Mini Beef Wellingtons with Gorgonzola Cream Sauce

For the Gorgonzola Cream Sauce:

• 2 tbsp Gorgonzola cheese, crumbled
• 2 tbsp heavy cream
• 1 tbsp water

Instructions

1️⃣ Make the Mushroom Duxelles

1. Add mushrooms to a food processor and pulse until finely chopped.
2. In a skillet, melt butter and sauté minced shallots over medium heat until soft (2–3 minutes).
3. Add chopped mushrooms and thyme. Cook until liquid is fully evaporated and mixture becomes paste-like (8–10 minutes).
4. Deglaze with wine, simmer until dry again (another 2–3 minutes), then stir in parsley, salt, and pepper. Let cool completely.

2️⃣ Sear the Beef

1. Heat olive oil in a hot skillet.
2. Sear beef fillet on all sides until just browned, about 1–2 minutes per side.
3. Let rest, then slice into 12 even pieces. Season lightly with salt and pepper.

3️⃣ Assemble the Wellingtons

1. Roll out the pastry dough and cut into 12 equal squares.
2. On each square, place a strip of prosciutto, a small spoonful of duxelles, and one piece of beef.
3. Brush beef with a bit of Dijon mustard. Fold pastry over and seal the edges firmly.

4️⃣ Bake

1. Brush each Wellington with egg wash and make small slits on top for steam to escape.
2. Chill assembled Wellingtons for 10 minutes to help retain shape.
3. Bake in preheated oven at 375°F (190°C) for 12 minutes or until pastry is golden brown.

5️⃣ Make the Gorgonzola Sauce