: Mini Beef Wellingtons with Gorgonzola Cream Sauce

Season the beef. Season the beef fillet with salt, pepper, and half of the smoked paprika. This will give the meat extra flavor and a light sear when cooked.
Sear the beef. In a hot skillet, heat olive oil over medium-high heat. Add the beef fillet and sear on all sides for 2–3 minutes, until browned. The beef should be seared on the outside but still rare inside. Remove the beef from the skillet and allow it to cool slightly. Once cooled, slice into 12 even pieces.

Prepare the pastry. Roll out the pastry dough on a lightly floured surface. Cut the dough into 12 small squares large enough to wrap around the beef.
Layer the filling. On each square of pastry, spread a small amount of Dijon mustard. Layer with a slice of prosciutto, followed by a spoonful of mushroom duxelles. Place a piece of beef on top of the mushroom mixture.
Wrap and seal. Carefully fold the pastry around the beef, making sure to seal the edges tightly. Pinch the seams and ends to secure the Wellington. Repeat with the remaining beef and pastry squares.
Prepare the egg wash. In a small bowl, beat the egg with 1 tablespoon of water. Brush the egg wash evenly over the tops of the Wellingtons to help them brown beautifully during baking.

Preheat the oven. Set your oven to 375°F (190°C). Arrange the assembled Wellingtons on a baking sheet lined with parchment paper.
Bake the Wellingtons. Bake for 12–15 minutes, or until the pastry is golden brown and the filling is hot. Let them cool for a few minutes before serving to allow the flavors to settle.

Prepare the sauce. In a small saucepan, combine the heavy cream, Gorgonzola cheese, and 1 tablespoon of water. Heat over medium heat, stirring constantly, until the cheese is melted and the sauce is smooth. If needed, add a bit more water to reach your desired sauce consistency.