Description
These Mini Beef Wellingtons wrap juicy beef tenderloin, mushroom duxelles, and savory puff pastry into delicious, bite-sized parcels. They’re perfect as a classy appetizer or a main course for special occasions.
Ingredients
For the beef:
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1 lb beef tenderloin, cut into 8 equal cubes
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Salt and pepper to taste
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1 tbsp olive oil
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1 tbsp Dijon mustard
For the mushroom duxelles:
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8 oz mushrooms, finely chopped
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1 small shallot, minced
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1 garlic clove, minced
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1 tbsp butter
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½ tsp thyme
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Salt and pepper to taste
For the pastry:
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1 sheet puff pastry, thawed
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1 egg (for egg wash)
Instructions
1️⃣ Sear the beef:
Season beef cubes with salt and pepper. Heat olive oil in a skillet over high heat. Sear beef on all sides for 1-2 minutes (do not cook through). Remove and brush with Dijon mustard. Let cool.
2️⃣ Make the duxelles:
In the same pan, melt butter. Sauté shallots and garlic for 1 minute. Add mushrooms, thyme, salt, and pepper. Cook until moisture evaporates and mixture is paste-like. Cool completely.
3️⃣ Assemble Wellingtons:
Roll out puff pastry and cut into 8 squares. Place a spoonful of duxelles in the center of each square, then top with a beef cube. Fold the pastry over and seal edges. Place seam-side down on a baking sheet.
4️⃣ Chill and prep:
Chill the wrapped Wellingtons for 15 minutes. Preheat oven to 400°F (200°C).
5️⃣ Bake:
Brush each Wellington with egg wash. Bake for 15–18 minutes, or until golden and puffed.
6️⃣ Serve:
Let rest for 5 minutes before serving. Enjoy warm!
Notes
Cooling the mushroom duxelles and seared beef before assembly helps prevent the puff pastry from getting soggy and ensures crisp, flaky results.
Using tenderloin ensures a tender bite-sized center. Don’t overcook during searing—just a quick sear to lock in flavor.
Make sure to pinch seams tightly and place seam-side down on the baking sheet to avoid leaks during baking.
- Prep Time: 30 minutes