Mini Beef Wellingtons Recipe

Mini Beef Wellingtons

These Mini Beef Wellingtons feature tender cubes of beef tenderloin seared to perfection, topped with savory mushroom duxelles and wrapped in golden, flaky puff pastry. They’re elegant, impressive, and perfect as an appetizer or dinner party entrée.

Ingredients:

• 1 lb (450 g) beef tenderloin, cut into 1½-inch cubes

• Salt & black pepper, to taste

• 2 tablespoons olive oil

• 1 tablespoon butter

• 1 shallot, finely chopped

• 2 cups finely chopped mushrooms (cremini or button)

• 2 cloves garlic, minced

• 1 teaspoon fresh thyme (or ½ tsp dried)

• 1 tablespoon Dijon mustard

• 1 sheet puff pastry, thawed

• 1 egg, beaten (for egg wash)

Instructions:

1. Prep the beef:

   • Season beef cubes with salt and pepper.

   • Heat oil in a skillet over high heat. Sear beef cubes on all sides (30–60 seconds per side). Do not cook through.

   • Remove from pan and set aside to cool.

2. Make the mushroom duxelles:

   • In the same skillet, add butter and sauté shallots until soft.

   • Add mushrooms, garlic, thyme, and cook until all liquid evaporates and mixture is browned and paste-like.

   • Stir in Dijon mustard and let cool.

3. Assemble the Wellingtons:

   • Roll out puff pastry and cut into 3×3 inch squares.

   • Place a small spoonful of mushroom mixture in the center, top with a cube of beef.

   • Fold pastry corners up and over the beef, sealing tightly. Pinch edges or use a fork to crimp.

   • Place seam-side down on a parchment-lined baking sheet.

4. Bake:

   • Brush with egg wash and chill in fridge for 15–20 minutes (optional, helps hold shape).

   • Bake at 400°F (200°C) for 18–20 minutes, or until pastry is golden brown.

Serving Suggestions:

• Serve with a side of horseradish cream, red wine reduction, or balsamic glaze.

• Ideal for holidays, special occasions, or fancy finger foods!