Ingredients:
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1 lb (450g) beef tenderloin (cut into 4 smaller pieces)
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1 sheet of puff pastry (store-bought or homemade)
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8 oz (225g) cremini or button mushrooms (finely chopped)
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2 tablespoons unsalted butter
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1/4 cup heavy cream (optional, for extra richness)
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1 tablespoon Dijon mustard
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1 egg (for egg wash)
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Salt and pepper to taste
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Olive oil for searing
Instructions:
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Prepare the Beef:
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Season the beef tenderloin pieces with salt and pepper. Heat a little olive oil in a pan over medium-high heat. Sear the beef on all sides until browned (about 2-3 minutes per side). The beef should still be rare in the center. Once seared, let it cool, and brush each piece with a thin layer of Dijon mustard. Set aside.
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Make the Mushroom Duxelles:
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In the same pan, melt butter over medium heat. Add the chopped mushrooms and sauté until most of the moisture evaporates (about 10 minutes). Season with salt and pepper, and stir in the heavy cream if using, allowing it to cook down until the mixture is thick and dry. Remove from heat and let it cool.
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Prepare the Puff Pastry:
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Roll out the puff pastry on a lightly floured surface. Cut it into squares large enough to wrap around each piece of beef (about 6 inches by 6 inches, depending on the size of your beef pieces).
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Assemble the Mini Wellingtons:
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Place a spoonful of the mushroom duxelles in the center of each puff pastry square. Place a seared piece of beef on top of the mushrooms. Fold the edges of the pastry around the beef, sealing it tightly. Brush the seams with a little water to help them stick.
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Egg Wash and Bake:
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Beat the egg and brush it over the top and sides of each wrapped Wellington to give it a golden, shiny finish.
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Place the Wellingtons on a baking sheet lined with parchment paper and bake at 400°F (200°C) for about 20-25 minutes, or until the pastry is golden and puffed up, and the beef is cooked to your desired level (you can check with a meat thermometer if you like: 120°F (49°C) for rare, 130°F (54°C) for medium-rare).
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