Description
These Mini Beef Wellingtons are a delicious combination of tender beef tenderloin wrapped in flaky puff pastry, enhanced by a savory mushroom duxelles. Perfect for parties or special occasions, these bite-sized delights are sure to impress your guests!
Ingredients
Scale
- 1 pound beef tenderloin, trimmed and cut into 1-inch cubes
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 8 ounces cremini or button mushrooms, finely chopped
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 tablespoon fresh thyme leaves
- 1 tablespoon Dijon mustard
- 1 sheet of puff pastry, thawed
- 1 egg, beaten (for egg wash)
- Flour, for dusting
Instructions
- Season the beef cubes generously with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Add the seasoned beef cubes in a single layer.
- Sear the beef for 2-3 minutes on each side until browned but not cooked through. Remove from skillet and set aside to cool.
- In the same skillet, melt the butter over medium heat.
- Add the finely chopped mushrooms and cook for 5-7 minutes, stirring occasionally, until golden brown.
- Stir in the minced garlic and thyme leaves, cooking for an additional 1-2 minutes until fragrant.
- Season the mushroom mixture with salt and pepper to taste. Remove from heat and let cool slightly.
- Preheat your oven to 400°F (200°C).
- On a lightly floured surface, roll out the puff pastry to about 1/8-inch thickness.
- Cut the puff pastry into 4×4 inch squares.
- Place a spoonful of mushroom duxelles in the center of each pastry square.
- Top with a piece of seared beef.
- Brush the edges of the pastry with the beaten egg to seal.
- Fold the corners of the pastry over the filling, pinching to seal tightly. Use a fork to crimp edges if desired.
- Repeat with remaining pastry squares, beef, and mushroom mixture.
- Place the assembled mini Wellingtons on a parchment-lined baking sheet, spaced apart.
- Brush the tops with the remaining beaten egg.
- Bake for 15-20 minutes, or until the pastry is puffed and golden brown. Monitor to prevent over-browning.
- Remove from the oven and let cool for a few minutes before serving.
Notes
- Serve with horseradish sauce or a rich red wine reduction for dipping.
- Pair with a simple arugula salad dressed with lemon vinaigrette for a refreshing contrast.
- Garnish with fresh herbs or microgreens for a festive touch.
- Prep Time: 30 minutes
- Cook Time: 20 minutes