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mini beef wellington and smashed potatoes

Mini Beef Wellingtons

Elegant and indulgent, these Individual Beef Wellingtons feature tender filet mignon, savory mushroom filling, and flaky puff pastry, perfect for a special occasion or holiday meal.
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Prep Time 5 minutes
Cook Time 25 minutes
Course dinner, Main Course
Cuisine english
Servings 2

Equipment

  • knife
  • cutting board
  • oven
  • saute pan

Ingredients
  

Beef Wellington

  • 10 oz filet mignons (cut into two pieces, each about 1 1/2 inch thick)
  • 1 tablespoon olive oil
  • 2 tablespoon dijon mustard
  • 1 teaspoon thyme
  • 1 sheet puff pastry
  • 1 egg
  • 1/4 teaspoon salt

Mushroom Duxelles

  • 4 oz mushrooms
  • 1 shallot
  • 2 tablespoons garlic
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt

Instructions
 

  • Sear the Steak: Heat a pan on medium-high, add a little oil, and sear the steaks for 1–2 minutes on each side until golden. Remove and let them cool.
  • Make the Mushroom Filling: Finely chop the mushrooms, garlic, and shallots (or use a food processor). Sauté them in a bit of oil over medium-high heat, adding salt and pepper. Cook for 10–12 minutes, stirring occasionally, until browned and the liquid is gone. If it sticks, lower the heat and add a splash of water. Cool the mixture.
  • Preheat the Oven: Set your oven to 425°F.
  • Assemble the Wellingtons: Cut the puff pastry into two pieces. Spread Dijon mustard on each steak. Place a spoonful of the mushroom filling in the center of each pastry piece. Sprinkle thyme on top. Put a steak on the mushroom layer, then add another spoonful of mushrooms on top.
  • Wrap in Pastry: Fold the pastry over the steak, stretching if needed, to cover it completely. Pinch the edges to seal.
  • Brush and Bake: Whisk the egg and brush it over the pastry for a golden crust. Bake for 17–20 minutes, checking for 120°F for medium-rare or until the pastry is golden.
  • Rest and Serve: Let the Wellingtons rest for 5 minutes before cutting to keep them juicy. Enjoy your fancy, foolproof meal!