Step 1

To begin, pat the beef medallions dry with a paper towel to remove excess moisture. This step ensures a good sear.

Step 2

Next, season the medallions generously with salt and black pepper to enhance their natural flavor.

Step 3

Heat olive oil in a skillet over medium-high heat. Once the oil is hot, sear each medallion for 1 minute on each side. This creates a golden-brown crust.

Step 4

After searing, transfer the medallions to a plate and let them cool. This cooling step prevents overcooking during baking.

Step 5

First, melt the butter in the same skillet over medium heat. Add the shallot and garlic, sautéing until fragrant, about 2 minutes.

Step 6

Then, add the finely chopped mushrooms and thyme. Cook until the mushrooms release their moisture and the mixture becomes dry, which takes about 8-10 minutes.

Step 7

After that, deglaze the skillet with white wine, scraping up any browned bits from the bottom. Continue cooking until the wine evaporates completely.

Step 8

Finally, season with salt and pepper, then set the duxelles aside to cool before assembly.

Step 9

To start, lay a slice of prosciutto on a clean surface. Spread a thin layer of mushroom duxelles over the prosciutto for added flavor.

Step 10

Place a beef medallion in the center of the prosciutto. Wrap the prosciutto around the beef, encasing it completely.

Step 11

Roll out the puff pastry on a lightly floured surface and cut it into 6 squares, large enough to fully encase each wrapped beef medallion.

Step 12

Next, place each prosciutto-wrapped medallion in the center of a puff pastry square. Fold the pastry edges over the beef, sealing the seams by pinching or pressing with a fork.

Step 13

Arrange the assembled Wellingtons seam-side down on a baking sheet lined with parchment paper.

Step 14

Lastly, brush the tops with egg wash for a golden finish.

Step 15

Begin by preheating your oven to 400°F (200°C).

Step 16

Then, bake the Mini Beef Wellingtons for 20-25 minutes, or until the puff pastry is golden brown and flaky. Use a meat thermometer to ensure the internal temperature of the beef reaches your desired doneness (e.g., 125°F for medium-rare).

Step 17

Once done, remove from the oven and let them rest for 5 minutes before serving. This resting period helps the juices redistribute evenly.