Nitrate & Nitrite Free Individual Mini Beef Wellingtons
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Learn more →Ingredients
4 servings
For the beef
- 4 beef tenderloin medallions (about 4 oz each, 1 ½ inches thick)
- 1 tbsp olive oil
- ½ tsp kosher salt
- ¼ tsp black pepper
For the duxelles
- 10 oz cremini mushrooms, roughly chopped
- 2 shallots, roughly chopped
- 3 garlic cloves, roughly chopped
- 1 tbsp unsalted butter
- 1 tsp fresh thyme leaves
- 1 tbsp dry sherry or dry white wine
- ¼ tsp kosher salt
For assembly
- 4 tsp dijon mustard
- 1 sheet (about 8 oz) frozen puff pastry, thawed
- 1 large egg, beaten
For serving
- flaky sea salt, for finishing (optional)
Instructions
- 1
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.
- 2
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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