Each of these mini Wellingtons starts with a perfectly seared beef tenderloin medallion, deeply browned on all sides and brushed with a layer of tangy Dijon mustard before it's wrapped up. The mushroom duxelles is where the real flavor lives — cremini mushrooms, shallots, garlic, and fresh thyme cooked down until they're deeply savory and completely dry, then packed around the beef in a fragrant crust. A sheet of puff pastry encases the whole thing, sealed tight and scored into a crosshatch top that bakes up shatteringly crisp and deep golden brown. A brush of beaten egg and a scatter of flaky sea salt give the finished parcels that glossy, bakery-worthy shine. Sliced open, you get that classic contrast of flaky pastry, earthy mushroom, and a tender, rosy center cooked to a perfect medium-rare. It's an impressive, dinner-party-ready dish that fits neatly into a dairy free spread without losing any of its drama.
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Pat the beef medallions completely dry with paper towels and season all over with 1/2 tsp kosher salt and 1/4 tsp black pepper. Heat 1 tbsp olive oil in a large skillet over high heat until just beginning to smoke. Sear the medallions for 1 minute per side and 30 seconds on the edges, until deeply browned on all surfaces. Transfer to a plate and let cool to room temperature, about 15 minutes.
While the beef cools, pulse the cremini mushrooms, shallots, and garlic in a food processor until very finely chopped, about 10 one-second pulses — the mixture should resemble coarse, damp crumbs with no large pieces remaining.
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