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Wine with food: Mini beef Wellington sliced with a glass of red Pinot Noir Burgundy in a restaurant.

Mini beef wellington with mushroom duxelles

The Mini Beef Wellington is an elegant single portion of the famous kitchen classic, which impresses with its fine appearance and intense flavor. Tender fillet of beef is briefly seared and then wrapped in an aromatic duxelles of finely chopped mushrooms, shallots and herbs. A coating of Parma ham protects the puff pastry from moisture and adds a spicy note. Baked in the oven until golden yellow, the result is a perfect combination of crispy coating and juicy core. This dish is the epitome of festive cuisine and is ideal as an impressive starter or a sophisticated main course for special occasions where the highest product quality is paramount.
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Prep Time 45 minutes
Cook Time 20 minutes
Total Time 1 hour 5 minutes
Course Main course
Cuisine French
Servings 2 Servings
Calories 680 kcal

Cooking utensils

  • 1 Sharp knife
  • 1 Frying pan
  • 1 Baking tray with baking paper
  • 1 Brush for coating
  • 1 Cling film for rolling

Ingredients
  

For the meat

  • 2 Pieces of fillet of beef Center piece, approx. 150 g each
  • 1 Tbsp oil for frying
  • Salt and black pepper
  • 1 teaspoon Dijon mustard

For the mushroom duxelles

  • 250 g brown mushrooms very finely chopped
  • 1 Shallot finely diced
  • 1 Garlic clove finely chopped
  • 1 sprig of thyme Chopped leaves
  • 1 Tbsp butter

For the coat

  • 4 Slices of Parma ham
  • 1 Packet of fresh puff pastry from the chiller cabinet
  • 1 Egg yolk
  • 1 Tbsp milk

Preparation
 

Preparation of the Duxelles

  • Sauté the finely chopped mushrooms together with the shallots and garlic in butter.
  • Cook until all the liquid has evaporated and the mixture is almost dry.
  • Season to taste with salt, pepper and thyme and leave to cool completely.

Brown the meat

  • Season the fillet of beef with salt and pepper. Fry in a very hot pan with oil for approx. 1 minute on all sides (only for roasted flavors, the core must remain raw).
  • Remove and immediately spread with a thin layer of mustard. Leave to cool.

Rolling and cooling

  • Lay out a piece of cling film. Place two slices of ham on top, overlapping slightly.
  • Spread the mushroom mixture evenly over the ham.
  • Place the meat in the center and use the foil to form a tight roll.
  • Twist the ends like a sweet and leave to set in the fridge for 20 minutes.

Wrap in dough

  • Roll out the puff pastry and cut into two squares.
  • Remove the meat rolls from the foil and place them in the middle of the pastry.
  • Fold in the dough, cut off any excess and place the seams down on a baking tray.
  • Brush with a mixture of egg yolk and milk.
  • Baking
  • Bake in a preheated oven at 200°C top/bottom heat for approx. 15-20 minutes until the pastry is golden brown and crispy.
  • The meat should have a core temperature of around 54°C (medium rare).
  • Leave to rest for 5 minutes before slicing.

Recommended side dishes

  • Green beans tossed in butter
  • Glazed carrots with honey
  • Strong red wine reduction

Nutritional values per portion

Calories: 680kcalCarbohydrates: 38gProtein: 42gFat: 40g
Keyword Beef Wellington, Festive recipe, Fillet of beef, Mushroom duxelles, Pinot Noir, Puff pastry
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