Description

Mini Beef Wellingtons are elegant, bite-sized appetizers featuring tender seared beef wrapped in buttery puff pastry with savory mushroom duxelles and a hint of Dijon mustard. Perfect for entertaining and special occasions.

Ingredients

8 oz beef tenderloin, cut into 8 small cubes

1 sheet puff pastry, thawed

1 cup mushrooms, finely chopped

1 small shallot, minced

2 cloves garlic, minced

2 tablespoons unsalted butter

1 tablespoon olive oil

1 teaspoon Dijon mustard

1 egg, beaten (for egg wash)

Salt and freshly ground black pepper, to taste

Fresh thyme leaves (optional)

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Instructions

Preheat the oven to 400°F (200°C).
In a skillet, heat olive oil over medium heat. Add shallots and garlic; sauté until fragrant, about 1-2 minutes.
Add chopped mushrooms and cook until moisture evaporates and mushrooms become paste-like, about 8-10 minutes. Stir occasionally. Season with salt, pepper, and thyme leaves if using. Set aside to cool.
Season beef cubes with salt and pepper. Heat butter in another skillet over high heat. Sear beef on all sides until browned but still rare inside, about 1-2 minutes per side. Remove from heat and brush each cube with Dijon mustard.
Roll out puff pastry on a lightly floured surface and cut into 8 equal squares.
Place a small spoonful of mushroom mixture in the center of each pastry square, then top with a beef cube.
Fold the pastry over the beef, sealing all edges by pressing gently. Place seam-side down on a baking sheet lined with parchment paper.
Brush each pastry bundle with beaten egg.
Bake for 15-20 minutes or until pastry is golden brown and puffed.
Let rest for 5 minutes before serving.

Notes

For extra richness, add finely chopped prosciutto or pâté to the mushroom mixture.

Vegetarian version: substitute beef with roasted eggplant or portobello cubes.

Try different herbs like rosemary or sage instead of thyme for varied flavor.

Add a pinch of smoked paprika to mushrooms for a spicy kick.

Store leftovers in an airtight container in the refrigerator up to 2 days.

Reheat in the oven at 350°F (175°C) for 10 minutes to crisp pastry; avoid microwaving.

Mini Wellingtons can be assembled in advance and refrigerated before baking.

Freeze before baking by wrapping each bundle tightly and baking from frozen, adding extra cooking time.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Appetizer
Method: Baking, Searing
Cuisine: British/Western

Nutrition

Serving Size: 1 mini Wellington
Calories: Approximately 150 kcal
Sugar: 1 g
Sodium: 150 mg
Fat: 9 g
Saturated Fat: 4 g
Unsaturated Fat: 4 g
Trans Fat: 0 g
Carbohydrates: 10 g
Fiber: 1 g
Protein: 8 g
Cholesterol: 40 mg