Ingredients:

  • 1 pound (450g) beef tenderloin, trimmed and cut into 12 medallions
  • 1 tablespoon olive oil
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon olive oil
  • 8 ounces (225g) cremini mushrooms, finely chopped
  • 1 shallot, finely minced
  • 2 cloves garlic, minced
  • 1 tablespoon fresh thyme leaves, chopped
  • 2 tablespoons dry sherry or Madeira wine
  • 2 tablespoons butter
  • Salt and freshly ground black pepper, to taste
  • 1 sheet (14.1 ounces/400g) frozen puff pastry, thawed
  • 2 tablespoons Dijon mustard
  • 1 large egg, beaten (for egg wash)

Instructions:

  1. Season beef medallions with salt and pepper. Sear in hot oil until browned on all sides but still rare in the center. Chill in the freezer for 10-15 minutes.
  2. Sauté shallot and garlic in olive oil and butter. Add mushrooms and thyme; cook until moisture evaporates and mushrooms are browned. Deglaze with sherry/Madeira and reduce until dry. Season. Cool completely.
  3. Roll out puff pastry. Cut out 12 rounds. Spread each round with Dijon mustard. Top with duxelles, then a chilled beef medallion.
  4. Top with another layer of duxelles. Brush the edges of the pastry with egg wash. Seal the Wellingtons.
  5. Brush the top with egg wash and add salt to the top.
  6. Chill assembled mini beef wellington for at least 15 minutes.
  7. Preheat oven to 400°F (200°C). Bake for 20-25 minutes, or until golden brown and internal temperature of beef reaches 130-135°F (54-57°C) for medium-rare.
  8. Let rest for 5-10 minutes before serving.