Individual Beef Wellington Recipe Mini Wellington

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. Season the beef tenderloin steaks generously with salt and black pepper on both sides.

3. In a skillet over medium-high heat, heat olive oil. Sear the steaks for 2 minutes on each side until they develop a nice brown crust. Remove from the pan and set aside.

4. In the same skillet, melt butter over medium heat. Add the chopped mushrooms and sauté until they release their moisture and start to brown, about 5-7 minutes.

5. Add minced garlic, thyme, and parsley to the skillet. Cook for an additional 2 minutes, then remove from heat and allow the mushroom mixture to cool slightly.

6. On a clean surface, lay out a piece of plastic wrap. Place two slices of prosciutto slightly overlapping on the plastic wrap to form a rectangle. Spoon a quarter of the mushroom mixture onto each prosciutto rectangle.

7. Place a seared steak on top of each mushroom-covered prosciutto rectangle. Carefully roll the prosciutto around the steak, using the plastic wrap to help shape it into a tight log. Repeat with the remaining steaks.

8. Roll out the puff pastry on a lightly floured surface and cut it into four squares.

9. Place each wrapped beef tenderloin onto a puff pastry square. Fold the edges of the puff pastry over the beef, sealing the seams with a bit of water. Trim any excess pastry.

10. Transfer the mini Wellingtons to the prepared baking sheet, seam side down. Brush the tops with the beaten egg for a golden finish.

11. Bake in the preheated oven for 20-25 minutes, or until the puff pastry is crisp and golden brown, and the internal temperature of the beef reaches your desired doneness.

12. Remove from the oven and let the mini Wellingtons rest for a few minutes before serving.