Making Mini Beef Wellingtons can be fun if you follow these simple steps:

1. Prepare the Beef: Season the beef tenderloin with salt and pepper. Sear in olive oil over high heat for 2-3 minutes on each side until nicely browned. Remove from heat and let cool slightly.

2. Mushroom Filling: In the same pan, add chopped mushrooms and cook until all moisture has evaporated, about 5-7 minutes. Season with salt, pepper, and fresh thyme if desired. Remove from heat.

3. Add Mustard: Spread Dijon mustard over the beef once it’s cooled. If using pâté, spread it over the mustard-coated beef.

4. Roll Out Pastry: On a lightly floured surface, roll out puff pastry to about 1/8-inch thickness. Cut into squares large enough to wrap around the beef.

5. Assemble: Place a generous spoonful of the mushroom mixture on the center of each pastry square. Place a piece of the beef on top of the mushrooms.

6. Wrap: Fold the edges of the pastry over the beef, sealing the edges carefully. Crimp with a fork to seal completely.

7. Chill: Place formed Wellingtons on a baking sheet lined with parchment paper. Chill in the refrigerator for about 15 minutes. This helps them keep their shape while baking.

8. Preheat Oven: Preheat your oven to 400°F (200°C).

9. Egg Wash: Brush the tops of the Wellingtons with the beaten egg for a golden finish.

10. Bake: Bake in the preheated oven for 20-25 minutes or until the pastry is golden brown and puffed.

11. Serve: Allow to cool for a few minutes before serving.

With these clear and concise steps, you’ll create an amazing batch of Mini Beef Wellingtons that I guarantee will be a hit with everyone!