Time 2 hours
Cook Time 40 minutes
Total Time 2 hours 40 minutes
Course Main Course
Servings 6
Calories 600 kcal

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.