Mini Beef Wellingtons

Ingredients:

Beef & Pastry

• 6–8 oz beef tenderloin fillet
• 1 pastry dough sheet (puff pastry or phyllo)
• 2 slices prosciutto
• 1 tbsp Dijon mustard
• Salt & pepper to taste

Mushroom Duxelles

• 3 tbsp butter
• 2 shallots, minced
• 8 oz crimini or button mushrooms
• 1 tsp fresh thyme (plus extra for garnish)
• 1/2 tbsp fresh parsley, minced
• 1/4 cup Cabernet Sauvignon or Sherry wine

Gorgonzola Cream Sauce

• 2 tbsp Gorgonzola cheese, crumbled
• 2 tbsp heavy cream
• 1 tbsp water

Egg Wash

• 1 egg
• 1 tbsp water

Instructions:

1. Prepare the Mushroom Duxelles

1. Pulse mushrooms in a food processor until finely minced.
2. In a skillet, cook minced shallots in butter until soft.
3. Add mushrooms and thyme; cook until their moisture evaporates.
4. Deglaze with wine and simmer until the mixture is dry.
5. Stir in parsley; season with salt & pepper.
6. Remove from heat and let cool completely.

2. Sear the Beef

1. Sear the beef fillet in a bit of oil over high heat until browned on all sides.
2. Slice into 12 even pieces.
3. Season each with salt & pepper.

3. Assemble the Wellingtons

1. Roll out the pastry and cut into 12 squares.
2. On each square, layer:
   • 1 piece prosciutto
   • A spoonful of mushroom duxelles
   • 1 piece of seared beef
3. Brush the top of the beef with Dijon mustard.
4. Wrap the pastry around the filling and seal the edges.

4. Bake

1. Whisk egg and water for the egg wash.
2. Brush each Wellington with the wash and make small slits on top.
3. Chill for 10 minutes (helps with crisping).
4. Bake at 375°F (190°C) for ~12 minutes, or until golden brown.

5. Make the Gorgonzola Cream Sauce

1. Blend Gorgonzola, heavy cream, and water until smooth.
   (Warm gently if you prefer a melty texture.)

6. Serve

• Top each mini Wellington with a small dollop of Gorgonzola sauce.
• Garnish with fresh thyme sprigs.