Individual Beef Wellington

# What you'll need:

→ Beef

01 - 6 beef filet medallions (2–3 oz each), about 1.5 inches thick

02 - Salt, to taste

03 - Black pepper, to taste

→ Mushroom Duxelles

04 - 8 oz cremini or button mushrooms, finely chopped

05 - 1 small shallot, finely minced

06 - 2 garlic cloves, minced

07 - 2 tablespoons unsalted butter

08 - 1 tablespoon fresh thyme leaves, chopped

09 - Salt, to taste

10 - Black pepper, to taste

→ Assembly

11 - 1 sheet all-butter puff pastry (about 14 oz), thawed if frozen

12 - 3 oz prosciutto, thinly sliced

13 - 1 large egg, beaten (for egg wash)

14 - All-purpose flour, for dusting

# Method:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside.

02 - Pat beef medallions dry and season both sides generously with salt and black pepper.

03 - Heat a skillet over high heat until very hot. Add a small amount of oil, sear medallions 1 minute per side until browned but still rare inside. Transfer to a plate and refrigerate until completely cool.

04 - Using the same skillet over medium heat, melt the butter. Add shallot and garlic and sauté about 1 minute, then add chopped mushrooms and thyme. Season with salt and pepper and cook, stirring frequently, until all moisture has evaporated and mixture is dry, about 8 minutes. Remove from heat and cool completely.

05 - On a lightly floured surface, roll puff pastry to approximately 1/8 inch thickness. Cut the sheet into 6 squares large enough to fully enclose each medallion.

06 - Place a slice of prosciutto on each pastry square, then spread a spoonful of cooled mushroom duxelles over the prosciutto, leaving a small border for sealing.

07 - Place a chilled seared medallion on top of each duxelles-topped prosciutto. Fold pastry up and around the meat, sealing the edges and trimming any excess dough. Set each parcel seam-side down on the prepared baking sheet.

08 - Brush each parcel with beaten egg. Use trimmed pastry scraps for decorative shapes if desired and brush those with egg wash as well.

09 - Bake for 18–20 minutes, until pastry is golden brown and crisp. Remove from oven and let rest 5 minutes before serving.

# Expert Advice:

01 -

You can serve these as elegant individual main courses or impressive appetizers at dinner parties and feel like a restaurant chef.
The mix of buttery pastry, savory duxelles, and juicy beef creates a bite-sized moment of pure joy every time.

02 -

Once, I wrapped warm mushrooms around the beef—big mistake—the steam turned my pastry soggy instead of crisp.
Resting the beef and mushroom mixture until totally cool before wrapping makes all the difference in keeping things flaky.

03 -