Mini Beef Wellingtons

Prep time: 45 mins | Serves: 6

Ingredients:

• 600g beef fillet, cut into 6 even portions

• 20g olive oil

• 20g unsalted butter

• 250g chestnut mushrooms, finely chopped

• 10g garlic, finely chopped

• 5g fresh thyme leaves

• 30g Dijon mustard

• 6 slices prosciutto

• 1 sheet ready-rolled puff pastry (320g)

• 1 egg yolk (20g), beaten (for glazing)

• 6g sea salt

• 2g freshly ground black pepper

Method:

1. Preheat your oven to 200°C.

2. Season the beef portions with salt and pepper. Heat the olive oil in a hot pan and sear the beef for 30–45 seconds on each side until well coloured. Remove and brush lightly with Dijon mustard while still warm. Set aside to cool completely.

3. In the same pan, melt the butter and add the mushrooms, garlic and thyme. Cook for 10–12 minutes until all moisture has evaporated and the mixture is rich and paste-like. Season and cool fully.

4. Lay out the prosciutto slices and spread a thin layer of the mushroom duxelles over each one. Place a beef portion on top and wrap tightly. Chill for 10 minutes to firm up.

5. Cut the puff pastry into 6 squares. Wrap each beef parcel in pastry, sealing the edges underneath.

6. Place seam-side down on a lined baking tray, brush with egg yolk and score lightly if you’re feeling fancy.

7. Bake for 18–22 minutes until golden and puffed. Rest for 5 minutes before serving.

Storage:

Best enjoyed fresh. If needed, store cooked mini Wellingtons in an airtight container in the refrigerator for up to 2 days. Reheat in the oven at 180°C to keep the pastry crisp — avoid the microwave.