Petite Beef Wellingtons
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By Stacey Elizabeth
Petite Beef Wellingtons
9 steps
Prep:2h 30minCook:30min
Crackling puff pastry and earthy mushroom duxelles enclose juicy roast beef in this mini beef Wellington.
Updated at: Sat, 16 Dec 2023 18:50:52 GMT
Nutrition balance score
Unbalanced
Glycemic Index
30
Low
Glycemic Load
82
High
Nutrition per serving
Calories14725.7 kcal (736%)
Total Fat778.9 g (1113%)
Carbs277.7 g (107%)
Sugars6.6 g (7%)
Protein1801.1 g (3602%)
Sodium161220 mg (8061%)
Fiber8.1 g (29%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Herbed Salt

1 ¼ tspcoarse sea salt

¼ tspdried oregano

¼ tspdried rosemary

¼ tspdried thyme

¼ tsprubbed sage

⅛ tspgranulated garlic
Beef Wellington

1.5 poundsmixed fresh mushrooms
such as hen-of-the-woods, black trumpet, and/or chanterelle

¼ cupunsalted butter

14thyme sprigs
3-inch, tied in a bundle, plus fresh thyme leaves for decorating

¾ cupshallots
large, finely chopped

6garlic cloves
large, minced

¼ cupmadeira

2 tspherbed salt
divided

4 x 4 ozbeef tenderloin filets
about 1 1/2 inches thick

2 Tbspcanola oil

8country ham
thinly sliced, or prosciutto slices

2 Tbspdijon mustard

3 x 14 ozfrozen all-butter puff pastry
packages, thawed

all-purpose flour
for work surface

1egg
large, beaten
Instructions
Make the Herbed Salt
Step 1
Combine coarse sea salt, dried oregano, dried rosemary, dried thyme, rubbed sage, and granulated garlic in a bowl. Rub using your fingers to incorporate. Set aside until ready to use.
Make the Mini Beef Wellingtons
Step 2
Working in batches, pulse mushrooms in a food processor until finely chopped, 6-8 pulses. Melt butter in a large skillet over medium-high. Add chopped mushrooms and thyme sprigs; cook, stirring occasionally, until mushrooms begin to brown and stick to the skillet, about 20 minutes. Add shallots and garlic; cook, stirring often, until shallots are tender, about 5 minutes. Add Madeira; cook, stirring occasionally, until liquid evaporates and mushrooms begin to stick to bottom of skillet, 2-4 minutes. Remove from heat; stir in 1 tsp herbed salt. Spread duxelles on a baking sheet; let cool completely, about 30 minutes. Remove and discard thyme sprigs.
Step 3
Sprinkle beef with remaining 1 tsp herbed salt. Heat oil in a large skillet over high. Cook filets until just browned, about 1 minute per side. Transfer to a plate; refrigerate, uncovered, until ready to use.
Step 4
Place 12x16-inch sheet of plastic wrap on a work surface. Overlap 2 country ham slices to form a cross shape on center of plastic wrap; spread 1/2 cup duxelles evenly over ham. Pat1 filet dry; brush with 1 1/2 tsp mustard, and place in center of cross. Fold ham slices with duxelles over filets, making sure to fully encase beef.
Step 5
Gather and twist plastic wrap to seal into a tight bundle. Repeat with remaining ham, duxelles, filets, and mustard. Freeze until firm, about 1 hour. (Alternatively, freeze for 3 hours or up to overnight; see step 8.)
Step 6
Meanwhile, roll 1 puff pastry sheet into a 16x12-inch rectangle on a lightly floured surface. Cut out 2 8-inch circles. Repeat process with 1 more pastry sheet. (Reserve dough scraps for another use.) Place circles between parchment paper on a baking sheet, and set aside. Roll remaining pastry sheet into a 16-inch square, and cut out 4 7-inch circles. Using a square or round cutter, punch out 3/4-inch squares for the 7-inch circles to create a lattice. Discard scraps or reserve for another use. Add lattices to baking sheet; refrigerate until ready to use.
Step 7
Pre-heat oven to 425 degrees F. Unwrap 1 filet bundle; center bundle on 1 8-inch pastry circle. Lightly brush beaten egg in a 1-inch border around dough edge. Fold dough up and over to encase filet bundle; pinch dough to seal, and trim off any excess dough. Place pastry bundle seam side down, on parchment paper-lined baking sheet. Repeat process with remaining 8-inch pastry circles. Brush pastry bundles lightly with beaten egg.
Step 8
Stretch 1 lattice over each pastry bundle. Tuck lattice edges under; trim excess lattice, if needed. Brush lattice lightly with beaten egg; place thyme leaves in each lattice opening. Refrigerate, uncovered, until cold, 10 minutes.
Step 9
Insert probe of an oven safe meat thermometer in thickest portion of 1 bundle. (Alternatively, use an instant read meat thermometer to check temperature during last few minutes of bake time.) Place baking sheet with 4 bundles in preheated oven; immediately reduce temperature to 400 degrees F. Bake, rotating baking sheet halfway through baking time, until pastry is golden brown and thermometer registers 115 degrees F, 30-32 minutes. Let rest on a wire rack 10 minutes before serving. (Beef temperature will rise to 130 degrees F for medium-rare. For rare, freeze bundles in step 2 for 3 hours or up to overnight; bake until thermometer registers 85 degrees F, 35-40 minutes. Temperature will rise to 115 degrees F while resting.
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