Description
Mini Beef Wellingtons are a luxurious combination of tender beef, savory mushrooms, and flaky pastry, perfect for any special occasion.
Ingredients
Scale
- 1 egg, beaten
- 1 tbsp Dijon mustard
- 1 tbsp water (for egg wash)
- 1 sheet puff pastry, thawed
- 2 tbsp crumbled Gorgonzola cheese
- 2 slices prosciutto
- 2 tbsp heavy cream
- 3 tbsp butter
- 6–8 oz beef tenderloin fillet
- 1 tsp fresh thyme (plus extra for garnish)
- ½ tbsp fresh parsley, minced
- ¼ cup Cabernet Sauvignon or sherry
- 8 oz crimini or button mushrooms
- 2 shallots, minced
- Salt and black pepper, to taste
Instructions
- Begin by making the mushroom filling. In a frying pan, melt the butter over medium heat. Add the minced shallots and sauté until translucent. Toss in the finely chopped mushrooms and fresh thyme. Stir until the mushrooms release their moisture. Pour in the Cabernet Sauvignon and let it simmer until evaporated. Stir in parsley and season with salt and black pepper. Let cool completely.
- Heat oil in a skillet over medium-high heat. Sear the beef tenderloin fillet, ensuring all sides are browned. Remove from heat and let rest before slicing into 12 pieces. Season with salt and black pepper.
- Roll out the puff pastry and cut into 12 squares. On each, place prosciutto, mushroom mix, beef, and Dijon mustard. Fold pastry over the filling, sealing the edges. Chill for 10 minutes.
- Preheat your oven to 375°F. Brush tops of each Wellington with beaten egg, make a small slit for steam, and bake for 12 to 15 minutes or until golden brown.
- For the Gorgonzola sauce, combine crumbled cheese, heavy cream, and water in a saucepan over low heat. Stir until smooth. Keep warm until serving.
Notes
Can assemble and freeze before baking. Reheat in the oven at 350°F for best results.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Appetizer
Nutrition
- Calories: 290 kcal
- Sodium: 450 mg
- Protein: 15 g