Beef Fillet in Puff Pastry with Mushrooms (Mini Beef Wellington)

5. Season the beef fillet on all sides with salt and pepper.
6. In a hot skillet, melt the remaining butter. Sear the beef for 1 minute per side until nicely browned. Remove and let cool for 5–10 minutes. (This helps prevent the puff pastry from getting soggy.)

3️⃣ 🥐 Assemble the Pastry

7. Preheat the oven to 200°C (390°F).
8. Unroll the puff pastry on parchment paper. Spread half of the mushroom mixture in the center, roughly the size of the beef fillet.
9. Place the beef on top of the mushrooms. Cover the top with the remaining mushroom mixture.
10. Fold the pastry tightly over the beef, sealing the edges well. Trim any excess and press to close. Place seam-side down on a baking tray.
11. Brush the surface with egg yolk for a golden finish.

4️⃣ 🔥 Bake & Rest

12. Bake for 20–25 minutes, or until the pastry is puffed and deep golden brown. For medium-rare, the internal temperature should reach 54–56°C (130°F).
13. Remove from the oven and let rest for 5 minutes before slicing to allow juices to settle.

💡 Tips & Variations

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