Festive Mini Beef Wellingtons with Mushroom Duxelles,

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Ingredients:
For the Mini Wellingtons:
  • 1 lb (450g) beef tenderloin, cut into 8 equal mini medallions
  • Salt and freshly ground black pepper
  • 1 tbsp olive oil
  • 2 tbsp Dijon mustard
  • 1 sheet of puff pastry, thawed and cut into 8 squares
  • 4 oz prosciutto, thinly sliced
  • 1 egg (beaten, for egg wash)
For the mushroom duxelles:
  • 8 oz (225g) cremini or button mushrooms, finely chopped
  • 2 tbsp shallots, finely minced
  • 2 cloves garlic, minced
  • 1 tbsp unsalted butter
  • 1 tsp fresh thyme leaves
  • Salt and pepper to taste
For the Gorgonzola cream sauce:
  • 1/2 cup heavy cream
  • 1/3 cup Gorgonzola cheese, crumbled
  • Pinch of black pepper

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