Ingredients
6–8 oz beef tenderloin fillet – Upgrade: Use center-cut Wagyu filet mignon or grass-fed beef tenderloin.
3 tbsp butter – Go for European-style cultured butter like Kerrygold for extra richness.
2 shallots, minced – These add sweet depth that onions can’t match.
8 oz crimini mushrooms (or button mushrooms) – Or go luxe with wild mushrooms like porcini or chanterelle.
1 tsp fresh thyme (plus more for garnish) – Use lemon thyme for a citrusy pop.
½ tbsp fresh parsley, minced
¼ cup Cabernet Sauvignon or Sherry wine – Adds deep, jammy notes to the duxelles.
1 pastry dough sheet – Use puff pastry for flakiness or phyllo for a crispier shell.
2 slices prosciutto – Upgrade to San Daniele or Parma ham for best results.
1 tbsp Dijon mustard – Optional: use truffle mustard for a luxe twist.
2 tbsp Gorgonzola cheese, crumbled – Or sub with blue Stilton or Roquefort.
2 tbsp heavy cream
1 tbsp water (for egg wash)
1 egg (for egg wash)
Salt and pepper, to taste
Instructions
Step 1: Prepare the Mushroom Duxelles
Pulse mushrooms in a food processor until finely chopped (but not mushy).
In a skillet, melt butter and sauté shallots until translucent.
Add the mushrooms, thyme, and season with salt and pepper.
Cook until all liquid evaporates, stirring frequently — this could take 8–10 minutes.
Deglaze the pan with wine and simmer until dry again (about 3–5 minutes).
Stir in parsley and remove from heat. Let cool completely.
Chef’s Secret: The drier your duxelles, the flakier your pastry. Never skip this step!
Step 2: Sear the Beef
Cut tenderloin into 12 even pieces (1 to 1½ inches thick).
Pat dry and season with salt and pepper.
Sear quickly on all sides in a hot skillet with oil (1–2 minutes per side). Don’t overcook!
Let cool completely before wrapping to avoid soggy pastry.
Step 3: Assemble the Mini Wellingtons
Roll out the puff pastry on a floured surface and cut into 12 squares.
Layer each with half a slice of prosciutto, a spoonful of duxelles, and one piece of beef.
Brush beef with Dijon mustard (optional).
Fold pastry over the beef, seal edges tightly, and place seam-side down on a baking sheet.
Score top lightly and refrigerate for 10 minutes to firm up.
Step 4: Bake to Perfection
Preheat oven to 375°F (190°C).
Whisk egg with 1 tbsp water for egg wash and brush each Wellington generously.
Bake for 12–15 minutes, or until golden brown and puffed.
Let rest for 5 minutes before serving.
Step 5: Make the Gorgonzola Cream Sauce
In a small saucepan, combine Gorgonzola, cream, and water.
Simmer on low, whisking until smooth and velvety (about 3–4 minutes).
Season to taste. Optional: add cracked pepper or fresh herbs.
Step 6: Serve
Plate each Mini Wellington with a spoonful of Gorgonzola sauce.
Garnish with thyme sprigs or edible flowers for a restaurant-worthy finish.
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