: Mini Beef Wellingtons with Gorgonzola Cream Sauce

Ingredients

For the Mushroom Duxelles

• 8 oz crimini mushrooms (or button mushrooms), cleaned and pulsed in a food processor
• 2 shallots, minced
• 1 tsp fresh thyme (plus extra for garnish)
• 1/2 tbsp fresh parsley, minced
• 1/4 cup Cabernet Sauvignon or Sherry wine
• 3 tbsp butter
• Salt & pepper to taste

For the Beef

• 6–8 oz beef tenderloin fillet
• 1 tbsp olive oil (for searing)
• Salt & pepper to taste

For the Wellingtons

• 1 pastry dough sheet (puff pastry or phyllo)
• 2 slices prosciutto
• 1 tbsp Dijon mustard
• 2 tbsp Gorgonzola cheese, crumbled
• 1 tbsp water (for egg wash)
• 1 egg (for egg wash)

For the Gorgonzola Cream Sauce

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

The combination of ingredients in this recipe creates a rich and flavorful Wellington, with the earthy mushrooms and prosciutto complementing the tender beef, all wrapped in a crispy, flaky pastry. The Gorgonzola cream sauce adds a creamy, tangy finish that perfectly complements the richness of the beef.

Instructions