Small Beef Wellington with Mushrooms and Prosciutto
A one-pound tenderloin wrapped in mustard, dry chopped mushrooms, prosciutto, and puff pastry, baked until the beef and pastry are cooked.
Ingredients
Wellington
- 1 pound center-cut beef tenderloin trimmed; evenly thick, about 2–3 inches across
- 1 pound mushrooms finely chopped
- 4 large slices prosciutto enough to overlap around the small roast
- 1 sheet puff pastry thawed in the refrigerator; about 8–9 ounces
- 2 tablespoons Dijon mustard
- 1 large egg beaten for egg wash
- to taste salt and black pepper
- 2 tablespoons olive oil for cooking the mushrooms
- as needed flour for light dusting
Instructions
- Keep the raw tenderloin refrigerated. Heat the 2 tablespoons olive oil and cook finely chopped mushrooms for 10–15 minutes until dry. Spread in a shallow container and refrigerate promptly for about 20–30 minutes or until fully cold.
- Arrange overlapping prosciutto slices on plastic wrap and cover with the cold mushrooms. Pat chilled raw beef dry, season, brush with mustard, and roll inside the mushroom-prosciutto layer. Refrigerate 20 minutes.
- Discard ALL plastic. Roll cold puff pastry on a lightly floured surface just enough to enclose the parcel. Seal seam underneath, trim thick overlap, brush with beaten egg, and refrigerate 20 minutes while preheating to 400°F.
- Score the top without opening the pastry and bake about 35–50 minutes, extending as needed until the thickest beef center registers 145°F or above and the pastry is cooked. Protect an early-browning crust loosely with foil.
- Rest the finished parcel 10 minutes before cutting into 4 portions. Never brown beef partway and refrigerate it to complete cooking later; this method starts with chilled raw meat.
Notes
The estimate includes mushroom cooking, cooling the filling, two 20-minute assembly chills, up to 50 minutes baking, and a 10-minute rest. Beef remains raw and refrigerated before assembly. Thickness changes the bake; check the center temperature.