Mini Beef Wellingtons

For a right-sized beef wellington, try these quarter pound tenderloins wrapped with prosciutto and mushroom duxelles in a perfectly puffed pastry.



  • 1 pound beef tenderloin (filet mignon)
  • Salt and freshly ground pepper
  • 1 tablespoon olive oil


  • 1 tablespoon butter
  • 1 small shallot, finely chopped
  • 2 cloves garlic, minced
  • 8 ounces cremini mushrooms, finely minced
  • 2 sprigs fresh thyme
  • Salt and freshly ground pepper, to taste
  • 2 tablespoons dry sherry


  • 2 sheets puff pastry, thawed and cut into 7-inch squares
  • 4 slices prosciutto
  • 2 tablespoons Dijon mustard, or to taste
  • 1 egg, beaten
  • Coarse salt


  1. Season the beef with oil, salt and pepper. Heat oil in a cast-iron pan over high heat. Sear all sides of the beef. Remove from pan.

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