Festive Mini Beef Wellingtons with Mushroom Duxelles,

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Directions:
  • Preheat oven to 425°F (220°C).
  • Sear the beef medallions in olive oil for 1 minute per side to brown. Remove and let cool. Season with salt and pepper, and brush with Dijon mustard.
  • For the duxelles: In a skillet, melt butter over medium heat. Add shallots, garlic, and mushrooms. Cook for 8–10 minutes until moisture evaporates and mixture is paste-like. Season with thyme, salt, and pepper. Cool slightly.
  • Lay a piece of prosciutto on each puff pastry square. Add a spoonful of duxelles, a beef medallion, and wrap, sealing edges tightly. Brush with egg wash.
  • Bake on a parchment-lined tray for 15–18 minutes, or until golden brown and puffed.
  • Meanwhile, make the sauce: Heat cream in a saucepan over medium heat. Add Gorgonzola and stir until melted and smooth. Add pepper to taste.
  • Serve warm Wellingtons with a drizzle of Gorgonzola cream and a sprig of fresh thyme.
Prep Time: 30 minutes | Cooking Time: 20 minutes | Total Time: 50 minutes
Kcal: 520 kcal | Servings: 8 mini wellingtons

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